Cinnamon Bun Pecan Pie: The Ultimate Holiday Dessert Recipe

Cinnamon Bun Pecan Pie: Prepare to experience a dessert revelation! Imagine the gooey, nutty goodness of a classic pecan pie, swirled with the warm, comforting flavors of a freshly baked cinnamon bun. Yes, you read that right – it’s a delightful fusion of two beloved treats, creating a symphony of flavors and textures that will leave you craving more.

Pecan pie, a Southern staple, has graced American tables for generations, its rich, buttery filling and crunchy pecans a symbol of warmth and hospitality. Cinnamon buns, with their Scandinavian origins, have become a global phenomenon, their sweet, spiced dough and creamy frosting a perfect indulgence. Combining these two iconic desserts might seem unconventional, but trust me, it’s a match made in dessert heaven!

What makes this Cinnamon Bun Pecan Pie so irresistible? It’s the perfect balance of sweet and spice, the contrast between the soft, gooey filling and the crunchy pecans, and the comforting aroma that fills your kitchen as it bakes. This pie is not only incredibly delicious but also surprisingly easy to make, making it the perfect dessert for any occasion, from holiday gatherings to cozy weeknight treats. Get ready to impress your friends and family with this unique and unforgettable dessert!

this Recipe

Ingredients:

• For the Cinnamon Bun Filling:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• For the Pecan Pie Filling:
• 1 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup heavy cream
• 1/4 cup corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• 1 1/2 cups pecan halves
• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• For the Cream Cheese Glaze (Optional):
• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 2-4 tablespoons milk, or more as needed

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – these will create flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the Dough: Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the crust easier to roll out.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. It should be about 1/8 inch thick.
6. Transfer to Pie Plate: Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
7. Crimp the Edges: Crimp the edges of the crust using your fingers or a fork. This will create a decorative edge and help prevent the crust from shrinking during baking.
8. Pre-bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes.
9. Remove Weights and Bake Again: Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool completely before adding the fillings. This pre-baking step is essential to ensure a crisp crust that doesn’t get soggy from the fillings.

Preparing the Cinnamon Bun Filling:

1. Cream Butter and Sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is important for creating a smooth and even cinnamon swirl.
2. Add Spices: Stir in the cinnamon, nutmeg, and salt until well combined. The aroma at this stage is heavenly!

Making the Pecan Pie Filling:

1. Melt Butter: In a saucepan, melt the butter over medium heat.
2. Combine Ingredients: Remove from heat and stir in the brown sugar, heavy cream, corn syrup, vanilla extract, and salt. Whisk until smooth and well combined.
3. Add Eggs: Gradually whisk in the lightly beaten eggs. Be sure to whisk constantly to prevent the eggs from cooking.
4. Add Pecans: Stir in the pecan halves. Make sure the pecans are evenly distributed throughout the filling.

Assembling the Cinnamon Bun Pecan Pie:

1. Spread Cinnamon Bun Filling: Spread the cinnamon bun filling evenly over the bottom of the pre-baked pie crust. This layer adds a delicious cinnamon swirl to every slice.
2. Pour Pecan Pie Filling: Gently pour the pecan pie filling over the cinnamon bun filling.
3. Bake the Pie: Bake in the preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and the crust is golden brown. The center of the pie should be slightly jiggly but not liquid. If the crust starts to brown too quickly, you can cover it with foil.
4. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This is crucial for the filling to set properly. Cooling can take several hours, so be patient!

Making the Cream Cheese Glaze (Optional):

1. Cream Cheese and Butter: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.
3. Add Milk: Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. You may need more or less milk depending on the humidity.
4. Drizzle Over Pie: Once the pie is completely cooled, drizzle the cream cheese glaze over the top.

