Cinnamon Roll Apple Pie: Two Classics, One Incredible Dessert
This cinnamon roll apple pie uses refrigerated cinnamon roll dough as the crust, pressed into a pie dish and filled with a brown sugar apple mixture that bubbles up through the gaps as it bakes. The result is somewhere between a deep-dish apple pie and a sticky bun, with caramelized edges, soft dough layers, and that familiar warm spice in every bite. You can have it in the oven in about 20 minutes of prep, and the hardest part is waiting for it to cool enough to slice.
What You'll Need
Ingredients
For the filling, you'll need:
4 medium apples, peeled and thinly sliced (about 5 cups) 1/2 cup packed brown sugar 2 tablespoons granulated sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon lemon juice 2 tablespoons cornstarch 2 tablespoons cold butter, cut into small pieces
For the apple variety, Honeycrisp and Granny Smith together is a good combination. Honeycrisp softens nicely and brings sweetness, while Granny Smith holds its shape and adds a little tartness that keeps the filling from being one-note.
How to Build the Crust
Preheat your oven to 375°F and grease your pie dish well, including up the sides. Open the can of cinnamon rolls and separate them. Flatten each roll slightly with your palm, then press them into the bottom and up the sides of the pie dish. The goal is a fairly even layer with no visible gaps in the bottom. The seams where the pieces meet will close up as the dough bakes.
If you have leftover dough pieces, pinch them into the thinner spots. The crust doesn't need to be perfect. A slightly rustic, uneven edge actually looks charming once it's baked and glazed.
Don't pre-bake the crust. It goes in with the filling all at once, which lets the bottom cook through without drying out.
Making the Apple Filling
Toss your sliced apples with the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch until everything is coated. Let that sit for about 5 minutes while you finish pressing the crust. The sugar will start pulling moisture from the apples, which helps the filling thicken properly in the oven.
Pour the filling into the prepared crust. Pile it high. The apples shrink down significantly as they cook, so what looks like too much will settle into a perfect amount. Dot the top of the filling with those small pieces of cold butter.
If you want a lattice or top crust, you can use a second can of dough, rolling the unraveled strips across the top. Or skip it entirely. This pie is genuinely beautiful open-faced, with the apple filling bubbling up through the golden cinnamon dough edges.
Baking and Timing
Cover the pie loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20 to 25 minutes, until the crust is deep golden brown and the filling is bubbling. The filling should look thick and syrupy, not watery.
If your crust edges are browning too fast before the center is done, tear off small pieces of foil and press them gently around the edges to shield them.
Let the pie rest for at least 20 minutes before slicing. This is non-negotiable if you want clean slices. The filling needs time to set up, and the crust firms as it cools. Cutting in too early gives you delicious soup, which is not the goal.
The Glaze
Once the pie has rested, warm the cream cheese icing packet from the cinnamon roll can by running it under warm water for a minute. Snip the corner and drizzle it over the entire top of the pie. It melts slightly from the residual heat and settles into all the nooks of the filling.
If you're making this from scratch and don't have a packet, whisk together 1 cup powdered sugar, 2 tablespoons softened cream cheese, 2 tablespoons milk, and a splash of vanilla until smooth. That glaze is thick and tangy and takes the whole thing over the top.
Serving Ideas
This pie is a full dessert on its own, but a scoop of vanilla ice cream alongside it is genuinely hard to argue with. The cold cream against the warm, spiced apples and sweet glaze is a combination worth planning ahead for.
It also reheats well. Slice leftovers and warm individual pieces in the microwave for about 30 seconds. The crust softens slightly but the flavor actually deepens overnight as the spices meld into the dough.
For a fall gathering, you can assemble the whole pie a few hours ahead, refrigerate it unbaked, and pop it in the oven when you need it. Add about 5 extra minutes to the covered baking time if it goes in cold from the fridge.
Frequently Asked Questions
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Frequently Asked Questions
Yes, homemade dough works well and gives you a slightly more tender crust. Use the dough after the first rise, before shaping the rolls. Press it into the pie dish in an even layer about 1/4 inch thick and proceed with the recipe as written. The bake time stays the same.
A mix of Honeycrisp and Granny Smith is a solid choice. Honeycrisp brings sweetness and softens beautifully, while Granny Smith holds its shape and adds tartness. Avoid Red Delicious, which turns mushy and bland when baked. Fuji and Braeburn also work well if that's what you have.
You can assemble the unbaked pie up to 4 hours ahead and refrigerate it covered. Bake it straight from the fridge, adding 5 extra minutes to the initial covered baking time. You can also bake it fully, let it cool, and refrigerate for up to 2 days. Reheat slices in the microwave for 30 seconds or warm the whole pie in a 300°F oven for about 15 minutes.
This usually comes from skipping the cornstarch or not letting the pie rest long enough after baking. The cornstarch thickens the juices as they cook, but it needs the cooling time to fully set. Give the pie at least 20 minutes to rest before slicing, and make sure your oven was fully preheated so the filling reached a full bubble.
