Cinnamon Roll Dutch Apple Pie

Why You’ll Love This Recipe

This pie is the ultimate comfort dessert that brings together everything you love about apple pie and cinnamon rolls in one delicious bite. It’s perfect for holidays, potlucks, or just a cozy weekend treat. The cinnamon roll crust adds an extra layer of flavor and texture, making this pie anything but ordinary. Plus, it’s surprisingly easy to assemble and sure to impress guests every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated cinnamon rolls with icing
• Granny Smith apples (peeled, cored, and sliced)
• Granulated sugar
• Brown sugar
• Ground cinnamon
• Ground nutmeg
• All-purpose flour
• Unsalted butter (cold and cubed)
• Lemon juice
• Vanilla extract

Directions

1. Preheat your oven to 375°F (190°C).
2. Flatten each cinnamon roll and press them into the bottom and sides of a pie pan to form a crust. Press seams together to avoid gaps.
3. In a large bowl, toss apple slices with lemon juice, sugar, brown sugar, cinnamon, nutmeg, and vanilla extract until evenly coated.
4. Pour the apple mixture into the cinnamon roll crust.
5. In a separate bowl, mix flour, brown sugar, and cubed butter to form a crumbly streusel topping.
6. Sprinkle the streusel evenly over the apple filling.
7. Bake for 45–50 minutes, or until the topping is golden brown and the apples are tender.
8. Let the pie cool for 15–20 minutes.
9. Drizzle the included cinnamon roll icing over the top before serving.

Servings and timing

This recipe makes about 8 servings.
Preparation time: 20 minutes
Cooking time: 50 minutes
Cooling time: 15–20 minutes
Total time: Approximately 1 hour 30 minutes

Variations

• Use a homemade cinnamon roll dough if you prefer baking from scratch.
• Add chopped pecans or walnuts to the streusel topping for extra crunch.
• Try mixing in some pears with the apples for a fruitier twist.
• Swap the vanilla icing with a caramel drizzle for a richer finish.
• Spice it up with a pinch of ground ginger or cardamom in the apple mixture.

Storage/Reheating

Store any leftover pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm slices in the oven at 300°F (150°C) for 10–15 minutes or in the microwave for about 30 seconds. For best results, reheat in the oven to keep the streusel topping crisp.

FAQs

How do I keep the cinnamon roll crust from getting soggy?

You can blind bake the cinnamon roll crust for about 8–10 minutes before adding the apple filling to help it stay firm.

Can I make this pie ahead of time?

Yes, you can assemble the pie a day in advance and bake it the next day. Alternatively, bake it and reheat before serving.

Can I use other types of apples?

Yes, you can use Honeycrisp, Fuji, or a mix of tart and sweet apples to suit your taste.

What if I don’t have refrigerated cinnamon rolls?

You can make your own cinnamon roll dough or use a pie crust and add a cinnamon-sugar layer for a similar flavor.

Can I freeze this pie?

Yes, you can freeze the baked pie for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Should I peel the apples?

Peeling the apples helps them soften evenly and improves texture, but you can leave the peels on if you prefer.

How do I make the streusel topping extra crunchy?

Use cold butter and don’t overmix. You can also add oats or nuts for added crunch.

Can I use apple pie filling instead of fresh apples?

Yes, but reduce the sugar in the recipe since pie filling is already sweetened.

What kind of pan works best?

A standard 9-inch pie pan works great. A deep-dish pie pan can also be used for more filling.

How do I prevent the edges from burning?

Cover the pie edges with foil or a pie shield halfway through baking if they start to brown too quickly.

Conclusion

Cinnamon Roll Dutch Apple Pie is a deliciously creative dessert that brings warm, nostalgic flavors together in a unique and satisfying way. With its cinnamon-spiced crust, sweet apple filling, and crumbly topping, this pie is sure to be a hit wherever it’s served. Whether you’re making it for a special occasion or just treating yourself, it’s a recipe worth keeping in your rotation.

Cinnamon Roll Dutch Apple Pie

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This Cinnamon Roll Dutch Apple Pie is a fusion dessert combining the gooey warmth of cinnamon rolls with the rich, spiced filling and buttery crumble topping of a Dutch apple pie. It’s perfect for holidays or a cozy treat at home.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 can refrigerated cinnamon rolls with icing (8 count)
• 5–6 Granny Smith apples, peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar (for streusel)
• 1/4 cup unsalted butter, cold and cubed

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Instructions

1. Preheat oven to 375°F (190°C).
2. Flatten each cinnamon roll and press into the bottom and sides of a 9-inch pie pan to form a crust. Press seams together to seal gaps.
3. In a large bowl, toss sliced apples with lemon juice, granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, and vanilla extract.
4. Pour apple mixture into the prepared cinnamon roll crust.
5. In another bowl, combine flour, 1/3 cup brown sugar, and cubed butter. Mix until crumbly to make the streusel topping.
6. Sprinkle streusel evenly over the apples.
7. Bake for 45–50 minutes, or until the topping is golden brown and the apples are tender.
8. Let the pie cool for 15–20 minutes before serving.
9. Drizzle the reserved cinnamon roll icing over the top before serving.

Notes

• Blind bake the cinnamon roll crust for 8–10 minutes to avoid sogginess.
• Use a mix of apple varieties for more flavor complexity.
• Add oats or nuts to the streusel for extra crunch.
• Store leftovers in the refrigerator for up to 5 days.
• Freeze baked pie for up to 2 months; thaw and reheat before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg