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.
katie you should make this recipe into a cornbread version!!!!!!
What is the nutrition info? 🙂
Someone calculated it a few comments below.
https://lett-trim.today/2011/12/05/deep-dish-cinnamon-roll-pie/#comment-531459%3C/a%3E%3C/p%3E
I am in love with your blog. I even gave a shout-out on my own newly-created blog. This recipe is soooo good. I probably could have eaten the entire thing. I love that you have healthy treats, as I have a sweet tooth, but try to be as all natural as possible. So your recipes I don’t feel guilty making and eating. Thanks!!
I just made these today because one of my friends recently became gluten free. These are delicious! I was a little nervous in the beginning but they tasted sooooo good!! Thanks for the recipe!
Katie, this was SO GOOD. I brought one to my aunt and uncle’s house last night and it was gobbled right up. Everyone was shocked when I told them it was made with beans and that the frosting had tofu! I brought another one to Easter brunch potluck this morning, and same thing … I had several people say, “But it’s so good! And it has tofu?!” It was so funny. 🙂 Thanks for creating these recipes!!!
Haha I think that’s my favorite part of serving a secret tofu dessert… when people are all amazed that they actually like something with tofu! 🙂
Hey there! Recently started reading your blog and love your approach and recipes–feel so much in tune with them.
I just made this recipe and blogged about it with some pics
http://ulteriorharmony.blogspot.com/2012/04/pictures-of-receding-snow-two-recipe.html –wanted to let you know and also to thank you for the recipe!
love
Ela
Do you think this would work split up into two regular sized pie plates rather than making it deep-dish?
Yes, definitely! 🙂
Just made this and me & my hubby loved it! My sister-in-law can’t have gluten, and I’m vegan, so this will be perfect to bring to the next family event. Thanks!!
I’m dying for a good gluten-free vegan cinnamon roll recipe:) every time I try to make them they fall apart because there is no gluten to hold it together. Unfortunately I can’t eat gluten. Any ideas?? Thanks:)
Sorry, the only cinnamon roll recipe I have does contain gluten. Except my raw ones… but they only have the flavor of cinnamon rolls, not the texture.
Made this last night! Really tasty! May even use less sugar next time. Yum!
I cannot tolerate sugar or fructose so I made a few changes: I substituted the applesauce with grated carrots, 1/4 cup sunflower seed butter for the oil, sweetened with spoonable granulated stevia and added an extra tablespoon of cinnamon (I love cinnamon!!!). Then for the frosting I melted coconut butter and added so stevia and vanilla and drizzled it on top. It turned out amazing…so ADDICTING! Even my brother who is anti-veganism and vegan food loved it, of course I didn’t tell him it was vegan until he ate almost half of it on his own!
Do you think I could sub maple syrup for the applesauce and sugar (or half the sugar/stevia)? I try to avoid cane sugar and don’t really like the taste of 100% stevia-sweetened foods. That may be too much liquid though… Any ideas?
Katie i can’t wait to try this! Do you have a recipe for cinnamon rolls? I really want to find a healthy version for them! If you don’t, could you make one? 🙂
Also, do you have a chocolate covered Katie cookbook? That would be amazing! 😀
I actually am working on a cookbook… and I do have a cinnamon roll recipe in there :).
I’m not sure when it’ll be published yet, but I’ll probably end up posting the cinnamon roll recipe on the blog as well.
Hey Katie,
Im back again to make the cinnamon roll pie. Wanted to know, how long would you say this is good for? Say i wanted to ship it to someone, should i wrap it in an airtight container and send as is? should I freeze it? The pie has never been around long enough for me to find out how long it will last. And last time I made it, i didnt refrigerate it.
I’d definitely store in the fridge after a day. But I’ve never tried to ship it to anyone, so I really can’t say :-?. Sorry I can’t be more helpful! I know it lasts at least 3 days in the fridge.
i tried this and mmust say it was amazing!
yum! And yes my sister and I look alike because we are identical twins!