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Cracker Barrel Cinnamon Roll Pie

Cracker Barrel Cinnamon Roll Pie - recipe card
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This indulgent pie captures the cozy essence of a classic cinnamon roll in a buttery, flaky crust. The filling is a rich, custard-like swirl with a perfect balance of sweet cinnamon and creamy vanilla, baked to a golden, bubbling finish. Each slice offers a tender crumb and a crunchy sugar topping that will satisfy any dessert craving.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (homemade or store-bought)
  • 1 cup packed dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/2 cup whole milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Place the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired. Chill the crust in the refrigerator while preparing the filling to keep it firm and prevent shrinking during baking.
  2. In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt. Ensure there are no lumps; this ensures the spice is evenly distributed throughout the filling.
  3. Pour the melted butter into the sugar mixture and stir until well combined. The mixture will resemble a thick paste; this is the base that creates the rich, caramel-like flavor.
  4. In a small bowl, whisk the egg, milk, and vanilla extract until smooth. Slowly add this liquid to the sugar-butter mixture, stirring continuously until a smooth batter forms. This creates the custard that sets as it bakes.
  5. Gradually add the all-purpose flour to the wet mixture, whisking gently until just combined. Do not overmix; overmixing can develop gluten, making the filling tough instead of tender.
  6. Remove the chilled crust from the refrigerator. Pour the filling into the pie crust and use a spatula to smooth the top. The filling should be about 1/2 inch below the rim to allow room for expansion.
  7. Place the pie on a baking sheet to catch any spills and set it on the middle rack of the oven. Bake at 350°F (177°C) for 40-45 minutes, until the center is just set but still slightly jiggly. The top should be deep golden brown and a knife inserted near the center should come out mostly clean.
  8. Let the pie cool completely on a wire rack for at least 1 hour. The filling will continue to set as it cools. Once completely cool, dust with powdered sugar if desired before slicing and serving.

Notes

Store leftover pie covered in the refrigerator for up to 4 days. To reheat, place a slice on a microwave-safe plate and microwave on medium power for 15-20 seconds, or warm in a 300°F (150°C) oven for 5-7 minutes. For longer storage, wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Keywords: cinnamon roll pie, cracker barrel copycat, cinnamon pie, bread pudding pie, easy dessert, baked cinnamon pie, sweet pie recipe, cinnamon sugar pie, comfort food dessert

Find it online: https://copycatkitchenco.com/cracker-barrel-cinnamon-roll-pie/