Cinnamon rolls as the crust, coffee cake as the “pie”… what could be better?
Look out, world. Two of my all time favorite breakfast treats just got combined into one delicious pie. Introducing… Cinnamon Roll Coffee Cake Pie!
And it couldn’t be easier!
Delicious Pillsbury cinnamon rolls serve as the simple “crust” for this pie. And then one of my favorite coffee cake recipes that I learned in college is the yummy “filling”, letting even more cinnamon and sugary sweetness abound. And for the “icing on top”, you literally just melt the icing from the cinnamon rolls and drizzle it around.
Easy? Yes. Popular with a crowd? BIG yes. My friends all loved it! I’m pretty sure yours will too.
Here’s the how to:
-Start with a can of yummy Pillsbury cinnamon rolls. Press them into the bottom of a greased pie plate to make the crust.
-I know…resist the urge to bake them up right then!
-Then whip up a simple coffee cake batter using an electric mixer.
-Spread the coffee cake on top of the cinnamon roll crust.
-Then sprinkle the cinnamon-sugary crumble on top, and pop it in the oven for a half hour or so until cooked through.
-Once it is out, heat some of the icing (that came with the cinnamon rolls) until warm, then drizzle it on top. And then…pretty please… DIVE IN!
Cinnamon Roll Coffee Cake Pie
- 1 can Pillsbury cinnamon rolls
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 ounces (about 3/4 cup) sour cream
- 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- Preheat oven to 350 degrees. Grease a pie plate with cooking spray.
- Lay out each of the 8 cinnamon rolls evenly in the bottom of the pan. Then use a spoon or your fingers to flatten the cinnamon rolls until they form an even crust, covering the bottom and slightly up the sides of the pie plate. Set aside.
- In an electric mixer, cream together the butter and 1/2 cup granulated sugar until combined. Add the egg to the mixture, and beat until combined.
- In a separate bowl, stir together the flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
- Pour the coffee cake batter on top of the cinnamon roll
- In a separate bowl, whisk together the remaining sugars and cinnamon until evenly combined. Sprinkle this mixture on top of the coffee cake batter (using as much or as little as you would like).
- Bake for 30-35 minutes, or until a toothpick inserted in the middle of the pie comes out clean.
- Take the frosting that came with the cinnamon rolls and pop it in the microwave for 5-10 seconds or until it is warm. Then drizzle it on top of the pie. Serve warm.