It’s Pi Day! I game for any excuse to make a pie, so Pi Day is a good, if silly, reason for pie baking. I’ve had this Cinnamon Bun Pie recipe book marked for ages, but just haven’t found a good reason to try it out. I’m kicking myself for waiting so long to make it, I definitely won’t be waiting long before I make it again.
This pie is basically like a giant, super delicious cinnamon roll. The pie ‘crust’ is a yeasted dough like the dough of a cinnamon roll filled with layers of liquid cheesecake (yeah, I know), brown sugar, cinnamon, and a struesel topping. That doesn’t even include the layers of browned butter. There’s a lot going on, and it’s all amazing in the most over-the-top way.
The recipe below is exactly as I made it, which was delicious. The next time around I think I’ll try decreasing the dough in the base slightly. I thought it was a little thick around the edges, but that is strictly personal preference.
- 8 oz. cream cheese, at room temperature
- ¾ cup granulated sugar
- 1 tbl. cornstarch
- ¼ tsp. salt
- 2 tbl. milk
- 1 egg
- 1¾ cups (275 g) flour
- ¾ tsp. salt
- 1¼ tsp. instant rapid-rise yeast
- ¾ cup + 2 tbl. water
- Vegetable oil
- ¼ cup butter
- ¼ cup brown sugar
- ⅛ tsp salt
- 1 tsp. cinnamon
- ¼ cup flour
- ¼ old-fashioned oats
- 1 tsp. cinnamon
- ⅛ tsp. salt
- 2 tbl. brown sugar
- 2 tbl. butter, melted
- ⅛ tsp. vanilla extract
- 1 egg
- 1 tbl. milk
- Heat the oven to 300 degrees. Line a loaf pan (8 x 5") with parchment paper.
- Use an electric mixer to mix the cream cheese until smooth, about 2 minutes. Add the sugar and mix 1-2 more minutes. In a separate bowl, combine the cornstarch, salt, and milk. Add the egg and stir until smooth. Slowly pour the cornstarch mixture into the cream cheese, mix for 3-4 minutes until smooth.
- Pour the cheesecake mixture into the loaf pan. Bake for 15-20 minutes until the edges are set but the center is still very jiggly. Be careful not to overbake this, you want it to still be liquidy. Allow to cool on a wire rack for about 15 minutes, then transfer to the fridge to cool completely.
- Combine the flour, yeast, and salt in the bowl of a mixer fit with the dough hook. With the mixer on low, slowly add the water and mix until the dough is a shaggy mass. Knead on low for about 7 minutes, the dough should be smooth and cohesive. Brush a bowl with oil, add the dough to the bowl and turn it once to coat it with oil. Cover with plastic wrap and allow to rise for about 45 minutes until puffy. Prepare the remaining elements while the dough rises.
- Place the butter in a small pan over medium heat. Cook for several minutes, stirring often, until the butter is browned and smells nutty. Remove from the heat and pour into a small bowl. Put it in the fridge to cool.
- In another small bowl, stir together the brown sugar, salt, and cinnamon.
- In a small bowl, combine the flour, oats, cinnamon, salt and brown sugar. Stir in the melted butter and vanilla. The mixture should be in little clumps. Set aside.
- Whisk the egg and milk together until smooth.
- Heat the oven to 350 degrees. On a lightly floured surface, roll out the dough to fit in a 9 or 10 inch pie pan being careful to make the dough even. Transfer the dough to the pie pan.
- Use the back of a spoon to spread half of the browned butter over the bottom of the dough. Spread half of the liquid cheesecake over the browned butter, then top with the remaining browned butter.
- Sprinkle the brown sugar filling mixture evenly over the browned butter. Carefully spoon the remaining liquid cheesecake over the brown sugar. Sprinkle the streusel in an even layer over the top. Brush the exposed edges of the crust with the egg wash.
- Bake for 40 minutes. When the pie is finished the center should be slightly jiggly, but the edges should look set and puffy. Transfer to a wire rack to cool slightly. Serve warm.
Source: Milk Bar via Annie’s Eats