This Cinnamon Bun Pecan Pie has all the best elements of cinnamon buns in pie form: a swirled cinnamon crust, a sweet, gooey filling with plenty of cinnamon and crunchy pecan, and a generous dollop of a tangy cream cheese topping. This is yummy.
What you will need :
- Pie dough ( enough for 1 9-inch crust)
- 2 ounces (4 tbsp) melted butter
- 4 tsp ground cinnamon, divided use
- 3/4 cup dark corn syrup
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp cake and cookie flavoring (optional)
- 1/2 tsp salt
- 2 cups toasted pecan halves
- 1 cup cream cheese frosting (not “whipped” variety)
Directions:
- Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
- Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
- Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
- Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the ‘crust’.
- Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
- Layer the toasted pecans over the cinnamon roll ‘crust’. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
- Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
- Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pour-able, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.
