Cinnamon Bun Pie



Two things. First, do you think I would go through an entire Pi day without a pie post…no! Second, I wish I had a better picture of the pie, but when it came out of the oven I basically had to fight a crowd of hangry people off…..ok that’s a lie I had to keep myself away from the pie because I love cinnamon buns and this pie is life. If you could not already tell, I’ve been exercising my milk bar cook book as of late. I mean every recipe looks amazing, why would I not? I highly highly recommend this book if you are looking for out of the box ideas for desserts that seem complex but really are not. So back to the pie that is life, let’s just talk about the multiple layers for one second. It’s a fluffy dough “crust” with liquid cheesecake, brown butter, brown sugar cinnamon layered on top with more liquid cheesecake and a cinnamon streusel top. Please excuse me while I wipe the drool from my keyboard. It’s best served warm, which is why I could not get a good picture and had to eat it almost immediately. I’m working on self control, but this was a moment of weakness. This recipe comes with a bonus, you could basically eat it for breakfast without judgement. And honestly if someone judges, it’s just because they’ve never had this pie. Happy Pi(e) Day!

Cinnamon Bun Pie

Cinnamon Bun Pie


Prepare the Mother Dough

  1. See the recipe for Mother Dough in the Bagel Bomb recipe. I cannot, for the life of me, get the recipe to link!

To make the Liquid Cheesecake

  1. Heat the oven to 350 degrees F.
  2. Put the cream cheese in the bowl of a standing mixer, fitted with the paddle attachment, and mix on low speed for 2 minutes. Scrape down the sides of the bowl and add in the sugar. Mix for another 1-2 minutes until the sugar has been completely incorporated. Scrape down the sides of the bowl.
  3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk, in a slow and steady stream. Whisk in the egg until it's one homogeneous slurry.
  4. With the mixer on low speed, stream in the egg mixture. Paddle for 3-4 minutes until the mixture is smooth and loose. Scrape down the sides of the bowl.
  5. Line the bottom and sides of a 6x6 baking dish with parchment paper. Pour the batter into the prepared dish and place in the oven. Bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries but still jiggly and loose in the dead center. If the cheesecake is jiggly all over, bake another 5 minutes and test again. This should not take more than 25 minutes, as you want the mixture to underbake. Remove from the oven immediately and let cool completely.

To make the streusel

  1. In a bowl combine the flour, oats, cinnamon, salt and brown sugar with a spoon, or spatula, until the ingredients are incorporated. Pour in the melted butter and vanilla and toss the mixture until almond-size dark oat clusters form. Set aside to use as topping.

To assemble the pie

  1. Heat the oven to 350 degrees F. Punch down and flatten the proofed dough.
  2. Take a pinch of flour and throw it across the surface as if you were skipping a rock across water, to lightly coat your counter top. Take another pinch to lightly flour your rolling pin. Use the rolling pin to flatten the dough and roll it into and 11 inch round. The dough should be about a 1/2 inch thick.
  3. Gently place the dough into the pie tin. Alternate between using your fingers and the palm of your hands to press the dough firmly into place. Place the pie tin on a baking sheet
  4. Use a spoon to spread half the browned butter in an even layer over the dough.
  5. Using another spoon, spread half of the liquid cheesecake mixture over the browned butter layer. Spread the remaining browned butter over the top of that liquid cheesecake layer.
  6. Scatter the brown sugar sprinkle mixture over the top of the brown butter. Tamp it down slightly to help keep it in place.
  7. Add the remaining liquid cheesecake mixture to the top. Carefully spread to create an even layer. Sprinkle the top with the streusel topping.
  8. Bake for about 40 minutes. The crust will puff and brown and the liquid cheesecake will set. The center of the pie should be slightly jiggly, but set toward the outer boundaries of the pie. Bake for an additional 5 minutes if this does not happen when you first test it. Cool the pie on a wire rack and serve warm. Store in the fridge for 3 days, well covered in plastic wrap.


Recipe from momofuku milk bar.

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  • Reply
    March 14, 2018 at 7:45 pm Waaaaaaaaaaaant!! That looks amazing!!
    • Reply
      March 15, 2018 at 2:51 pm It’s amazing!!!!

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