Cinnamon Roll Apple Pie

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Whether served for brunch or dessert, this cinnamon roll apple pie never fails to impress.

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When it comes to topping an apple pie, you’ve got a lot of options. There’s the classic double-crust, the lattice pie crust , a streusel or a crumb topping like you’d find in an apple crumb pie recipe . But have you ever thought of topping your apple pie with soft and fluffy cinnamon rolls? This cinnamon roll apple pie recipe is truly decadent. And when you use a store-bought pie crust and packaged cinnamon roll dough, it’s also a breeze to make!

Ingredients for Cinnamon Roll Apple Pie

Pie crust: Sure, you could make homemade pie crust from scratch, but using your favorite premade pie crust brand makes this apple and cinnamon roll pie recipe so much easier to make. Apples: Freshly peeled and chopped apples are the highlight of this recipe. Like many apple dessert recipes , this pie calls for Granny Smith apples, but Honeycrisp and Braeburn are also great picks. You could also use a mix of a few different kinds. Flour: All-purpose flour helps to thicken the apple filling. Spices: The warm flavor of ground cinnamon and ground nutmeg pairs perfectly with sweet and tart apples. Sugar: A mix of brown sugar and granulated sugar sweetens the pie filling. Lemon juice: A little bit of lemon juice helps prevent the chopped apples from browning and also cuts through the sweetness of the pie. Salt: A little bit of salt enhances the overall flavor of the pie. Butter: Melted butter helps to hold the filling together. Vanilla extract: Vanilla adds to the depth of flavor of the cinnamon roll apple pie, specifically in the apple pie filling. Refrigerated cinnamon rolls with icing: You can’t have cinnamon roll apple pie without the cinnamon rolls. In place of a classic pastry crust, this apple pie is topped with cinnamon roll dough. Don’t forget to save the icing to drizzle on the pie!

Directions

Step 1: Prep the pie crust

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Preheat the oven to 400°F. On a lightly floured surface, roll the pie crust out into a 1/8-inch-thick circle and transfer it to a 9-inch deep dish pie plate.

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