Nothing says fall like warm apple pie! What’s better than traditional apple pie? Cinnamon Roll Apple Pie! A combination of autumn’s best desserts!
You know those times when you see a dessert and you think, why didn’t I think of that?! That is the story behind this pie. I mean….helllllooooo?! These two dessert belong together! I just had to try it with my own favorite pie crust and filling recipes.
The end result is stunning and just begs for a giant scoop of vanilla ice cream!
We have covered cinnamon rolls and apple pie (Dutch version) on the blog. In fact, apple desserts is one of my favorite things! We have even combined cinnamon rolls and apple a few times (see apple empty tomb rolls and heirloom rolls), but this is the first time we’ve combined them in a pie. I’m so excited!
What Ingredients are Needed for Cinnamon Roll Apple Pie?
This recipe starts by making my favorite pie crust of all time. It’s an all butter pie crust and is perfection! Then you just need a few apples with more butter and cinnamon and sugar. Here is your shopping list:
- Brown Sugar
Pretty dang simple, right?! And you probably already have most of these ingredients already!
How to Make Cinnamon Roll Apple Pie
Now you might think that a dessert so beautiful is really hard to make, but that is where you are wrong. It does take a little more time to make cinnamon roll pie crust, but it’s super easy. Start by making your pie crust…
- Make the pie crust.
- Divide into two balls and wrap them in plastic wrap and press into a flat disc.
- Place in the refrigerator for 30 minutes while you make the filling.
- Place a large pot over medium heat and add the peeled and sliced apples (we love our apple peeler for this).
- Add the flour, sugar, cinnamon and nutmeg to the pot over medium heat.
- Cook, stirring occasionally until bubbling and the apples are beginning to soften.
- Set aside to cool.
Cinnamon Roll Crust
- Mix together the sugars and cinnamon listed under the crust section of the ingredients list.
- Grab one of the discs of pie crust from the fridge and roll it out into a rectangle between two sheets of pieces of plastic wrap.
- Remove the top plastic wrap and brush the top of the dough with melted butter.
- Sprinkle half of the cinnamon and sugar mixture all over the crust and then roll it up into a tight cylinder starting on the long side of the crust.
- Repeat this same process with the second disc of dough. Place both rolled up dough cylinders in the fridge for 20 minutes.
- Slice the cylinders of crust into 1/4 inch “cinnamon rolls”.
- On a piece of plastic wrap, place the cinnamon roll pieces from one of the cylinders into a circle and then top with another piece of plastic wrap.
- Roll the dough out so the pieces stick together and will fill the bottom of your pie pan.
- Transfer the dough into the pie place carefully removing the plastic wrap from both sides.
- Repeat these steps with the other dough cylinder and set it aside.
- Fill the bottom pie crust with the apple pie filling trying to not include the juices that have accumulated.
- Top with your second pie crust and seal the edges together.
- Refrigerate the pie for 30-60 minutes to firm the crust after handling it so much.
- Sprinkle the top with coarse sugar if desired.
- Bake for 25-30 minutes at 375 degrees.
How Long to Bake Apple Pie
Since the apples have been partially cooked already, the pie will only bake for 20-25 minutes at 375 degrees. We like to let ours completely cool so that it holds up the best. Letting it cool overnight also works…if you can wait that long!
What Apples Are Best For Pie?
Crisp, tart apples that are sturdy such as Granny Smith, Pink Lady, Honey Crisp, or Braeburn apples are great apples for baking. You don’t want an apple that is super sweet or one that will turn mushy when it bakes.
Can You Freeze Apple Pie?
Apple pies freeze very well.
To freeze pie before baking, assemble pie and wrap well in plastic wrap and foil or place in a heavy duty freezer bag and freeze for 3-4 months.
To freeze after baking, cool completely and then wrap in plastic and foil or place in a heavy duty freezer bag and freeze for 1-2 months.
Does Apple Pie Need To Be Refrigerated?
Apple pie can be stored at room temperature for 2 days.
