Cinnamon Roll Apple Pie

Recipes

This Cinnamon Roll Apple Pie is a unique take on a classic apple pie. Made with a cinnamon roll inspired crust it looks as delicious as it tastes!

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

I’ve been so excited to make this Cinnamon Roll Apple Pie ever since I saw the idea for its unique crust on Pinterest. And don’t worry. For those of you who don’t (want to) make pie crust, this recipe calls for a store-bought one.

Let me introduce you to this Cinnamon Roll Apple Pie!

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

What makes this crust extra special is that it looks like mini-cinnamon rolls lining the pie pan. To create this look (which also adds extra cinnamon-sugar flavor), you sprinkle an unrolled refrigerated pie crust with cinnamon and sugar. Then you roll it up and slice it into what looks like mini-cinnamon rolls.

How to Make a Cinnamon Roll Pie Crust:

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

Next, you simply press the little rolls into a classic pie pan. (You can use any type of pie pan here, but the clear glass will show off the beautiful design of the crust.) Pretty neat, right?

For the filling, I used a mix of Granny Smith and Honeycrisp apples, two of my favorites.

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

Finally, the whole pie gets covered in this fantastic crumb topping.

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

It will seem like a lot when you’re putting it on, but just keep piling it high. As they bake, apple pies tend to flatten, so the higher the better.

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

Slide the pie in the oven and bake it for an hour. For a final “cinnamon roll” touch, a swirl of cinnamon icing goes over the top. Perfection. Naturally, I served up mine with a big scoop of vanilla ice cream. If you are up to making your own, here is a recipe for vanilla frozen custard.

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie
I forgot to take a picture while I was taste testing this pie, (I got distracted by the deliciousness.), but I can attest that seeing the cinnamon swirls in the crust as you’re digging in is pure bliss. It’s also one of those unexpected things that makes this dish really memorable.

While the crust does take a few extra minutes, it’s totally worth it. I think it also would be fun to try with a pumpkin or pecan pie!

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

 

Enjoy this pie? Check out these recipes:

Cinnamon Roll Apple Pie | Inspired by Charm #ayearofpie

And that, my friends is another pie for our Year of Pie collection.

What do you think? Will you give this unique Cinnamon Roll Apple Pie a try?

Cinnamon Roll Apple Pie Recipe:

Course: Dessert
Cuisine: American
Keyword: apple cake, cake, dessert, streusel, apple pie, apple pie cinnamon roll, cinnamon roll, cinnamon roll crust, pie recipe
Servings: 8 servings
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
This Cinnamon Roll Apple Pie is a unique take on a classic apple pie. Made with a cinnamon roll inspired crust it looks as delicious as it tastes!

Ingredients

Crust:
  • 1 refrigerated pie crust - (or homemade crust)
  • 1 tablespoon unsalted butter - melted
  • 2 teaspoons ground cinnamon
  • 2 teaspoons sugar
Pie:
  • 7 - 8 cups apples - peeled, cored, and thinly sliced (I used Granny Smith and Honeycrisp.)
  • 2 tablespoons flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
Crumb topping:
Icing:

Instructions

  • Begin by preheating your oven to 400 degrees F.
  • Unroll your crust on a lightly floured surface. Then, brush the crust with melted butter and evenly sprinkle with cinnamon and sugar. Roll the crust up tightly and slice into 1/2-inch rounds.
  • Press these rounds, cut side down, into a clear glass 9-inch pie plate. Press until flat, covering the entire pan. Make sure there are no spaces between the rolls.
  • In a large bowl, toss the apple slices with the flour, sugar, and cinnamon until evenly coated. Then, pour the apples into the crust. It will mound up and almost seem to be overflowing. This is good.
  • Then, in a medium bowl, combine the butter, flour, and brown sugar with your fingers or a pastry blender until crumbly. Sprinkle the crumble over the heaped apples. Finally, sprinkle the whole pie with the sugar.
  • Bake the pie until the crust is golden brown and the filling is bubbly (about 50 - 60 minutes). (My oven tends to brown things easily, so I very lightly covered the top of my pie with tin foil for most of the baking process.) Once baked, remove form the oven and allow to cool completely on a cooling rack.
  • When the pie is cool, you can prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, cinnamon, and milk. If your mixture seems too thick, add a bit more milk. If it's too thin, add more powdered sugar. Transfer the icing to a pastry bag or a plastic bag with the corner cut off. Then, pipe the icing in a swirl (to resemble a cinnamon roll) on top of the crumble.

