Cinnamon Roll Pie

Introduction

Welcome to the ultimate celebration of comfort, warmth, and nostalgic indulgence—Cinnamon Roll Pie! This isn’t just a dessert; it’s a harmonious fusion of two beloved American classics: the soft, gooey, spiced allure of homemade cinnamon rolls and the buttery, flaky elegance of a traditional pie. Imagine tender, cinnamon-sugar-swirled layers baked into a golden, custard-kissed pie crust—topped with a rich cream cheese glaze that melts luxuriously over every slice. Whether served warm from the oven on a crisp autumn morning or as the crowning jewel of a holiday brunch spread, Cinnamon Roll Pie delivers all the soul-soothing magic of your favorite bakery treat—elevated, simplified, and beautifully reimagined in pie form. It’s decadent without being fussy, nostalgic without being dated, and utterly irresistible for bakers of all skill levels.

The History

While cinnamon rolls trace their origins back centuries—to Scandinavian kardemummabullar (cardamom buns) and German Zimtschnecken—the concept of “Cinnamon Roll Pie” is a distinctly modern American innovation born from culinary ingenuity and the ever-evolving love affair with hybrid desserts. Its earliest documented appearances surfaced in Midwest home-cook magazines and regional church cookbooks during the late 1980s and early 1990s, where resourceful bakers began adapting yeast-raised cinnamon roll fillings into quick-bread and coffee cake formats. The true breakthrough came in the mid-2000s, when food bloggers and test kitchen editors at major publications like Bon Appétit and Food & Wine began experimenting with laminated doughs, custard infusions, and pie-based structures—seeking to reduce prep time while maximizing flavor density and visual impact. By 2015, Cinnamon Roll Pie had cemented its place in the “brunch trend canon,” appearing on menus from Portland to Nashville and inspiring countless viral TikTok tutorials. Unlike its yeast-leavened cousin, this version often relies on a combination of biscuit-style dough, puff pastry, or even enriched pie crust—making it accessible to those who shy away from working with active yeast. Its rise reflects a broader cultural shift: honoring tradition while embracing efficiency, texture contrast, and shareable, centerpiece-worthy presentation.

Ingredients Breakdown

Every extraordinary Cinnamon Roll Pie begins with thoughtfully selected, high-quality components—each playing a precise role in building structure, moisture, spice complexity, sweetness balance, and mouthfeel:

Pie Crust (Bottom Layer): A rich, all-butter shortcrust provides foundational flakiness and subtle saltiness—essential for cutting through the sweetness. Some variations use a graham cracker or brown sugar-oat crust for added depth and crunch.
Dough Component: Most recipes use either a soft, slightly enriched biscuit dough (flour, buttermilk, butter, baking powder), a rolled-out puff pastry sheet, or a hybrid “pie-roll” dough made with cream cheese and pastry flour for tenderness and lift.
Cinnamon-Sugar Filling: Not just ground cinnamon and sugar—this is where nuance lives. A blend of Saigon (Vietnamese) cinnamon for bold heat, Ceylon cinnamon for floral sweetness, dark brown sugar for molasses depth, granulated sugar for caramelization, and a whisper of freshly grated nutmeg and allspice creates multidimensional warmth.
Butter Layer: Unsalted European-style butter (82–84% fat), softened but cool, ensures even distribution and prevents greasiness while contributing to flaky separation between layers.
Custard/Binding Agent: A silken mixture of eggs, heavy cream, whole milk, vanilla bean paste (not extract), and a touch of cornstarch or instant tapioca pudding mix stabilizes the filling, adds luxurious richness, and prevents weeping or curdling during baking.
Streusel or Crunch Topping (Optional but Recommended): A blend of toasted pecans or walnuts, rolled oats, brown sugar, cold butter, and a pinch of flaky sea salt adds textural contrast and roasty complexity.
Cream Cheese Glaze: Full-fat brick-style cream cheese (never whipped or low-fat), powdered sugar, real maple syrup, Madagascar bourbon vanilla, a splash of whole milk, and a hint of lemon zest provide tang, sheen, and balanced sweetness—never cloying.
Finishing Touches: Flaky Maldon salt sprinkled atop the glaze just before serving; a drizzle of warm maple-caramel sauce; a dusting of edible gold luster for special occasions; or a crown of candied ginger for brightness.

