Some may question the merits of putting a cinnamon bun in a pie, but once you offer those doubters a slice, you’ll silence them for good, probably because their mouths will be full! It’s amazing how delicious a cinnamon bun can be when it’s in a pie crust. Bonus: with a slice of pie, you get to skip the sticky fingers. Enjoy this subtle elevation of a classic confection.
Yield: 6–8 servings
Pie:
1 tablespoon cinnamon
3/4 cup brown sugar
2 (12-oz.) packages frozen donut dough, defrosted and risen (such as Mechel’s)
1/4cup oil 1 frozen pie crust
Icing:
1 cup confectioners’ sugar
2 teaspoons almond milk
1. Prepare the pie: Preheat oven to 325°F.
2. In a bowl, combine cinnamon and brown sugar. Set aside.
3. Working with one package at a time, roll the dough into a rectangle, as thin as possible. Smear oil over the top.
4. Cover with half the cinnamon sugar, distributing it evenly.
5. Starting from one of the two shorter sides, roll the dough into a log. Slice into pieces 11⁄2 inches thick. Repeat with the second package of dough and remaining cinnamon sugar.
6. Place slices in the pie crust and bake 30–40 minutes. Let cool.
7. Prepare the icing: In a bowl, mix confectioners’ sugar and milk. Drizzle over pie and serve.
Recipe by ME Yocheved Shvarzblat
Photo by Chay Berger
Styled by Yonina Braun
Featured in the Whisk by Ami Magazine
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