Description
Cinnamon Roll Apple Pie, a delicious fusion of cinnamon rolls and apple pie, perfect for a cozy and comforting dessert that will surely impress!
Ingredients
Scale
- 2 cans (8 oz/226g each) refrigerated cinnamon roll dough with icing
- 2 tablespoons (30g) unsalted butter, melted
- 6 cups (about 6–7 medium/800g) apples, peeled, cored and thinly sliced (Granny Smith and Honeycrisp work best)
- ¾ cup (150g) granulated sugar
- 2 tablespoons (15g) all-purpose flour
- 1 tablespoon (8g) cornstarch
- 2 teaspoons (5g) ground cinnamon
- ¼ teaspoon (0.5g) ground nutmeg
- ¼ teaspoon (1g) salt
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (30g) unsalted butter, cut into small pieces
Instructions
- Step 1: Prepare the Pie Plate Preheat your oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate with butter or cooking spray. Take the cinnamon rolls out of the refrigerator but keep them cool while preparing other components.
- Step 2: Make the Apple Filling In a large bowl, combine the sliced apples, sugar, flour, cornstarch, cinnamon, nutmeg, and salt. Toss gently until the apples are evenly coated. Add the lemon juice and vanilla extract, then stir to combine. The mixture should look glossy and evenly spiced. If your apples seem particularly juicy, you might want to let them sit for 10 minutes, then drain off excess liquid.
- Step 3: Form the Bottom Crust Open one can of cinnamon rolls and separate them. Place one roll in the center of your pie plate, then arrange the remaining rolls around it, slightly overlapping. Use your fingers to press the rolls together, creating a unified bottom crust that extends up the sides of the dish. The signature cinnamon swirls should remain visible for that classic Cinnamon Roll Apple Pie look.
- Step 4: Add the Filling Spoon your apple mixture into the cinnamon roll crust, creating a slight mound in the center. Dot the top of the apples with the small pieces of butter, which will melt during baking to create richness throughout the filling.
- Step 5: Create the Top Crust Open the second can of cinnamon rolls and separate them. Depending on your preferred style, you can either: Arrange whole cinnamon rolls on top in a decorative pattern, Slice each roll in half and arrange them in a spiral pattern, Roll them out slightly and create a lattice design. Brush the top crust with melted butter to promote beautiful browning.
- Step 6: Bake to Golden Perfection Cover the pie loosely with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for another 20-25 minutes until the cinnamon roll crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, shield them with strips of foil.
- Step 7: Finish and Serve Let the Cinnamon Roll Apple Pie cool for at least 30 minutes before serving. Warm the icing that came with the cinnamon rolls and drizzle it over the top of the pie. This final touch adds a beautiful finish and extra sweetness that complements the apple-cinnamon filling perfectly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380 calories per serving
- Sugar: 36 grams
- Sodium: 320 mg
- Fat: 17 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 4 grams
- Protein: 3 grams
- Cholesterol: 24 mg