PIE CRUST CINNAMON ROLLS
My Nana calls these pie crust cinnamon rolls 'crickets'.
Provided by Jason Nieten
Categories Desserts Cookies Filled Cookie Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix sugar and cinnamon together in a bowl.
- Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.6 g, Cholesterol 11.4 mg, Fat 11.8 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 147.6 mg, Sugar 4.7 g
BROWN SUGAR-CINNAMON BUTTER
A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 4.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.8 mg, Sugar 4.5 g
CINNAMON ROLL PIE WITH BROWN SUGAR TOPPING
I came up with this recipe and my customers love it! I make it in a 17-inch cast iron skillet! WOW--what a pie. This pie got my Bakery/Café nominated to compete in the "Best Bakery" contest on Fox5 News in Atlanta.
Provided by Chef Aint Bs
Categories Pie
Time 2h
Yield 8-16 serving(s)
Number Of Ingredients 10
Steps:
- I use day old cinnamon rolls.
- Use a 17-inch cast iron skillet or use several deep dish pie plates, or I have made them in loaf pans. Several.
- Cut cinnamon rolls in medium size cubes.Place in large pan or bowl. Sprinkle with 1 cup sugar and sprinkle 1 tablespoon cinnamon. Set aside.
- In a medium bowl or stand mixer with the whip attachment, add eggs mix well.
- Add vanilla and almond extract.
- Add milk and 1 cup sugar.
- Whip for 5 minutes on low speed.
- Pour mixture over the cubed cinnamon rolls let sit for 30 minutes stirring occasionally, pressing down to soak the cinnamon rolls in the custard mixture.
- Topping.
- Cube cold butter into small cubes 1/2 inch.
- Add brown sugar and pecans.
- MIX WELL.
- Sprinkle mixture over soaked cinnamon roll mixture.
- Bake 350°F for about 45 minutes.
- Turn oven down to 325°F and bake another 15 minutes or until middle of pie is set.
Nutrition Facts : Calories 1860.9, Fat 96.4, SaturatedFat 29.4, Cholesterol 758.3, Sodium 964.1, Carbohydrate 220.8, Fiber 8, Sugar 180, Protein 37.1
CINNAMON ROLL CREAM PIE
A new take on the beloved cinnamon roll, this pie's crust and topping is a glorious display of mini cinnamon rolls with a sumptuous creamy cinnamon filling.
Provided by Food.com
Categories Pie
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the pie crust:.
- Preheat the oven to 400 degrees F.
- Combine the 3 pie dough sheets and roll into a rectangle roughly 22 x 10 inches, dusting with flour if needed to prevent it sticking to the rolling pin and work surface.
- Mix the melted butter and vanilla together in a small bowl. Mix the brown sugar and ground cinnamon in a separate small bowl.
- Brush the dough all over with the melted butter mixture. Sprinkle evenly with cinnamon-sugar.
- Starting at a long edge, roll the dough up tightly into a snake. Cut the dough into pieces 1/2-inch thick to make tiny 'cinnamon roll' pieces.
- Take 2/3 of these cinnamon roll pieces and gently roll each one with a rolling pin to flatten slightly. Then place these all over the base and sides of a 9-inch pie pan. Use your fingertips to firmly press them together into an even layer. Make sure there are no gaps.
- Place the remaining cinnamon roll pieces onto a lined cookie sheet spaced 1 inch apart and set aside.
- Blind bake the pie crust:.
- Cut a large piece of parchment paper then use it to line the pie pan on top of the cinnamon roll pastry. Pour in ceramic baking beans or uncooked rice to weigh down the pie dough.
- Bake for 10 minutes. Lift away the baking beans with the parchment paper and bake for a further 5 minutes.
- Set aside the baked crust.
- Bake the top pieces:.
- Take the cookie sheet of extra cinnamon roll pieces and bake for 20 minutes.
- Set aside to cool.
- Make the cream filling:.
- Combine the sugar, flour, cinnamon and salt in a pot and stir together briefly. Add the milk and cream and stir together.
- Place the egg yolks into a medium bowl and set aside.
- Place the milk mixture over a medium-low heat on the stove and stir until it thickens. Remove from the heat. Pour about 1/3 cup of this hot mixture into the egg yolks and quickly stir together.
- Pour the egg yolk mixture back into the pot of milk mixture.
- Return to a low heat and stir for 2 minutes then remove from the heat. While hot, stir in the vanilla and butter then set aside to cool.
- Finish the pie:.
- Once the crust has blind baked, pour in the cooked creamy filling and spread into an even layer.
- Turn the oven down to 350 degrees F and bake the pie for a further 15-20 minutes until browned on top.
- Top with the baked cinnamon roll pieces in a decorative pattern.
- Set aside to cool completely before slicing and serving.
Nutrition Facts : Calories 352, Fat 24.4, SaturatedFat 12.2, Cholesterol 96.5, Sodium 238.1, Carbohydrate 30.4, Fiber 1.4, Sugar 15.2, Protein 3.6
CINNAMON-SUGAR APPLE PIE
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. -Renee Schettler Rossi, New York, New York
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 633 calories, Fat 30g fat (12g saturated fat), Cholesterol 34mg cholesterol, Sodium 169mg sodium, Carbohydrate 90g carbohydrate (62g sugars, Fiber 2g fiber), Protein 4g protein.
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