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Cinnamon Roll Pie

Fantastic desert for cinnamon lovers.

Fantastic desert for cinnamon lovers.
  • 30



Yields: 1 Pie


2 3⁄4 cups All-purpose flour
3 tablespoons Granulated Sugar
1 teaspoon Baking powder
1⁄2 teaspoon Baking soda
1⁄4 teaspoon salt
3⁄4 cups Non-dairy milk (For the dough)
2 teaspoons apple cider vinegar (For the dough)
6 tablespoons Vegan butter, melted (For the dough)
1⁄4 cup maple syrup (For the dough)
1 cup brown sugar (For the filling)
5 tablespoons All-purpose flour (For the filling)
1 tablespoon cinnamon (For the filling)
6 tablespoons Vegan butter, melted (For the filling)
1 1⁄2 cup Pecans, chopped (For the filling)
1 ounce Vegan cream cheese (For the glaze)
1 tablespoon Non-dairy milk, vanilla flavored (For the glaze)
2⁄3 cups Powdered sugar (For the glaze)


To make the dough: In a small bowl, combine non-dairy milk and apple cider vinegar and set aside.
In a large bowl, combine 2 ½ cups of the flour, sugar, baking powder, baking soda, and salt.
Add non-dairy milk, melted buttery spread, and maple syrup to flour and stir to combine.
Once the dough gets too hard to stir, begin to incorporate ingredients with your hand. If the dough is too sticky, gradually add remaining ¼ cup flour and knead into dough until it is easier to handle. Knead dough for 2 minutes.
To make the filling: In a bowl, combine brown sugar, flour, and cinnamon. Add melted buttery spread and stir to combine.
To make the glaze: In a small bowl, stir together cream cheese, non-dairy milk, and powdered sugar until creamy. Set aside.
To assemble: Preheat oven to 400 degrees F. Roll out 2/3 of the dough and put into your 9- inch standard pie pan.
Spread 2/3 of the filling over the bottom of dough. Sprinkle 1 cup of the pecans over filling.
Roll the remaining 1/3 of the dough into a large enough circle to cover your pecans and place into pan.
Spread remaining 1/3 of filling over this layer of dough and sprinkle the rest of the pecans on top.
Bake for 20 – 30 minutes or until dough is nice and golden. Let cool a bit then drizzle glaze over top.

Source: http://mjr.earthbalancenatural.com/cinnamon-roll-pie/

Ryan R

Greetings veg community! My name is Ryan and I'm a writer for Clearly Veg. I'm a vegetarian that writes and trains/teaches grappling (Brazilian Jiu-Jitsu & wrestling) full-time. My goal is to educate readers about the political and environmental state of the world, and how that long-standing model of living affects the world around us. I especially like digging into what we eat, how we get said food, and the aftermath of this very large and political process. If I can help a few athletes get beyond the swarm of misinformation that surrounds the possibility of them going a more "veg" direction - even better. About The Author:

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