This Cinnamon Roll Apple Pie is made with refrigerated cinnamon rolls as the pie crust and is stuffed with a juicy honey crisp apple pie filling. It’s then topped with a sweet vanilla glaze. This apple dessert is quick and easy to make and is full of warm cinnamon and apple flavor.
This apple pie has been taken to the next level by using store bought, refrigerated cinnamon rolls as both the bottom pie crust and the top. You might be thinking but how? Let me fill you in!
For this cinnamon roll apple pie, you’ll take the cinnamon rolls out of the can and roll them flat instead of letting them rise. Then you’ll lay them on the bottom of the pan, fill it with juicy apple pie filling and then repeat the same process with the cinnamon buns for the top!
As a trained pastry chef, yes I love to make things from scratch, but sometimes theres just no need when making a fun novelty dessert like this, or my apple dumplings! Seriously, just think about it. It’s like a massive cinnamon roll stuffed with juicy and cinnamon flavored apples. Drool!
Don’t forget about the sweet vanilla glaze on top! This just adds a little something extra.
If you are in total apple mode don’t miss out on these reader favorite apple pie bars! This caramel apple pie is also something you can try, and you can make your own flaky pie crust for it too if you like!
WHY YOU SHOULD MAKE THIS RECIPE
- This cinnamon roll apple pie is a fun twist on a classic dessert, combining the flavors of cinnamon rolls and fresh apples.
- With the convenience of using pre-made cinnamon rolls, this recipe takes the stress out of baking and allows you to enjoy a homemade pie with minimal effort!
- It’s easier than making your own pie dough and it smells so good!
- Canned Cinnamon Rolls – You need 2 cans. The pre-made cinnamon rolls serve as the base and top crust of the pie.
- Honeycrisp Apples – These apples are the star of the filling, bringing a perfect balance of sweetness and tartness. They hold their shape well during baking, adding texture and juiciness to the pie.
- Brown Sugar – Adds a rich, caramel-like sweetness to the apple filling, enhancing its flavor profile and creating a luscious, gooey texture.
- Flour – Used both in the apple filling and potentially for reshaping the cinnamon roll crust. It helps thicken the filling and ensures the pie holds together properly.
- Cornstarch – A thickening agent that works in combination with the flour to give the apple filling a desired consistency, preventing it from becoming too runny.
- Ground Cinnamon – Infuses the pie with its warm and aromatic flavor, enhancing the overall taste.
- Kosher Salt – Added to the apple filling to enhance the flavors and balance the sweetness, providing a subtle contrast.
- Powdered Sugar – Used to make the icing, adding a touch of sweetness and a smooth, creamy texture.
- Cream – Combined with powdered sugar to create a velvety icing that is drizzled over the cooled pie.
HOW TO MAKE Cinnamon Roll apple pie
Prepare for baking: Preheat the oven to 350° and spray a pie pan with baking spray, and set aside. You’ll be using one can of cinnamon rolls for the bottom and one for the top.
Prepare the bottom crust: Cut the larger cinnamon roll slices in half. You only need 7 to cover the bottom. Roll out each cinnamon roll until ¼ inch thick, then place seven on the bottom of the pie dish. They can overlap a little, but that’s ok! Put the rest aside for the top crust. Bake the bottom cinnamon roll crust for 7 minutes.
Prepare the pie filling: Add the sliced apples to a bowl with the brown sugar, flour, cornstarch, cinnamon, and salt. Mix to coat the apples fully, then pour them on top of the baked crust.
Add the top crust: Place the rest of the rolled-out cinnamon rolls on top of the pie over the apples.
Cover and bake: Add a layer of aluminum foil to the top of the pie to cover. Bake for 35 minutes. Remove the foil, then bake for an additional 10 minutes.
Drizzle with icing: Combine ¾ cup of powdered sugar with one tablespoon of cream and mix until smooth. Drizzle over the top of the pie, or use the icing that came with the cinnamon rolls. Slice and enjoy!
TIPS FOR RECIPE SUCCESS
- When working with canned cinnamon rolls, it’s important to roll out the dough to about ¼ inch thickness. This ensures that the crust bakes evenly and achieves the desired texture. It might get a little messy and thats ok!
- If the rolls get into a wonky shape you can gently re roll them back into a circle.
- To prevent the pie crust from becoming soggy, drain excess juice from the apple filling before placing it on top of the cinnamon roll crust.
- For best results, use a mandolin to slice the apples. This will keep them even in size, ensuring a consistent and evenly baked pie.
- It’s best to wait until the pie has completely cooled before drizzling the icing on top. This prevents the icing from melting and becoming absorbed into the pastry.
- The best apples for apple pie are ones that are sturdy and hold their shapes, such as Honeycrisp or Granny smith.
STORAGE AND FREEZING
Storing: Once the cinnamon roll apple pie has cooled completely, store it in an airtight container or cover it with plastic wrap at room temperature for up to 2 days.
Freezing: Once the pie has cooled completely, tightly wrap it in plastic wrap and then place it in a freezer-safe container or airtight freezer bag. It can be stored in the freezer for up to 3 months. To thaw and serve the frozen pie, transfer it to the refrigerator and let it thaw overnight. Once thawed overnight in the fridge, bring it to room temperature before serving.
Can I make the pie in advance and refrigerate it before baking?
It’s not recommended to assemble the entire pie and refrigerate it before baking, as the cinnamon roll dough may become too soft and lose its desired texture. However, you can prepare the apple filling ahead of time and store it in the refrigerator until you’re ready to assemble and bake the pie.
Can I use homemade cinnamon rolls instead of pre-made canned ones?
Yes, you can certainly use homemade cinnamon rolls if you prefer. Just make sure they are rolled out to the proper thickness and adjust the baking time accordingly.
How can I reheat leftover pie slices?
To reheat individual pie slices, preheat your oven to a low temperature (around 300°F or 150°C) and place the slices on a baking sheet. Cover the slices loosely with aluminum foil to prevent excessive browning, and heat them for about 10-15 minutes until warmed through.
MORE FALL DESSERT RECIPES
Quick and Easy Cinnamon Roll Apple Pie
- 2 Cinnamon Rolls canned
- 6 Honeycrisp apples peeled cored, and sliced 1/4 inch
- 1/2 cup brown sugar
- 3 tbsp flour
- 1 tbsp cornstarch
- 1 teaspoon ground cinnamon
- 1/4 tsp kosher salt
- 3/4 cup powdered sugar
- 1 tbsp cream
- Preheat the oven to 350° and spray a pie pan with baking spray and set aside. You’ll be using one can of cinnamon rolls for the bottom and one for the top.
- Cut the larger cinnamon roll slices in half. You only need 7 to cover the bottom. Reshape if necessary- it’s messy!
- Roll out each cinnamon roll until ¼ inch thick, then place 7 on the bottom of the pie dish. They can overlap a little, that’s ok! Put the rest aside for the top crust.
- Bake the bottom cinnamon roll crust for 7 minutes.
- Meanwhile in a medium bowl combine the apples with the ½ cup brown sugar, 3 tbsp flour, 1 tbsp cornstarch, 1 tsp cinnamon and ¼ tsp kosher salt.
- Pour the apples on top of the cinnamon roll crust, making sure to drain the juice.
- Place the remaining rolled out cinnamon rolls on top of the apples.
- Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes.
- When cool, either drizzle with icing that came with the cinnamon rolls, or combine the 3/4 cup powdered sugar with 1 tbsp cream and drizzle on top.