Deep Dish Gooey Cinnamon Roll Pie

By Katie HigginsUpdated Apr 07, 2022

Look into the spiral.

Swirly, twirly frosting.

You are getting very sleepy hungry…

See? Who says hypnosis doesn’t work?

Birthday Girl

A few weeks ago, my little sister flew in from Boston for Thanksgiving. Her birthday also falls close to the holiday, and therefore we held a special birthday dinner for her at my parents’ house.

My sister is a big fan of the Chocolate Chip White Bean Blondies.

So I was eager to try out my newest idea on her, especially since she isn’t a huge chocoholic. (She doesn’t like bananas either. Sometimes I wonder if we’re really related!)

Deep Dish Cinnamon Roll Pie

One of my Gluten Free Recipes

1 cup quick oats
2 cans garbanzo or white beans, drained and rinsed (500g after draining)
1/4 cup applesauce
2 and 1/2 tsp pure vanilla extract
3 T canola or coconut oil
1/2 tsp baking soda
1/2 tsp salt
1 and 1/2 cups sugar or sucanat (Feel free to use less if you’re used to healthy desserts. Or sub some of the sugar with stevia if desired.)
2 T cinnamon

Blend all ingredients very, very well in a food processor. Pour into an oiled pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35 minutes. Let stand at least 10 minutes before removing from the pan. I haven’t tried subbing the sugar with agave, but I do know that many readers have had successfully used agave in my chocolate-chip cookie pie (a similar recipe). So I *think* it would work here as well.

If desired, frost the pie with Creamy Cinnamon Roll Frosting.