Easy Cinnamon Roll Apple Pie (Print version)
Apple pie made with refrigerated cinnamon rolls for the crust and topping, filled with warm spiced apples and finished with sweet icing.
# Ingredients:
For the crust and topping
01 -
2 tubes (12.4 oz / 350 g each) refrigerated cinnamon rolls with icing, 8 rolls per tube
For the apple filling
02 -
8 cups (about 2 lb / 900 g) baking apples, peeled, cored, and sliced
03 -
3/4 cup (150 g) granulated sugar
04 -
2 tablespoons all-purpose flour
05 -
3/4 teaspoon ground cinnamon
06 -
1/4 teaspoon salt
07 -
1/8 teaspoon ground nutmeg
08 -
2 tablespoons unsalted butter, cut into small cubes
# Instructions:
01 -
Open one tube of cinnamon rolls and press each roll into a flat disk. Arrange the disks in a single layer across the bottom and slightly up the sides of a 9-inch pie plate, pressing the edges together to seal any gaps. Trim pieces as needed for full coverage.
02 -
Toss the sliced apples with sugar, flour, cinnamon, salt, and nutmeg in a large bowl until evenly coated. Transfer the mixture into the prepared crust and dot the surface with butter cubes.
03 -
Flatten the remaining cinnamon rolls and place them over the apples in an even layer. Press the edges gently against the bottom crust to seal.
04 -
Bake at 400°F for 15 minutes. Cover the edges with foil to prevent over-browning, then continue baking for 25 to 35 minutes until the top is deep golden and the filling bubbles actively. Let the pie cool for 10 minutes, then drizzle the icing over the top.
# Good to know:
01 -
Let the pie cool for at least 10 minutes before slicing so the filling can set.
02 -
Serve warm with vanilla ice cream if desired.