It’s time for another Milk Bar Monday! What is Milk Bar Monday? It is a group that consists of me + 7 other ladies, and we are baking our way through the Momofuku Milk Bar cookbook. Buy the cookbook here to bake along with us at home!
This week I was the host! I chose Christina’s Cinnamon Bun Pie.
When I was reading through the book the mother dough chapter was calling my name.
Between the croissants, volcanoes and brioche I wasn’t sure what to pick first. Finally I decided to stick to my roots and go for the sweet stuff.
The cinnamon bun pie is a lovely pie version of the ultimate cinnamon roll. Gooey, rich, and comforting.
Perfect for a brunch or big breakfast, but also a delicious ending to any dinner. I must admit, I snacked on this constantly.
This is one pie I will be making more often!
Don’t forget to check out the other ladies’ pies!
- Audra — The Baker Chick
- Cassie — Bake Your Day
- Jacqueline — The Dusty Baker (gluten free adaptations)
- Krissy — Krissy’s Creations
- Averie – Averie Cooks (our newest member!)
- Nicole — Sweet Peony
- Meagan — Scarletta Bakes
Cinnamon Bun Pie
Makes 1 – 10 inch pie
- 1/2 recipe Mother Dough, proofed
- 30 g (3 tbsp) flour — for dusting
- 80 g (1/4 cup) brown butter
- 1 recipe liquid cheesecake
- 60 g (tightly packed 1/4 cup) brown sugar
- 1 g (1/4 tsp) salt
- 2 g (1 tsp) cinnamon
- 1 recipe cinnamon streusel
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/roll/flatten your dough to about 11 inches in diameter and about 1/3 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. Drizzle the remaining brown butter over the cheesecake layer.
- Scatter the brown sugar over the butter and cheesecake layer. Then 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.
The Mother Dough
Makes 850 g or 2 lbs (you only need 1/2 this for the pie!)
- 550 g (3 1/2 cups) bread flour — you can use all purpose if that’s all you have
- 12 g (1 tbsp) salt
- 3.5 g active dried yeast (1/2 a packet)
- 370 g (1 3/4 cups) room temperature water
- grapeseed oil
To Make the Dough:
- Stir together the flour, salt, and yeas. Slowly add the water while you continue to stir. Mix for 1 minute.
- Mix in your stand mixer with the dough hook 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.*
- 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. Use as direct.
The dough stays good at this point for 3 days in a well wrapped container. Bring the dough to room temperature before using.
*I did this all by hand and kneaded on a lightly floured surface until I achieved something similar to this description.
- 1 – 8 oz block cream cheese
- 150 g (scant 2/3 cup) sugar
- 1 tbsp cornstarch
- 2 g (1/2 tsp) salt
- 25 g (1 1/2 tbsp) milk
- 1 egg
To Make the Liquid Cheesecake:
- Heat the oven to 300 degrees F.
- Mix the cream cheese in your stand mixer at 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 the sugar is mixed in. Scrape down the bowl.
- In a smaller separate bowl whisk together the cornstarch and salt. Then mix in the milk and egg until 1 uniform mixture. Pour 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 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.
Makes 1/4 cup or 120 grams
- 40 g (1/4 cup) flour
- 20 g (1/4 cup) rolled oats
- 2 g (1 tsp) cinnamon
- 1 g (1/4 tsp) salt
- 30 g (2 tbsp) brown sugar
- 25 g (2 tbsp) butter, melted
- 0.5 g (1/8 tsp) vanilla extract
To Make the Streusel:
- In a large bowl combine the flour, oats, cinnamon, salt and brown sugar until 1 even mixture.
- Lightly toss the dry mixture with the melted butter and vanilla until almond size clusters form.
If you are making the streusel ahead of time store in fridge or freezer for up to 2 weeks.