x

Email this Recipe

Cakespy

Cakespy: Cinnamon Rolls Stuffed With Thanksgiving Pie Leftovers

Cakespy: Cinnamon Rolls Stuffed With Thanksgiving Pie Leftovers

[Photographs and original illustrations: Cakespy]

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

You've had a few days to digest your Thanksgiving feast, but might still have some pie leftovers lingering in the fridge. And what better time to start carb-o-loading for the holiday season ahead than now.

My suggestion? Get double duty out of your leftovers while also building up some endurance for the epic eating season ahead by preparing cinnamon rolls stuffed with Thanksgiving pie leftovers.

Dice up the pie filling and stuff it in your cinnamon rolls before baking; reserve the crust and cut or crumble it on top for a satisfying crunch. A most delicious post-Thanksgiving breakfast indeed.

Note: I used jumbo pop-and-bake style cinnamon rolls (don't judge me), but you could use the homemade version of your choice. As for the pie, I filled my cinnamon rolls with leftover apple-cranberry pie; just about any baked pie would work, but I would not suggest using no-bake pies.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.

Cakespy: Cinnamon Rolls Stuffed With Thanksgiving Pie Leftovers

Loading text goes here What's This? OK

About This Recipe

Yield:6

Ingredients

  • 1 tube jumbo pop-and-bake cinnamon rolls (or homemade version of your choice)
  • 1-2 slices leftover Thanksgiving pie per 6 cinnamon rolls

Procedures

  1. 1

    Preheat oven as directed on your tube of cinnamon rolls.

  2. 2

    Prepare your pie. Gently cut away the filling from the crust. Put the filling in a small bowl; set to the side. Dice the crust into small pieces, and set in a separate small bowl.

  3. 3

    On a work surface or plate, gently unroll your cinnamon rolls.

  4. 4

    Spoon pie filling along the center of each unrolled cinnamon roll. You can put as much filling as you'd like, but keep in mind that the more filling you load on each unrolled cinnamon roll, the harder it will be to re-roll.

  5. 5

    Re-roll the cinnamon rolls, and place them in a lightly greased baking tin or pie plate.

  6. 6

    Sprinkle the cut-up pie dough pieces on top of the cinnamon rolls in the pan.

  7. 7

    Bake for the time specified on the package or the recipe you're using.

  8. 8

    Once golden on the tops and edges, remove from the oven. Pause and reflect if it would be simply too much to add frosting; decide that no, it would not be, and liberally douse your cinnamon rolls with the frosting of your choice.

  9. 9

    Serve immediately; these are best enjoyed the same day baked.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: