Cinnamon Bun Pie {Milk Bar Monday}

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.

cinnamon bun pie close up Cinnamon Bun Pie {Milk Bar Monday}

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!

And you can follow us on Twitter (#milkbarmonday) as well as Pinterest!

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:

  1. Heat the oven to 350 degrees F.
  2. Punch down and flatten the proofed dough. Take a pinch of flour and dust your counter and rolling pin.
  3. Stretch/roll/flatten your dough to about 11 inches in diameter and about 1/3 inch thick.
  4. Gently place the dough in your pie pan and press it into place. Place the pie pan on a cookie sheet.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
beforeafter Cinnamon Bun Pie {Milk Bar Monday}

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 havethe mother dough1 Cinnamon Bun Pie {Milk Bar Monday}
  • 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:

  1. Stir together the flour, salt, and yeas. Slowly add the water while you continue to stir. Mix for 1 minute.
  2. Mix in your stand mixer with the dough hook on the lowest speed for 3 minutes or until smooth and cohesive.*
  3. Knead 4 more minutes or until it looks like a wet ball – it should bounce back when lightly poked.*
  4. 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. 

Liquid Cheesecake


  • 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:

  1. Heat the oven to 300 degrees F.
  2. 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.
  3. 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.
  4. 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.

You can also find the liquid cheesecake used in the Carrot Cake Truffles & Apple Pie Layer Cake.

Cinnamon Streusel

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:

  1. In a large bowl combine the flour, oats, cinnamon, salt and brown sugar until 1 even mixture.
  2. 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. 

sliced pie1 Cinnamon Bun Pie {Milk Bar Monday}

About bigfatbaker

BigFatBaker is written by Erin Meyer. Erin is a college student looking to learn more about the kitchen through her various baking adventures. Check out the about page for more information!


  1. If any recipe has called my name today, it’s this one! holy cow!!

  2. Erin this pie looks amazing! I’m going to file it under things not to make while I’m on a diet, because I’m not sure I could resist this. :)

  3. Wow great pick!

  4. Looks incredibly amazing, Erin! I loved the streusel and the brown butter in this recipe. Great choice!

  5. Thanks for choosing such a great recipe Erin! I actually found this to be a bit easier than some of the other ones- or maybe I’m just getting better at it! Your pie looks to die for!

  6. Yum! I’m so bummed I haven’t been able to make the pie yet because yours looks amazing! I love that you chose this recipe since I’ve been itching to try a version of homemade cinnamon buns for a while! LOVE how perfect yours looks, Erin! xo

    • bigfatbaker says:

      Thank you Nicole! If you get a chance to make the dough you should make the full recipe and make cinnamon rolls with the other half – delish!

  7. It’s awesome being in this group with you and your pie looks fabulous! Your dough turned out so perfectly! Thanks for hosting and the great recipe choice!

  8. So far I have been very impressed with all the Tosi recipes. They are very unique and offer some amazing techniques. Ha-this looks so delicious, I think I would double the recipe to use all the mother dough. Thanks so much for sharing this!

    • bigfatbaker says:

      I have been impressed too! She does a wonderful job of putting things together that I wouldn’t ever thought. And I think her mother recipes are brilliant! I highly recommend making the full mother dough recipe. I did & made cinnamon rolls. So delicious!

  9. Cinnamon buns just got better! This looks so good. The Milk Bar cookbook has some innovative recipes in it. Nice work.

  10. Drooling everywhere! Like…literally!

  11. Oh my word, this is just amazing! I need to get a copy of this book!

  12. This pie is sooo cool! Cinnamon and Bun in a pie form? Breakfast does not get any better :D

    Choc Chip Uru
    Latest: Jaffa Fudge Nutella Cookie + More

  13. I love these milk bar mondays!!!

  14. Wow, I didn’t think cinnamon rolls could get any better :) This sounds amazing!

  15. The cinnamon bun pie looks amazing!! What a great recipe!!!

  16. Whatever you top with cinnamon streusel, I will devour. No kidding. Looks like a winner!

  17. Oh my goodness each week your creations from that book get better and better. I think this is the winner so far. Lovely!

  18. You gals all did a great job with this recipe! It looks amazing! Lot of work, but well worth it!

  19. I’m not that much of a pie eater but this one I could probably eat the whole thing. I love cinnamon.

    I passed on some awards to you. Go check out my site for the details. Thanks for all your support of Magnolia Days and the inspiration you give me with your posts and the Holiday Recipe Club.

  20. Oh girl, I love the way you think!!! This would be AMAZING:-) AND that mother load of dough makes me happy, I love the smell of dough:-) I bet your house smelled amazing during the process, and after:-) Hugs, Terra

  21. Oh how fun! Momofuku Milk Bar is one of my favorite cookbooks right now! It’s probably responsible for an extra 10 lbs. on my waistline, but heck, the treats are way too good to pass up!

  22. Your pie turned out beautifully! I love this cookbook. I have held it in my hands many times but have yet to purchase it. But I think I’m going to pick it up when I’m out on my errands today. I hear it’s worth it just for the liquid cheesecake recipe alone. Your pictures are absolutely beautiful and this pie looks fabulous! : )

  23. Oh my, this looks amazing!! What a cool Monday you ladies have going, too. Going to bake this after vacation!

  24. Oh my GOD that looks PERFECT! I am SO glad you picked another recipe with the liquid cheesecake. I ended up making a double batch and using it for a luncheon dessert on Saturday – it may just be one of my favorite things in the world. Brava.

  25. I, too, was sorry that I missed this one – the end result just looks so AMAZING. I love your photographs, Erin. Cheers to another lovely Monday!! :)

  26. This recipe sounds like the PERFECT sweet treat… crust, cheesecake, an cinnamon streusel all in one bite? Are. You. Serious?! Love love love.

  27. Wait, let me get this straight. Do you COOK the liquid cheesecake BEFORE you use it for the pie? The directions for it say to bake it for 15 minutes but the directions for the pie don’t mention it has to be baked beforehand?

    • bigfatbaker says:

      Yes you do. It’s not mentioned in the pie because you need to follow the liquid cheesecake recipe before you can actually start your pie!

  28. Ahhh, I see. And the part about keeping the liquid cheesecake in the fridge for a week, that’s just for storing it right?

  29. Sydne Newberry says:

    I made this recipe when it first was posted on Daily Candy in 2010, and the amount of salt the recipe called for was absurdly high. I cut it by at least a half and it was still too much for the amount of flour. Are you sure you use 1 Tblsp. salt???


  1. [...] Cinnamon Bun Pie {Milk Bar Monday} [...]

  2. [...] 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. [...]

  3. [...] Erin from Big Fat Baker (the original recipe for Cinnamon Bun Pie is on Erin’s site today) [...]

  4. [...] Guest post by Erin at — Connect with BigFatBaker on Facebook and Twitter! — Learn more about #milkbarmonday here! [...]

  5. [...] Erin from Big Fat Baker [...]

  6. [...] we (the #milkbarmonday ladies) made the cinnamon bun pie a few weeks ago, I became smitten with breakfast [...]

  7. [...] Cinnamon Bun Pie [...]

  8. [...] over to our host Erin’s blog to get the full recipe, and stay tuned this week as I found a way to use the other half of my [...]

  9. Volcanoes says:

    [...] week our post is sticking to the savory side of things. We decided to do another Mother Dough recipe, one I have been eyeing for a long time, the [...]

Speak Your Mind