Thursday, July 11, 2013

Cinnamon Roll Pie

Every once in a while you see a recipe that just grabs you. This is one of those times  Though I do not have a sweet tooth sometimes sweet things just look to good not to make.  This one jumped out at me mostly because it looked like something my family would enjoy. Though I don't eat them, cinnamon rolls are sometimes a Sunday morning treat in our house (yes, I admit, the kid from the can).

I showed Mr. Meat and Potatoes the recipe and his response was "get crackin'!" So I did! I shamelessly admit I pretty much lifted this recipe as is. The only changes I made were to use So Delicious Unsweetened Coconut Milk with a little vanilla extract instead of vanilla soy milk and to reduce the amount of pecans (I did not have enough on hand,and my son is not crazy about nuts in his cinnamon rolls).  The rest I followed to a tee because I really could not find any reason to alter any of it.

This was enjoyed as an afternoon snack, and I suspect will be part of a breakfast or two over the coming days. Who says pie can't be for breakfast?!?

Cinnamon Roll Pie

For the dough:

3/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1 tsp vanilla
2 tsp apple cider vinegar
2 3/4 cup all purpose flour
3 tbsp organic cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp vegan butter, melted (I used Earth Balance)
1/4 cup maple syrup

For the filling:
1 cup organic brown sugar
2 tbsp all purpose flour
1 tbsp cinnamon
6 tbsp vegan butter, melted
1 cup chopped pecans

For the glaze:
1 oz vegan cream cheese (I used Tofutti brand)
1 tbsp non dairy milk
1//2 tsp vanilla
2/3 cup confectioners sugar

Preheat the oven to 400 degrees.

In a small bowl mix 3/4 cup non dairy milk, apple cider vinegar and 1 tsp vanilla. Set aside.

In a large bowl sift together the flour, baking powder, baking soda and salt.  Add the sugar and stir to combine.

Add the non dairy milk mixture, 6 tbsp melted vegan butter, and maple syrup to the dry mixture.  Stir until a dough forms.  Knead dough until all ingredients are well incorporated (about two minutes).

In a medium sized bowl combine the brown sugar, five tablespoons flour, cinnamon and the rest of the melted vegan butter. Stir to combine and then fold in the pecans.

Roll out 2/3 of the dough in a round and place into a nine inch pie pan.  Press the up the sides of the pan slightly.  Spread 2/3 of the filling over the dough.  Roll the rest of the dough into a round large enough to cover the interior of the pie pan. Place on top of the filling.  Add the rest of the filling to the top.

Bake in the oven for about 30 minutes at 400 degrees or until the dough is golden brown.

While the pie is baking prepare the glaze by mixing the vegan cream cheese, non dairy milk, vanilla and confectioners sugar until smooth. I find using a whisk works well.

When pie is finished, remove from the oven, allow to cool somewhat and then drizzle on the glaze.

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