Cinnamon Roll Pie With Brown Sugar Topping Recipes

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.

Steps:

• Make the crust: Stir the granulated sugar and cinnamon in a small bowl. Unroll the pie dough onto a floured surface. Press the cinnamon sugar into the dough with your hands (try not to stretch the dough). Transfer to a 9-inch pie plate and crimp the edges. Refrigerate the crust until firm, about 1 hour.
• Place a baking sheet on the middle oven rack; preheat to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake on the hot baking sheet until golden around the edges and set on the bottom, about 30 minutes. Remove the foil and weights and bake until crisp and golden all over, about 10 more minutes. Transfer to a rack to cool; leave the baking sheet in the oven.
• Make the filling: Whisk the eggs, corn syrup, brown sugar, vinegar, vanilla and salt in a large bowl. Slowly whisk in the melted butter, then stir in the pecans until evenly coated. Scrape the mixture into the cooled crust.
• Bake the pie on the hot baking sheet until set and bubbling at the edges, 55 to 60 minutes. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.
• Make the glaze: Mix the cream cheese, confectioners' sugar and milk in a small bowl with a fork or small whisk until smooth. Transfer to a small resealable plastic bag and snip a corner; pipe over the pie.

Steps:

• In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender, incorporate the butter by "cutting it in" to the flour until the butter forms small, pea-size pieces.
• Pair this topping with a traditional pastry pie shell and the filling of your choice. Once the filling has been placed in the pie shell, sprinkle the cinnamon sugar crumb topping evenly over the filling until it is completely covered. Bake as directed.