Nutrition Facts

Calories: 567kcalCarbohydrates: 100gProtein: 4gFat: 19gSaturated Fat: 10gTrans Fat: 1gCholesterol: 34mgSodium: 100mgPotassium: 336mgFiber: 7gSugar: 67gVitamin A: 528IUVitamin C: 11mgCalcium: 57mgIron: 2mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

 

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 1:31 PM
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Comments

  • Nancy at

    I would like to suggest to all that slightly sautéing the apples in a small amount of butter and draining off the excess liquid prior to putting in the crust is one of the secrets of good apple pie that does not shrink down when baking..and not overly liquidy….I would also add some butter to the apple mixture with a small amount of nutmeg and vanilla extract or vanilla bean…..

  • Maria at

    I made this for a Christmas party yesterday and it was delicious! Followed the instructions exactly, came out perfect and delicious! The middle was not too runny. I cooked it for 60 minutes and covered it for the last 20 or so minutes.

  • nicole at

    Made this last night for friendsgiving and it was a gooey, caramelized, sugar-encrusted, cinnamon roll-inspired hit. I like it better than the BuzzFeed rendition with canned cinnamon rolls, tbh. Thank you for your great pie ideas.

    • Michael Wurm, Jr. at

      Wow. Better than buzzfeed!? What a compliment!! <3

      Thanks!
      xo Michael

  • Jennifer Young at

    I’ve just assembled the pie and it is baking in the oven….I am very concerned because when I mixed the brown sugar, flour, and butter the mixture wasn’t crumbly. It was more like play-doh. What did I do wrong? :/

    • Michael Wurm, Jr. at

      Sounds like it may have been overmixed. But you should be okay. It will taste the same, just look a little different.

      xo Michael;

  • Michelle at

    This looks soooo delicious! I love the idea of doing the cinnamon rolls on the bottom. Makes it extra pretty! Can’t wait to try it!

  • Katrina at

    I used a lot of recipes from Pinterest this year for Thanksgiving, and I thought I would come back and write comments (as I found them so helpful when making my selections).

    I honestly thought this apple pie was just okay. The crust was pretty enough, and the apples were nice and crunchy, but otherwise I thought it was unfortunately unremarkable. My favorite part is always the filling, so I don’t know why i expected so much more when the filling is just flour, sugar and cinnamon. Anyway, no actual problems with this recipe, just not as delicious as I hoped for.

    • Michael Wurm, Jr. at

      Feedback is always welcomed. Thanks so much Katrina! 🙂

      xo Michael

    • Stephanie Walentovic at

      My aunt’s fresh ape pie recipe calls for a tsp of salt in the apple pie filling mix. Also 2 T lemon juice. It’s the glaring missing ingredients. Salt offsets the sugar & lemon really makes the apple flavor pop. Otherwise it’s just a one note meh. I can only imagine salt is needed in the crumble top as well(at least a pinch).
      I was looking for a cinnamon roll piecrust ,but sticking true to my aunt’s pie filling. It’s the 1st homemade, from scratch pie I made & don’t intend to change it(40yrs & counting,lol).
      Also, it’s missing nutmeg. 1tsp cinnamon, 1/4 tsp nutmeg. Classic apple pie ratio. Give that a try. I think you’ll be much happier. Hope it helps!

  • Laura at

    Hello. I have made this pie for the past two Thanksgivings. and am planning on doing so again this year. I am wondering though, if I could pre-make/prepare the pie, freeze it, and then bake it? Would it be the same oven temp with a longer cook time? What do you recommend? Thank you for such a great recipe, and any help you can give. 🙂

    • BRENDA at

      If you freeze before baking, the texture of the apples will be “off”. Bake then freeze if necessary for times sake.

