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
Can this be made without a pie crust, as more of a cake?
That should work!
This looks great! What would you recommend for a parve glaze?
You can either use tofutti or make a vanilla glaze (search this blog for a recipe!)
Genius!
Looks good, but what can u use instead of nuts so that I can make this a Rosh Hashana dessert?
Curious what you can use instead of ground nuts. Will I miss the flavor?? Thank you!!
No good sub. You can skip it, but it’ll lack some flavor and texture.
Do you think it can be made without the nuts?
Sure
This pie is fabulous!! I love that I get the same deliciousness as traditional cinnamon buns with a fraction of the time and effort…I made it in a round pyrex dish with no crust and it was simply divine. The filling is really awesome too.
do you think i can make this in a springform pan?
Sure. I like the textural contrast of the crust though.
Can this be frozen before baking? If serving on tom tov what’s best idea?
I recommend freezing it after baking, then reheating on yom tov.
Can this be frozen?
Read the plan ahead instructions on the recipe! 😉
1/3 ground pecans? Cup or package?
Cup
Hi,
I just made this pie, I actually doubled the recipe, and it looks delicious. I had two questions though. One was that I didn’t have enough of the dough to make 4 layers. I barely had enough for three. The top layer doesn’t cover the entire filling. Same thing with the filling. I only had enough for two layers. Just wondering if I did something wrong or if the batter is supposed to be spread very thin?
The second thing is that I had a very hard time spreading the batter. It was very sticky. Any tips?
Thanks so much.
I had the same experience
I also had this experience, just made it and the batter was not pourable… more like cookie dough… what did I do wrong?!
It’s a very thick batter. Just spread it carefully.
I’ve made this a few times (and love it!) and just this time I realized that if I wet the tip of my fingers I’m able to spread out the batter much more easily!
This was SO good and took me 10 min (max!) to make. I baked for 35 min and it was perfect — baked perfectly with the right amount of gooeyness in the middle. Yes, it should be eaten warm. Thanks so much for the delicious and easy recipe!! ??
I made this and it was SO, SO, SO good! I will definitely be making it again!
Thing is, the layers blended pretty much on the inside and only the top layer was distinctive. Someone probably would have guessed it was a pecan-cake pie rather than a cinnamon bun pie. But no matter, it was extremely delicious. (It was may more delicious than a standard pecan pie, which IMHO is sickeningly sweet.)
Next time I will attempt only one internal layer. I’m not sure if I will decrease the pecans. They were fabulous, but might have made it taste less like a “cinnamon bun pie” and more like its own thing entirely.
But there will definitely be a next time! This was a winner recipe!
Hi i live the UK where i cant find any ground pecans! Can i sub with ground almonds, walnuts or hazelnuts? If so which would work best?
You can use a different nut or skip the nuts. Or grind your own pecans.
Second time making it and it’s yummy but both times I didn’t have enough batter. Was barely even able to get two layers! This happened last time also I think you need to revise the recipe.
Hi, can this be made as individuals? How long would I baked it for?
I made it for friday night dessert and warmed it up before serving, it was heaven!!! I even froze it and rewarmed and always stayed just as yummy! Thank you for the great recipe!
Hi! I want to make this on Friday and serve it shabbos day.. how would u reccomend I do it?
Hi, i just made this pie, the dough is really not spreadable. To make this easier, i put the batter in a piping bag with a flat tip and piped the batter into the pie crust instead of trying to spread it with a spoon or spatula. Good luck y’all!
A favourite recipe, thank you
Hi!
Does the pie crust get mixed into the filling? I know it is a funny question, but I am confused about that.
Thank you!