Cinnamon Roll Pie

Preheat oven to 200℉.

Combine the flour and yeast in a large bowl.

Combine the milk, sugar, and butter in a separate microwave-safe bowl.

Microwave for 1 minute.

Pour the milk mixture into the flour mixture and stir with a wooden spoon or an electric mixer. Stir until a dough ball forms.

Add the egg and continue stirring.

If the dough is too sticky, add 2 tablespoons of flour. It should not be super sticky when you touch it.

Cover the bowl with a towel and set aside for 10 minutes while you make the filling.

Combine the brown sugar, cinnamon, and cornstarch in a small bowl.

Lightly flour a surface and roll the dough out to about 12×16 inches. Trim off the ends to get an even rectangle.

Spread the ¼ cup of softened butter on the dough.

Sprinkle the cinnamon filling on the buttered dough.

Slice the dough into 8 even strips.

Place the pie dough in a 9-inch pie pan and flute the edges if desired.

Roll up each strip into a roll and place into the pie crust.

Turn off the oven. This is extremely important.

Cover the pie with foil and place in the oven for 30 minutes.

Take the pie out of the oven and remove the foil.

Turn the oven to 350℉.

When the oven at 350℉ put the pie back in and bake for 25 minutes or until golden brown.

Place on a cooling rack to cool slightly while making the frosting.

Use an electric mixer to combine the cream cheese, butter, vanilla, milk, and powdered sugar until a thick frosting forms.

Spread the frosting over the slightly cooled pie.

Slice and serve.