A pie will keep in the refrigerator for up to 4 days.
Can I Make Apple Pie Ahead of Time?
Apple pie is a great make ahead dessert. You can make it up to two days ahead of time and leave it at room temperature. If you need to make it more than two days ahead of time, be sure to refrigerate it. You can make it up to 4 days ahead of time if you refrigerate.
Can You Freeze Apple Pie?
Apple pie freezes really well, and you can freeze it either before or after baking it. It will keep for up to 3 months.
Whether baked or unbaked, wrap the pie several times with plastic wrap and then again with aluminum foil.
If your pie is unbaked, bake from frozen for 30-40 minutes longer than the recipe says.
If you pie is baked, let it thaw in the refrigerator overnight or on the counter for around 3 hours. Then you can warm it up in the oven for around 20 minutes at 375 degrees. You can put a piece of foil over the top of the pie so it doesn’t get too brown.
This is a mashup you have to try! Cinnamon roll apple pie is a fall dessert for the ages! Infusing the crust with swirls of cinnamon and sugar makes it not only beautiful but also sensationally delicious.
More EASY PIE RECIPES:
- Homemade French Silk Pie
- Dulce de Leche Banana Cream Pie
- Marionberry Pie
- Lemon Jello Peach Pie
- Peach Blackberry Gallette
- The Perfect Razzleberry Pie
- Easy No-Bake Chocolate Pie
- Simple Blueberry Pie
- Strawberry Icebox Pie
- No-Bake Lemon Cream Pie
- ALL OF OUR PIE RECIPES!
Cinnamon Roll Apple Pie
- Favorite Pie Crust
- 4 Tablespoons Butter, softened and divided
- 1/3 Cup Sugar
- 3 Tablespoons Brown Sugar
- 1 1/2 Tablespoons Cinnamon
- 3 Apples, honey crisp, peeled and sliced
- 3 Apples, Granny Smith, peeled and sliced
- 1 Cup Sugar
- 3 1/2 Tablespoons Flour
- 1 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
For The Crust
- Make the pie crust and divide into two balls. Wrap In plastic wrap and press gently into a fat disc. Set aside in the refrigerator for 30 minutes while you make the filling.
For The Filling
- In a large pot over medium heat, add the apples, flour, sugar, cinnamon and nutmeg. Cook, stirring occasionally until bubbling and the apples are beginning to soften. Set aside to cool.
For the Cinnamon Roll Crust
- Mix the sugar, brown sugar and cinnamon together from the pie crust ingredients. Set aside.
- Take one disc of pie crust from the refrigerator and roll out the first pie crust in between two sheets of plastic wrap into a rectangle.
- Gently spread 2 tablespoons of butter all over and sprinkle half of the cinnamon mixture over the crust and starting on the long side, roll up into a tight cylinder. Place on a cookie sheet and repeat with the second dough disc.
- Set aside in the fridge for 20 minutes.
- Remove the crust and on a cutting board, using a serrated knife, slice into 1/4” “cinnamon rolls”. Next, on a piece of plastic wrap, arrange the cinnamon roll pieces into a circle and top with more plastic wrap. Roll the dough out to the size needed for your pie dish, we used a deep dish, but you can have a taller pie in a regular pan.
- Remove the top film of plastic carefully and then lift the other plastic and invert the dough into the pie plate.
- Gently, slowly and ever so carefully begin peeling back the plastic, using your fingers to help any dough that stuck.
- Very softly lift the dough down into the pie dish and press any holes back together to form a bottom crust.
- Repeat with the second disc of dough and set aside.
- Fill the pie with apples, leaving out some of the accumulated juices.
- Top with the pie crust and tuck all edges around and then crimp quickly to seal closed.
- Stick the pie in the fridge for 30-60 minutes to firm that crust back up since you touched it so much.
- Sprinkle with coarse sugar if desired.
- Bake at 375 for 20-25 minutes. Allow to cool for 4 hours or over night before eating for best results.
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