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Cinnamon Roll Apple Pie

Cinnamon Roll Apple Pie: Warm Comfort in Every Slice

Cinnamon Roll Apple Pie combines the warmth of apple pie with a crispy, gooey topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 crusts Pie Dough Homemade or store-bought; use one for base and one for topping.
Apple Filling
  • 7-8 cups Peeled and Sliced Apples Tart varieties like Granny Smith recommended.
  • 2 tbsp Flour Thickens filling.
  • 1/4 cup Sugar Adjust based on apple sweetness.
  • 1 tsp Ground Cinnamon Adds warmth.
  • Lemon Juice A splash enhances apple flavor.
Cinnamon Roll Topping
  • 4 tbsp Butter For rich topping.
  • 1/2 cup Light-brown Sugar or Granulated Sugar
  • 2 tsp Ground Cinnamon For topping flavor.
  • 1/2 tsp Salt Balances sweetness.
  • 1 large Egg For egg wash.
  • 2 tbsp Turbinado Sugar Optional for crunch.

Equipment

  • 9-inch pie dish
  • mixing bowl
  • Refrigerator
  • oven
  • Wire rack

Method
 

Preparation Steps
  1. Roll out your dough on a lightly floured surface and fit into a 9-inch pie dish. Preheat the oven to 375°F (190°C).
  2. Combine peeled and sliced apples, flour, sugar, cinnamon, and lemon juice in a large bowl. Toss to coat, then pour into dough.
  3. Roll out second portion of dough into a 12-inch rectangle. Brush with melted butter, then sprinkle with sugar and cinnamon. Roll tightly into a log and refrigerate for 15 minutes.
  4. Slice the chilled dough log into 1-inch rounds and arrange on top of the apple filling.
  5. Chill the assembled pie for 20 minutes. Whisk the egg and brush over the topping, sprinkle with turbinado sugar if desired.
  6. Bake the pie for 60 to 80 minutes until the topping is golden brown and the filling bubbles. Cover with foil if top browns too quickly.
  7. Allow the pie to cool on a wire rack for at least 30 minutes. Serve warm, optionally with glaze or ice cream.

Notes

Store the pie at room temperature for up to 3 days or wrap and refrigerate for up to 2 days. Freeze unbaked pie for up to 3 months.