Cinnamon Roll Pie With Brown Sugar Topping |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 16 |
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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. Ingredients:
20 cinnamon rolls |
2 cups sugar |
1 tablespoon cinnamon |
25 eggs |
4 cups milk |
2 teaspoons vanilla |
2 teaspoons almond extract |
3 cups light brown sugar |
3 cups pecans |
1 cup firm butter |
Directions:
1. I use day old cinnamon rolls.
2. Use a 17-inch cast iron skillet or use several deep dish pie plates, or I have made them in loaf pans. Several.
3. 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.
4. In a medium bowl or stand mixer with the whip attachment, add eggs mix well.
5. Add vanilla and almond extract.
6. Add milk and 1 cup sugar.
7. Whip for 5 minutes on low speed.
8. 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.
9. Topping.
10. Cube cold butter into small cubes 1/2 inch.
11. Add brown sugar and pecans.
12. MIX WELL.
13. Sprinkle mixture over soaked cinnamon roll mixture.
14. Bake 350°F for about 45 minutes.
15. Turn oven down to 325°F and bake another 15 minutes or until middle of pie is set.
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