Cinnamon Roll Pecan Pie

With a cinnamon roll crust, this pecan pie is packed with sweet, nutty goodness.


  • For the crust
  • 1 pie crust, store-bought or homemade
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • For the filling
  • 3/4 cup light corn syrup
  • 1/4 cup dark corn syrup
  • 1 cup of brown sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups pecan pieces, toasted
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup pecan halves


  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together butter, brown sugar and cinnamon.
  3. On a floured work surface, roll out pie crust and slather on cinnamon roll filling.
  4. Starting with the side closest to you, roll into a tight log. Trim about 1 or 2 inches off each end and discard.
  5. Cut each log into 1/2-inch thick pieces (you should get about 18 to 20).
  6. On a floured surface, roll out each piece to 1/4-inch thick and press into a 9-inch pie pan. Chill until firm while preparing filling.
  7. In a bowl, whisk together light and dark corn syrup, brown sugar, salt, toasted pecan pieces (not halves), eggs and vanilla extract. Mix until incorporated.
  8. Pour into prepared crust and top with pecan halves, arranging in a circle. Bake for about 1 hour or until firm. Let cool fully before slicing. Serve with Bourbon Vanilla Icing (recipe below).