Description
I came up with this recipe and my customers love it!
I make it in a 17-inch cast iron skillet! Wow–what a pie. This pie got my bakery/café nominated to compete in the "best bakery" contest on fox5 news in atlanta.
Ingredients
- Cinnamon Rolls
- Sugar
- Cinnamon
- Eggs
- Milk
- Vanilla
- Almond Extract
- Light Brown Sugar
- Pecans
- Firm Butter
Instructions
- I use day old cinnamon rolls
- Use a 17-inch cast iron skillet or use several deep dish pie plates, or i have made them in loaf pans
- Several
- Cut cinnamon rolls in medium size cubes
- Place in large pan or bowl
- Sprinkle with 1 cup sugar and sprinkle 1 tablespoon cinnamon
- Set aside
- In a medium bowl or stand mixer with the whip attachment, add eggs mix well
- Add vanilla and almond extract
- Add milk and 1 cup sugar
- Whip for 5 minutes on low speed
- Pour mixture over the cubed cinnamon rolls let sit for 30 minutes stirring occasionally, pressing down to soak the cinnamon rolls in the custard mixture
- Topping
- Cube cold butter into small cubes 1 / 2 inch
- Add brown sugar and pecans
- Mix well
- Sprinkle mixture over soaked cinnamon roll mixture
- Bake 350f for about 45 minutes
- Turn oven down to 325f and bake another 15 minutes or until middle of pie is set