Cinnamon Bun Pie is a delicious and family-friendly dessert that’s a lot easier than the original!
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Ok, okay. I know. September just started and it’s not even officially fall yet for another couple of weeks. But I can’t help it. It was 70 degrees and rainy today, which means I’m totally going into fall mode. Goodbye peaches, hello apples. Goodbye beaches, hello pretty colorful leaves.
And mostly, hello cinnamon buns.
See, here’s the thing about cinnamon buns. They’re my ultimate weakness. Serious, can’t resist kind of weakness. But the other thing about them? Well, I don’t love making yeast dough. I definitely don’t like waiting for it to rise. Not a big fan of rolling dough out either. And what’s why I came up with this idea. What if I could combine everything I love about cinnamon buns into one easy-to-make pie?
I’ll tell you what. It’s amazing. It’s glorious. It’s cinnamony deliciousness. It’s irresistible. Sorry if it seems like I’m overselling this, but it’s really just that good. Trust me here. Make it and you’ll understand.
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- ¼ cup oil
- ⅓ cup sugar
- ⅓ cup brown sugar
- 3 eggs
- ½ teaspoon baking powder
- 1 ½ teaspoons vanilla extract
- 1 ½ cups flour
- ⅓ cup ground pecans
- ½ cup brown sugar
- 1 Tablespoon cinnamon
- ¼ cup oil
- 1 store-bought graham cracker crust
- Preheat oven to 350.
- In the bowl of an electric mixer, on medium speed, beat together oil and sugars until combined and creamy.
- Add eggs, baking powder and vanilla, beating well to combine after each addition.
- Turn the mixer to low and gradually add the flour. Beat until combined. Set aside.
- In a small bowl, combine all filling ingredients until smooth. Set aside.
- When filling pie crust, be careful to smooth each layer very gently, so you don’t break the crust.
- Pour a fourth of the batter into the graham cracker crust, then top with a third of the filling.
- Repeat the process, ending with the batter on top.
- Bake for 35-40 minutes, until top is set. It's meant to be soft in the center, so don't over bake it.
- For best results, serve warm. Top with cream cheese glaze, if desired.
- This pie freezes well. Wrap rightly before freezing and glaze just before serving.
You can serve this on its own, or with a cream cheese glaze – because everything’s better with glaze!
- 2 ounces (1/4 container) brick style cream cheese (tofutti works fine)
- 1¼ cups confectioner’s sugar
- ½ teaspoon vanilla extract
- 1 Tablespoon soy milk
- Combine all ingredients in a small bowl. Whisk until smooth.
- Drizzle over pie just before serving.
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Thanks for stopping by! I hope you guys are all going to try this fantastic recipe. Come back soon – I’ve got lots more treats coming up soon! -Miriam