Easy Cinnamon Roll Apple Pie (Starts with a Can of Cinnamon Rolls)

Cinnamon roll apple pie takes the best parts of a sticky cinnamon roll and a classic apple pie and puts them together in one pan. If you have two cans of refrigerated cinnamon rolls and a few apples, you are already halfway to the kind of dessert that makes people ask how you did it.

Everything bakes at once: the bottom becomes a soft, swirled crust, the apples soften into a cinnamon-spiced filling, and the top gets golden and puffy with the rolls’ own sugary glaze waiting for a final drizzle.

Why This Pie Works

I love that this uses store-bought cinnamon roll dough because it shaves off all the time dough-making takes and removes any worry about getting the pastry just right. The rolls press right into the pie plate and, as they bake, the seams between them mostly disappear into one continuous crust with a faint swirl.

The apple filling is quick to toss together, and it bakes down into a jammy layer that stays right where you put it thanks to a little flour. You get all the nostalgic cinnamon apple flavor without the stress of rolling out pie dough.

Ingredients

• 2 (8-count) cans refrigerated cinnamon rolls, like Pillsbury: any variety works, just make sure they come with icing.
• 4 to 5 medium Granny Smith apples (about 2 lbs): their tartness balances the sweetness. Honeycrisp or Pink Lady also work.
• 1/2 cup packed light brown sugar: dark brown sugar works for a deeper molasses note.
• 2 tbsp all-purpose flour: helps the filling set so it is not runny.
• 2 tsp ground cinnamon: plus a little extra for dusting if you want.
• 1/4 tsp fine sea salt: just enough to wake up the sweetness.
• 2 tbsp unsalted butter, cut into small cubes: dots of butter on top of the filling make it rich.
• Cooking spray or softened butter: for greasing the pie plate.

Variations / Substitutions

• Swap the apples: sliced pears or a mix of apples and pears work just as well.
• Add nuts: toss 1/4 cup chopped pecans or walnuts into the apple filling for a little crunch.
• Go dairy-free: use a dairy-free cinnamon roll brand (like Annie’s) and swap for vegan butter.
• Make it spiced: add 1/4 tsp nutmeg or a pinch of cloves to the cinnamon.
• If you love all things cinnamon, our Cinnamon Roll Peach Cobbler takes the same shortcut.

How To Make Cinnamon Roll Apple Pie

Step 1: Press the Cinnamon Rolls into the Pan

Heat your oven to 350°F (175°C). Grease a 9-inch pie plate, then open one can of cinnamon rolls and set the icing aside. Press each roll flat with your fingers and arrange them in the bottom of the plate, pressing the seams together to form a single crust that comes about an inch up the sides. It is okay if there are small gaps, they fill in as the dough rises.

The dough will feel sticky and a little soft. Use a light dusting of flour on your fingertips if it starts to cling too much. You want the crust to be even so the bottom bakes without any raw patches.

Step 2: Toss the Apple Filling

Peel and core your apples, then slice them about 1/4 inch thick. Toss the slices in a large bowl with the brown sugar, flour, 2 tsp cinnamon, and the salt until every piece is coated. Let the mixture sit for 5 minutes while you prep the top crust; this gives the apples a chance to release a little liquid that will turn into a glossy syrup in the oven.

The bowl will smell like cinnamon sugar right away. You will see the apples start to glisten and darken slightly as the sugar dissolves. That is your cue they are ready.

Step 3: Spoon the Apples into the Crust

Pile the seasoned apples into the cinnamon roll crust, scraping in every bit of the sugary juices from the bowl. Spread them into an even mound and dot the top with the little cubes of butter.

The filling will look very full, but it cooks down quite a bit as the apples soften. Do not press down on the apples or try to flatten them; just let them heap naturally.

Step 4: Top and Bake the Pie

Open the second can of cinnamon rolls and set that icing aside as well. Separate the rolls and cut each one in half so you have 16 pieces. Arrange them over the apples in a single layer, cutting and tucking as needed so the apples are mostly covered. The dough will expand as it bakes, so a few gaps are fine.

Place the pie on a baking sheet to catch any drips, then bake for 35 to 40 minutes. The crust on top should be deeply golden and a toothpick inserted into the center of a roll should come out clean. If the top is browning too fast after 25 minutes, tent the pie loosely with foil.

Step 5: Glaze and Slice

Let the pie cool on a wire rack for 10 minutes. Then drizzle the reserved icing from both cans over the top, using a fork or a spoon to zigzag it across the warm rolls. Slice into wedges and serve while still warm.

The icing will melt a little into the hot dough, making each bite taste like the center of a cinnamon roll. A thick wedge that holds its shape but still has soft, gooey layers is exactly what you want.

A Few Tips for This Cinnamon Roll Pie

• Let the icing cans sit at room temperature while the pie bakes so they squeeze out easily. Cold icing can clump.
• If your pie plate is shallow, make the bottom crust slightly thinner so it does not overflow.
• The top rolls will puff up, which is totally normal. The dough pieces rise and create a pillow-y top that gets iced later.

Bake times can shift a bit depending on your pie plate.

Storing Leftovers

• Refrigerate: Cover the pie loosely with foil or plastic wrap and keep it in the fridge for up to 3 days.
• Reheating: Warm individual slices in the microwave for 20-30 seconds. The icing will soften again.

What To Serve With Cinnamon Roll Apple Pie

A scoop of vanilla ice cream is the obvious choice, its cold creaminess cuts right through the warm, spiced filling. A dollop of lightly whipped cream or a drizzle of caramel sauce also works if you want an even richer slice.

Frequently Asked Questions

Can I use homemade cinnamon roll dough instead of canned?

Yes, you can. You will need enough dough to cover the bottom of a 9-inch pie plate and enough for a single layer on top. Roll it out a little thinner than you would for regular rolls and watch the bake time closely.

Why is my bottom crust soggy?

Soggy bottoms usually happen when the apples were extra juicy or the crust sat too long before baking. Tossing the apples with flour and getting the pie into the oven right after assembling keeps the bottom firm and cooked through.

Can I make this pie ahead of time?

You can prep the apple filling a day ahead and store it in the fridge. Press the crust and assemble the pie just before baking so the dough stays fresh. The baked pie is best the day it is made, but leftovers hold up well for a couple of days.

Cinnamon Roll Apple Pie Recipe

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 2 (8-count) cans refrigerated cinnamon rolls
• 4 to 5 medium Granny Smith apples (about 2 lbs)
• 1/2 cup packed light brown sugar
• 2 tbsp all-purpose flour
• 2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, cut into small cubes
• Cooking spray or softened butter

Method

 

1. Heat the oven to 350°F. Grease a 9-inch pie plate, then press one can of cinnamon rolls into the bottom to form a crust, saving the icing.
2. Peel, core, and slice the apples. Toss them with the brown sugar, flour, 2 tsp cinnamon, and salt. Let sit 5 minutes.
3. Spoon the apple mixture into the crust and dot with butter cubes.
4. Cut the second can of rolls in half, arrange them over the apples, then bake on a sheet pan for 35-40 minutes until golden and cooked through.
5. Cool 10 minutes, drizzle with both cans of icing, slice, and serve warm.

Notes

If the top rolls brown too quickly, cover the pie loosely with foil during the last 10 minutes of baking. The dough will rise and puff, so a gap or two between pieces is fine.