Cinnamon Roll Apple Pie is the perfect mash‑up of two beloved desserts: the warm, comforting spice of cinnamon rolls and the classic, homey appeal of apple pie. This dessert brings together the sweet swirl of cinnamon in every bite with juicy apple filling and a buttery crust that just begs to be enjoyed. Whether you’re baking for a cozy weekend, a holiday treat, or simply indulging your sweet‑tooth, this recipe delivers big flavor with approachable steps.
Why You’ll Love This Cinnamon Roll Apple Pie
You’ll love this Cinnamon Roll Apple Pie because it captures the best of both worlds: the cinnamon‑scented swirl of a cinnamon roll and the comforting, slightly tart apple pie filling. The crust is made with rolled and sliced dough that gives visual appeal and fun texture. The top is finished with icing that mimics the classic frosting from cinnamon rolls. It’s impressive enough to serve guests and simple enough to love for a family dessert. The combination of gooey apples, sweet butter‑cinnamon crust, and a drizzle of icing turns a regular pie into something memorable.
Ingredients
-
1 refrigerated pie crust
-
1 tablespoon unsalted butter, melted
-
2 teaspoons ground cinnamon
Filling / Topping
-
2 (21‑ounce) cans apple pie filling
-
8 tablespoons unsalted butter, at room temperature
-
1 cup all‑purpose flour
-
1 cup light brown sugar, lightly packed
Icing
-
½ cup powdered sugar
-
¼ teaspoon vanilla extract
-
¼ teaspoon cinnamon
-
2 teaspoons milk
Step‑by‑Step: How to Make Cinnamon Roll Apple Pie
-
Preheat your oven to 350 °F (≈175 °C).
-
Unroll the refrigerated pie crust on a lightly floured surface. Brush the entire surface with the melted butter. Then sprinkle it evenly with the 2 teaspoons of cinnamon.
-
Roll up the crust tightly (long‐side to long‐side) to form a log, then slice the log into ½‑inch rounds (like miniature cinnamon rolls).
-
Press the slices flat side down into the bottom and up the sides of a 9‑inch pie plate, fitting them snugly so there are no large gaps between rolls. This forms the crust.
-
Pour the two cans of apple pie filling into the crust, spreading evenly.
-
Place the pie on a sheet pan (to catch any drips) and loosely cover the top with aluminum foil. Bake for 25 minutes.
-
Meanwhile, in a bowl combine the room‑temperature butter, flour and brown sugar. Use a pastry cutter (or fork) to form crumble‑like topping pieces.
-
After the 25 minutes, remove the foil, sprinkle the crumble topping evenly over the apple filling. Then continue baking without the foil for an additional 25–35 minutes, or until the topping and crust are golden brown and the filling is bubbling (if the crust edges are browning too fast, tent foil over the edges).
-
Remove the pie and allow it to cool somewhat. Then whisk together the powdered sugar, vanilla extract, cinnamon and milk to form the icing (add a bit more powdered sugar or milk to reach your desired consistency). Drizzle the icing over the cooled pie just before serving.
Helpful Tips
-
Make sure the pie crust rolls are pressed together fairly tightly to avoid large gaps — this helps avoid the filling leaking through or the crust becoming too thin in spots.
-
Placing the pie on a sheet pan helps catch any bubbling filling overflow and keeps your oven clean.
-
If the top of the pie or crust edges are getting too dark while the filling hasn’t fully bubbled, loosely tent with foil to finish baking.
-
Let the pie cool for a little while before adding the icing — if the pie is too hot, the icing will melt and become runny rather than decorative.
-
Use a mix of apples (if making your own filling) for best texture: something slightly tart + something sweet gives balance.
-
Serve slices with vanilla ice cream or whipped cream for extra indulgence.
Substitutions and Variations
-
You could swap the refrigerated pie crust for homemade dough or puff pastry if you’d like a different texture.
-
If you prefer homemade apple filling: peel, core and thinly slice about 4‑5 large apples; toss with sugar, cinnamon, a splash of lemon juice and a bit of flour or cornstarch; cook slightly before pouring into crust (this gives more control over acidity and sweetness).
-
For extra spice, add a pinch of nutmeg or allspice into the crumble topping. One blog suggests adding “a very small pinch of cayenne” for a subtle heat.
-
For a streusel twist: mix chopped nuts (pecans or walnuts) into the crumble topping for crunch.
-
For a quicker version: some recipes use canned cinnamon rolls as the crust (flattened/dough) + canned apple pie filling for a super easy dessert.
-
If you love icing, you might try replacing the powdered‑sugar glaze with a cream‑cheese frosting drizzled on top.
Storage Instructions
-
To store leftovers: cover the pie tightly with plastic wrap or foil and keep it in the refrigerator for up to 3 days (for best freshness).
-
For longer storage: you can freeze the baked and cooled pie (wrapped well in plastic + foil) for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat in a 325–350 °F oven until warmed through; you may remove the icing before freezing and re‑drizzle fresh icing before serving.
-
If the pie was freshly baked and still warm, let it cool to room temperature before covering.
-
When reheating, a low‑temperature oven (rather than microwave) helps maintain crust texture.
