Cinnamon Roll Pie Recipe
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If you’ve ever wished you could eat a cinnamon roll and a slice of pie at the same time, this Cinnamon Roll Pie is the answer. It’s got everything you love—soft, gooey cinnamon rolls baked right into a flaky pie crust and smothered in cream cheese frosting. The first time I made this, I barely let it cool before trying a bite, and honestly, no regrets. It tastes like the best parts of breakfast and dessert all rolled into one, and it makes your kitchen smell absolutely amazing.
Fair warning—this pie disappears fast. Between the buttery cinnamon filling, the golden crust, and that thick, melty frosting, it’s impossible to stop at just one slice. I love making it for holiday mornings or cozy weekends, but honestly, there’s never a bad time for cinnamon roll pie. Try it once, and I guarantee you’ll be looking for any excuse to bake it again!
Ingredients You Will Need
- Flour is the base of the dough, giving the pie a soft, tender texture when combined with the other ingredients.
- Instant yeast helps the dough rise, giving it that soft, fluffy texture you want in a cinnamon roll.
- Milk adds moisture to the dough, making it soft and easy to work with.
- Sugar sweetens the dough and helps with the rising process.
- Butter adds richness and flavor to the dough.
- Egg binds the dough together and helps it hold its shape.
- Light brown sugar has a molasses content that adds a deep, warm flavor that pairs perfectly with the cinnamon.
- Cinnamon gives the filling its signature spicy-sweet flavor.
- Cornstarch helps thicken the filling and gives it a smooth texture without it being too runny.
- Cream cheese gives the frosting a tangy richness that balances the sweetness of the cinnamon filling and the sugar in the dough.
- Vanilla extract adds flavor to the frosting and enhances the overall taste of the pie.
- Powdered sugar sweetens the frosting and gives it the perfect consistency for spreading over the pie.
- Refrigerated pie crust makes the process easier by providing a quick, flaky base for the pie without having to make dough from scratch. It complements the cinnamon roll filling with its light, buttery texture.
Frequently Asked Questions
Can I make the dough in advance? Yes! You can prepare the dough the night before and let it rise in the fridge overnight. Just make sure to cover it well so it doesn’t dry out. The next day, take it out, let it come to room temperature, and continue with the recipe.
Can I make the frosting ahead of time? Yes! The cream cheese frosting can be made ahead of time. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to use it, let it come to room temperature and give it a quick stir before spreading it on the pie.
What if my dough is too sticky? If your dough feels too sticky to handle, add a little more flour—about 1-2 tablespoons at a time—until it’s easier to work with. Just be careful not to add too much, as it can make the dough dense.
Why is my pie not golden brown after baking? Make sure the oven is fully preheated to 350°F before baking, and be sure to remove the foil after the first 30 minutes. If the pie isn’t golden after 25 minutes, you can bake it for a few more minutes, but keep an eye on it to avoid burning the top.
What should I do if the frosting is too thick? If your cream cheese frosting is too thick to spread, add a tiny bit of milk (a teaspoon at a time) until it reaches your desired consistency. You want it thick enough to hold its shape but spreadable over the warm pie.
Why do I need to turn off the oven during the dough rising process? Turning off the oven and placing the pie inside to rise helps create a warm, draft-free environment, allowing the dough to rise more easily. This step is crucial to ensuring the dough has the right texture and doesn’t dry out.
How do I know when the pie is fully baked? The pie is done when the crust is golden brown and the cinnamon rolls inside have puffed up and turned a deep golden color. You can also check by inserting a toothpick into the center—if it comes out clean, it’s ready!
Why is my pie crust soggy? If your pie crust turns out soggy, it could be from too much moisture in the filling or from not pre-baking the crust long enough. Try to roll the dough evenly and make sure it’s fully baked through. You can also brush the crust with a little egg wash before baking to help it stay crisp.
Helpful Tips
Don’t skip the dough resting time: Letting the dough rest for about 10 minutes after mixing allows the yeast to activate and the dough to relax, making it easier to roll out. If you skip this step, your dough might be harder to work with and could shrink while baking.
Don’t overload the filling: When sprinkling the cinnamon-sugar mixture, be sure to spread it evenly but don’t overdo it. Too much filling can make the dough hard to roll up, and it could create an overflow of sugar while baking.
Check your pie before frosting: Before you spread the cream cheese frosting, make sure the pie is cool enough. If the pie is too hot, the frosting may melt too much and not sit nicely on top. Let it cool for at least 10-15 minutes before frosting.
Adjust baking time based on your oven: Not all ovens are the same, so check the pie after 20 minutes to ensure it’s not over-baking. If it’s golden brown and the crust is crisp, it’s ready. If not, you can add a few more minutes.
Use a sharp knife for cutting: For clean slices, use a sharp knife to cut the pie. If you use a dull knife, you’ll crush the soft cinnamon rolls inside. A serrated knife works well if you have one on hand.
How to Store
Let it cool first: Before storing, allow the pie to cool slightly, but don’t let it sit out too long. If you put it away while it’s still too warm, condensation can form and make the crust soggy.
Store in an airtight container: If you have leftovers, cover the pie with plastic wrap or store it in an airtight container. This helps keep the pie fresh and prevents it from drying out. You can also place a layer of foil or wax paper between the pie and the lid to prevent it from sticking.
