Cinnamon Roll Apple Pie: The Ultimate Fall Dessert Fusion

Cinnamon Roll Apple Pie takes two beloved classics—gooey cinnamon rolls and traditional apple pie—and melds them into a dessert that’s both familiar and novel. This crowd-pleasing treat features a crust constructed from cinnamon roll dough, a spiced apple filling, and a sweet icing drizzle. Whether you’re entertaining for the holidays or just want to spice up your baking repertoire, this pie delivers comfort and wow-factor in every slice.

Table of Contents

• Introduction
• Ingredients Needed
• Essential Tools
• Step-by-Step Preparation
• Tips and Shortcuts
• Serving Suggestions
• Storage Instructions
• Nutritional Insights
• Frequently Asked Questions

Introduction: Why This Pie?

Marrying the best elements of cinnamon rolls and apple pie creates a dessert that’s visually stunning, easy to make, and incredibly satisfying. The cinnamon roll crust adds a chewy, sweet bite, while the apple filling provides tartness and autumnal spice. This pie is ideal for holidays, potlucks, or any cozy gathering where you want to impress guests without spending hours in the kitchen.

Ingredients Needed

You only need a handful of accessible ingredients to make Cinnamon Roll Apple Pie. Here’s the core shopping list:

• Apples: Granny Smith apples are the top pick for their tartness and ability to hold shape during baking.
• Refrigerated Cinnamon Rolls: Two cans of store-bought dough keep the process speedy and ensure gooey, consistent results.
• Sugar: Granulated sugar enhances the sweetness of the filling.
• Cinnamon: The essential spice for warmth and depth.
• Cornstarch: Thickens the apple filling, preventing sogginess.

Optional Extras:

• Butter (for extra richness)
• Lemon juice (to brighten flavors and reduce browning)
• Nutmeg (for an added layer of spice)
• Coarse sugar (to sprinkle on the top crust for crunch)

Essential Tools

To ensure a smooth baking experience, gather these kitchen tools:

• Standard 9-inch pie dish
• Rolling pin
• Mixing bowls
• Vegetable peeler and sharp knife
• Baking sheet (to catch drips)
• Aluminum foil (for covering the pie mid-bake)
• Pastry brush (optional, for milk and sugar glaze)

Step-by-Step Preparation

Follow these detailed steps for a perfect Cinnamon Roll Apple Pie every time:

1. Preheat the Oven: Set your oven to 350°F (180°C). Grease your pie dish lightly with nonstick spray to prevent sticking.
2. Prepare the Apples: Peel and thinly slice five Granny Smith apples. Place the slices in a large mixing bowl.
3. Mix the Filling: Add 1/2 cup sugar, 1 teaspoon cinnamon, and 1 tablespoon cornstarch to the apples. Toss thoroughly until the slices are evenly coated.
   Optional: Stir in a squeeze of lemon juice and a pinch of nutmeg for extra depth.
4. Shape the Cinnamon Roll Crust: Open two cans of refrigerated cinnamon rolls. Cut each roll in half and roll each half out on a floured surface to form thin discs. Line the bottom and sides of the pie dish with these discs, pinching edges together to create a seamless crust.
5. Layer the Filling: Spoon the apple mixture over the cinnamon roll crust, pressing down to ensure an even, thick layer.
6. Make the Top Crust: Place the remaining rolled cinnamon roll pieces over the apples, covering as much surface as possible. Pinch any gaps closed for a uniform lid.
7. Bake the Pie: Cover the pie loosely with foil. Bake for 35 minutes, then remove the foil and bake another 10-15 minutes until the top is golden brown and the apples are tender.
8. Cool and Glaze: Allow the pie to cool for at least 15-20 minutes. Drizzle the included cinnamon roll icing over the top just before serving.

