Cinnamon Bun Pie
- SERVES
- 8
- COOK TIME
- 20 Min
Holy cow, these cinnamon buns are amazing! The combination of the flaky dough and the gooey topping makes this Cinnamon Bun Pie a recipe you'll want to keep near the top of your recipe collection.
What You'll Need
- 3/4 cup plus 2 tablespoons butter, melted, divided
- 1 cup chopped pecans
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 (16.3-ounce) package refrigerated biscuits (8 biscuits)
What to Do
-
Preheat oven to 375 degrees F. Coat bottom of a deep-dish pie plate with 2 tablespoons melted butter; set aside. Place remaining melted butter in a small bowl.
-
In another small bowl, combine pecans, sugar, and cinnamon; mix well. Sprinkle one-quarter of the pecan mixture over bottom of pie plate.
-
Separate each biscuit into 3 layers. Dip biscuit pieces one at a time in melted butter, making sure to coat each thoroughly. Layer 8 biscuit pieces in bottom of pie plate, completely covering pecan mixture. Repeat pecan mixture and biscuit layers 2 more times. Top with remaining pecan mixture and drizzle with any leftover melted butter.
- Bake 20 to 25 minutes, or until biscuits are golden and cooked through. Allow to cool 5 minutes, then invert onto a serving platter and slice into wedges. Serve warm.
Note
- Keep biscuits refrigerated until ready to pull apart.
- To enjoy every last bit of pecan flavor, make sure to remove all pecans from bottom of pie plate after inverting and place over top of pie before slicing.
- The smell of anything with cinnamon baking in the oven is heavenly! We also suggest you try our Cinnamon Pecan Muffins, since they're ready in a jiffy and delicious, too!
Read NextFour-Layer Pecan Pie
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 483
- Calories from Fat 315
- Total Fat 35g 54 %
- Saturated Fat 14g 69 %
- Trans Fat 0.7g 0 %
- Protein 5.3g 11 %
- Amount Per Serving % Daily Value *
- Cholesterol 46mg 15 %
- Sodium 729mg 30 %
- Total Carbohydrates 40g 13 %
- Dietary Fiber 2.2g 9 %
- Sugars 17g 0 %
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Ghosty
Jan 21, 2020
Test Kitchen, did you use flaky layer biscuits or the regular or southern type biscuit?
Jmodelmac 4955052
Sep 11, 2019
Im making this now. I want to see a video of the prep chef separating the biscuits into 3 layers, and yes, they were were cold from the fridge. Big mess! Separated them into layers.
msdeb21
Jun 11, 2017
This recipe reminds me of a yummy version of monkey bread. It makes a wonderful breakfast treat, or it can be served as a dessert. Either way, it is great with a cup of coffee or a glass of milk. I would make it with either pecans or walnuts both are delicious to me.
livingcarolinalife 9330326
May 24, 2017
To make three layers of 8 biscuits, it will take 3 pkgs of dough not one.
Test Kitchen Team
May 25, 2017
Hi there! If you take a peek at Step 3 in this recipe, you'll see that the instructions say to separate each biscuit into three pieces. When the Test Kitchen made this recipe, we used Grands-style biscuits, which will separate easily. ) Enjoy!
Rachel
May 23, 2017
Is the butter salted or unsalted? Can the amount of butter or sugar be reduced? Health Conscious
Test Kitchen Team
May 23, 2017
Hi there! When the Test Kitchen made this recipe, we used salted butter however, unsalted butter can be substituted. The amount of sugar can be reduced from 1/2 cup to 1/3 cup, and the butter can be reduced from 3/4 cup to 1/2 cup. Enjoy!
kdnspoon 6161139
Oct 06, 2014
Made these Saturday morning and found they were not worth the ingredients, time and effort it took to create them. WAY too much butter, which resulted in a less than delightful product, and a total waste of 1 cup of pecans!
Ghosty
Sep 05, 2014
Which type of biscuits did you use?
Test Kitchen Team
Sep 08, 2014
Hi Ghosty! We used refrigerated biscuits in this recipe. These are the biscuits that come in the tubes, and can typically be found near the refrigerated cookie dough in most supermarkets.
Dawn 5077626
Dec 23, 2014
I think you'll want to use the flaky layers type of biscuit, so they can be separated. I would recommend Grands biscuits but any should work
vmh1210 0466629
Jan 23, 2016
I used Grand Biscuits and agree that it is still too much butter. Also suggest using unsalted butter.
dooderlee
Aug 25, 2014
Could this be put together the night before, covered and put in the fridge so that it is ready to pop into the oven in the morning?
Test Kitchen Team
Aug 26, 2014
Hi Susan! Unfortunately, this recipe cannot be made the night before, since refrigerated biscuits need to be cooked after opening or the dough will rise. Thank you for your comment!
Dendy2
Jan 04, 2014
This is another variation of the original "Monkey Bread". Still good though!
mariwhits
Jan 04, 2014
how can i send this recipe to my face book page?
Test Kitchen Team
Jan 06, 2014
Great question. Above the recipe photo there are little social media icons. If you're signed into our site, you can click the Facebook icon and it'll prompt you to post it on your Facebook page. :-)
pyonaki
Dec 13, 2013
What do you mean by separating each biscuit into 3 layers and layering 8 biscuit pieces in the bottom of pie plate?
Test Kitchen Team
Dec 13, 2013
Each biscuit will separate into 3 layers, so you'll have 24 layers of biscuits after you separate each one. You'll place 8 of those layers at the bottom of the pie plate, then repeat as the directions state. Hope this helps.
bbriers
Oct 03, 2013
Tried to login and couldn't. Requested to send my password twice and has not been sent. Tried to re-register and says already registered.Help
Test Kitchen Team
Oct 03, 2013
We just sent you an email to your email account with login information. This should help you and if not, our contact information is included in the email. Thank you!
jax 5585828
Aug 22, 2013
granola will work or you could even use dried fruit it will not be as crunchy but it is still good
tat2lady
Mar 03, 2013
what can i use instead of the nuts???
mslater1220 951375 8
Mar 03, 2013
you could always try sunflower seeds, chia seeds,sesame seeds, coconut.
japalk 8751199
Aug 22, 2013
Toasted oats taste the same in recipes as pecans. Simply pour 2 cups of oats onto a jelly roll pan in a single layer. Place in a 400'F oven for 20 minutes or until golden. Let cool and place in a bag until you need for recipes!! I use this for people allergic to nuts or when diets forbid eating nuts. Hope this helps!!
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