not a pie but the best cinnamon rolls i had

Dough:
warm milk 200 ml,
yeast 8 g
sugar 75 g,
2 eggs,
pinch of salt,
soft butter 75 g,
flour 500 g (may need a little less or a little more)
vanilla extract to taste (optional)

Filling:
sugar 200 g,
cinnamon 10 g.
soft butter 100 g.

Glaze:
cream cheese (Philadelphia) 100 g,
powdered sugar 200 g,
soft butter 90 g.

Dough:
Add a teaspoon of sugar to warm (not hot!) milk and pour in the yeast. Add and mix in flour from the total amount until the mixture reaches a consistency similar to yogurt. Cover with a towel and set aside for 10 minutes.

In a medium bowl, mix the eggs, salt, and sugar. Whisk well, add softened butter, and mix until well combined.

Add the risen dough to the egg mixture and mix until smooth.
At this stage, you can optionally add vanilla extract.

Mix the dough, gradually adding all the remaining flour.
When the dough looks done but is still a bit sticky, grease your hands with a small amount of vegetable oil and knead with your hands until it stops sticking.
(If you are using a mixer with a dough attachment, you can leave it in the mixer until it stops sticking and then knead with your hands for only a few minutes.)

Form a ball of dough, put it in a clean bowl, cover with a towel, and put it in a warm place for one and a half hours. (I put it on a rack in a cold oven with a mug of freshly boiled water underneath)
The dough should rise significantly.

Rolls:
Mix the sugar for the filling with cinnamon until the whole mixture takes on a uniform color.

Roll out the dough into a rectangular layer slightly less than a centimeter in thickness.

Evenly spread soft butter on the dough, leaving two centimeters on one side clean, and pour the sugar-cinnamon mixture over it.

Roll up the roll, finishing on the clean side. Cut with a sharp knife or thread into even parts.

Either lay them out on a flat baking sheet, pressing the buns down tightly with your hand.
Or fill a deep form, leaving about a centimeter of space in between buns.

Bake in an oven preheated to 170°C for 25-30 minutes.
Take the buns out of the oven and make the glaze while they cool slightly.

Glaze:
Mix the cream cheese with butter and powdered sugar using a silicone spatula until smooth.
Distribute over the slightly cooled rolls.