This crust is amazing! Since the cinnamon rolls are cut so thin and pressed into the pie pan they create a caramel like toffee flavor with a chewy yet tender texture. And any cream pie or cheesecake filling would be fantastic with it.
I chose walnut cream pie because it simply isn't made enough in this world!
Step 1: Cinnamon Roll Pie Crust
Cinnamon Roll Dough
1 (1/4 oz) pkg active dry yeast
1/2 c. sugar
4-5 c. flour
1/2 t. salt
5 T. butter, melted
1 c. milk
In a large mixing bowl combine yeast, sugar, 3 cups flour and salt. Set aside.
In a microwave safe container melt butter and set aside. In another microwave safe container warm milk but do not boil. Add melted butter to heated milk.
Mix wet ingredients with dry ingredients and stir in eggs incorporating well. Add in remaining flour 1/4 cup at a time until mixture starts to pull away from the sides of the bowl.
Turn dough out onto a lightly floured work surface and knead 8-10 minutes adding more flour if necessary.
Cover the dough with a damp cloth and let rest 15 minutes.
Step 2: Make Filling
Cinnamon Roll Filling
1 1/3 c. brown sugar
3 T. flour
2 1/2 T. cinnamon
1/4 t. nutmeg
7 T. butter, softened
In a medium mixing bowl combine all dry ingredients.
Add softened butter and mix well. Set aside.