cinnamon bun pecan pie

Ingredients

• Servings: 10
• 2 cups pecan halves
• non-stick cooking spray
• 1 (14 ounce) can refrigerated cinnamon roll dough, separated
• 3/4 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 3 tablespoons butter, melted
• 3 large eggs, at room temperature
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup cream cheese frosting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). spread pecans a baking sheet.
• bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
• spray a 9-inch pie pan with cooking spray. line a baking sheet with parchment paper or aluminum foil.
• press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
• whisk corn syrup and brown sugar together in a bowl until thick and sticky. add butter and whisk until mixture is smooth. whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. stir cinnamon, vanilla extract, and salt into brown sugar mixture.
• layer the toasted pecans over the cinnamon roll 'crust'. pour the brown sugar mixture over pecans. place the pie on the prepared baking sheet.
• bake in the preheated oven for 15 minutes. cover crust with pieces of aluminum foil to avoid burning.
• reduce oven temperature to 350 degrees f (175 degrees c). continue baking until pie is set in the middle, 20 to 25 minutes. cool pie for 15 minutes.
• place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.