I had a 1/2 recipe of “Mother Dough”, Christina Tosi’s versatile bread dough, left over from making Momofuku Bagel Bombs, so I decided to use the rest on the Cinnamon Bun Pie recipe in the Momofuku Milk Bar cookbook. In this recipe, the “Mother Dough” is used as the crust of a pie. There are two additional sub-recipes, Liquid Cheesecake and Cinammon Streusel. Liquid Cheesecake is a pliable version of cheesecake filling that is made of cream cheese, sugar, cornstarch, salt, egg, and milk. The book calls for baking the liquid cheesecake in plastic wrap, but in my previous experience making Liquid Cheesecake for the Carrot Layer Cake, the plastic wrap melted at 300 F, so I baked it in parchment paper instead. Cinnamon Streusel is really easy: mix together dry ingredients (flour, oats, brown sugar, cinnamon) and then mix in melted butter to make a crumble.
To assemble, the dough is rolled out and placed in a pie pan. Brown butter is spooned on top, then liquid cheesecake, then more brown butter, brown sugar, cinammon, and salt, then more liquid cheesecake, and finally a topping of cinnamon streusel. The whole pie is baked at 350 for about 40-45 minutes.
I thought the final Cinnamon Bun Pie was good. Each individual component is tasty, but the final product with the layers of brown butter, brown sugar, cheesecake, and cinnamon streusel is a little over the top in sweetness and richness for my taste (shocking, I know). Good recipe for someone with a (really) sweet tooth.