Step-by-Step Recipe

Prepare the Pie Crust: In a food processor, pulse 1¼ cups all-purpose flour, ½ tsp fine sea salt, and ½ cup chilled, cubed unsalted butter until pea-sized crumbs form. Add 3–4 tbsp ice water, one tablespoon at a time, pulsing just until the dough begins to clump. Turn onto parchment, flatten into a 1-inch-thick disc, wrap tightly, and chill for at least 1 hour (or up to 3 days).
Roll & Blind-Bake: On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, trim edges, crimp decoratively, and freeze for 15 minutes. Line with parchment and pie weights, then bake at 375°F for 20 minutes. Remove weights and parchment; prick base with fork and bake 8–10 more minutes until golden and dry. Cool completely on a wire rack.
Make the Cinnamon Dough Layers: In a stand mixer fitted with paddle attachment, combine 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, and ⅓ cup granulated sugar. Cut in ½ cup cold, cubed unsalted butter until mixture resembles coarse meal. Stir in ¾ cup buttermilk and 1 large egg until just combined—do not overmix. Turn onto floured surface, knead gently 3–4 times, then pat into an 11×8-inch rectangle. Chill 20 minutes.
Prepare the Filling: In a small bowl, whisk together 1 cup packed dark brown sugar, 3 tbsp Saigon cinnamon, 1 tbsp Ceylon cinnamon, 1 tsp freshly grated nutmeg, ½ tsp ground allspice, and ¼ tsp fine sea salt.
Assemble the Swirl: Roll chilled dough rectangle to 12×9 inches. Brush evenly with 6 tbsp melted, cooled unsalted butter. Sprinkle filling mixture evenly over surface, leaving ½-inch border. Starting at the long side, tightly roll into a log. Seal seam with water, then chill 30 minutes to firm.
Slice & Arrange: Using a serrated knife dipped in hot water and wiped dry between cuts, slice log into 12 even rounds (about ¾ inch thick). Arrange rounds snugly in the pre-baked pie shell, slightly overlapping in concentric circles. Gently press down to adhere and fill gaps.
Pour Custard Base: In a medium bowl, whisk 3 large eggs, 1 cup heavy cream, ½ cup whole milk, ¼ cup granulated sugar, 1 tbsp cornstarch, 2 tsp vanilla bean paste, and ¼ tsp salt until smooth and frothy. Slowly pour over arranged rolls, allowing liquid to seep into crevices. Let sit 10 minutes for absorption.
Add Streusel (Optional): In a small bowl, combine ⅓ cup chopped toasted pecans, ¼ cup old-fashioned oats, 3 tbsp brown sugar, 2 tbsp cold butter (cut into small cubes), and a pinch of flaky salt. Rub with fingertips until crumbly. Scatter evenly over custard surface.
Bake to Perfection: Place pie on a parchment-lined baking sheet (to catch drips). Bake at 350°F for 55–65 minutes—until top is deeply golden, center is puffed and set (a toothpick inserted near center should come out clean or with moist crumbs), and internal temperature reads 195–200°F on an instant-read thermometer.
Cool & Glaze: Cool on wire rack for at least 2 hours (ideally 3–4) to allow custard to fully set and prevent glaze meltdown. Meanwhile, beat 4 oz full-fat cream cheese (room temp), 1¼ cups powdered sugar, 2 tbsp pure maple syrup, 1 tsp vanilla, 1 tsp lemon zest, and 1–2 tbsp whole milk until silky smooth. Drizzle generously over cooled pie. Finish with flaky salt and optional garnishes.

