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Parve
Easy
6-8 Servings
Allergens 
1 Hour
Diets
Some may question the merits of putting a cinnamon bun in a pie, but once you offer those doubters a slice, you’ll silence them for good, probably because their mouths will be full! It’s amazing how delicious a cinnamon bun can be when it’s in a pie crust. Bonus: with a slice of pie, you get to skip the sticky fingers. Enjoy this subtle elevation of a classic confection.
1 tablespoon Gefen Cinnamon
3/4 cup Haddar Brown Sugar
2 (12-ounces) packages frozen doughnut dough, defrosted and risen
1/4 cup oil, such as Gefen Canola Oil
1 frozen pie crust
2 teaspoons Gefen Almond Milk
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.
Photography by Chay Berger
Styling by Nina Braun
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