Cinnamon Roll Pie Cracker Barrel Copycat
This cinnamon roll pie is a copycat recipe of the dish you can order at Cracker Barrel. It is the epitome of sweet comfort food with its gooey cinnamon filling and sticky, delicious creamy icing.
Cinnamon Roll Pie Cracker Barrel Copycat
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This Cracker Barrel Cinnamon Roll Pie is an amazing dessert that combines the best of both worlds. It features a flaky pie crust stuffed with a quick cinnamon roll and topped with a luscious cream cheese frosting. This pie is incredibly delicious and always a hit at gatherings, ensuring everyone will enjoy the delightful blend of flavors and textures in every bite!
Here’s another reason I love this cinnamon roll pie recipe: because it is in pie form, no one will look at your sideways for eating it with a fork. I always eat cinnamon rolls with a fork.
Also, of course, the flavor and texture and how it is the perfect cold-weather comfort food, especially when paired with a cup of coffee–French press, hot s’mores latte or whatever variety you like. And if you’re a tea drinker, I’ll bet it will be yummy with that, too.
Ingredients Overview
Step-by-Step Instructions
Preheat your oven to 200 F. In a large bowl combine the flour and yeast. In another microwave safe bowl combine the milk, sugar, and butter. Microwave for 1 minute.
Pour the wet ingredients into the dry ingredients and stir either with a wooden spoon or an electric mixture. Stir until a dough ball forms. Add one egg and continue stirring.
If your dough is very sticky at this point you can add 2 tablespoons of flour. The dough should not be super sticky when you touch it. Cover the bowl with a towel and set aside for 10 minutes while you make your filling.
In a small bowl combine the brown sugar, cinnamon and cornstarch.
Lightly flour your surface and roll out your dough to about 12×16 inches roughly. If you want a perfect rectangle, use a pair of kitchen shears to trim off the ends slightly. Spread the 1/4 cup of softened butter all over the dough.
Sprinkle the cinnamon filling all over the buttered dough.
Place your pie crust in your 9 inch pie pan and flute the edges if you like.
Slice the dough into 8 even strips.
Roll up each strip into a roll and place into the pie crust.
Turn off your oven. This is important. Cover the pie with foil and place in the oven for 30 minutes. Remove the pie from the oven and remove the foil. Turn your oven to 350 F. Once the oven is at temperature place the pie back in and bake for 25 minutes until golden brown.
Set aside to cool slightly while you prepare the frosting. Using an electric mixer combine the cream cheese, butter, vanilla, milk and powdered sugar until a thick frosting forms.
Spread over the slightly cooled pie.
Notes
In a pinch, you can make this very same pie without doing everything from scratch. How? Purchasing refrigerated cinnamon rolls in a can from the supermarket, and then following the instructions I’ve provided but skip the part about making the filling. You can use those store-bought canned cinnamon rolls for that part. Then ice so it ends up looking like you made it from scratch. Just don’t tell anyone you didn’t.
Cinnamon Roll Pie Cracker Barrel Copycat
Ingredients
- refrigerated pie crust 9-inch
Dough
- 3.5 cups flour
- 2.25 teaspoon yeast
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup butter softened
- 1 egg
Cinnamon Filling
- 1/2 cup light brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons cornstarch
Cream Cheese Frosting
- 3 ounces cream cheese softened
- 1/4 cup butter softened
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1.5 cups powdered sugar
Instructions
- Preheat your oven to 200 F. In a large bowl combine the flour and yeast. In another microwave safe bowl combine the milk, sugar, and butter. Microwave for 1 minute.
- Pour the wet ingredients into the dry ingredients and stir either with a wooden spoon or an electric mixture. Stir until a dough ball forms. Add one egg and continue stirring.
- If your dough is very sticky at this point you can add 2 tablespoons of flour. The dough should not be super sticky when you touch it. Cover the bowl with a towel and set aside for 10 minutes while you make your filling.
- In a small bowl combine the brown sugar, cinnamon and cornstarch.
- Lightly flour your surface and roll out your dough to about 12×16 inches roughly. If you want a perfect rectangle, use a pair of kitchen shears to trim off the ends slightly. Spread the 1/4 cup of softened butter all over the dough.
- Sprinkle the cinnamon filling all over the buttered dough.
- Place your pie crust in your 9 inch pie pan and flute the edges if you like.
- Slice the dough into 8 even strips.
- Roll up each strip into a roll and place into the pie crust.
- Turn off your oven. This is important. Cover the pie with foil and place in the oven for 30 minutes. Remove the pie from the oven and remove the foil. Turn your oven to 350 F. Once the oven is at temperature place the pie back in and bake for 25 minutes until golden brown.
- Set aside to cool slightly while you prepare the frosting. Using an electric mixer combine the cream cheese, butter, vanilla, milk and powdered sugar until a thick frosting forms.
- Spread over the slightly cooled pie.
