Cinnamon Roll Apple Pie
This Cinnamon Roll Apple Pie is the ultimate shortcut dessert! With a store-bought crust and apple pie filling,
Servings: 1 9-inch pie (8 servings)
Cost: $8.96
Equipment
- Pie pan 9-inch
Ingredients
Crust
- 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
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 teaspoons milk
Instructions
- Preheat oven to 350°F. 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.
- 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 25–35 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.
Video
Notes
Storage: To store leftovers, cover the pie tightly with plastic wrap or foil and keep it in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. Reheat in the oven for best results.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 33g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Sodium: 17mg | Fiber: 1g | Sugar: 16g