When I first tried making a cinnamon roll apple pie, I couldn’t believe how easy and delicious it was. This recipe is a lifesaver for anyone who loves dessert but doesn’t want to spend hours in the kitchen. Using convenience foods like store-bought pie crust and canned cinnamon rolls makes the process so quick and fuss-free. The crust is first par-baked—just partially cooked—to hold the sweet and sticky apple filling perfectly. The cinnamon rolls, coated and bathed in cinnamon and sugar, bake to a golden brown, filling the house with an irresistible aroma. Once it’s all beautifully baked, a drizzle of creamy icing on top transforms it into a dessert that looks as amazing as it tastes.
The Crust – Cinnamon Roll Apple Pie:
When it comes to crafting the perfect cinnamon roll apple pie, starting with a homemade crust or a store-bought crust is entirely up to you. While making your own crust can elevate any recipe, brands like Pillsbury, Jus-Rol, or Kroger are excellent options if you’re short on time. Just remember, let the crust sit out of the refrigerator for about thirty minutes—this prevents it from becoming brittle and prone to crack when rolled out. Avoid shortcuts like microwaving; instead, focus on prepping the apples by peeling and slicing them while the crust softens. The secret to a pie with no soggy bottom lies in par baking. It’s crucial to partially cook the crust before adding the filling, ensuring that it stands up to the buttery apple mixture without issues. Line the crust with parchment paper, and use pie weights, dry beans, or even rice to keep it flat as it bakes. This avoids the dreaded bubbles and shrinkage caused by escaping steam. Bake the crust for 15 minutes until the edges firm up, then remove the weights and paper to address the still raw bottom. Use a fork to gently prick it, ensuring even baking, and return it to the oven for a few extra minutes to let it catch up. With a crust that’s perfectly prepped, your cinnamon roll apple pie will be a balance of flavor and texture, every slice a masterpiece.
The Filling:
The beauty of a cinnamon roll apple pie lies in its rich flavors and the perfect balance of textures. As someone who’s mastered many recipes, from my award-winning apple crisp to an easy tart, this pie holds a special place. To craft the perfect filling, I rely on a mix of sweet and tangy apples, favoring the dependable Granny Smith and Fuji varieties. Whether using large individual apples or the smaller bagged kind, the key is to have them peeled, sliced thin, and evenly cooked on the stovetop.
The filling starts with butter, melting into a luscious base before adding brown sugar, granulated sugar, and a touch of ground ginger for warmth. A sprinkle of salt enhances the flavor, while vanilla and a dusting of cinnamon tie everything together. A bit of flour helps thicken the caramel sauce as it forms during the cooking process, creating that signature silky texture. This method ensures the apples are soft yet structured, giving every bite of the pie an irresistible combination of comfort and indulgence.
The Cinnamon Roll Topping:
When making a cinnamon roll apple pie, the topping is just as important as the filling. You can opt for a homemade cinnamon roll recipe, but why complicate things? I often go for the Pillsbury Grands! 5-pack of cinnamon rolls to save time. The perforated edges make it easy to separate the rolls into slices, but I like to create my own cuts to better fit the pie plate. For a wide plate, I generally cut the rolls into 10 slices, while for a standard deep pie plate, 8 slices work best. If you find that you have leftover dough, simply cut the excess into triangles and use them to fill gaps in the pie. Once the rolls are placed on top, I sprinkle them with a mixture of sugar and cinnamon, then bake the pie to golden perfection. The final touch? Heat up the canned icing in the microwave for seconds to get it smooth enough to pour over the warm pie.
What are the best apples for pie?
For making a delicious apple pie, you’ll want apples that hold their shape and offer a good balance of sweetness and tartness. Here are some of the best apple varieties for pie:
- Granny Smith: Known for their tartness and firm texture, they hold up well during baking.
- Honeycrisp: These are sweet, crisp, and juicy, adding a nice flavor to your pie.
- Braeburn: They have a balanced sweet-tart flavor and maintain their shape when baked.
- Jonagold: A cross between Jonathan and Golden Delicious, they offer a sweet-tart taste and firm texture.
- Golden Delicious: These are sweet and hold their shape well, making them a good choice for pies.
Using a mix of these apples can also enhance the flavor and texture of your pie.
Cinnamon Roll Apple Pie Recipe
Ingredients
For the Cinnamon Roll Crust:
- 1 package of pre-made pie crusts (or homemade pie dough, enough for a double crust)
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
For the Apple Pie Filling:
- 6 medium apples (a mix of Granny Smith, Honeycrisp, and Golden Delicious), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional:
- Egg wash (1 egg beaten with 1 tablespoon of water)
- Powdered sugar glaze (1/2 cup powdered sugar mixed with 1–2 tablespoons milk or cream)
Instructions
Step 1. Prepare the Cinnamon Roll Crust
- Roll out one of the pie crusts into a large rectangle on a lightly floured surface.
- Brush the melted butter evenly over the entire surface of the dough.
- Mix the granulated sugar and ground cinnamon together in a small bowl, then sprinkle it evenly over the buttered dough.
- Starting from one long edge, tightly roll up the dough into a log, like you would a cinnamon roll.
- Use a sharp knife to slice the log into 1/4-inch thick rounds.
- Flatten each slice slightly with your fingers or a rolling pin.
- Arrange the slices in a single layer in a greased 9-inch pie dish to form the bottom crust. Press and overlap the rolls slightly to make sure there are no gaps, making an even layer that rises up the sides of the dish. Chill in the fridge while you prepare the filling.
Step 2. Prepare the Apple Pie Filling
- Preheat your oven to 375°F (190°C).
- Place the sliced apples in a large bowl and toss with the lemon juice to prevent browning.
- Add the granulated sugar, brown sugar, flour, ground cinnamon, ground nutmeg, salt, and vanilla extract to the apples. Toss well to coat the apples evenly.
Step 3. Assemble the Pie
- Pour the apple filling into the prepared cinnamon roll crust, spreading it evenly.
- Repeat the process of rolling, brushing, and sprinkling cinnamon sugar with the second pie crust to form another batch of cinnamon roll slices.
- Arrange the slices on top of the apple filling to create a decorative top crust. You can overlap them slightly for a more cohesive design.
- If desired, brush the top crust with egg wash for a golden, shiny finish.
Step 4. Bake the Pie
- Place the pie on a baking sheet to catch any bubbling juices.
- Bake in the preheated oven for 45–55 minutes, or until the crust is golden brown and the filling is bubbling. If the top crust browns too quickly, cover it loosely with aluminium foil halfway through baking.
Step 5. Cool and Serve
- Allow the pie to cool for at least 2 hours to set the filling before slicing.
- Drizzle the optional powdered sugar glaze over the top if you want extra sweetness and a bakery-style touch.
- Serve warm or at room temperature, topped with ice cream or whipped cream if desired.
Notes
- Use cold dough when assembling the cinnamon roll crust so it doesn’t become too sticky to handle.
- Mix apple varieties for a balanced flavour and texture in the filling.
- Slice apples uniformly to ensure even baking.
- Chill the assembled pie for 20 minutes before baking to help the crust retain its shape during baking.
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