Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Here it Is! The Best Idea You Never Tried!
Okay, wherever you are sit down, and take a deep breath. What I am about to tell you is absolutely mind blowing. Are you ready? Are you breathing? Cinnamon roll pie crust. YES! Are you imagining the possibilities just like I did? Ooey, gooey cinnamon roll flavor holding in your favorite pie filling? My easy choices are pumpkin, apple and maybe even vanilla cream but the choices are endless! I would say, the crust will blow anyone who indulges away.
I wouldn’t worry too much about the filling, although I think chocolate may be a bit much, but you never know! I made it easy the first time and went with apple, since I had some on hand from the local orchard.
We worked together, my kids and I, peeling and cutting them up. Just know that when you pull this out of the oven you’ll instantly start drooling. Heavenly is the only word I have for this!
Recipe and photo courtesy of Pure Wow.
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Quick Tip: Another great topping for this, if you’re using fruit filling, is vanilla ice cream – delish!