Name: Cinnamon Roll Apple Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: American
Ingredients: 5 granny smith apples, sliced.; 2 cans cinnamon roll.; ½ cup sugar.; 1 teaspoon cinnamon.; 1 tablespoon cornstarch.; Flour for rolling.; Nonstick cooking spray.

This Cinnamon Roll Apple Pie is a fun mix of two dessert favorites. You'll use canned cinnamon rolls for the crust and topping, with a filling of sliced Granny Smith apples, sugar, cinnamon, and cornstarch. The recipe is pretty simple - just roll out the cinnamon rolls, layer them in a pie dish, add the spiced apples, and top with more cinnamon rolls. After baking, you'll drizzle it with icing for extra sweetness. It's a great dessert for folks who love both apple pie and cinnamon rolls, and it's sure to be a hit at family dinners or holiday parties. The mix of tart apples and sweet cinnamon makes for a tasty combo that's hard to resist.

This Cinnamon Roll Apple Pie is a twist on two classic desserts that'll make your taste buds do a happy dance. Before we dive into making this mouthwatering treat, let's check out what you'll need to grab from your pantry and fridge.

INGREDIENTS

Granny Smith Apples (5): These tart green apples are perfect for baking. They hold their shape well and provide a nice contrast to the sweet cinnamon rolls. Wash them thoroughly, then peel and slice them thinly. If you're not using them right away, toss the slices with a bit of lemon juice to prevent browning.
Canned Cinnamon Rolls (2 cans): The star of our show! These will serve as both the crust and topping of our pie. Make sure to keep them refrigerated until you're ready to use them. When you open the cans, separate the icing packets and set them aside for later.
Sugar (1/2 cup): Plain white granulated sugar works best here. It'll sweeten our apple filling without overpowering the other flavors. If you're watching your sugar intake, you could reduce this amount slightly or use a sugar substitute.
Cinnamon (1 teaspoon): Ground cinnamon adds warmth and depth to our filling. Make sure your cinnamon is fresh for the best flavor - if it's been sitting in your spice rack for years, it might be time for a new bottle.
Cornstarch (1 tablespoon): This is our thickening agent. It'll help turn the juice from the apples into a nice, gooey filling. Make sure to mix it well with the sugar and cinnamon to avoid clumps.
Nonstick Cooking Spray: This will prevent our pie from sticking to the dish. If you don't have cooking spray, you can lightly grease the dish with butter or oil instead.

INSTRUCTIONS

Step 1: Preheat and prep: Crank up your oven to 350°F (180°C). While it's heating, grab your pie dish and give it a good spray with that nonstick oil. This'll make sure your pie slides out easy when it's done. If you don't have a spray, a little butter smeared around will do the trick too.
Step 2: Apple prep: Time to tackle those apples. Peel 'em, core 'em, and slice 'em up nice and thin. You want them all about the same thickness so they cook evenly. Toss all those apple slices into a big mixing bowl. Don't worry if they start to brown a bit - they'll be covered in cinnamon goodness soon enough.
Step 3: Spice it up: Grab your sugar, cinnamon, and cornstarch. Dump them right onto those apples in the bowl. Now, get your hands dirty (or use a spoon if you're fancy) and mix everything up real good. You want every apple slice coated in that sweet, spicy mixture. The cornstarch might look a bit weird and powdery at first, but it'll work its magic in the oven.
Step 4: Crust creation: Pop open those cans of cinnamon rolls. Careful - they might try to explode on you! Take each roll and cut it in half. Now, here's where it gets fun. Grab your rolling pin (or a wine bottle if you're in a pinch) and roll out each piece of dough. You want them thin - about 1/8 inch if you're getting technical. Don't worry if they're not perfect circles. We're going for rustic here.
Step 5: Build the base: Take those flattened cinnamon roll pieces and start laying them in your pie dish. Overlap them a bit and press them together with your fingers. You're aiming to cover the whole bottom and sides of the dish. If you've got any holes, just patch 'em up with extra bits of dough. This is your pie's foundation, so make it sturdy!
Step 6: Fill it up: Now for the good part - dump all those spiced apples into your crust. Spread them out evenly, but don't press down too hard. You want some space for steam to escape as it cooks. If you've got any leftover juices in the bowl, drizzle that over the top too. Waste not, want not!
Step 7: Top it off: Remember those other flattened cinnamon roll pieces? It's their time to shine. Lay them over the top of your apple filling, overlapping just like you did for the bottom. Pinch the edges together to seal in all that goodness. If you're feeling fancy, you could cut some slits in the top for a pretty design, but it's not necessary.
Step 8: Bake it: Cover your pie with foil - this'll prevent the top from burning while the apples cook. Pop it in the oven and let it bake for 35 minutes. Your kitchen's about to smell amazing. After 35 minutes, take the foil off and let it bake for another 10 minutes. This'll give the top a chance to get golden brown and crispy.
Step 9: Cool and decorate: Once it's done, pull that beauty out of the oven and let it cool down. I know it's tempting, but give it at least 15-20 minutes. This'll let the filling set up a bit so it doesn't run all over when you cut into it. While you're waiting, remember those icing packets that came with the cinnamon rolls? Snip the corner off one (or both if you're a frosting fiend) and drizzle that sweet stuff all over the top of your pie.