Tips

Chill Religiously: Cold butter and dough are non-negotiable for flakiness and clean slicing. Never skip the chilling steps—even if it means pausing mid-process for 20 minutes in the freezer.
Use a Bench Scraper: For transferring delicate dough rounds into the pie shell without distortion, a metal bench scraper offers control and precision.
Room-Temp Eggs & Dairy: Bringing eggs, cream, and milk to room temperature before mixing ensures seamless emulsification and eliminates streaks or separation in the custard layer.
Vanilla Bean Paste > Extract: Vanilla bean paste contains actual seeds and a thicker, more stable base—delivering superior aroma, visual appeal (those lovely black specks!), and heat resistance during baking.
Prevent Overbrowning: If the top begins browning too quickly after 40 minutes, tent loosely with aluminum foil—but only cover the outer rim and highest points, leaving the center exposed for proper setting.
Invest in a Deep-Dish Pie Plate: Standard 9-inch pie plates run shallow and risk overflow. A true deep-dish (1.5–2 inch depth) accommodates the generous layers and custard without spillage.
Cut with a Hot Knife: Dip a sharp chef’s knife in boiling water, wipe dry, and cut slices for clean, glossy edges—especially important when serving the glaze-covered pie.
Reheat Strategically: To refresh leftovers, place individual slices on a parchment-lined baking sheet and warm in a 325°F oven for 8–10 minutes—not the microwave, which makes the crust soggy and separates the glaze.
Measure by Weight: For absolute consistency—especially with flour and brown sugar—use a digital kitchen scale. 1 cup all-purpose flour should weigh 120–125g; 1 cup packed brown sugar = 220g.
Freeze for Future Joy: Assemble (but do not bake) the pie, wrap tightly in plastic + foil, and freeze up to 3 months. Thaw overnight in fridge, then bake as directed—adding 5–8 extra minutes to total time.

Variations and Customizations

Cinnamon Roll Pie is gloriously adaptable—serving as a canvas for seasonal ingredients, dietary preferences, global flavors, and creative flair. Here’s how to make it uniquely yours:

Vegan Version: Swap butter for refined coconut oil or vegan butter (Miyoko’s or Earth Balance), use flax “eggs” (1 tbsp ground flax + 2.5 tbsp water per egg), replace dairy cream/milk with full-fat coconut milk + oat milk blend, and glaze with cashew cream cheese + maple syrup + lemon juice.
Gluten-Free Adaptation: Use a trusted 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill) with added xanthan gum. Add 1 tsp psyllium husk powder to the dough for elasticity. Ensure all spices and sugars are certified GF.
Apple-Cinnamon Harvest Pie: Fold 1½ cups finely diced, peeled Honeycrisp apples (tossed with 1 tsp lemon juice and 1 tsp cornstarch) into the cinnamon-sugar filling before rolling. Add ¼ tsp ground cardamom to enhance fruit notes.
Maple-Pecan Swirl: Replace half the brown sugar in the filling with Grade B maple sugar; swirl in ½ cup chopped toasted pecans along with the cinnamon mixture. Top with maple-pecan praline streusel.
Orange-Cardamom Elegance: Infuse the custard with 1 tbsp finely grated orange zest and 1½ tsp freshly ground cardamom. Substitute orange blossom water (¼ tsp) for part of the vanilla. Garnish with candied orange peel.
Spiced Chai Variation: Steep 2 chai tea bags in ½ cup hot cream for 5 minutes, then cool and strain. Use this infused cream in the custard. Add 1 tsp ground ginger, ½ tsp ground cloves, and ¼ tsp black pepper to the cinnamon filling.
Mini Individual Pies: Press dough into muffin tins lined with parchment. Fill each cavity with 1–2 dough rounds and custard. Bake at 350°F for 22–26 minutes. Perfect for portion control or party platters.
Chocolate-Cinnamon Decadence: Sprinkle ½ cup mini dark chocolate chips (70% cacao) over the cinnamon-sugar layer before rolling. Add 1 tbsp unsweetened cocoa powder to the filling for depth.
Boozy Brunch Edition: Stir 2 tbsp bourbon or dark rum into the custard mixture. Finish glaze with 1 tsp bourbon-infused maple syrup and a sprinkle of toasted coconut.
Overnight Make-Ahead: Assemble the entire pie through step 9 (before baking), cover tightly, and refrigerate overnight. Remove from fridge 30 minutes before baking to take the chill off—then proceed as directed.

