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Cinnamon Roll Apple Pie Recipe Everyone Will Love

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.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 minute
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.