Serving and Storage Tips

Alright, you've baked up this awesome Cinnamon Roll Apple Pie, now let's talk about how to serve it up right and keep it fresh. First off, this pie is best served warm. If you can hold off diving in for about 20-30 minutes after it comes out of the oven, you'll be rewarded with a perfect slice that holds its shape. If you're reheating leftovers, pop a slice in the microwave for about 20 seconds, or warm the whole pie in a 300°F oven for 10-15 minutes. Now, let's talk toppings. This pie is pretty darn good on its own, but if you want to take it to the next level, here are some ideas: - A scoop of vanilla ice cream: The classic à la mode never fails. - A dollop of whipped cream: Homemade if you're feeling fancy, or the canned stuff works too. - A drizzle of caramel sauce: For when you want to go all out. If you've somehow managed not to eat the whole pie in one sitting (impressive willpower!), you'll want to store it properly. Let it cool completely, then cover it with plastic wrap or aluminum foil. It'll keep at room temperature for a day or two. Any longer than that, and you should pop it in the fridge where it'll last up to 5 days. Pro tip: If you're storing it in the fridge, warm up your slice before eating. Cold cinnamon rolls are just sad.

Helpful Notes

Let's talk about some ways to switch things up and make this recipe your own. Apple varieties: Granny Smiths are great, but feel free to mix it up. Try a combo of Granny Smith and Honeycrisp for a balance of tart and sweet. Or go all in with Braeburn or Pink Lady apples if you prefer things on the sweeter side. Spice it up: Cinnamon's the star here, but don't be afraid to add some nutmeg, allspice, or even a pinch of cardamom to the filling. Just a quarter teaspoon of any of these will add some interesting depth to the flavor. Make it your own: Try adding some chopped nuts (walnuts or pecans work great) to the filling for extra crunch. Or throw in a handful of raisins if that's your thing. Dietary restrictions: If you need to make this gluten-free, you're in for a challenge since the canned cinnamon rolls are key. You might try using a gluten-free pie crust and topping it with a cinnamon-sugar mixture instead. It won't be exactly the same, but it'll still be tasty. Now, let's hear from some pros. Ina Garten, the Barefoot Contessa herself, always says, "Store-bought is fine!" So don't feel bad about using canned cinnamon rolls. It's all about making delicious food, not killing yourself in the kitchen. And here's a tip from baking queen Mary Berry: "To test whether your pie is cooked, insert a thin bladed knife into the center of the filling. It should feel tender all the way through if cooked." Remember, baking is part science, part art. Don't stress if your pie doesn't look perfect - it's all about how it tastes. And trust me, this Cinnamon Roll Apple Pie tastes pretty darn good no matter what it looks like. Happy baking!