I know, I know... it sure has been a while since I have posted. However, there has been good reason for this. MUCH has been going on over at Casa de Gastronome Tart. I can't wait to share it with you, but in due time my reader's, in due time.
Which is why I thought this cinnamon bun pie would be perfect for the occasion. Absolutely ooey, gooey and reminiscent of Cinnabon. Although much better in my opinion. It is perfect for a crowd and is sure to hit the spot. Like most Milk Bar recipes, there are many steps and like most Milk Bar recipes, you will not be disappointed. Enjoy!
Cinnamon Bun Pie
Makes 1 (10 inch) pie. Serves 8-10
1/2 recipe of Mother Dough (Recipe to follow)
3 tablespoons flour, for dusting
1/4 cup browned butter
1 recipe of Liquid Cheesecake (Recipe to follow)
1/4 cup light brown sugar, tightly packed
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 recipe Cinnamon Streusel (Recipe to follow)
1. Heat the oven to 350 degrees.
2. Punch down and flatten the proofed dough.
3. take a pinch of flour and throw it across the surface of a smooth dry countertop, to lightly coat the counter. Take another pinch of flour and lightly dust a rolling pin. Use the rolling pin to flatten the punched-down dough, then roll out the dough with the rolling pin or stretch the dough out by hand as if you were making a pizza from scratch. Your end goal is to create a large circle that is 11 inches in diameter. Keep your 10 inch pie tin nearby for reference. The 11 inch dough round should be 1/4 to 1/2 inch thick.
4. Gently place the dough in the pie tin. Alternate between using your fingers and palms of your hands to press the dough firmly into place. Put the pie tin on a sheet pan.
5. Use the back of a spoon to spread half of the brown butter in an even layer over the dough.
6. Use the back of another spoon to spread half the liquid cheesecake in an even layer over the brown butter. Spread the remaining brown butter in an even layer over the liquid cheesecake.
7. Scatter the brown sugar on the top of the brown butter. Tamp it down with the back of your hand to help keep it in place. Then sprinkle evenly with the salt and cinnamon.
8. Now for the trickiest layer: the remaining liquid cheesecake. Stay cool, and spead it as gently as you can to achieve the most even layer possible.
9. Sprinkle the streusel evenly on top of the cheesecake layer. Use the back of your hand to secure the streusel.
10. Bake the pie for 40 minutes. The crust will puff and brown, the liquid cheesecake will set firm, and the streusel will crunch up and brown. After 40 minutes, gently shake the pan. the center of the pie should be slightly jiggly. The filling should be set toward the outer boundaries of the pie tin. If some of the filling erupted onto the sheet pan below, that's okay! You can snack on it later :)
11. Cool the pie on a wire rack. To store, cool the pie completely and wrap well in plastic wrap. In the fridge, the pie will keep fresh for 3 days ( the crust gets stale quickly); in the freezer, it will keep for one month.
12. When you are ready to serve the pie, know that it's best served warm. You can microwave a slice for 30 seconds or warm the whole pie at 250 degrees for 10-20 minutes.
Makes about 2 pounds
3.5 cups flour (550 g)
1 tablespoon kosher salt (12 g)
1/2 packet or 1 1/8 teaspoon active dry yeast (3.5 g)
1 3/4 water at room temperature (370 g)
1. Stir together the flour, salt and yeast in the bowl of a stand mixer. Use the dough hook like a spoon to mix together the ingredients. Continue stirring it with your hands and add the water, mixing for 1 minute, until the mixture has come together.
2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
3. Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.
4. The dough is ready to be used as directed. If you do not plan on using the dough immediately, you can store it in an airtight container at least twice it's size in the fridge for 3 days.
8 ounces cream cheese
3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon kosher salt
2 tablespoons milk
1. Heat the oven to 300 degrees.
2. Put the cream cheese in the bowl of a stand mixer fitter with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 minutess, until the sugar has been completely incorporated. Scrape down the sides of the bowl.
3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until everything is fully incorporated.
4. With the mixer on medium-low speed, stream in the egg mixture. Paddle for 3-4 minutes, until the mixture is loose and smooth. Scrape down the sides of the bowl.
5. Line the bottom and sides of a 6x6 inch baking pan with plastic wrap. Pour the cheesecake batter into the pan and put it into the oven and bake for 15 mintues. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it. If the cheesecake rises more than 1/4 inch or begins to brown, take it out immediately.
6. Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to 1 week.
1/4 cup flour
1/4 cup old fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons light brown sugar
2 tablespoons butter, melted
1/8 teaspoon vanilla
1. In a bowl combine the flour, oats, cinnamon, salt and brown sugar with a spoon or spatula until the dry ingredients are incorporated. Pour in the melted butter and vanilla and toss the mixture until almond sized dark oat clusters form.
2, If your making the pie the same day, the streusel can wait out on the counter. If your making the streusel in advance, transfer it to an airtight container and store in the fridge or freezer for up to 2 weeks.