Cinnamon-Infused Pecan Pie with Bun Elements

Ingredients 0/11

Step 1

Warm your oven to 375°F (190°C). Spread the pecans out on a baking sheet and toast them in the oven for about 5 to 10 minutes, until they smell nutty and are lightly browned. While the pecans are toasting, grab a 9-inch pie pan and give it a quick spray with cooking spray. Line another baking sheet with parchment paper or foil to catch any drips later on.

Step 2

Press the cinnamon rolls into the bottom of the pie pan, making sure to seal the edges well so it forms a solid crust. In a bowl, whisk together the corn syrup and brown sugar until it becomes thick and sticky. Add the butter and keep whisking until everything is smooth. One at a time, whisk in the eggs, mixing well after each addition until fully combined. Then stir in the cinnamon, vanilla, and a pinch of salt.

Step 3

Once your pecans are toasted, spread them evenly over the cinnamon roll crust. Pour the brown sugar mixture over the top, letting it seep through the nuts. Place the pie on the lined baking sheet and bake for 15 minutes. To prevent the crust from getting too dark, cover the edges with foil.

Step 4

Lower the oven temperature to 350°F (175°C) and bake the pie for another 20 to 25 minutes, until the filling is set in the middle. Let the pie cool for about 15 minutes. While it’s cooling, warm the cream cheese frosting in the microwave for about 30 seconds until it’s soft and pourable. Drizzle the frosting over the pie and let it sit for around 20 minutes so the frosting can firm up a bit before serving.