CINNAMON ROLL APPLE PIE – is perfect Thanksgiving treat. Combo of classic apple pie and yummy cinnamon rolls!
It’s just the middle of summer, but I’m looking to fall baking season. I simply can’t resist wonderful apple creations with cinnamon. I had so many great ideas about new apple recipes. I first served this Cinnamon Roll Apple Pie Thanksgiving many years ago and it was a huge hit and a pie that has been requested over and over again.
With tons of apples and the best crumb and crust ever! The perfect apples dessert in the form of a pie and now my life is complete. Not only did I pair apples and crumble together, but I added another delicious element into it to bring it even further over the top, Cinnamon rolls. Yes, I totally topped this apple pie with a cinnamon roll crust. For those of you who don’t make pie crust, this recipe calls for a store bought one. What makes this crust extra special is that it looks like mini cinnamon rolls lining the pie pan.
To create this look you sprinkle an unrolled refrigerated pie crust with cinnamon and sugar. Then you roll it up and slice it into what looks like mini cinnamon rolls and next you simply press cinnamon roll rounds, cut side down, into a clear 9-inch pie plate. I topped it with mixture of sliced fresh apple, brown sugar, flour and cinnamon. Then I sprinkle the crumble over the apples and as a bonus, there is sweet sugar icing on top.
Cinnamon Roll Apple Pie is fun and delicious combo of classic apple pie and yummy cinnamon rolls. This awesome fall treat is delicious dessert just like amazing Caramel Apple Blondie Cheesecake. I really like apple pie and especially cinnamon smell. Apples are fruit which we have always at home because they are very healthy and I can use them for different dishes and desserts.
Apples recipes are the best choice and most people like them. This recipe is that recipe which you make today and eat immediately. I am happy because I can share this recipe with you today so you really need to make these. When your Cinnamon Roll Apple Pie is finish you need just to enjoy in that delicious taste. I am pretty sure you will like this real fall dessert. Enjoy!
- 1 refrigerated pie crust
- 1 tablespoon unsalted butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons sugar
- 8 medium apples, peeled, cored, thinly sliced
- 1 tablespoon flour
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar
- Pinch of salt
- ½ cup powdered sugar
- ¼ teaspoon vanilla
- ¼ teaspoon cinnamon
- 2-3 teaspoons milk
- Preheat oven to 400 degrees F.
- Unroll pie crust on a lightly floured surface
- Brush with melted butter and sprinkle evenly with cinnamon and sugar
- Roll up tightly and slice into ½-inch rounds, like mini cinnamon rolls
- Press cinnamon roll rounds, cut side down, into a clear 9-inch pie plate
- Press until flat, covering the entire pan, making sure there are no spaces between the rolls
- Peel, core and slice apples into thin slices
- In a large bowl, gently stir apple slices with flour, brown sugar and cinnamon until evenly coated
- Spread apple mixture evenly over the crust
- In a medium bowl, stir together flour, brown sugar, salt and butter with pastry blender or fork until mixture is crumbly
- Sprinkle the crumble over the apples
- Bake pie until the top and crust are a golden brown and the filling is bubbling, about 35-40 minutes, if it starts to brown too early, cover top with foil to prevent it from getting too dark
- Remove from oven and cool completely
- In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing, add more sugar or milk to reach desired consistency
- Using a pastry bag or Ziploc bag, pipe the icing on top of the crumble
I used Pillsbury cinnamon rolls and added nutmeg to the recipe. I also instead of mixing apples in the mix I spread 1/2 the apples mix on the bottom of the crust and the rest over top the apples then the crub mix. It was excellent. I was not crazy about the crust I prefer regular crust but it was good, different.