Cinnamon Roll Apple Pie Recipe

This Cinnamon Roll Apple Pie is an easy and gooey recipe, which is made with refrigerated cinnamon rolls and Granny Smith apples. It’s a fun twist on classic apple pie, ready in about 2 hours.

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Cinnamon Roll Apple Pie Ingredients

• 2 (17.5-oz.) tubes refrigerated cinnamon rolls, such as Pillsbury Grands! Cinnamon Rolls with Cinnabon Cream Cheese Icing
• 3 Tbsp. all-purpose flour, plus more for dusting
• 6 small apples, peeled, cored, and thinly sliced (about 1 1/2 pounds)
• 1/2 cup sugar
• 1 tsp. apple pie spice or pumpkin pie spice
• 2 Tbsp. salted butter, cut into small pieces

How To Make Cinnamon Roll Apple Pie

1. Prep the oven and bottom crust: Preheat the oven to 350°F. Place a baking sheet on the center rack to heat up. Open one tube of cinnamon rolls (reserving the glaze). Using a serrated knife, slice the unseparated roll into ¼-inch-thick slices. Arrange the slices in a flower pattern on a piece of parchment paper to form a 9-inch round, using half-slices to fill in any gaps. Cover with another sheet of parchment and gently roll into an 11-inch round.
2. Form the top crust: Repeat the process with the second tube of cinnamon rolls to create a 10-inch round for the top crust. You may have some dough leftover.
3. Make the apple filling: In a large bowl, toss the sliced apples with the sugar, apple pie spice, and flour until the apples are evenly coated.
4. Assemble the pie: Carefully invert the 11-inch cinnamon roll crust into a 9-inch pie plate. Spoon the apple filling into the crust and dot the top with the small pieces of butter. Invert the second 10-inch cinnamon roll crust over the apples, pinching to seal any gaps between the rolls.
5. Crimp and bake: Trim the top and bottom crusts to a ½-inch overhang. Fold both crusts up and over the edge of the pie plate and pinch to seal. Cover the edges of the pie with strips of foil and loosely tent the top with another piece of foil.
6. Finish baking and glaze: Bake on the preheated baking sheet for 45 minutes. Remove the foil from the top (leaving the edges covered) and continue to bake for another 20 to 25 minutes, until the crust is golden brown. Let the pie cool for 10 minutes, then spread with the reserved cinnamon roll glaze. Let it cool for at least 1 hour before serving.

Recipe Tips

• How to prevent a soggy bottom crust? The most important step is to place your pie plate on a preheated baking sheet in the oven. This helps to cook the bottom crust quickly and thoroughly.
• Can I use a different kind of apple? Yes, but a mix of tart apples like Granny Smith and a sweeter, firm apple like Honeycrisp provides a great balance of flavor and texture.
• How do I get the crusts to seal properly? After trimming the overhang, be sure to fold the top and bottom crusts together and pinch them firmly to create a good seal. This will prevent the filling from bubbling out.
• What do I do with leftover dough scraps? The recipe has a great tip: place any scraps on a parchment-lined baking sheet and bake them at 350°F for 10 to 12 minutes until golden brown for delicious little “cookies.”

What To Serve With Cinnamon Roll Apple Pie

This decadent pie is a showstopper on its own, especially when served warm.

• A scoop of vanilla bean ice cream
• A dollop of fresh whipped cream
• A drizzle of warm caramel sauce

How To Store Cinnamon Roll Apple Pie

• Refrigerate: Cover the cooled pie with plastic wrap or foil and store it in the refrigerator for up to 4-5 days.

Cinnamon Roll Apple Pie Nutrition Facts

• Serving Size: 1 slice
• Calories: 480 kcal
• Fat: 20g
• Carbohydrates: 70g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Cranberry Apple Crumb Pie Recipe
• Shoofly Pie Recipe
• Butterscotch Pie Recipe