Name: Cracker Barrel Cinnamon Roll Pie Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup milk (lukewarm); 2 large eggs (room temperature); 5 tablespoons butter (softened); 4 1/2 cups all-purpose flour; 1 1/2 teaspoons salt; 1/2 cup sugar; 2 1/2 teaspoons instant yeast or active dry yeast (or one 1/4-ounce packet of Platinum Yeast from Red Star); 1 cup brown sugar; 6 tablespoons butter (softened); 3 tablespoons ground cinnamon; 2 unbaked pie shells; 2 cups powdered sugar (aka confectioners’ sugar); 2 tablespoons butter (melted); 1 teaspoon vanilla; 4 tablespoons milk (can substitute with heavy cream or half and half)

Jump to Recipe· 4.2 from 80 reviews

If you have a soft spot for everything cinnamon and crave that warm, gooey goodness found in classic breakfast treats, then you are absolutely going to fall head over heels for the Cracker Barrel Cinnamon Roll Pie Recipe. This delightful dessert takes the essence of a cinnamon roll and wraps it into a stunning pie format, making it perfect for sharing at family gatherings or weekend brunches. With tender, buttery layers swirled with cinnamon sugar and draped in creamy vanilla frosting, it’s like a love letter to cozy mornings in every bite.

Ingredients You’ll Need

A rectangular piece of dough is laid flat on a wooden surface, with the edges folded over slightly to create a raised border. Inside the dough, a light brown, smooth mixture is spread evenly, filling most of the rectangle but stopping before the folded edge. The dough looks soft with a pale cream color and a slightly floured texture. The wooden surface underneath is light brown and has a slightly worn texture. No other objects or utensils are visible. Photo taken with an iphone --ar 4:5 --v 7

Getting started with the Cracker Barrel Cinnamon Roll Pie Recipe is a breeze, especially because the ingredients are straightforward and familiar. Each one plays a vital role, whether it’s creating the soft dough, packing in the cinnamon flavor, or making that irresistible frosting shine.

1 cup milk (lukewarm): Warms and activates the yeast for perfect dough rise.
2 large eggs (room temperature): Adds structure and richness to the dough.
5 tablespoons butter (softened): Provides tenderness and flavor in the dough.
4 1/2 cups all-purpose flour: The sturdy base for a soft but sturdy cinnamon roll dough.
1 1/2 teaspoons salt: Balances sweetness and deepens flavor.
1/2 cup sugar: Sweetens and feeds the yeast for rise.
2 1/2 teaspoons instant or active dry yeast: The magical ingredient that makes the dough fluffy and airy.
1 cup brown sugar: Gives the filling its caramel-like sweetness and moist texture.
6 tablespoons butter (softened): Blended in the filling for rich, creamy swirls.
3 tablespoons ground cinnamon: The spicy heart of this recipe, making every bite melt in your mouth.
2 unbaked pie shells: Holds the cinnamon rolls perfectly, turning them into an eye-catching dessert.
2 cups powdered sugar: The base of the creamy frosting that adds sweetness and smoothness.
2 tablespoons butter (melted): Adds richness to the frosting for that luscious finish.
1 teaspoon vanilla: Infuses the frosting with a warm, inviting aroma.
4 tablespoons milk (or heavy cream/half and half): Creates a smooth, spreadable icing texture.

How to Make Cracker Barrel Cinnamon Roll Pie Recipe

Step 1: Prepare the Dough

First, combine the milk, eggs, softened butter, flour, salt, sugar, and yeast in a mixer fitted with a dough hook. Mix for about 3 minutes until the dough becomes sticky and starts to come together. This sticky texture is exactly what you want—it means your dough is perfectly hydrated to create those soft, fluffy cinnamon rolls.

Step 2: Let the Dough Rise

Once mixed, transfer the dough to a generously oiled bowl, turning it so all sides get coated to prevent drying out. Cover the bowl with a clean towel and place it in a warm spot to let it double in size. This usually takes about 1 to 2 hours, depending on how warm your kitchen is. It’s worth the wait because this rise brings out all that pillowy goodness!

Step 3: Prepare the Cinnamon Filling

While your dough is rising, whip up the filling by combining the brown sugar, softened butter, and ground cinnamon. Use a mixer or a sturdy spoon to blend everything until it’s super smooth with no lumps. The filling is key to the rich, sticky swirl inside the rolls, so make sure it’s evenly mixed and indulgently buttery.

Step 4: Roll Out and Spread the Filling

After the dough has doubled, gently transfer it onto a floured surface and roll it out into a rectangle about ⅜ inch thick. Then, spread your cinnamon mixture evenly over the entire surface, making sure every part of the dough gets that sweet, cinnamony love.

