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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.

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

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

Find it online: https://thefamilycooking.com/cinnamon-roll-dutch-apple-pie/