Cinnamon Roll Pie
Cinnamon Roll Pie is the creation of Cracker Barrel for an amazing combination that is simple but oh so yummy. There is no easier 2-ingredient breakfast or dessert recipe than cinnamon roll pie.
Equipment
- pie pan
Ingredients
- 1 Pillsbury Pie Crust - ready-made
- 1 Pillsbury Cinnamon Roll - canned
Instructions
- Prepare a pie pan with nonstick cooking spray and preheat the oven to 400°. For the pie crust, as instructed on the box, bring it to room temperature for about 10 minutes.
- Once it is ready, slowly unroll it and place it evenly in the pie pan. You will prebake this a bit so prick the bottom of the crust gently with a fork. You can also crimp the edges if you want to have that design.
- Bake the pie crust for 5 minutes in the 400° oven.
- After the crust has cooked, remove it from the oven. Next, open the canned cinnamon rolls and place them evenly in the center of the pie.
- Place it back into the oven and cook for 15 minutes.
- Once done baking, let it rest on the counter for 3-5 minutes before frosting.
- Once the cinnamon rolls are slightly cooled but still warm, they are ready to be frosted. Using the frosting that comes in the canned cinnamon rolls, drizzle it over the top of the cinnamon roll pie evenly.
- Serve immediately while still warm.
- Cinnamon Roll Pie stores and reheats easily. Cover the pie pan with foil or plastic wrap and store it on the kitchen counter for up to 2 days. To rewarm, heat for about 15 seconds in the microwave.
Nutrition
Calories: 247kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 88mgPotassium: 21mgFiber: 1gSugar: 0.03gVitamin A: 0.2IUCalcium: 4mgIron: 1mg
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