Nutritional Information
-
Serving: 1 serving
-
Calories: 257 kcal
-
Carbohydrates: 33 g
-
Protein: 1 g
-
Fat: 13 g (Saturated Fat: 7 g)
-
Sodium: 17 mg
-
Fiber: 1 g
-
Sugar: 16 g
Serving Suggestions
-
Serve warm or at room temperature. The filling will be gooey when warm — perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
-
Garnish with a light dusting of cinnamon or cinnamon‑sugar for a finishing touch.
-
Pairs beautifully with hot coffee, tea, or a spiced latte.
-
Offer fresh apple slices on the side or a sprinkle of chopped nuts over top for added texture.
-
Make it part of a dessert spread: serve alongside simpler treats so the pie stands out.
Frequently Asked Questions About Cinnamon Roll Apple Pie
Is it possible to substitute fresh apples for the canned apple pie filling?
Yes! Using fresh apples gives you more control over sweetness, texture and spice. Choose firm apples that hold their shape (like Granny Smith, Honeycrisp, Braeburn) so they don’t turn mushy during baking. Many home‑bakers recommend cooking the apples slightly with sugar, cinnamon and flour/cornstarch before placing them in the crust to ensure they’re tender and the filling isn’t too watery.
Do I need to pre‑bake the crust before adding the filling?
No — in this recipe the crust formed from the sliced rolls is baked with the filling inside. The initial bake with foil helps ensure the filling heats through, and the second bake without foil lets the topping and crust brown properly.
My topping is browning too fast while the filling isn’t bubbling — what should I do?
If the topping or crust edges are getting too dark, loosely tent the pie with aluminum foil and continue baking until the filling is bubbling and the topping is golden. This helps prevent burning while ensuring proper cooking.
Can I make this ahead of time?
Yes — you can assemble the pie ahead and refrigerate for a short period before baking, or bake ahead, cool, then refrigerate the baked pie and reheat before serving. If freezing, omit the final icing until just before serving to maintain best texture.
Why is my crust soggy in the middle?
There are a few potential reasons: the rolls might not have been pressed tightly together leading to gaps; the filling might have too much liquid; baking might not have gone long enough for the filling to bubble and set. To prevent this, ensure the crust is snugly formed, don’t overload with filling, and bake until the edges are golden and the filling visibly bubbles.
Final Thoughts
Thank you for choosing to make this Cinnamon Roll Apple Pie. I hope you absolutely enjoy every bite! It’s one of my favorite desserts: the warm, buttery cinnamon crust, the sweet‑yet‑slightly‑tart apple filling, and that final drizzle of icing make it feel special yet totally doable. I genuinely believe this recipe offers both ease and rich flavor, making it a wonderful addition to your baking repertoire. Enjoy the process of making it, savor each slice, and know that you’re creating something delightful for yourself or those you’re sharing with. Happy baking, and may your kitchen be filled with warmth, aroma, and plenty of smiles!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Cinnamon Roll Apple Pie
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Cinnamon Roll Apple Pie features a buttery cinnamon-swirled crust, sweet apple filling, crumb topping, and vanilla icing.
Ingredients
1 refrigerated pie crust
1 tbsp unsalted butter, melted
2 tsp ground cinnamon
Filling / Topping
2 (21-oz) cans apple pie filling
8 tbsp unsalted butter, room temp
1 cup all-purpose flour
1 cup light brown sugar
Icing
½ cup powdered sugar
¼ tsp vanilla extract
¼ tsp cinnamon
2 tsp milk
Instructions
-
Preheat your oven to 350 °F (≈175 °C).
-
Unroll the refrigerated pie crust on a lightly floured surface. Brush the entire surface with the melted butter. Then sprinkle it evenly with the 2 teaspoons of cinnamon.
-
Roll up the crust tightly (long‐side to long‐side) to form a log, then slice the log into ½‑inch rounds (like miniature cinnamon rolls).
-
Press the slices flat side down into the bottom and up the sides of a 9‑inch pie plate, fitting them snugly so there are no large gaps between rolls. This forms the crust.
-
Pour the two cans of apple pie filling into the crust, spreading evenly.
-
Place the pie on a sheet pan (to catch any drips) and loosely cover the top with aluminum foil. Bake for 25 minutes.
-
Meanwhile, in a bowl combine the room‑temperature butter, flour and brown sugar. Use a pastry cutter (or fork) to form crumble‑like topping pieces.
-
After the 25 minutes, remove the foil, sprinkle the crumble topping evenly over the apple filling. Then continue baking without the foil for an additional 25–35 minutes, or until the topping and crust are golden brown and the filling is bubbling (if the crust edges are browning too fast, tent foil over the edges).
-
Remove the pie and allow it to cool somewhat. Then whisk together the powdered sugar, vanilla extract, cinnamon and milk to form the icing (add a bit more powdered sugar or milk to reach your desired consistency). Drizzle the icing over the cooled pie just before serving.
Notes
To store, wrap pie and refrigerate up to 3 days. For freezing, wrap well and freeze up to 3 months. Reheat in oven for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 257 kcal
- Sugar: 16 g
- Carbohydrates: 33 g
- Protein: 1 g