Health Considerations and Nutritional Value

While Cinnamon Roll Pie is undeniably a treat—not a health food—it can be approached with mindful intentionality, informed substitutions, and realistic expectations. A standard slice (1/12th of a 9-inch pie, approx. 220g) contains roughly:

Calories: 485–540 kcal (depending on butter content, glaze thickness, and toppings)
Total Fat: 26–31g (15–18g saturated fat)
Carbohydrates: 58–64g (38–42g sugars, including naturally occurring lactose and added sucrose/fructose)
Protein: 6–8g (from eggs, dairy, and flour)
Fiber: 1–1.5g (naturally low; boost with oat crust or added ground flaxseed in dough)
Sodium: 320–380mg (moderate—enhanced by salted butter and glaze; reduce by using unsalted butter and cutting salt in half)

Nutrient Highlights: Cinnamon contributes antioxidant polyphenols (e.g., cinnamaldehyde) linked to improved insulin sensitivity and anti-inflammatory effects. Brown sugar offers trace minerals like calcium, potassium, and iron (though amounts are minimal per serving). Eggs provide choline (vital for brain health) and lutein (supportive of eye health). Real butter contains conjugated linoleic acid (CLA) and fat-soluble vitamins A, D, and K2—especially when sourced from grass-fed cows.

Considerations & Mitigation Strategies:

Sugar Awareness: The double dose—filling + glaze—adds up quickly. Reduce granulated sugar in custard by 1 tbsp and use only 1 cup powdered sugar (instead of 1¼) in glaze without sacrificing texture.
Portion Mindfulness: Serve smaller slices (1/14 or 1/16) alongside protein-rich Greek yogurt or a green salad to slow sugar absorption and increase satiety.
Whole Grain Option: Replace up to 50% of all-purpose flour in crust and dough with white whole wheat flour or sprouted spelt flour—retaining tenderness while adding fiber and B vitamins.
Dairy Sensitivity? Lactose-intolerant individuals may tolerate small servings due to fermentation-like effects of baking on lactose, but lactose-free cream and milk are safe, effective swaps.
Not for Low-FODMAP Diets: Contains wheat, dairy, and high-FODMAP sweeteners (brown sugar, honey in glaze variants); omit or substitute with maple syrup (low-FODMAP in 1-tbsp servings) and gluten-free certified oats.
Allergen Note: Contains wheat, dairy, eggs, and tree nuts (if using pecan/walnut topping). Always label clearly for guests with allergies.

Remember: Enjoyment is part of wellness. Savoring a slice slowly—with presence and gratitude—is nutritionally richer than guilt-ridden restriction. Balance comes from overall dietary patterns—not single foods.

Ingredients

Makes one 9-inch deep-dish pie (12–14 servings)

For the All-Butter Pie Crust:

1¼ cups (150g) all-purpose flour, plus more for dusting
½ tsp fine sea salt
½ cup (113g) unsalted butter, very cold and cubed
3–4 tbsp ice water

For the Cinnamon Roll Dough:

2 cups (240g) all-purpose flour
2 tsp baking powder
½ tsp fine sea salt
⅓ cup (67g) granulated sugar
½ cup (113g) unsalted butter, cold and cubed
¾ cup (180ml) full-fat buttermilk, cold
1 large egg, cold

For the Cinnamon-Sugar Filling:

1 cup (220g) packed dark brown sugar
3 tbsp Saigon (Vietnamese) cinnamon
1 tbsp Ceylon cinnamon
1 tsp freshly grated nutmeg
½ tsp ground allspice
¼ tsp fine sea salt

For the Custard Base:

3 large eggs, room temperature
1 cup (240ml) heavy cream, room temperature
½ cup (120ml) whole milk, room temperature
¼ cup (50g) granulated sugar
1 tbsp cornstarch
2 tsp pure vanilla bean paste
¼ tsp fine sea salt

For the Maple-Cream Cheese Glaze:

4 oz (113g) full-fat brick-style cream cheese, room temperature
1¼ cups (150g) powdered sugar, sifted
2 tbsp pure maple syrup (Grade A or B)
1 tsp pure vanilla extract or paste
1 tsp finely grated lemon zest
1–2 tbsp whole milk (as needed for consistency)
Flaky sea salt, for finishing

Optional Streusel Topping:

⅓ cup (40g) chopped toasted pecans or walnuts
¼ cup (20g) old-fashioned rolled oats
3 tbsp (22g) packed dark brown sugar
2 tbsp (28g) cold unsalted butter, cubed
Pinch of flaky sea salt

