My husband claims to not have much of a sweet tooth (even though I’ve seen him gobble down mini chocolate bars before dinner without a blink), but says his sweet tooth weakness are cinnamon buns. Whenever we travel, the wafting aroma of Cinnabon will draw him in and he can (not that he does) eat a half dozen of them in one sitting. Today, we found a recipe for this yummy Cinnamon Bun Pie on Daily Candy and thought it would be a good recipe to put in our repertoire for DH’s birthday or just a special surprise.
Christina Tosi’s Cinnamon Bun Pie
Yields fourteen pieces
Ingredients
For the dough
2½ tsp. dry active yeast
¾ c. warm water
1½ c. warm milk
6 c. bread flour
2 tbsp. salt
1 c. sugar
2 tbsp. butter, at room temperature
For the filling
1 c. butter, at room temperature
1½ c. light brown sugar
2 tbsp. cinnamon
2 tsp. salt
For the cream cheese frosting
½ c. butter
1½ c. cream cheese
½ tsp. vanilla extract
2 c. confectioners’ sugar
2 tsp. salt
1. Dissolve yeast in warm water and milk.
2. Knead in dry ingredients. Add butter. Let rise for 45 minutes.
3. After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
4. Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.
5. To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
6. While the buns are still warm, spread the frosting generously over them and serve immediately. Watch as they disappear before your very eyes.
Photo: Janelle Jones
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