Apple Cinnamon Roll Pie is an apple pie with a cinnamon roll crust and a simple vanilla glaze over the top. It’s sweet, cozy, and a little messy in the best way.
The crust bakes up soft and chewy on the inside with golden edges, and the filling is all about spiced apples and that classic pie vibe. I like this one when I want an apple pie that feels a bit more relaxed and less fussy than a traditional pastry crust.
For me, it’s especially good for weekends, holiday dessert tables, or anytime I’m already serving coffee and want something that looks special with very little effort. A scoop of vanilla ice cream on the side doesn’t hurt.
Why You’ll Love This Recipe
Fun twist: The cinnamon roll crust gives you that cinnamon-sugar flavor all the way around the pie, not just in the filling.
Easy crust: No pie dough to roll out, chill, or fuss with. The canned cinnamon rolls do the work and still slice nicely.
Holiday worthy: It looks like something you’d spot on a holiday dessert table, especially with the glaze drizzled over the top.
Warm spices: Cinnamon and nutmeg with tart apples is simple and classic, and it just works with the cinnamon roll base.
Simple to serve: This is great warm, and it’s even better with ice cream if you’re feeding people.
Ingredients You’ll Need
Cinnamon roll crust
- Refrigerated cinnamon rolls (with icing): I use the kind that comes in a can, with the icing packets tucked inside. The icing is important here, so don’t toss it.
- Cooking spray or butter: Grease the pie dish well so the crust releases easily, especially around the outer edge where the cinnamon sugar can stick.
Apple filling
- Apples: Tart apples are my pick for this, like Granny Smith, but Honeycrisp works too if you want it a little sweeter. Slice them evenly so they soften at the same rate.
- Granulated sugar: This is the main sweetness in the filling. If your apples are very sweet, you can pull it back a bit.
- Light brown sugar: I like adding a little brown sugar for that light caramel taste.
- All-purpose flour or cornstarch: Either one thickens the juices as the pie bakes. Cornstarch makes a slightly clearer, glossier filling, and flour is a little more old-school.
- Ground cinnamon: This ties the apple filling to the cinnamon roll crust. If your cinnamon is old, this is a good time to replace it.
- Ground nutmeg: A small amount goes a long way. Freshly grated is great, but ground nutmeg is totally fine.
- Lemon juice: Don’t skip it. It keeps the apples bright and helps balance the sweetness.
- Vanilla extract: This rounds out the filling and makes it taste more “pie-like,” especially once it cools a bit.
- Unsalted butter: Dotting butter over the top of the apples helps the filling taste richer as it bakes.
- Salt: Just a pinch makes the whole pie taste less flat, especially with the sweet crust and glaze.
Finish
- Reserved cinnamon roll icing: Warm it slightly so it drizzles easily. I like doing a generous drizzle, then letting it set for a minute before slicing.
- Powdered sugar: Optional, but helpful if you want a thicker glaze that sits on top instead of melting in.
- Milk: Optional for loosening or smoothing the glaze if it gets too thick once you add powdered sugar.
- Vanilla ice cream: Also optional, but it’s the easiest way to make this feel like a full dessert without doing anything extra.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F, and grease a 9-inch pie dish with cooking spray or butter.
- Shape the crust: Separate the cinnamon rolls and set the icing packets aside. Press the cinnamon rolls into the pie dish and up over the sides to make an even crust, then pinch the seams together so there aren’t big gaps.
- Prebake the crust: Bake the crust for 8 minutes, then remove it from the oven and let it cool for about 5 minutes.
- Mix the filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, lemon juice, vanilla, and a pinch of salt. Mix until the apples look evenly coated.
- Fill the pie: Spoon the apples into the crust and spread them out evenly. Dot the top with small pieces of butter.
- Bake: Bake for 30 to 35 minutes, until the apples are tender, the crust is deep golden, and the filling is bubbling.
- Cool: Let the pie cool for 15 to 20 minutes so the filling can settle a bit before you glaze and slice.
- Glaze: Warm the reserved icing packets briefly and drizzle over the pie. If you want a thicker glaze, whisk in a little powdered sugar, and add a splash of milk if it needs loosening.
