Cinnabon Cinnapopper Pie
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
Love the taste of cinnamon rolls? Have a soft spot for Cinnabon? Then you'll love this outrageous Cinnabon Cinnapopper Pie! Completely filled with chewy Cinnabon mini rolls, it's baked with a gooey, cinnamon roll chess mixture and tastes like a giant, freshly baked pastry!
  • 1 premade graham cracker pie shell
  • 1 & 1.5 pkgs Cinnabon Cinnapopper Mini Cinnamon Rolls (30 miniature rolls total)
  • 1 stick butter, melted
  • ½ cup white sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • Cream Cheese Icing (only if you want to smother it like I did -- otherwise, the miniature frosting they provide in the package should suffice)
  1. Preheat oven to 350 degrees F. Place the pie pan on a rimmed baking sheet to catch any drippings while baking; set aside.
  2. Open up the packages of the Cinnapoppers and begin layering them inside of the pie crust. I kept most of mine whole, but trimmed a few to fit in smaller cracks as needed. All 30 should fit in the pie crust either whole or trimmed.
  3. Meanwhile in a small bowl, mix together the melted butter, sugar, eggs, vanilla, flour and cinnamon with a whisk until combined. Evenly pour the butter mixture on top and throughout the Cinnapopper Pie, coating the rolls as best as you can.
  4. Bake the pie for approx. 15-20 minutes, or until the pie appears mostly set and is not super jiggly in the middle. If it remains jiggly, pop it in the oven for another 5 minutes -- take care not to over bake the pie as it will set up while it cools.
  5. Allow the pie to cool for about 10 minutes before generously drizzling the top of the pie with the cream cheese icing. As I said in the note, you may use the icing provided in the Cinnapopper packages, or you may additionally use your favorite prepared cream cheese icing, be it from a can or homemade as an additional, heavier drizzle. Cut into wedges and serve warm! Indulge a little more by topping each warm slice with vanilla ice cream.
Recipe by The Domestic Rebel at