  • Geri Bo at

    By far one of the prettier pies I have ever made.I too found too much liquid but simply poured out the excess. Next time I will start my rolls on the sides first to make sure the part that shows is the best. I can fudge the bottom to come out right. I too would like to know why we need an egg wash?

  • Kristen at

    I also had a problem with this pie. The crust never baked and there was too much juice. I cooked it for probably 80 minutes and I finally gave up.

  • Darlene Smith at

    So disappointed with this recipe. The apples were so wet that the crust never baked and was gooey. I cooked it so much longer but that didn’t help. Would precooking crust help?

    • Michael Wurm, Jr. at

      Darlene, I’m so sorry to hear that. What type of apples did you use? That’s the only thing that could have affected the liquid in the pie. There’s no additional liquids added.

      I wouldn’t recommend baking the crust before hand. I’ve never done that with a fruit pie. I would assume it would burn.

      xo Michael

    • Brenda at

      I loved the pie BUT next time I would pre cook the crust for a few because it underbaked.I used granny apples and the crust which was rolled pretty thin didn’t cook enough for me. Everyone loved it but I’m pretty picky..another thing I would do different was too add some of the topping inside the pie. I will make it again but just with a few changes..for me.

      • Michael Wurm, Jr. at

        Thanks so much for your perspective, Brenda. I’m glad you figured out how to make the recipe work for you!

        xo Michael

  • Hope at

    I made 2 of these the day before yesterday and am making another one today; sharing them with friends and family for Christmas. This is by far the best apple pie I have ever tasted! It is now my “go-to” apple pie recipe. Thanks for sharing it!!

  • Pam Castro at

    I found your recipe on Pinterest right before Thanksgiving and I took a leap of faith and decided this would be the apple pie I will make. I am sooooooo happy I did! This pie was amazing! I stuck to the recipe exactly and it turned out incredible! Everyone loved it! Thanks so much 🙂

  • Jill at

    Can’t wait to try making this! Since I am new to baking pies, I need help!! Can I make this pie today (day before thanksgiving)? If so should I put in fridge once put together? Or should I bake, cool then refrigerate??

    • Carrie at

      Did you recieve an answer for this? I’m not seeing anyone’s questions answered and I had the same one.

      • Michael Wurm, Jr. at

        For best results, I like to serve the pie the same day it is made. However, when it comes to pies, I’m not overly picky. I find pies made the day before are just fine (so long as they are out on the counter, not refrigerated). However, I wouldn’t go much longer than that as the crust starts to get soggy. I hope that helps.

        xo Michael

  • Gaby S at

    I don’t usually eat apple pie because I do not like the crust, but I do LOVE cinnamon rolls. I tweaked the recipe a bit and a added raisins and a jar of pears I canned last summer to the filling because I didn’t have enough apples and added chopped pecans to the crumb topping. AMAZING! My husband will be so delightfully surprised

  • Alicia O at

    I made this the other day and my family DEVOURED the pie!! It was the best pie I have ever made!! THANK YOU THANK YOU THANK YOU!!!!! This recipe is a keeper!! 🙂

  • MMC at

    Made this pie for Christmas and it was a hit. Everyone was saying “best pie I’ve ever tasted”. Used my own filling recipe though, so know that if you wanted to sub out Michael’s apple filling with a different one you could. Additionally, I cooked the pie for 50 minutes at 400 and some of the crust was looking a bit dark. Chipped it off and no one was the wiser, but I would recommend that anyone who makes this pie checks on it periodically beginning after 35 minutes of baking. I was zoned out watching TV hehe. Cheers!

  • Melinda Short at

    Just made this fabulous pie!! Question: when I cut the pie after 2 hours cooling, there is alot of liquid after removing a slice. What did I do wrong? Can this be corrected,?
    Thanks

    • Joanne at

      I would add an extra tablespoon of flour to that recipe

  • Luca at

    Oh my lord, that crust is stunning!

  • Cynthia at

    This looks and sounds simply AMAZING!!!!! Every year, I do a “25 days of desserts” starting December 1st – 25th and I make all these desserts and give them as gifts to someone each day. This is the dessert I am working on for Day #5 and CANT wait to try it!!!!! Thank you for sharing this receipe

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