- Serve: Slice and serve warm, with vanilla ice cream if you like.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use tart apples. Granny Smith is my default here because the crust and glaze are already sweet. Honeycrisp works too, but the pie will taste a little sweeter overall.
Slice the apples evenly. If some pieces are thick and some are thin, you’ll end up with a mix of crunchy and mushy. I aim for thin, consistent slices so everything bakes at the same pace.
Pinch the seams well. Take an extra minute to press the cinnamon rolls together so the juices don’t sneak down into gaps. If you see a thin spot, patch it with a little extra dough from the edge.
Tent with foil if needed. If the crust is browning too fast, loosely cover the top with foil for the last 10 minutes or so. That keeps the edges from getting too dark while the apples finish.
Wait before slicing. This isn’t the kind of pie that has to cool for hours, but it does need a short rest. The filling thickens as it sits, and you’ll get cleaner slices.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Ice cream: Serve slices warm with vanilla ice cream. The cold ice cream and warm pie is the whole point for me.
- Whipped cream: A simple dollop of lightly sweetened whipped cream is great if you don’t want the extra richness of ice cream. A tiny pinch of cinnamon on top is nice too.
- Caramel sauce: A light drizzle of caramel sauce is good if you want it sweeter and a little more “apple dessert” style. I’d keep it to a small drizzle since the glaze is already on the pie.
- Coffee: This is really good with coffee, especially in the afternoon. I usually go with plain drip coffee or a latte.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I usually just cover the pie dish well or move slices to an airtight container.
To reheat, warm individual slices in the microwave for 20 to 30 seconds, or reheat in a 300°F oven for about 10 minutes. The oven keeps the crust a bit nicer.
You can make this recipe ahead by baking it earlier in the day and glazing closer to serving time. If you glaze early, it still tastes fine, but the drizzle will soak in more.
If you want it to last longer, you can freeze individual portions and thaw in the fridge overnight. Reheat gently, and add a fresh drizzle of icing if you have extra.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What apples work best for this pie?
I like tart apples like Granny Smith because the cinnamon roll crust and glaze are sweet. Honeycrisp also works, and a mix of the two is great if you have them.
Can I use canned apple pie filling?
Yes. Use canned apple pie filling as a shortcut and reduce the bake time by about 5 minutes, just until the crust is nicely browned and the filling is hot and bubbling.
How do I know when it’s done?
Look for a deep golden crust and filling that’s bubbling in the center, not just around the edges. The apples should be tender when you poke down into the middle with a knife.
What if the cinnamon roll crust is browning too fast?
Loosely tent the pie with foil for the last 10 minutes or so. That gives the apples time to finish without over-browning the top edge of the crust.
Can I add nuts?
You can add chopped pecans or walnuts for crunch. I’d stir them into the apples or sprinkle them over the top before baking.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Apple Cinnamon Roll Pie
INGREDIENTS
Cinnamon roll crust
- 2 cans refrigerated cinnamon rolls with icing 12.4 oz each
- cooking spray or 1 tsp butter for greasing.
Apple filling
- 6 cups peeled sliced apples about 6 medium Granny Smith or Honeycrisp
- 1 3 cup granulated sugar
- 2 tbsp light brown sugar
- 2 tbsp all purpose flour or 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1 4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter cut into small pieces
- pinch of salt.
Finish
- reserved cinnamon roll icing from both cans
- 1 2 cup powdered sugar optional for thicker glaze
- 1 tbsp milk optional
- vanilla ice cream for serving optional.
INSTRUCTIONS
Prep pan and crust
- heat oven to 375 F and grease a 9 inch pie dish
- separate cinnamon rolls and reserve icing packets
- press rolls into the pie dish and over the sides to form an even crust
- pinch seams together and pre bake 8 minutes then remove and cool 5 minutes.
Make filling and bake
- toss apples with granulated sugar brown sugar flour cinnamon nutmeg lemon juice vanilla and salt until evenly coated
- fill crust with apples and dot with butter
- bake 30 to 35 minutes until apples are tender and crust is deep golden and filling is bubbling
- cool 15 to 20 minutes
- warm icing packets briefly and drizzle over pie and if needed whisk in powdered sugar and a little milk to thicken
- slice and serve warm.
