Side Pannel
Cinnamon Bun Pie
Cinnamon Bun Pie
- Recipe Submitted by Angus on 11/08/2014
Category: Kids, Holiday, Desserts
Ingredients List
- 8-count package of refrigerated cinnamon rolls
- 8 ounce package of cream cheese, softened
- 1/2 cup butter, softened (1 stick)
- 1 cup sugar
- 1 teaspoon vanilla extract
- For the Cinnamon Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- pinch salt, optional
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 350F and prepare an 8-by-8 or 9-by-9 inch baking pan by lining it with aluminum foil and spraying it very well with cooking spray. Place the cinnamon rolls in the pan, distributing them evenly. There will be gaps. In a large mixing bowl, cream together the cream cheese and butter until smooth and fluffy, about 2 minutes. Add the sugar and vanilla and blend until mixture is smooth. Pour this mixture over the cinnamon rolls and spread evenly over the entire pan.
For the streusel topping combine flour, oats, sugar, cinnamon, salt in a small bowl and stir with a spoon until combined. Add the melted butter and vanilla, tossing it with a spoon until pea to almond-sized dark oat clusters form. Sprinkle the streusel in an even layer over the top of the cream cheese layer. Bake for 28 to 32 minutes, or until edges begin to brown very slightly, taking care not to overbake because these are best when gooey.
Allow dessert to cool before slicing and serving. Optionally, add or drizzle any frosting over the top of the dessert if the brand of packaged cinnamon rolls you purchased came with frosting included. Dessert will keep for up to a week in the refrigerator. Gently reheat individual servings of refrigerated leftovers in the microwave if desired.
Note: The cinnamon rolls will rise underneath the layers of cream cheese and butter and the streusel topping, so take care that your baking pan is deep enough to accommodate this. A “standard” depth 9-by-9 inch baking pan is what I used and I barely had enough room to accommodate the growth and rise, but was fine. I suggest placing your baking pan on top of a cookie sheet so if there is a bit of overflow, it will be caught on the cookie sheet rather than the bottom of the oven.
For the streusel topping combine flour, oats, sugar, cinnamon, salt in a small bowl and stir with a spoon until combined. Add the melted butter and vanilla, tossing it with a spoon until pea to almond-sized dark oat clusters form. Sprinkle the streusel in an even layer over the top of the cream cheese layer. Bake for 28 to 32 minutes, or until edges begin to brown very slightly, taking care not to overbake because these are best when gooey.
Allow dessert to cool before slicing and serving. Optionally, add or drizzle any frosting over the top of the dessert if the brand of packaged cinnamon rolls you purchased came with frosting included. Dessert will keep for up to a week in the refrigerator. Gently reheat individual servings of refrigerated leftovers in the microwave if desired.
Note: The cinnamon rolls will rise underneath the layers of cream cheese and butter and the streusel topping, so take care that your baking pan is deep enough to accommodate this. A “standard” depth 9-by-9 inch baking pan is what I used and I barely had enough room to accommodate the growth and rise, but was fine. I suggest placing your baking pan on top of a cookie sheet so if there is a bit of overflow, it will be caught on the cookie sheet rather than the bottom of the oven.
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