Cinnamon Roll Apple Pie is the shortcut dessert of your dreams, with store-bought crust loaded with apple pie filling and topped with a buttery crumble.
authorโs note
Apple Pie + Cinnamon Rolls = Dream Dessert
I make a full apple pie more often than youโd probably expect (itโs my husbandโs favorite dessert). And while that recipe is, in my opinion, perfect, I donโt always have the time or energy to go all out. So I started experimenting with a way to get all the same flavors in a dessert that felt easier but still impressive.
I usually love making homemade pie dough, but this time I grabbed store-bought dough and gave it a twist. I rolled it out, sliced it into strips, then rolled them up into little โcinnamon rollsโ before pressing them together for the crust. It blew my mind, so flavorful and fun. Pairing that with store-bought apple pie filling was the best hack; itโs sweet, warm, and delicious. To finish it off, I added a simple crumble topping that makes the pie look and taste like it took way more effort than it really did.
This is the ultimate shortcut apple pie, the kind of dessert that will wow your guests without wearing you out.
Ingredients
Hereโs what youโll need to make a Cinnamon Roll Apple Pie:
- Pie crust: Use store-bought dough to save time.
- Butter: Melt for the crust and keep soft for the crumble so it mixes easily.
- Cinnamon: Adds sweet, warm flavor. This is used in the crust and icing.
- Canned apple pie filling: If the slices are big, chop them up a bit.
- Flour and brown sugar: These make the crumble topping.
- Powdered sugar, milk, and vanilla: For the icing. Add a little milk at a time until itโs easy to drizzle.
Cinnamon Roll Apple Pie Tips
- Use a sharp knife to cut the rolled-up crust so the slices stay neat.
- Press the slices firmly into the pan so there are no gaps in the crust.Chop the apple slices if theyโre too big. Smaller pieces spread better.
- Cover with foil at first so the top doesnโt get too brown.
- Let the pie cool before adding the icing so it doesnโt slide off.
- Bake on a sheet pan to catch any drips and keep your oven clean.
Storage
Store leftover Cinnamon Roll Apple Pie covered in the fridge for up to 3 days. For longer storage, freeze up to 3 months and reheat in the oven.
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Cinnamon Roll Apple Pie
Video
Equipment
- Pie pan 9-inch
Ingredients
- 1 refrigerated pie crust
- 1 tablespoon unsalted butter melted
- 2 teaspoons ground cinnamon
- 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
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 teaspoons milk
Instructionsย
- Preheat oven to 350ยฐF. Unroll pie crust on lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Then press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls.ย
- Pour 2 cans of apple pie filling on top of the crust. Place pie on a sheet pan and cover top loosely with foil. Bake for 25 minutes. Meanwhile, combine butter, flour and brown sugar in a large bowl and form into crumbles using a pastry cutter. Sprinkle crumbles over apple filling.
- Bake until top and crust are golden brown and filling is bubbling, an additional 25โ35 minutes (cover top/crust with foil if necessary near the end). Remove from oven and cool.
- Whisk together powdered sugar, vanilla, cinnamon, and milk in small bowl to form icing (add more sugar or milk to reach desired consistency). Drizzle over cooled pie.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best apple pie Iโve ever made. My family loved it.
Oh that is so fun to hear! Thank you Vickie!