Directions

Make the Pie Crust: In a food processor, combine flour and salt. Pulse in cold butter until mixture resembles coarse meal with some pea-sized pieces. Add ice water 1 tablespoon at a time, pulsing briefly after each, until dough just begins to clump. Turn onto parchment paper, gather into a disc, wrap tightly, and refrigerate for at least 1 hour (or up to 3 days).
Blind-Bake the Crust: Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface into a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Trim excess, leaving ½-inch overhang; tuck under and crimp decoratively. Freeze for 15 minutes. Line with parchment and pie weights. Bake 20 minutes. Remove weights and parchment; prick base with fork and bake 8–10 minutes more until golden and dry. Cool completely on wire rack.
Prepare the Dough: In stand mixer with paddle attachment, combine flour, baking powder, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add buttermilk and egg; mix on low just until shaggy dough forms. Turn onto floured surface, knead gently 3–4 times, then pat into 11×8-inch rectangle. Wrap and chill 20 minutes.
Make Filling: In small bowl, whisk together brown sugar, both cinnamons, nutmeg, allspice, and salt until uniform.
Assemble Swirl: Roll chilled dough to 12×9 inches. Brush evenly with 6 tbsp melted, cooled butter. Sprinkle filling over surface, leaving ½-inch border. Roll tightly from long side; seal seam with water. Chill 30 minutes.
Slice & Arrange: Slice log into 12 equal ¾-inch rounds using hot, clean serrated knife. Arrange snugly in cooled pie shell, slightly overlapping. Gently press down.
Whisk Custard: In medium bowl, whisk eggs, cream, milk, sugar, cornstarch, vanilla, and salt until smooth and slightly frothy. Slowly pour over arranged rolls, letting soak 10 minutes.
Add Streusel (Optional): Combine pecans, oats, brown sugar, cold butter, and salt in small bowl. Rub with fingertips until crumbly. Scatter evenly over custard.
Bake: Place pie on parchment-lined baking sheet. Bake at 350°F (175°C) for 55–65 minutes—until deeply golden, puffed, and center is set (toothpick clean or with moist crumbs; internal temp 195–200°F). Tent with foil if over-browning.
Cool & Glaze: Cool on wire rack minimum 2 hours (preferably 3–4). Beat cream cheese, powdered sugar, maple syrup, vanilla, lemon zest, and 1 tbsp milk until smooth. Add second tbsp milk only if too thick. Drizzle generously. Sprinkle with flaky salt. Serve at room temperature.

FAQ

Can I use store-bought pie crust?: Yes—but choose a high-fat, all-butter variety (like Wholly Gluten Free or Pillsbury’s “Signature” line). Avoid shortening-heavy crusts, which lack flavor and structural integrity for this custard-heavy pie. Par-bake according to package instructions, then proceed.
Why did my pie bubble over or leak?: Most commonly due to insufficient chilling (causing butter to melt too fast), using a shallow pie plate, or overfilling the custard. Always use a deep-dish plate and ensure dough rounds are well-chilled before arranging.
Can I make this ahead and reheat?: Absolutely. Fully baked pie keeps covered in the refrigerator for up to 4 days. Reheat individual slices on a parchment-lined sheet at 325°F for 8–10 minutes—or enjoy cold, which many find even more flavorful as flavors meld.
My glaze turned out runny—what went wrong?: Cream cheese was likely too warm or not fully softened, or too much milk was added. Always start with 1 tbsp milk and add only if needed. If glaze separates, stir in ½ tsp softened cream cheese to re-emulsify.
Can I freeze the baked pie?: We recommend freezing *unbaked* assembled pies for best texture. Baked pie freezes acceptably for up to 2 months—wrap tightly in plastic + foil. Thaw overnight in fridge, then reheat at 325°F for 20–25 minutes covered with foil.
Is there a way to reduce the sweetness without ruining texture?: Yes. Reduce granulated sugar in custard by 1 tbsp and powdered sugar in glaze by ¼ cup. Compensate with extra vanilla, citrus zest, or a pinch of black pepper to enhance perception of complexity and balance.
What’s the best way to store leftovers?: Cover tightly with plastic wrap or an airtight pie lid and refrigerate. Do not leave at room temperature longer than 2 hours due to dairy and egg content. For optimal freshness, consume within 4 days.
Can I use instant yeast dough instead?: You can—but it changes the character significantly. Yeast dough requires proofing time (1–2 hours), yields a softer

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