Cinnamon Roll Doughnut Pie! Oh yes…that’s what I said.

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So, recently I made mini cinnamon roll doughnuts and they seemed to be a rather popular blog post! They were also very popular with me; bite size, full of flavour, fluffy and fresh! My love of these mini delights got me thinking about how I could develop this recipe and make it even better. I’ve recently been watching ‘Unique Sweets’ and it really inspires me to try to make something a bit different. I saw one that visited Momofuku milk bar and they make some very interesting pies, such as the crack pie and grasshopper pie, they looked incredible. Hence, the idea for cinnamon roll doughnut pie! A shortcrust pastry crust, cinnamon roll sauce, topped with doughnut batter packed full of chocolate chips to give it that extra flavour and texture.

ImageI was actually surprised at how well this turned out and how addictive it was. The doughnut layer was a little thick but still fluffy and flavoursome. I think when I make this again, I will extend the pastry out to the sides of the case to give it that extra bite and I will put in more sauce to ensure that you always get a kick of cinnamon in every bite.

This pie was really something new that I’d never tried before and it was still so simple; give this a go!

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You can find the basic recipes for the sauce and doughnut batter here or here. You can buy shortcrust pastry if you wish or use any simple recipe to make your own, which is always better and more satisfying, I find.

As for assembly, I simply lined a greased pie dish with pastry, added a little semolina to the base, followed by the cinnamon sauce. I folded 200g chocolate chips into the doughnut batter and gently spooned this on top of the cinnamon sauce in the pie dish.

I then baked the pie at 180C for 20 minutes and turned down the temperature to 150C and continued to bake the pie until a skewer inserted into the doughnut layer came out clean. Don’t worry about the edge browning slightly but it shouldn’t burn.

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Mini Cinnamon Roll Doughnuts!

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  I think I’m definitely going to become addicted to making mini doughnuts with my new mould; I’ve only had it for a little over a week and I’ve already made four batches! This batch was by far the best. The fusion of the cinnamon roll and the doughnut was inspired but the fact that they come in bite size portions just makes them even better! I think I’ve eaten about 12 now…is that bad?

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They were incredibly easy to make and didn’t take too long either. If some of the cinnamon mixture gets stuck in the mould when you turn out the doughnuts, don’t worry! I personally preferred the doughnuts that had slightly less sauce on because the balance between the amount of sauce and the doughnuts was much better. Be careful when adding the melted butter to the milk and egg mixture though because it can curdle very very easily. I cooled the butter, warmed the milk and egg slightly and added the butter very slowly whilst whisking to avoid curdling and that seemed to do the job.

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I used the recipe from a friend of mine’s blog, Mess Makes Food. If you haven’t seen her blog before, you need to! Some truly inspiring recipes combined with fun writing and beautiful photographs, you should really have a look! You can find the recipe here. The only deviation I made was dropping a few drops of vanilla extract into the doughnut batter as well as the cinnamon sauce.

You should definitely try these little bites; they are gooey, soft and full of cinnamon flavour and when they’re this simple to make…why not?

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