Visual Guide

Tips and Shortcuts

• Use Canned Filling: For even faster prep, substitute homemade apple filling with a can of apple pie filling. Adjust cinnamon and sugar to taste.
• Prevent Overbrowning: If the top crust browns too quickly, tent the pie with foil during the last 10 minutes of baking.
• Coarse Sugar Crunch: Brush the top crust with milk and sprinkle with coarse sugar before baking for a shiny, crunchy finish.
• Flavor Variations: Try adding chopped pecans, walnuts, or raisins to the filling for extra texture and flavor.
• Serving Warm: This pie is best served warm, allowing the icing to melt slightly over the cinnamon-scented apples.

Serving Suggestions

This dessert is a showstopper on its own, but it pairs especially well with:

• Vanilla ice cream
• Whipped cream with a sprinkle of cinnamon
• Caramel sauce drizzle
• Hot apple cider or coffee

Slice the pie into wedges and serve on decorative plates for a festive touch.

Storage Instructions

• Room Temperature: Store the pie, covered loosely with foil or plastic wrap, at room temperature for up to 2 days.
• Refrigeration: For extended freshness, refrigerate the pie in an airtight container or wrap well with plastic wrap for up to 5 days.
• Reheating: Warm individual slices in the microwave for 15-20 seconds, or reheat the entire pie in a low oven (300°F) until heated through.

For neat slices, allow the pie to cool completely before cutting.

Nutritional Insights

Cinnamon Roll Apple Pie is an indulgent treat, best enjoyed in moderation. While nutritional details will vary by brand, a rough estimate per serving (based on ten servings per pie):

• Calories: 320-400 per slice
• Fat: 10-15g
• Sugar: 30-40g
• Carbohydrates: 55-65g
• Protein: 2-4g

For those looking to lighten up the dessert, you can reduce sugar, use a lighter cinnamon roll dough, or increase the apple-to-dough ratio.

Frequently Asked Questions (FAQs)

Q: Can I use different apple varieties?

A: Yes. While Granny Smith apples offer tartness and structure, you can use Honeycrisp, Fuji, or a mix for more sweetness and a different texture.

Q: Do I have to use canned cinnamon rolls?

A: While canned rolls offer speed and convenience, homemade cinnamon roll dough can be used for a richer, more personal touch.

Q: Is it possible to make this pie ahead of time?

A: Absolutely! Prepare the pie, bake, and store covered at room temperature or in the fridge. Reheat before serving for best results.

Q: Can I freeze Cinnamon Roll Apple Pie?

A: Yes, you can freeze the fully baked and cooled pie for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then warm in the oven before serving.

Q: Any gluten-free options?

A: Try using gluten-free refrigerated cinnamon rolls and substitute cornstarch for flour in the filling, if needed.

Why Cinnamon Roll Apple Pie Stands Out

This dessert encapsulates the feeling of autumn and cozy gatherings with friends and family. It’s minimal in ingredients but maximal in flavor and comfort. The unique cinnamon roll crust both simplifies the baking process and guarantees a dessert that’s distinct from a traditional pie, while the spiced apple filling delivers the nostalgia of classic holidays.

Final Thoughts

Whether you’re a seasoned baker or a novice looking for an easy yet impressive dessert, Cinnamon Roll Apple Pie is a recipe you’ll return to again and again. It’s versatile, forgiving, and guaranteed to evoke smiles and satisfied sighs. Don’t be surprised if it becomes a new family favorite!

Related Recipes You May Like

• Apple Cinnamon Rolls: Fluffy rolls stuffed with spiced apple filling and topped with cream cheese icing.
• Cinnamon Crunch Bread: Sweet bread with a crunchy cinnamon topping, perfect for breakfast or dessert.
• Apple Streusel Bread: Quick bread loaded with tart apples and crowned with a crumbly streusel.

Frequently Asked Questions (FAQs)

Q: Can I make this pie vegan?

A: Substitute with vegan cinnamon rolls and use plant-based butter for the filling. Check your sugar and icing for vegan compliance.

Q: What can I do with leftover pie?

A: Enjoy slices for breakfast, reheat for a snack, or even crumble and use as a topping for vanilla ice cream.

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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