Mason County News
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The Practical Baker
Wednesday, November 17, 2010 • Posted November 17, 2010

Cinnamon Bun Pie

Courtesy: Christina Tosi

This is so good, but so bad, calorie-wise, that I probably shouldn’t publish it. But, hey, it’s the holiday season! You can start losing weight again in January of 2011.

Yields fourteen pieces


For the dough

2½ tsp. dry active yeast

¾ c. warm water

1½ c. warm milk

6 c. bread flour

2 tbsp. salt

1 c. sugar

2 tbsp. butter, at room temperature

For the filling

1 c. butter, at room temperature

1½ c. light brown sugar

2 tbsp. cinnamon

2 tsp. salt

For the cream cheese frosting

½ c. butter

1½ c. cream cheese

½ tsp. vanilla extract

2 c. confectioners’ sugar

2 tsp. salt

1. Dissolve yeast in warm water and milk.

2. Knead in dry ingredients. Add butter. Let rise for 45 minutes.

3. After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.

4. Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.

5. To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.

6. While the buns are still warm, spread the frosting generously over them and serve immediately. Watch as they disappear before your very eyes.

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