2 1/2teaspoonsinstant yeast or active dry yeastor one 1/4-ounce packet of Platinum Yeast from Red Star
Cinnamon Roll Filling
1cupbrown sugar
6tablespoonsbuttersoftened
3tablespoonsground cinnamon
Pie Crust
2unbaked pie shells
Cinnamon Roll Icing
2cupspowdered sugaraka confectioners’ sugar
2tablespoonsbuttermelted
1teaspoonvanilla
4tablespoonsmilkcan substitute with heavy cream or half and half
Instructions
To make the cinnamon roll dough, combine all the dough ingredients in a mixer. Mix for 3 minutes. The dough will be sticky.
Place the dough in an oiled bowl and turn the dough to grease all sides. Cover with a clean towel and let rise until doubled in size. This will take 1 to 2 hours, depending on the temperature of the room.
While the dough is rising, make the cinnamon roll filling by combining the brown sugar, softened butter, and ground cinnamon. Mix with a mixer until smooth.
When the dough has doubled in size, turn it out onto a floured board. Roll the dough out into a rectangle about ⅜ inches thick and spread the cinnamon mixture onto the dough.
Starting with the short end, roll the dough (not too tightly) into a log. Cut the log into 12 to 14 equal-sized pieces.
Place the center roll into each of the pie shells. Then add the remaining rolls to the pie shell. Cover with a clean towel, and let the dough rise again for 30 minutes.
Preheat the oven to 375°F.
Bake the cinnamon roll pies for 15 to 20 minutes.
While the pies are baking, make the frosting by combining all the frosting ingredients. Stir until smooth.
Frost the pies with the icing after they have cooled for about 20 minutes.