Cinnamon Bun Pie

Name: Cinnamon Bun Pie
Yield: Makes 1 (10-inch) pie; serves 8 to 10
Ingredients: 1/2 recipe Mother Dough (page 222), proofed; 30 g flour, for dusting (3 tablespoons); 80 g brown butter (see page 28) (1/4 cup); 1 recipe Liquid Cheesecake (page 149); 60 g light brown sugar (1/4 cup tightly packed); 1 g kosher salt (1/4 teaspoon); 2 g ground cinnamon (1 teaspoon); 1 recipe Cinnamon Streusel (recipe follows)

December 14, 2011

When we first opened Milk Bar, at 4 or 5 o’clock every morning we would make fresh cinnamon buns with liquid cheesecake rolled up into the dough instead of applying cream cheese frosting on top. Cinnamon buns are something I feel very strongly about, since my mother started a tradition of making (not-so-great) ones for breakfast on every holiday. (Sorry, Mom, but you can’t give a kid a Cinnabon and then expect her to be OK with cinnamon buns made with margarine and skim milk!) We’d make them before the crack of dawn so they’d be ready for breakfast . . . and then we’d sell most of them to people on their way home at night, ready to tuck in with dessert and some TV. So we decided to get smart and create something that was delicious, available, and fresh at any hour, and didn’t have to be made to order every morning: the cinnamon bun pie.

Recipe notes

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