Cinnamon Roll Apple Pie

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 07/2/21
Cinnamon Roll Apple Pie

 Kristina Vanni

Prep: 30 mins
Cook: 45 mins
Refrigerate: 60 mins
Total: 2 hrs 15 mins
Servings: 8 slices
Yield: 1 pie
Nutrition Facts (per serving)
490 Calories
22g Fat
71g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 490
% Daily Value*
Total Fat 22g 29%
Saturated Fat 10g 52%
Cholesterol 30mg 10%
Sodium 209mg 9%
Total Carbohydrate 71g 26%
Dietary Fiber 4g 13%
Total Sugars 46g
Protein 3g
Vitamin C 0mg 0%
Calcium 43mg 3%
Iron 1mg 8%
Potassium 162mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Take a moment and imagine everything you love about ooey-gooey iced cinnamon rolls along with the simple perfection of a classic apple pie. This recipe for cinnamon roll apple pie is the delicious hybrid of both.

When you use a package of prepared rolled pie crusts, it is easy to create a gorgeous cinnamon roll pie crust. They unroll effortlessly, then re-roll nicely with a cinnamon-sugar filling. This creative crust can also be used to add visual interest and flavor to your next pumpkin pie.

Ingredients

For the Crust:

  • 1 (14.1-ounce) package rolled pie crust, thawed according to package directions

  • 1/2 cup firmly packed brown sugar

  • 1/4 cup unsalted butter

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon pure vanilla extract

For the Filling:

  • 5 granny smith apples, sliced into thin wedges

  • 1/2 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

For the Icing:

  • 2 ounces cream cheese, softened

  • 2 tablespoons unsalted butter, softened

  • 1 tablespoon milk

  • 1/2 teaspoon pure vanilla extract

  • 1 cup confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  2. Prepare the cinnamon roll pie crusts. On a lightly floured surface, roll out one of the pie crusts. In a small bowl, combine the brown sugar, melted butter, cinnamon and vanilla extract.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  3. Spoon half of the mixture into the first crust. Spread evenly over the entire crust.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  4. Re-roll the crust into a tight spiral. Cut the finished spiral into 1/2-inch-thick pieces.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  5. Arrange the spiral slices cut side down in a circle on the lightly floured surface. Do not let the slices touch and leave about 1/2-inch space between each spiral.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  6. Use a rolling pin to flatten the spiral slices and press them together into a 10-inch circle. The cinnamon roll crust will be about 1/4-inch thick. Press together any spaces to seal. 

    Cinnamon Roll Apple Pie
     Kristina Vanni

  7. Gently place the first cinnamon roll pie crust in a 9-inch glass pie pan and refrigerate at least 1 hour.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  8. Continue the same steps with the second pie crust and the remaining half of the cinnamon roll filling to create the top crust. Roll out between two pieces of parchment paper or waxed paper. Once the crust has been rolled into the 10-inch circle, place on a baking sheet, cover with plastic wrap, and refrigerate at least 1 hour.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  9. When ready to bake the pie, preheat the oven to 425 F.

    Peel and cut the apples into thin slices and place in a large bowl. Add the sugar, cornstarch, cinnamon, and ginger to the sliced apples and toss to combine.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  10. Pour the apple mixture into the chilled pie crust in the pan.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  11. Place the second pie crust on top. Pinch the edges together and press with a fork.

    Place the pie on top of a rimmed baking sheet to prevent any drippings from hitting the oven floor. Bake at 425 F for 40 to 45 minutes or until the crust is golden brown. Tent with foil after 20 minutes to prevent over-browning the crust.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  12. Cool the pie on a wire rack. Meanwhile prepare the icing.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  13. Beat together the cream cheese, butter and vanilla until smooth and creamy. Beat in the powdered sugar until well combined and the desired drizzling consistency has been achieved. If it is too thick, add a little extra milk. If it is too thin add a little more powdered sugar.

    Cinnamon Roll Apple Pie
     Kristina Vanni

  14. Drizzle the icing over the cooled pie.

    Cinnamon Roll Apple Pie
     Kristina Vanni

Tip

  • Once you have prepared a cinnamon roll pie crust, it can be frozen, then thawed completely before filling and baking. For a single crust pie, freeze the crust in the pan. For a double crust pie, freeze the bottom crust in the pan and the top crust flat on a baking sheet. Both should be well covered to prevent freezer burn.