Cinnamon Roll Apple Pie Recipe Everyone Will Love

This cinnamon roll apple pie recipe combines two favorite desserts in one easy 9-inch pie: a tender, fragrant cinnamon-roll crust wrapped around juicy homemade apples. Refrigerated cinnamon rolls create both the bottom and top crust, so you can prepare an impressive dessert in about 25–30 minutes before baking it at 375°F for 40–50 minutes.

Every bite brings together soft apples, warm cinnamon, buttery pastry, and the sweet icing reserved from the cinnamon-roll tubes. The result is an inviting apple pie with bakery-style flavor and a much simpler crust technique than traditional pastry.

Why You’ll Love This Recipe

This pie is designed for bakers who want the comfort of homemade apple pie without spending time mixing, chilling, and rolling a traditional pastry crust. Refrigerated cinnamon rolls do the work, bringing built-in cinnamon flavor and a soft, lightly chewy texture to every slice.

The filling is just as approachable. Six medium apples are tossed with sugar, flour, cinnamon, nutmeg, and lemon juice, then baked beneath a cinnamon-roll lid until tender and fragrant.

The icing that comes in the tubes should not go into the filling. Instead, warm it gently and drizzle it over the finished pie, where it creates a glossy, sweet finish that tastes especially good with a scoop of vanilla ice cream.

If cozy apple desserts are a favorite in your kitchen, you may also enjoy this caramel apple dessert for another warm, fruit-filled treat.

Ingredients You’ll Need

Choose six medium apples that are firm enough to hold their shape while baking. Granny Smith apples provide a pleasant tart edge, Honeycrisp apples add sweetness and crispness, and a combination of the two creates a balanced filling.

Slice the apples about 1/8 to 1/4 inch thick. Thin, even slices soften during the same 40–50 minutes needed for the crust to brown, while uneven or very thick pieces may leave the center undercooked.

• Two tubes of refrigerated cinnamon rolls with icing, approximately 12.4 ounces each
• Six medium apples, peeled, cored, and thinly sliced, for about 6 cups
• One-half cup granulated sugar
• Three tablespoons all-purpose flour
• One teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg
• One tablespoon lemon juice
• Two tablespoons unsalted butter, cut into small pieces
• One large egg beaten with one tablespoon water, for optional brushing

The flour helps thicken the apple juices as the pie bakes, while lemon juice keeps the filling from tasting flat. For another useful fruit dessert component, see this guide to homemade apple pie filling.

How to Make It Step-by-Step

Step 1: Heat the oven to 375°F and lightly grease a 9-inch pie plate. Set the plate on a foil-lined baking sheet before filling it, since bubbling apple juices can spill over during baking.

Step 2: Separate the cinnamon rolls and reserve the included icing in the refrigerator or on the counter. Flatten or roll out enough rolls to cover the bottom and sides of the pie plate, overlapping the pieces slightly and pressing the seams together so the crust holds its shape.

Step 3: Prepare the apples while the crust is being formed. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice, then toss thoroughly until the flour and spices coat the fruit evenly.

Step 4: Spoon the seasoned apples into the cinnamon-roll crust. Arrange the slices as evenly as possible instead of creating a tall mound in the center, then dot the surface with the two tablespoons of butter.

Step 5: Flatten the remaining cinnamon rolls for the top crust. Arrange them over the apples as overlapping strips for a lattice or as a solid layer, then pinch or press the edges to seal the top and bottom crusts together.

Step 6: If you use a solid top crust, cut several vents through it to let steam escape. Beat the egg with one tablespoon of water and brush a thin layer over the top if you want extra shine and deeper browning.

Step 7: Bake the pie at 375°F for 40–50 minutes. Look for a golden-brown crust, tender apples, and visible bubbling around the edges; loosely cover the crust edges with foil if they color before the filling is ready.

Step 8: Transfer the pie to a cooling rack and wait at least 20–30 minutes before slicing. Warm the reserved icing briefly if it is too thick, then drizzle it over the slightly warm or cooled pie just before serving.

Choosing Apples and Building the Crust

Firm apples are the key to a filling that is soft but not watery or mushy. Granny Smith, Honeycrisp, or a mixture of tart and sweet apples all work well, and peeling them gives the finished pie a smoother, more tender texture.

When shaping the cinnamon-roll crust, do not worry about making every seam invisible. Overlap the flattened rolls slightly, press the joins firmly with your fingertips, and make sure the dough reaches up the sides of the pie plate.

For the top, a lattice lets steam escape naturally and gives the pie a charming bakery look. A full top crust is quicker, but it needs several vents so the hot apple mixture can release steam without pushing the crust apart.

