Ingredients
- 2 cups pecan halves
- non-stick cooking spray
- 1 (14 ounce) can refrigerated cinnamon roll dough, separated
- ¾ cup dark corn syrup
- ½ cup packed light brown sugar
- 3 tablespoons butter, melted
- 3 large eggs, at room temperature
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup cream cheese frosting
Why This Recipe Is A Favorite
Pro Cooking Tips
- Toast the pecans lightly before adding them to enhance their nuttiness.
- Be careful not to overbake; the filling should be set but still a little jiggly in the center.
Step 1
Heat your oven to 375°F (190°C). Spread the pecans out on a baking sheet and toast them for about 5 to 10 minutes, until they’re fragrant and lightly browned. While the pecans are toasting, spray a 9-inch pie pan with cooking spray and line a baking sheet with parchment paper or foil to catch any drips.
Step 2
Take your cinnamon rolls and press them firmly into the bottom of the pie pan, making sure to seal the edges together so it forms a nice crust. In a bowl, whisk together the corn syrup and brown sugar until it’s thick and sticky. Add the butter and keep whisking until everything is smooth. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the cinnamon, vanilla, and a pinch of salt.
Step 3
Once the pecans are toasted, spread them evenly over the cinnamon roll crust. Pour the brown sugar mixture over the top, letting it seep through the pecans. Place the pie pan on your prepared baking sheet and pop it in the oven for 15 minutes. After that, cover the edges of the crust with foil to prevent burning.
Step 4
Turn the oven down to 350°F (175°C) and bake for another 20 to 25 minutes, until the pie is set in the center. Let it cool for about 15 minutes. While it cools, warm up some cream cheese frosting in the microwave for about 30 seconds, just until it’s thin enough to drizzle. Pour the frosting over the pie and let it sit until the frosting firms up a bit, about 20 minutes, before serving.
