Tasty Cinnamon Roll Apple Pie

This Cinnamon Roll Apple Pie is pure dessert magic if you adore both cozy cinnamon rolls and sweet-tart apple pie. Tender apples get hugged by gooey spirals of cinnamon bun dough in a pie that comes together quickly and fills your home with the best cozy baking smell. I made this on a whim for Thanksgiving one year when I was short on time and now it is always the first thing requested for our holiday dessert table.

One of my favorite things about this recipe is how simple it makes pie baking even if you do not consider yourself a baker. My family always hovers nearby waiting for the first warm bite.

Ingredients

• Granny Smith Apples: for tartness and firm texture pick ones that feel heavy and have shiny green skin with few blemishes
• Canned Cinnamon Rolls: these give you the classic flavor and create the crust and topping keep them cold so they are easy to handle
• Granulated Sugar: for sweetness use white sugar for the cleanest apple flavor
• Ground Cinnamon: for that unmistakable warm aroma check the date on your jar for maximum freshness
• Cornstarch: as a thickening agent so your filling holds together look for a fine powder that blends easily
• Nonstick Cooking Spray: or a bit of butter to keep the pie from sticking spray generously to prevent sticking or use soft, fresh butter for best results

Step-by-Step Instructions

Preheat and Prepare the Dish:

Heat your oven to three hundred fifty degrees Fahrenheit one hundred eighty Celsius. Coat a standard pie plate well with nonstick spray or butter to make sure your pie slices lift out cleanly later.

Prep the Apples:

Peel each apple fully and core out the seeds then slice them as thinly as possible. Toss slices with lemon juice if you need to prevent browning since this keeps that picture-perfect look.

Mix the Filling:

Combine apple slices in a big bowl with sugar cinnamon and cornstarch. Toss for a full minute until every piece is evenly coated. The sugar helps the apples release juices while cornstarch prevents sogginess.

Flatten the Cinnamon Roll Dough:

Open both cans carefully to avoid bursting dough. Separate rolls keep aside the icing packets. Using a rolling pin flatten each cinnamon roll to about one eighth inch thick so the pieces stick together in the pie dish.

Create the Crust:

Lay flattened cinnamon roll pieces over the bottom and up the sides of your pie dish pressing them slightly so they overlap and form a crust with no big gaps. Use scraps to fill any holes since this forms a sturdy base.

Fill with Apples:

Evenly spoon all the coated apple slices into your cinnamon roll crust. Pour any extra juices from the bowl on top for more flavor.

Top the Pie:

Flatten remaining dough pieces. Lay these in an overlapping pattern over the apples then gently pinch dough edges to seal. You can add a few slits in the top to vent steam if you want but it is optional.

Bake:

Cover with foil and bake thirty five minutes so the apples soften and dough sets without burning. Remove foil and bake another ten minutes until your pie is deeply golden brown and fragrant.

Cool and Add Icing:

Let the baked pie cool in its dish for at least twenty minutes before slicing or it will be messy. Use the saved icing packets to drizzle sweet glaze over the top in zigzag stripes for that classic cinnamon roll touch.

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What makes this pie stand out for me is the way the cinnamon roll crust soaks up the apple juices without getting soggy. I will always remember my niece giggling as she helped with the icing drizzle the first time we baked this together.

Storage Tips

Let your pie cool completely before covering with foil or plastic wrap. Keep it at room temperature for one to two days or refrigerate for up to five days. Warm slices in the microwave for twenty seconds or reheat the pie in a three hundred degree oven to freshen up the flavor. Never store it unwrapped since uncovered pie gets dry quickly.

Ingredient Substitutions

You can use other firm baking apples such as Honeycrisp or Pink Lady. For less sugar try a brown sugar substitute or even coconut sugar though this will slightly change the flavor. If you want added crunch toss in a handful of toasted pecans or walnuts with the apples.

Serving Suggestions

This pie is amazing on its own or serve it with a big scoop of vanilla ice cream. Whipped cream or caramel sauce makes it even more decadent. For brunch pair a warm slice with coffee and fresh fruit for a sweet finish.

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Cultural and Historical Context

Both cinnamon rolls and apple pie are classic comfort foods with roots in European baking traditions. Combining them gives you the best of both worlds. Using premade dough keeps things accessible so everyone can bake a pie like this even if pie crust from scratch feels intimidating.

Recipe FAQs

→ What type of apples work best for this pie?

Granny Smith apples are ideal due to their tartness and ability to hold shape when baked. Mixing with sweeter varieties like Honeycrisp can add balanced flavor.

→ Can I add extra spices to the apple filling?

Yes, adding small amounts of nutmeg, allspice, or cardamom can deepen the flavor profile without overpowering the cinnamon.

→ How do I prevent the apples from browning before baking?

Toss sliced apples lightly with lemon juice to maintain their color and freshness until assembling the pie.

→ What’s the best way to ensure the crust doesn’t stick?

Grease the pie dish well with cooking spray, butter, or oil before arranging the cinnamon roll dough for easy removal after baking.

→ How should leftovers be stored?

Allow the pie to cool, then cover tightly with plastic wrap or foil. It keeps well at room temperature for 1-2 days or refrigerated for up to 5 days.

→ Can I add nuts or raisins to the filling?

Adding chopped nuts like walnuts or pecans or a handful of raisins can add texture and complement the apple-cinnamon flavors nicely.