Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
Cinnamon rolls have to be one of my favorite things in life. As a teen, I was a total mall-rat and would be there hanging out with different friends every weekend. My mom would give me $5 or $10 to get food, and you could bet I’d spend it all at that famous cinnamon roll place. How do people walk by and not get sucked into the intoxicating aroma of gooey, hot cinnamon rolls?! It’s one of the greatest mysteries of our time. This pie is totally my homage for those many weekends eating nothing but cinnamon rolls.
Ingredients[]
- One 5-count can refrigerated cinnamon rolls
- One 8-ounce package cream cheese, at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
Directions[]
- Preheat the oven to 350°F.
- Lightly grease a 9-inch round pie pan.
- Open the can of cinnamon rolls and separate each roll from one another.
- Unroll one of the cinnamon rolls and begin to reroll it into a swirl pattern inside of the pie pan, keeping the coils loose rather than tightly swirled.
- Unroll another cinnamon roll and pinch the end of the first roll to the beginning of the second roll and continue to wrap the second cinnamon roll loosely around the first.
- Repeat with remaining rolls.
- Combine the cream cheese, sugar, vanilla extract, and sour cream in a medium bowl and beat with an electric mixer on medium speed until combined.
- Fill a piping bag with the cream cheese mixture and snip off the corner of the bag.
- Pipe the cheesecake mixture in between the folds of the cinnamon roll swirls.
- Bake for 20 to 30 minutes or until the top is golden brown and the center appears set.
- Cool for 5 minutes, then use the icing provided from the cinnamon rolls to drizzle over the top of the hot pie.
- Serve warm or at room temperature.
YIELD: 8 SLICES