Cinnamon Roll Apple Pie (Print)

Spiced apples in a cinnamon roll crust, topped with glaze for a warm, comforting dessert fusion.

# Components:

→ Cinnamon Roll Crust

01 - 1 package (approximately 340 g / 12 oz) refrigerated cinnamon roll dough (8 rolls), with icing packet reserved

→ Apple Filling

02 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
03 - 80 g (1/3 cup) granulated sugar
04 - 40 g (1/4 cup) packed light brown sugar
05 - 2 tablespoons all-purpose flour
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1 tablespoon lemon juice
10 - 1 teaspoon pure vanilla extract

→ Assembly and Garnish

11 - 1 tablespoon unsalted butter, melted
12 - Reserved icing from cinnamon rolls

# Directions:

01 - Preheat oven to 180°C (350°F). Lightly grease a 23 cm (9-inch) pie dish.
02 - On a lightly floured surface, unroll the cinnamon rolls. Flatten each roll with a rolling pin to approximately 0.5 cm (1/4 inch) thickness. Press the flattened cinnamon rolls evenly into the bottom and up the sides of the pie dish, pinching seams together as necessary to form a crust.
03 - In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss until all apple slices are evenly coated.
04 - Pour the prepared apple filling into the formed cinnamon roll crust, spreading it uniformly. Brush the melted butter evenly over the surface of the apple filling. Bake for 45–50 minutes, or until the apples are tender and the crust achieves a golden brown hue. If the crust edges brown prematurely, shield them with aluminum foil.
05 - Remove the pie from the oven and allow it to cool for a minimum of 30 minutes. Drizzle the reserved cinnamon roll icing over the top before serving.

# Expert Advice:

01 -
  • Ready in under 90 minutes using convenient refrigerated cinnamon rolls
  • Perfect balance of tart apples and sweet cinnamon spice
  • Impressive presentation with minimal effort required
02 -
  • No prebaking required for this crust, saving you valuable time
  • Can be made a day ahead and reheated before serving
  • Perfect balance of tart and sweet flavors in every bite
03 -
  • Always slice your apples uniformly for even cooking throughout the pie. A mandoline slicer works wonders for consistency if you have one available.
  • Let the pie cool sufficiently before slicing to prevent filling from running excessively.
  • The pie actually tastes even better the next day when flavors have had time to fully develop and meld together.

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