Preheat oven to 325 degrees Fahrenheit.
In a bowl, combine cinnamon and brown sugar. Set aside.
Working with one package at a time, roll the dough into a rectangle, as thinly as possible. Smear oil over the top.
Cover with half the cinnamon sugar, distributing it evenly.
Starting from one of the two shorter sides, roll the dough into a log. Slice into pieces one and a half inches thick. Repeat with the second package of dough and remaining cinnamon sugar.
Place slices in the pie crust and bake 30–40 minutes. Let cool.
In a bowl, mix confectioners’ sugar and milk for the icing. Drizzle over pie and serve.
Directions
Credits
Notes:
Once baked and cooled, store the pie in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. Can also be frozen before adding the topping for one to two months.
Once baked and cooled, this pie can be kept at room temperature for up to two days in an airtight container. For longer storage, refrigerate up to five days. You can also freeze the un-iced pie for one to two months; add the icing after thawing.
Description:
Photography by Chay Berger
Styling by Nina Braun
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