Step 5: Shape the Rolls

Starting from the short edge, carefully roll the dough into a log. Don’t roll it too tight, or you’ll squeeze out the filling and lose that tender texture. Once rolled, slice the log into 12 to 14 even pieces—these will become your individual cinnamon rolls nestled inside the pie shell.

Step 6: Arrange Rolls in Pie Shells and Rise Again

Place one cinnamon roll in the center of each unbaked pie shell, then carefully arrange the remaining rolls around it. Cover the pies with a clean towel and let them rest for another 30 minutes. This second rise allows the rolls to puff up beautifully, ensuring a soft, tender crumb after baking.

Step 7: Bake the Pies

Preheat your oven to 375°F. Bake the cinnamon roll pies for 15 to 20 minutes, until they turn golden and smell absolutely heavenly. Keep an eye on them because you want a lovely brown crust without drying out the dough inside.

Step 8: Make the Frosting

While the pies are cooling for about 20 minutes (this allows the rolls to set slightly for easier frosting), mix together the powdered sugar, melted butter, vanilla, and milk until smooth and creamy. This frosting is the signature sweet topping that completes the pie, giving it that glossy, irresistible finish.

Step 9: Frost and Enjoy

Spread the frosting over your warm (not hot) cinnamon roll pies so it melts into all the nooks and crannies. This final step is what really transforms the dish into the perfect sweet treat you’re eager to share and savor.

How to Serve Cracker Barrel Cinnamon Roll Pie Recipe

A single cinnamon roll slice sits on a white plate with a fork beside it, showing three main layers: a light golden-brown bottom dough layer with some cinnamon filling, a thick, fluffy middle dough layer that is pale beige, and a top layer of swirled cinnamon dough covered with a thin, shiny layer of white icing that slightly melts into the roll edges. Behind it, a glass pie dish holds more whole cinnamon rolls, all golden brown with swirled tops and white icing on them. A red cloth is placed beside the pie dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To amp up the presentation, sprinkle a light dusting of cinnamon or freshly chopped pecans on top of the frosting. A few fresh berries also add a pop of color and a subtle tang that cuts through the sweetness brilliantly.

Side Dishes

This pie pairs wonderfully with a simple cup of coffee or tea, making it perfect for breakfast or brunch. If serving at a party, consider sides like fresh fruit salad or a light yogurt parfait to keep the meal balanced and inviting.

Creative Ways to Present

For a whimsical twist, serve individual cinnamon roll pie slices with a scoop of vanilla ice cream or a drizzle of caramel sauce. You can also turn this recipe into adorable mini pies using small tart pans, perfect for personalized gifts or party favors.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cracker Barrel Cinnamon Roll Pie Recipe tightly with plastic wrap or keep it in an airtight container at room temperature for up to 2 days. If you want to extend its life, refrigerate for up to 5 days, but bring it back to room temperature for the best texture before serving.

Freezing

You can freeze the assembled but unbaked pies after the second rise by covering them well with plastic wrap and foil. Freeze for up to 2 months, then thaw overnight in the refrigerator and bake as usual. Baked pies can also be frozen after cooling; just reheat before serving.

Reheating

Warm slices of the Cracker Barrel Cinnamon Roll Pie Recipe gently in a microwave for 15 to 20 seconds or heat in a low oven (around 300°F) for 10 minutes to refresh that soft, gooey texture and melt the frosting slightly for ultimate delight.

FAQs

Can I use different types of yeast for this recipe?

Yes! This recipe works great with both instant yeast and active dry yeast. Just remember that if using active dry yeast, you’ll need to proof it in warm milk before mixing it with the other ingredients to ensure it activates properly.

Can I make the dough ahead and refrigerate it?

Absolutely! After the first rise, you can cover the dough tightly and refrigerate it overnight. Just take it out to come to room temperature and rise a bit more before rolling and filling.

Is it okay to use store-bought pie shells?

Definitely. Using unbaked store-bought pie shells saves time and works perfectly with this recipe, giving you a crisp and buttery crust to support those tender rolls.

What can I substitute if I don’t have brown sugar?

If you’re out of brown sugar, you can use white sugar mixed with a tablespoon of molasses per cup as a substitute to maintain that rich flavor and moisture in the filling.

Can this recipe be made gluten-free?

While the traditional recipe relies on all-purpose flour for the perfect texture, you can experiment with gluten-free flour blends designed for yeast breads, but keep in mind the dough’s elasticity and rise may differ somewhat.

Final Thoughts

This Cracker Barrel Cinnamon Roll Pie Recipe is truly a game-changer for cinnamon roll lovers and pie enthusiasts alike. With its rich layers of cinnamon-sugar goodness wrapped in soft, buttery dough and a luscious vanilla glaze, it’s a warm invitation to enjoy a sweet moment anytime. I hope you’ll give this beloved recipe a try and watch it become a cherished favorite around your table just as it has in mine.