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Cinnamon Roll Apple Pie Recipe

I’ll never forget the first time I tried to make this Cinnamon Roll Apple Pie Recipe. It was for my husband’s birthday, and I was so proud of myself. I thought, how hard could it be? Well, I used canned cinnamon rolls and didn’t thaw them. The whole thing turned into a soupy, doughy mess in the oven. He still ate it, God love him, but we joked it was more of an apple soup with a doughy lid. That disaster is exactly why I kept trying until I got it right.

Recipe Card

Ingredients

• 2 cans of refrigerated cinnamon roll dough (8 count each)
• 6 cups of thinly sliced apples (about 5-6 medium apples)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces

Let’s talk about the apples. I used Granny Smith once because a recipe told me to, and it was so tart my face hurt. Now I use a mix, like Honeycrisp and Gala. It gives you that sweet and just a little tangy flavor. And the cinnamon roll dough? You gotta get the name brand. I cheaped out once and the dough was so thin it tore and leaked everywhere. A real pie-pocalypse.

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish really well.
2. Open the cinnamon roll cans. Separate the rolls and set the icing packets aside for later.
3. Take the cinnamon rolls and press them together into a flat disc. Then, roll them out on a floured surface into a large circle big enough to line your pie dish.
4. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Don’t stress if it tears, just patch it with extra dough.
5. In a large bowl, toss the sliced apples with the lemon juice.
6. In a separate small bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
7. Sprinkle the sugar mixture over the apples and toss until everything is evenly coated.
8. Pour the apple filling into the dough-lined pie dish. Dot the top with the little pieces of butter.
9. Take the second can of cinnamon rolls. Roll them out just like the first, into a circle that will fit over the top of the pie.
10. Place the top crust over the apples. Crimp the edges together with the bottom crust to seal it.
11. Cut a few small slits in the top crust to let the steam escape.
12. Bake for 40-45 minutes, or until the crust is a deep golden brown and the filling is bubbly.
13. Let the pie cool on a wire rack for at least 30 minutes. Then, drizzle the reserved icing over the warm pie.

The biggest mistake I made was not letting the pie cool. I was so excited to dig in that I poured the icing on straight from the oven. It just melted into a sad, clear puddle and soaked into the crust. It tasted fine, but it looked so pathetic. Letting it sit for that half hour feels like forever, but it makes the icing set up perfectly.

This Cinnamon Roll Apple Pie Recipe has saved my butt more than once when we had unexpected guests. It looks fancy but it starts with stuff I almost always have on hand. The leftovers are dangerous, I’ll just say that. I’ve been known to eat a cold slice for breakfast and not feel one bit bad about it. It’s the ultimate comfort food.

If I were to change one thing, I might try a sprinkle of coarse sugar on top before baking for a little extra crunch. I tried a “healthy swap” once using whole wheat flour in the filling, but it made the sauce kinda grainy. Sometimes you just gotta go with the real stuff. It’s a treat, after all.

Nutrition Info (per serving)

Okay, so the nutrition isn’t exactly a salad. I’m always a little surprised by the fat, but that’s the butter and the dough for you. I did try a version with less sugar and a sugar-free icing, and my kids immediately asked what was wrong with it. If you’re watching sugar, maybe just have a smaller slice and savor it. It’s not an everyday thing, but it’s a fantastic weekend or holiday treat.

Ingredient Swaps

I tried the peach and berry mix one summer when I was out of apples. It was delicious, but so much juicier. The bottom crust got a little soggy, so if you swap the fruit, maybe use a bit more thickener. And using cornstarch instead of flour does give you a clearer, glossier filling, which is really pretty. The homemade dough is amazing, but let’s be real, the canned stuff is why this is an easy dinner party hero.

Tips

• Let your canned cinnamon roll dough sit out for 10-15 minutes before you try to unroll and press it. It’s way less likely to tear.
• Don’t skip the lemon juice! It’s not just for flavor, it keeps your apples from turning a weird brown color.
• Put your pie dish on a baking sheet before it goes in the oven. If any filling bubbles over, you’re not cleaning a smoky oven for an hour.
• If the edges of your crust are browning too fast, just tent them with a little strip of aluminum foil.

I learned the baking sheet tip the hard way. I had a bubble-over situation that set off my smoke alarm. My dog was hiding under the bed, and I was waving a towel at the alarm like a maniac. The pie was fine, but my nerves were shot. A simple baking sheet would have saved me all that drama.

FAQ

Can I make this ahead of time?
You can assemble the whole pie and keep it in the fridge for a few hours before baking. I’ve done that for Thanksgiving morning. Just add maybe 5 extra minutes to the bake time since it’s going in cold. Don’t add the icing until you’re ready to serve.

My bottom crust is always soggy. Help!
Oh man, I feel you. This was my nemesis for a while. Two things really helped: making sure my apple slices are thin and uniform, and not over-mixing the filling. Also, that pre-bake on the bottom crust for a few minutes? I tried it and it made a world of difference. Just bake the bottom crust alone for about 8 minutes before you add the filling.

Can I use frozen apples?
I have, and I wouldn’t recommend it unless you’re in a real pinch. They release so much water that the filling can get really runny. If you must, thaw them completely and drain off all the extra liquid, and maybe add an extra tablespoon of flour to the mix.

That’s everything I know about making Cinnamon Roll Apple Pie Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time. Text me a picture if you make it!

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