Saturday, October 5, 2013

Pumpkin Cinnamon Roll Pie

This pumpkin cinnamon roll bake just might be the sweetest, most comforting thing you bake all fall. I had a hard time calling it a pie, because it's more like a casserole or a bread pudding. It combines store bought cinnamon rolls with a creamy pumpkin cheesecake batter, topped with a spiced pecan streusel. Call it what you will, just make sure you bake it!
pumpkin cinnamon rolls recipe streusel topping recipe
There's a Christina Tossi recipe that I've been wanting to bake for a really long time. And like all of her recipes, it would take a really long time to make.


Christina Tossi whips up some serious delectable delights at her bakery, Momofuku Milk Bar. I was recently in New York, and of course had to drop in for some goodies, so was re-inspired to go home and revisit this recipe.
These days, time is something I'm a little short on, so sometimes (much to my chagrin) I have to take some shortcuts. 
Shortcuts such as using store bought cinnamon rolls. 
Well, after one taste of this, I'm wondering why I haven't been doing more of that.
pumpkin cinnamon roll recipe streusel topping recipe
I made some substitutions from the original recipe, and what I came up with was a warm, sweet, cinnamony (I'm pretty sure that's a word), plate of goodness topped with a crunchy spiced streusel. 
IT.WAS.AMAZING.
cinnamon roll pumpkin pecans recipe
I have this new scale from Escali Scales that I was just dying to try out, so this recipe was the perfect excuse.
Have you ever had a recipe that calls for 4 ounces of chocolate chips, or 3 ounces of cream cheese? Well, when you have one of these handy little kitchen tools, it takes all of the guess work out of the recipe.
And little is the key word here, this thing is super small and very light weight. With only two buttons on the interface, it is simple to use...you definitely don't have to be a techie to use it. I also love how the package included the two AA batteries. There's nothing worse than getting a fun, new kitchen toy and not having batteries to turn it on. There's also plenty of great colors to choose from!

So, let's get to baking, shall we?

Pumpkin Cinnamon Roll Pie
Adapted from Christina Tossi's recipe for Cinnamon Roll Pie

17.5 oz package refrigerated cinnamon rolls, cut in half (I used Trader Joe's 5 count)
6 oz cream cheese
1 stick butter, softened
1/2 cup pumpkin puree
1 cup granulated sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp maple extract

Topping:
1/3 cup all-purpose flour
1/3 cup old-fashioned oats
1/4 cup chopped pecans
2 Tbsp brown sugar
1 tsp pumpkin pie spice
1/2 tsp salt
2 Tbsp butter, melted
1/4 tsp maple extract

Preheat oven to 350 degrees F. Spray a 9 inch pie plate with cooking spray. Place cinnamon roll halves into pan in one layer. Reserve the glaze to use at the end.

In a large bowl, cream together cream cheese and butter until smooth and creamy, about 2 minutes. Add pumpkin and mix until smooth. Add sugar, pumpkin pie spice, and extracts. Beat well.
Pour cream cheese mixture over cinnamon rolls and smooth top.
Make the streusel topping:
In a medium bowl, add first six ingredients. Stir in melted butter and extract. Stir until mixture consists of pea-sized clusters.

Evenly sprinkle topping over top of cream cheese mixture.

Place cinnamon rolls in the oven. Place a large sheet pan on rack below to catch any potential spills (I had a few).
Bake for 35-50 minutes. I started checking mine at 30 minutes, but noticed that the center remained jiggly until right at 50 minutes. It could have been the dish that I used or my oven, but it took quite a while for these to finish baking. Just to be safe, I'd start checking at 30 minutes and pull them out when the center is almost set.
At this point, I used the glaze that was included in the package of rolls to drizzle on the top.
These will need to sit for about 30 minutes before serving to allow them to set up a little longer. Don't worry, if your impatient, you can just inhale all of the wonderful aromas that will be permeating your kitchen ;)
Serve warm and enjoy!

**Eat.Bake.Blog was not compensated for this post. All opinions are mine based on overall ease of use.





1 comment:

  1. I've never thought of this - Pumpkin Cinnamon Roll Pie. Looks absolutely delicious
    Charlotte
    thekitchen.site

    ReplyDelete