Cinnamon Roll Apple Pie

Name: Cinnamon Roll Apple Pie
Prep time: 40 min
Total time: 2 h 50 min
Yield: 8 - 10 serving(s)
Ingredients: 2 (17.5-oz.) tubes refrigerated cinnamon rolls, such as Pillsbury Grands! Cinnamon Rolls with Cinnabon Cream Cheese Icing; 3 tbsp. all-purpose flour, plus more for dusting; 6 small apples, peeled, cored, and thinly sliced (about 1 1/2 pounds); 1/2 c. sugar; 1 tsp. apple pie spice or pumpkin pie spice; 2 tbsp. salted butter, cut into small pieces

Drizzle the top with plenty of glaze!

By Leah PerezPublished: Nov 20, 2024

1 Rating

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the pioneer woman's cinnamon roll apple pie recipe

C.W. Newell

Yields:

8 - 10 serving(s)

Prep Time:

40 mins

Total Time:

2 hrs 50 mins

Cinnamon rolls aren't just for breakfast! Pop open a can for this super easy cinnamon roll apple pie. Sweet and tart Granny Smith apples are tossed in sugar, pie spice, and flour, then sandwiched between sliced and rolled out canned cinnamon rolls. Just don’t throw away the glaze! Like regular cinnamon rolls, this apple pie is drizzled with that sugary goodness while it’s still warm. This is the Thanksgiving pie no one will expect and everyone will love—especially the cook, since it's just six ingredients. You’re almost required to eat a leftover slice for a sweet breakfast!

Do you have to slice the cinnamon rolls?

Yes. While the cinnamon rolls do come pre-sliced, they're still a little too thick for a pie crust. They need to be sliced into ¼-inch-thick pieces and rolled out so that they cook all the way through. Simply use a serrated knife to cut each cinnamon roll into thirds crosswise. Then you'll have plenty to form the bottom and top crust.

What's in apple pie spice?

Apple pie spice usually contains cinnamon, nutmeg, and allspice, but you can also mix up your own spice blend with more warm spices such as cardamom. If you’re having trouble finding apple pie spice, pumpkin pie spice makes a great substitute, though there are differences. Pumpkin pie spice contains the same ingredients as apple pie spice, with the addition of ginger and cloves.

Do you need to grease the pie plate for cinnamon roll apple pie?

Nope! Using easy-release refrigerated cinnamon roll dough means you don't need any baking spray. The pie slides right from the pie plate when sliced and served.

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Ingredients

2
(17.5-oz.) tubes refrigerated cinnamon rolls, such as Pillsbury Grands! Cinnamon Rolls with Cinnabon Cream Cheese Icing
3 Tbsp.
all-purpose flour, plus more for dusting
6
small apples, peeled, cored, and thinly sliced (about 1 1/2 pounds)
1/2 cup
sugar
1 tsp.
apple pie spice or pumpkin pie spice
2 Tbsp.
salted butter, cut into small pieces

Directions

1. Step 1Preheat the oven to 350°F. Place a baking sheet in the center rack of the oven.
2. Step 2Open up the tubes of cinnamon rolls but do not separate the dough. Reserve the glaze. Using a serrated knife, slice the rolls into ¼-inch-thick slices (you’ll be cutting each roll into thirds crosswise). You should have 28 to 30 rounds.
3. Step 3Place a round in the center of a lightly floured piece of parchment paper. Arrange 6 to 8 rolls in a close circle around the center to form a 7- to 8-inch circle (it will resemble a flower). Cut 3 to 4 cinnamon rolls in half and use them to fill any spaces on the outer rim of the circle to form a 9-inch round. Lightly dust with more flour, cover with another sheet of parchment paper, and gently roll the dough into an 11-inch round.
4. Step 4Use the parchment paper to carefully invert the cinnamon roll crust into the bottom of a 9-inch pie plate (not deep dish). Repeat the arranging process with the remaining pieces of dough and roll out into a 10-inch round. You may have some dough leftover (see tip).
5. Step 5In a large bowl, toss the apples with the sugar, apple pie spice, and flour. Spoon the apples into the cinnamon roll crust and dot with butter pieces. Invert the second cinnamon roll crust over the apples, pinching to seal any gaps between cinnamon rolls. Trim the top and bottom crusts to a ½-inch overhang. Fold both crusts up over the edge of the pie and pinch to seal.
6. Step 6Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie. Bake on the center rack for 45 minutes. Remove the foil square from the top, keeping the edges covered, and continue to bake until the crust is golden brown, 20 to 25 minutes more.
7. Step 7Let the pie cool for 10 minutes. Then spread with as much of the reserved glaze as you like (you may not use it all). Let the pie cool at least 1 hour before serving.

Tip: Don’t throw those cinnamon roll scraps away! They make amazing little “cookies.” Place any scraps on a parchment-lined baking sheet and bake them at 350°F for 10 to 12 minutes until golden brown. Drizzle them with some of the remaining glaze.