Cinnamon Roll Apple Pie (Printable Version)
A warm dessert combining spiced apples with a cinnamon roll crust and topping, finished with a sweet icing drizzle.
# Ingredients:
→ Filling
01 -
5 medium Granny Smith apples, peeled, cored, and thinly sliced
02 -
125 grams granulated white sugar
03 -
1 teaspoon ground cinnamon
04 -
1 tablespoon cornstarch
→ Crust and Topping
05 -
2 cans refrigerated cinnamon rolls with icing packets
→ Miscellaneous
06 -
Nonstick cooking spray or butter for greasing
# Steps:
01 -
Preheat the oven to 180°C. Lightly grease a pie dish with nonstick cooking spray or butter to prevent sticking.
02 -
Peel, core, and slice the apples evenly. Place them into a large mixing bowl.
03 -
Combine sugar, ground cinnamon, and cornstarch with the apple slices. Toss thoroughly to coat all pieces evenly.
04 -
Open the cans of cinnamon rolls and separate the icing packets. Cut each cinnamon roll in half and roll each piece out to approximately 3 mm thickness using a rolling pin.
05 -
Arrange the rolled-out cinnamon dough pieces overlapping in the pie dish, covering the bottom and sides completely, pressing the seams together to seal.
06 -
Transfer the spiced apple mixture evenly into the prepared crust. Drizzle any remaining juices over the filling.
07 -
Place the remaining flattened cinnamon roll pieces over the apples, overlapping and pressing the edges to seal. Optionally, cut slits in the top dough for steam release.
08 -
Cover the pie with aluminum foil and bake at 180°C for 35 minutes to cook the filling and prevent burning.
09 -
Remove the foil and bake for an additional 10 minutes to allow the crust to develop a golden, crisp finish.
10 -
Allow the pie to cool for 15–20 minutes to set the filling, then drizzle the reserved cinnamon roll icing over the top before serving.
# Notes:
01 -
For best results, use tart apples like Granny Smith. To prevent browning of sliced apples prior to baking, toss them with a little lemon juice.
02 -
Leftover pie can be stored at room temperature for up to two days or refrigerated for up to five days. Warm slices before serving.
03 -
Optional additions: chopped nuts or raisins can be added to the filling for added texture and flavor.
04 -
To test doneness, insert a thin-bladed knife into the center; it should feel tender when fully cooked.