Pro Tips for the Best Pie

• Slice apples evenly so they finish cooking at the same time.
• Do not skip the resting period; the filling continues to set as it cools.
• Use the foil-lined baking sheet to protect the oven from bubbling juices.
• Watch the crust during the final 15 minutes and cover the edges with foil if needed.
• Use only half the icing, or leave it off, if you prefer a less sweet dessert.
• Serve warm with vanilla ice cream for a classic combination.

The optional egg wash is not required for flavor, but it helps the top crust develop a polished golden color. Apply it lightly so it does not pool in the cinnamon-roll grooves.

For a fun savory recipe using refrigerated roll dough, try these air fryer pizza roll-ups when you want a quick snack instead of dessert.

Shortcut Variation with Canned Filling

When time is especially short, replace the homemade apple mixture with two 21-ounce cans of apple pie filling. Use the two tubes of refrigerated cinnamon rolls for the bottom and top crusts, then bake at 375°F for approximately 35–45 minutes, until the crust is browned and the filling is bubbling.

The canned version skips peeling, slicing, and measuring the spices, making it useful for busy holidays or last-minute gatherings. Still allow the pie to cool before cutting so the filling does not run across the plate.

Serving, Storage, and Reheating

Let the pie cool for at least 20–30 minutes before serving, but enjoy it slightly warm if you like the softest cinnamon-roll texture. Add the icing after cooling so it remains visible and sweet rather than disappearing into the hot crust.

Store leftover pie covered in the refrigerator and enjoy it within a few days. Reheat individual slices gently until warm, or serve them chilled with whipped cream or vanilla ice cream.

If you love portable apple desserts, these apple hand pies make a charming option for lunch boxes, picnics, and casual gatherings. For another playful fruit treat, these apple fries are also worth adding to your dessert plans.

Cinnamon Roll Apple Pie

A cozy apple pie made with refrigerated cinnamon rolls as both the bottom and top crust, filled with cinnamon-spiced apples and finished with the included icing. It serves 8 and is perfect for holidays, potlucks, and relaxed family desserts.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Cinnamon Roll Crust

• 2 tubes, approximately 12.4 ounces each Refrigerated cinnamon rolls with icing
• 1 large egg Large egg, beaten with 1 tablespoon water

Apple Filling

• 6 medium apples, about 6 cups Apples, peeled, cored, and thinly sliced
• 1/2 cup Granulated sugar
• 3 tablespoons All-purpose flour
• 1 teaspoon Ground cinnamon
• 1/8 teaspoon Ground nutmeg
• 1 tablespoon Lemon juice
• 2 tablespoons Unsalted butter, cut into small pieces

Method

 

Step-by-Step

1. Heat the oven to 375°F and lightly grease a 9-inch pie plate.
2. Separate the cinnamon rolls and reserve both icing containers. Flatten or roll out enough rolls to cover the bottom and sides of the pie plate, overlapping them slightly and pressing the seams together.
3. In a large bowl, toss the sliced apples with the sugar, flour, cinnamon, nutmeg, and lemon juice until every slice is evenly coated.
4. Spoon the apple mixture into the cinnamon-roll crust and scatter the small pieces of butter over the surface.
5. Flatten the remaining cinnamon rolls and arrange them over the apples as a full top crust or lattice. Press the edges to seal, and cut several vents if using a solid top crust.
6. Brush the top lightly with the beaten egg mixed with water, if desired, for a glossy golden finish.
7. Bake for 40–50 minutes, until the cinnamon-roll crust is golden brown and the apples are tender. If the crust browns too quickly, loosely cover the edges with foil.
8. Cool the pie for at least 20–30 minutes so the filling can thicken. Warm the reserved icing briefly if needed, then drizzle it over the cooled or slightly warm pie before serving.

Notes

Use firm apples such as Granny Smith, Honeycrisp, or a combination of tart and sweet apples. Place the pie plate on a foil-lined baking sheet to catch bubbling juices. For a less sweet finish, use only half of the included icing or omit it and serve the pie with vanilla ice cream.

Final Thoughts

This cinnamon roll apple pie brings together the familiar comfort of spiced apples and the easy sweetness of refrigerated cinnamon-roll dough. It looks special enough for a holiday table, yet the short preparation makes it practical for a weekend dessert.

Choose firm apples, slice them evenly, protect the crust edges with foil when necessary, and give the pie time to rest before cutting. Finish with a light icing drizzle and serve each warm slice with vanilla ice cream for a dessert everyone will be happy to share.