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
CINNAMON CREAM PIE
Make and share this Cinnamon Cream Pie recipe from Food.com.
Provided by Oolala
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the cream, sugar and flour.
- Pour into the pie crust and sprinkle with cinnamon.
- Bake at 400 degrees F. for 50 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 306.5, Fat 24, SaturatedFat 12.2, Cholesterol 61.1, Sodium 134, Carbohydrate 20.9, Fiber 1, Sugar 6.3, Protein 2.7
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 ROLL CHEESECAKE RECIPE BY TASTY
Here's what you need: cream cheese, sugar, sour cream, vanilla extract, eggs, butter, light brown sugar, cinnamon, refrigerated cinnamon rolls
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F/160°C.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add the sour cream and vanilla, and beat until there are no lumps.
- Add the eggs one at a time, mixing completely after each one. Set aside.
- In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
- In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
- Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
- Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
- Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.
- Remove from oven and cool completely.
- Top with frosting from the cinnamon rolls.
- Refrigerate at least 4 hours.
- Enjoy!
Nutrition Facts : Calories 531 calories, Carbohydrate 44 grams, Fat 37 grams, Fiber 1 gram, Protein 7 grams, Sugar 30 grams
CINNAMON CREAM CHEESE PIE
This is a delicious creamy pie that is very easy to make, and does not need to be baked. The HERSHEY'S ® Cinnamon Chips give a wonderful flavor and fragrance to the pie.
Provided by Carol Houdek
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool.
- In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.
- In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.
Nutrition Facts : Calories 750.1 calories, Carbohydrate 83 g, Cholesterol 34.2 mg, Fat 43.2 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 21.3 g, Sodium 403.6 mg, Sugar 72.7 g
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