Milk Bar Mondays – Cinnamon Bun Pie
I sit on pins and needles for 13 days between our Milk Bar Mondays posts. I am shamelessly and inexplicably in love with this cookbook. I have loved everything about it so far. It is challenging me. Which, in turn, is humbling me. This woman is the superwoman of baking and I can only dream of emulating her imagination with these recipes.
Seriously – she turned cinnamon rolls into a pie, people. And she topped it with streusel, which I can eat like candy. She knows her stuff.
The beautiful mixins’ for the streusel topping.
Now the crust is not really a pie crust. It uses what she refers to as Mother Dough, and it’s the base of all of the bread recipes in the book. It uses yeast. It’s a recipe to master. And I’m fairly certain that I did not master it with this pie. The dough recipe actually really frustrated me at times during this process but fear not, the mother dough will not defeat me.
Oh, and the liquid cheesecake shows up again here. It might as well be called liquid gold. It’s so creamy and vanilla-y and a perfect combination for these flavors. I never imagined that we would use it as a pie filling. But we did and I wish I could share a slice of this with all of you, my friends.
But since none of you are my neighbors, the next best thing I can offer is the recipe. Check it out on Erin’s site, Big Fat Baker.
And check out the other posts here: