Cinnamon Roll Apple Pie is the shortcut dessert of your dreams—store-bought crust loaded with apple pie filling and topped with a buttery crumble.

An Easy Cinnamon Roll Apple Pie
Cinnamon Roll Apple Pie has all the good stuff you want in a dessert—just easier and more fun! You use store-bought pie crust, rolled up with cinnamon and sugar so it turns into little cinnamon rolls for the crust.
No need to peel apples either—just grab canned filling for that warm, sweet flavor.
The crumble topping adds a little crunch without much work, and the icing on top gives it that bakery-style look. It’s super easy to make but still looks fancy.
Ingredients
Here’s what you’ll need to make a Cinnamon Roll Apple Pie:
- Pie crust: Use store-bought dough to save time.
- Butter: Melt for the crust and keep soft for the crumble so it mixes easily.
- Cinnamon: Adds sweet, warm flavor. We’ll use it in the crust and icing.
- Canned apple pie filling: If the slices are big, chop them up a bit.
- Flour and brown sugar: These make the crumble topping.
- Powdered sugar, milk, and vanilla: For the icing. Add a little milk at a time until it’s easy to drizzle.
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.
More Delicious Desserts:
- Vanilla Cheesecake Bars with a graham cracker crust
- Chewy Oatmeal Cookies
- Lemon Bars with a shortbread crust
- Edible Cookie Dough made with heat-treated flour
- Banana Cupcakes with cream cheese frosting
Cinnamon Roll Apple Pie
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.
Video
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!