Tips for Success:

• Use Cold Butter: For a flaky pie crust, it’s essential to use cold butter and ice water. This prevents the gluten from developing too much, resulting in a tender crust.
• Don’t Overmix: Overmixing the pie crust dough will develop the gluten and result in a tough crust. Mix only until the dough just comes together.
• Pre-bake the Crust: Pre-baking the crust (blind baking) is crucial for preventing a soggy bottom.
• Cool Completely: Let the pie cool completely before slicing and serving. This allows the filling to set properly.
• Adjust Sweetness: If you prefer a less sweet pie, you can reduce the amount of sugar in the pecan pie filling.
• Add a Pinch of Salt: A pinch of salt in both the crust and the fillings enhances the flavors and balances the sweetness.
• Use High-Quality Ingredients: Using high-quality ingredients, such as real butter and vanilla extract, will make a big difference in the flavor of the pie.
• Pecan Variations: Feel free to use chopped pecans instead of pecan halves, or even a mix of both. You can also toast the pecans before adding them to the filling for a deeper, nuttier flavor.

Storage Instructions:

Store the Cinnamon Bun Pecan Pie in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or foil to prevent it from drying out. The cream cheese glaze is best stored separately and added just before serving.

Serving Suggestions:

Serve the Cinnamon Bun Pecan Pie chilled or at room temperature. It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon or a drizzle of caramel sauce would also be a nice touch.

Enjoy!

I hope you enjoy this delicious Cinnamon Bun Pecan Pie! It’s a perfect dessert for Thanksgiving, Christmas, or any special occasion. The combination of the cinnamon bun filling and the pecan pie filling is simply irresistible.

Conclusion:

This Cinnamon Bun Pecan Pie isn’t just dessert; it’s an experience. It’s the warm, comforting hug of cinnamon rolls combined with the rich, nutty indulgence of pecan pie, all in one glorious slice. Trust me, you haven’t lived until you’ve tasted this heavenly creation. The layers of flavor and texture – the gooey pecan filling, the swirl of cinnamon sugar, and the flaky pie crust – create a symphony in your mouth that will leave you wanting more. It’s the perfect showstopper for any holiday gathering, a delightful treat for a special occasion, or simply a way to elevate your average Tuesday.

Why is this a must-try? Because it’s unexpectedly delicious! It takes familiar flavors and presents them in a brand new, exciting way. It’s also surprisingly easy to make, especially if you opt for a store-bought pie crust (no judgment here!). The recipe is straightforward, and the results are consistently impressive. Plus, who can resist the aroma of cinnamon and pecans baking in the oven? It’s pure bliss!

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* Warm it up! A slightly warmed slice is absolutely divine, especially with a scoop of vanilla ice cream or a dollop of whipped cream. The warmth intensifies the cinnamon and pecan flavors, making it even more irresistible.
* Add a drizzle! A drizzle of caramel sauce or maple syrup takes this pie to the next level. The sweetness complements the nutty and spicy notes perfectly.
* Get nutty! For an extra nutty crunch, sprinkle chopped pecans on top before baking. You can also toast the pecans beforehand to enhance their flavor.
* Spice it up! Add a pinch of nutmeg or cloves to the pecan filling for a warmer, spicier flavor profile.
* Go boozy! A splash of bourbon or rum in the pecan filling adds a sophisticated touch.
* Make it mini! Use muffin tins to create individual Cinnamon Bun Pecan Pie bites. These are perfect for parties or portion control (though you might find yourself eating more than one!).
* Chocolate chips! Stir in some semi-sweet or dark chocolate chips into the pecan filling for a chocolatey twist.
* Cream cheese swirl! Add dollops of cream cheese filling (like you would for cinnamon rolls) on top of the pecan filling before baking for a tangy and creamy addition.

I’m so excited for you to try this recipe! I truly believe it will become a new favorite in your household. It’s the kind of dessert that people will rave about and ask for again and again.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake some magic. I promise you won’t regret it. And when you do, please, please, please share your experience! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. Tag me in your photos on social media – I can’t wait to see your beautiful Cinnamon Bun Pecan Pie creations! Let’s spread the joy of this incredible dessert far and wide. Happy baking!