Cinnamon Roll Apple Pie is the shortcut dessert of your dreams, with store-bought crust loaded with apple pie filling and topped with a buttery crumble.
author’s note
The Dessert Combo That Needed To Happen!
I make a full apple pie more often than you’d probably expect (it’s my husband’s favorite dessert). And while that recipe is, in my opinion, perfect, I don’t always have the time or energy to go all out. So I started experimenting with a way to get all the same flavors in a dessert that felt easier but still impressive.
I usually love making homemade pie dough, but this time I grabbed store-bought dough and gave it a twist. I rolled it out, sliced it into strips, then rolled them up into little “cinnamon rolls” before pressing them together for the crust. It blew my mind, so flavorful and fun. Pairing that with store-bought apple pie filling was the best hack; it’s sweet, warm, and delicious. To finish it off, I added a simple crumble topping that makes the pie look and taste like it took way more effort than it really did.
This is the ultimate shortcut apple pie, the kind of dessert that will wow your guests without wearing you out.
Ingredients
Here’s what you’ll need to make a Cinnamon Roll Apple Pie:
| Ingredient | Helpful Tip |
|---|---|
| Pie Crust | Use store-bought dough to save time. |
| Butter | Melt it for the crust and soften it for the crumble so everything mixes easily. |
| Cinnamon | Adds a sweet, warm flavor to both the crust and icing. |
| Canned Apple Pie Filling | Chop up any large apple slices so the filling spreads evenly. |
| Flour & Brown Sugar | Combine to create the sweet, crumbly topping. |
| Powdered Sugar, Milk & Vanilla | Make the icing. Add the milk gradually until it’s easy to drizzle. |
chelsea’s recipe tips
Cinnamon Roll Apple Pie Tips
- Use a sharp knife to cut the rolled-up crust so the slices stay neat.
- Press the slices firmly into the pan so there are no gaps in the crust.Chop the apple slices if they’re too big. Smaller pieces spread better.
- Cover with foil at first so the top doesn’t get too brown.
- Let the pie cool before adding the icing so it doesn’t slide off.
- Bake on a sheet pan to catch any drips and keep your oven clean.
Storage
Store leftover Cinnamon Roll Apple Pie covered in the fridge for up to 3 days. For longer storage, freeze up to 3 months and reheat in the oven.
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Cinnamon Roll Apple Pie
Video
Equipment
- Pie pan 9-inch
Ingredients
- 1 refrigerated pie crust
- 1 tablespoon unsalted butter melted
- 2 teaspoons ground cinnamon
- 2 (21-ounce) cans apple pie filling
- 8 tablespoons unsalted butter at room temperature
- 1 cup all-purpose flour
- 1 cup light brown sugar lightly packed
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 teaspoons milk
Instructions
- Preheat oven to 350°F. Unroll pie crust on lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Then press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls.
- Pour 2 cans of apple pie filling on top of the crust. Place pie on a sheet pan and cover top loosely with foil. Bake for 25 minutes. Meanwhile, combine butter, flour and brown sugar in a large bowl and form into crumbles using a pastry cutter. Sprinkle crumbles over apple filling.
- Bake until top and crust are golden brown and filling is bubbling, an additional 25–35 minutes (cover top/crust with foil if necessary near the end). Remove from oven and cool.
- Whisk together powdered sugar, vanilla, cinnamon, and milk in small bowl to form icing (add more sugar or milk to reach desired consistency). Drizzle over cooled pie.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best apple pie I’ve ever made. My family loved it.
Oh that is so fun to hear! Thank you Vickie!