Refrigerate for up to 3-4 days: The pie should be stored in the fridge for up to 3-4 days. The cream cheese frosting should be kept cool, so refrigeration helps maintain the texture and flavor.
Freezing: If you want to keep it longer, you can freeze the pie! Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. It can be frozen for up to 2 months. To reheat, let it thaw in the fridge overnight, then warm it in the oven at 350°F for 10-15 minutes, or until heated through.
To reheat: If you want to serve the pie warm again, you can reheat individual slices in the microwave for about 20-30 seconds or warm the whole pie in the oven at 350°F for about 10 minutes. The frosting may melt a little, but it still tastes amazing!
Substitutions and Variations
Add nuts: For a bit of crunch, add chopped pecans, walnuts, or almonds to the cinnamon filling. Simply sprinkle them over the buttered dough before rolling it up.
Brown Sugar: You can use dark brown sugar instead of light brown sugar for a deeper molasses flavor in the filling.
Buttercream Frosting: If you’re not a fan of cream cheese frosting, you can use classic buttercream frosting instead.
Caramel Sauce: If you’re not a fan of cream cheese frosting, you can use classic buttercream frosting instead.
Graham Cracker Crust: Swap the traditional pie crust for a graham cracker crust for a slightly crunchy, sweet base.
What to Serve with Cinnamon Roll Pie
Chai Tea – The warm spices in chai tea (like cinnamon, cardamom, and cloves) complement the flavors in the pie.
Spiced Rum or Bourbon – If you’re serving this pie as a dessert, a splash of spiced rum or bourbon can enhance the warm, cozy flavors.
Coffee – A classic pairing! A strong cup of black coffee or a cinnamon-spiced latte balances the sweetness perfectly.
Sweet Cream Cold Foam – This vanilla cold foam makes your iced coffee extra creamy and delicious with just a few simple ingredients. It’s the perfect match for cinnamon roll pie since the sweet vanilla flavor goes so well with all that warm cinnamon goodness!
Hot Chocolate – Extra cozy! Try it with a sprinkle of cinnamon or a dollop of whipped cream.
Vanilla Ice Cream – A scoop of creamy vanilla ice cream melting over a warm slice is a dream.
Cheese Platter – Mild cheeses like brie or cream cheese pair well with cinnamon flavors.
Scrambled Eggs & Bacon – If you’re serving this pie for breakfast or brunch, balance it out with some protein.
Other Recipes You May Enjoy
If you like Cinnamon Roll Pie, you might also like my Mock Apple Pie or my Homemade Apple Pie. This Cinnamon Pie is also delicious.
Final Thoughts
Cinnamon Roll Pie is one of those desserts that feels like a warm hug—flaky crust, gooey cinnamon filling, and that dreamy cream cheese frosting on top. The first time I made it, I barely had time to grab a slice before my family devoured the whole thing! It’s perfect for lazy weekend mornings, holiday brunches, or just when you need a little extra sweetness in your day. Trust me, once you make it, everyone will be asking when you’re baking it again!
Cinnamon Roll Pie
Ingredients
Dough
- 3½ Cups Flour plus more for dusting
- 2¼ teaspoons Instant Yeast
- 1 Cup Milk
- ½ Cup Sugar
- ¼ Cup Butter softened
- 1 Egg large
Cinnamon Filling
- ½ Cup Light Brown Sugar
- 1 Tablespoon Cinnamon
- 2 teaspoons Cornstarch
- ¼ Cup Butter softened, room temperature
Cream Cheese Frosting
- 3 Ounces Cream Cheese softened
- ¼ Cup Butter softened
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Milk
- 1½ Cups Powdered Suger
Crust
- Refrigerated Pie Crust 9 inch
Instructions
- Preheat oven to 200℉.
- Combine the flour and yeast in a large bowl.
- Combine the milk, sugar, and butter in a separate microwave-safe bowl.
- Microwave for 1 minute.
- Pour the milk mixture into the flour mixture and stir with a wooden spoon or an electric mixer. Stir until a dough ball forms.
- Add the egg and continue stirring.
- If the dough is too sticky, add 2 tablespoons of flour. It should not be super sticky when you touch it.
- Cover the bowl with a towel and set aside for 10 minutes while you make the filling.
- Combine the brown sugar, cinnamon, and cornstarch in a small bowl.
- Lightly flour a surface and roll the dough out to about 12×16 inches. Trim off the ends to get an even rectangle.
- Spread the ¼ cup of softened butter on the dough.
- Sprinkle the cinnamon filling on the buttered dough.
- Slice the dough into 8 even strips.
- Place the pie dough in a 9-inch pie pan and flute the edges if desired.
- Roll up each strip into a roll and place into the pie crust.
- Turn off the oven. This is extremely important.
- Cover the pie with foil and place in the oven for 30 minutes.
- Take the pie out of the oven and remove the foil.
- Turn the oven to 350℉.
- When the oven at 350℉ put the pie back in and bake for 25 minutes or until golden brown.
- Place on a cooling rack to cool slightly while making the frosting.
- Use an electric mixer to combine the cream cheese, butter, vanilla, milk, and powdered sugar until a thick frosting forms.
- Spread the frosting over the slightly cooled pie.
- Slice and serve.
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