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Cinnamon Bun Pie | Culinary Cool

Cinnamon Bun Pie

Course Dessert
Cuisine American
Keyword Cinnamon, Momofuku Milk Bar


To make the Pie

  • 1 recipe Mother Dough proofed (recipe follows)
  • 3 tbsp flour — for dusting
  • 1/4 cup brown butter
  • 1 recipe liquid cheesecake recipe follows
  • 1/4 cup brown sugar tightly packed
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1 recipe cinnamon streusel recipe follows

Mother Dough

  • 275 g bread flour — you can use all purpose if that’s all you have
  • 6 g 1/2 tbsp salt
  • 1/2 tsp instant dry yeast
  • 190 g water at room temperature
  • grapeseed oil

Liquid Cheesecake

  • 1 – 8 oz block cream cheese
  • 150 g sugar
  • 1 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 2 tbsp milk
  • 1 egg

Cinnamon Streusel

  • 1/4 cup flour
  • 1/4 cup rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp kosher salt
  • 2 tbsp brown sugar
  • 2 tbsp butter melted
  • 1/8 tsp vanilla extract


To make the Mother Dough:

  • In the bowl of a stand mixter, stir together the flour, salt, and yeast. Slowly add the water while you continue to stir. Mix for 1 minute by hand until the mixture has become a shaggy mess.
  • Engage the bowl and dough hook and have the machine mix the dough on the lowest speed for 3 minutes or until smooth and cohesive.
  • Knead 4 more minutes or until it looks like a wet ball – it should bounce back when lightly poked.

To make the cheesecake

  • Heat the oven to 300 degrees F.
  • In the bowl of a stand mixer, mix the cream cheese on medium speed for 2 minutes, or until fairly smooth. Scrape down the bowl.
  • Pour in the sugar and mix for an additional 1 to 2 minutes, or until well combined. Scrape down the bowl.
  • In a smaller separate bowl, whisk together the cornstarch and salt. Then mix in the milk and egg into one uniform mixture.
  • Pour the egg and cornstarch miture into the cream cheese mixture and combine on medium low speed for 3 to 4 minutes.
  • Scrape down the sides and pour into a greased 6x6 inch cake pan.
  • Bake for 15 minutes. It is done when the middle is still jiggly but the outside is slightly set. Keep in the fridge for 1 week.
  • Brush a large bowl with oil, move the dough into the bowl. Cover the bowl with plastic wrap and proof at room temperature for 45 minutes, or until almost doubled in size.
  • The dough stays good at this point for 3 days in a well wrapped container. Bring the dough to room temperature before using.

To make the streusel

  • In a large bowl, combine the flour, oats, cinnamon, salt, and brown sugar until well combined.
  • Lightly toss the dry mixture with the melted butter and vanilla until almond-size clusters form.

To Make the pie

  • Heat the oven to 350 degrees F.
  • Punch down and flatten the proofed dough. Take a pinch of flour and dust your counter and rolling pin.
  • Stretch your dough (like your making a pizza) and roll it to about 11 inches in diameter and about 1/4 to 1/2 inch thick.
  • Gently place the dough in your pie pan and press it into place. Place the pie pan on a cookie sheet.
  • Spread 1/2 the brown butter in an even layer over the dough.
  • Using a separate spoon, carefully spread 1/2 the liquid cheesecake in an even layer over the brown butter.
  • Gently spread the remaining brown butter over the cheesecake layer and spread it as evenly as your can.
  • Scatter the brown sugar over the butter. Tap it down with the back of your hand to keep it in place.
  • Sprinkle evenly with the salt and cinnamon.
  • Gently spread the remaining cheesecake over everything.
  • Sprinkle evenly with the cinnamon streusel.
  • Bake the pie for 40 minutes. After 40 minutes give it a little shake. The center should be slightly jiggly but set towards the edges. If you feel you need to bake a bit longer, check every 5 minutes until done.
  • Cool the pie on a wire rack and serve warm.


To store: wrap in plastic wrap and keep in the fridge for up to 3 days (or freezer for up to 1 month).
To serve: slice and warm in the microwave for 30 seconds on 100% power. Or you can preheat the oven to 250 degrees F and warm the whole pie for 10-20 minutes.
Recipe from Momofuku Milk Bar