Cinnamon Roll Pie With A Cranberry Pear Filling

Take your cinnamon rolls to the next level with this crazy delicious pie!

Yield: 1
Prep Time: 45 minutes
Cooking Time: 40 minutes
Difficulty Level: Easy


For the cinnamon roll pie:

  • 4 sheets of puff pastry
  • ¼ stick butter, melted
  • ½ cup sugar
  • 2 tbsp cinnamon
  • 1 whisked egg for the egg wash
  • icing to garnish

For the cranberry pear filling:

  • 7-8 small pears
  • 1 tbs cinnamon
  • ½ cup toasted sliced almonds
  • ¾ cup dried cranberries
  • ¾ cup sugar
  • 3 tbsp flour
  • juice of 1 lemon


1. Brush melted butter over each sheet of puff pastry and sprinkle cinnamon sugar on top, making sure to leave a ⅓-inch-wide border free along one of the long sides on each sheet.

2. Roll each sheet of puff pastry up into a tight log and refrigerate for 20 minutes. Then cut each chilled log into equal pieces, with each piece being about ⅓-inch wide.

3. Grease a 9 or 10-inch tart pan and line the bottom and sides with cinnamon roll pieces.

4. Press the cinnamon roll pieces down until they form one piece and then brush the egg wash over the dough.

5. Peel the pears and remove the cores. Quarter and slice the pears and combine them with the cinnamon, toasted sliced almonds, dried cranberries, sugar, flour, and lemon juice. Spoon the cranberry pear filling over the cinnamon roll crust in the tart pan.

6. Arrange the remaining cinnamon roll pieces in a circle on top of a piece of parchment paper, with the diameter being slightly smaller than the tart pan. Place another piece of parchment paper on top of the cinnamon roll pieces, use a rolling pin to roll them out into a pie crust cover, and carefully peel off the parchment paper on top.

7. Place the cinnamon roll pie crust cover on top of the pie and seal the edges. Brush the egg wash over the top of the pie.

8. Transfer the tart pan to a preheated oven and cook at 350°F for 40 minutes. Garnish the cinnamon roll pie with icing before serving.


Also hefty