Irresistible Cinnamon Roll Apple Pie in Just 30 Minutes

Oh my gosh, have you ever had one of those kitchen lightbulb moments where you think “What if I combined these two amazing things?” That’s exactly how my Cinnamon Roll Apple Pie was born. I was staring at a can of cinnamon rolls one sleepy Sunday morning, then glanced at the bowl of apples on my counter—and bam! The idea hit me like a warm whiff of cinnamon sugar.

This recipe is my proudest accidental genius moment. It takes everything we love about gooey cinnamon rolls and marries it with the cozy comfort of homemade apple pie—minus all the fuss of making pie crust from scratch. My kids go crazy for it (they think I’m a dessert wizard), and it’s become my secret weapon for potlucks. The best part? It comes together so fast you’ll have this beauty in the oven before your coffee finishes brewing!

Why You’ll Love This Cinnamon Roll Apple Pie

This dessert is a total game-changer, and here’s why:

• Quick & Easy: No rolling out pie crust—just press the cinnamon roll dough into the dish and go!
• No-Fuss Crust: The cinnamon roll dough doubles as a crust and topping—it’s genius and delicious.
• Perfect for Gatherings: It’s a crowd-pleaser that’ll have everyone asking for seconds (and the recipe).
• Irresistible Flavor Combo: Warm cinnamon, sweet apples, and gooey icing—what’s not to love?
• Kid-Friendly: Even picky eaters can’t resist this mashup of two favorites.

Ingredients for Cinnamon Roll Apple Pie

Here’s everything you’ll need to make this magical dessert happen (and trust me, you probably have most of this already!):

• 2 cans refrigerated cinnamon roll dough (8 rolls each)
• 4 cups peeled and diced apples (about 3-4 medium apples)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, melted

Ingredient Substitutions & Notes

Don’t stress if you need to make swaps – this recipe is super forgiving! Here’s my cheat sheet:

• Apples: Granny Smith are my go-to because they hold their shape and balance the sweetness perfectly. But Honeycrisp or Braeburn work great too!
• Sugar: You can use all brown sugar if you prefer, or swap half the granulated sugar with honey (reduce other liquids slightly).
• Dough: In a pinch, crescent roll dough works, but you’ll miss that cinnamon swirl magic. Homemade cinnamon roll dough? Even better if you’ve got the time!
• Spices: No nutmeg? A pinch of allspice or cardamom makes a lovely substitute.

How to Make Cinnamon Roll Apple Pie

Ready to create this magical mashup? Let’s dive in! It’s easier than you think, and I’ll walk you through every step. Just follow along, and soon your kitchen will smell like heaven.

Step-by-Step Instructions

1. Preheat & Prep: Start by preheating your oven to 375°F (190°C). Trust me, you don’t want to skip this step—it ensures your pie bakes evenly. While the oven heats up, grab your pie dish and give it a quick grease. A little butter or nonstick spray works wonders here.
2. Crust Time: Unroll one can of cinnamon rolls and press them into the bottom and sides of your pie dish. Don’t worry if it’s not perfect—this is rustic charm at its best! Use your fingers to seal any gaps so the apple filling stays put.
3. Apple Magic: In a large bowl, toss together the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix until the apples are well-coated. This is where the flavor magic happens!
4. Layer It Up: Spoon the apple mixture evenly over the cinnamon roll crust. Spread it out so every bite gets a perfect mix of apples and crust.
5. Lattice Love: Unroll the second can of cinnamon rolls and cut each roll into strips. Arrange the strips in a lattice pattern over the apples. If you’re feeling fancy, weave them like a pro. If not, just crisscross—it’ll still look gorgeous!
6. Butter Bliss: Brush the melted butter over the top of the lattice. This gives it that golden, flaky finish we all love.
7. Bake to Perfection: Pop the pie into the oven and bake for 25-30 minutes, or until the top is golden brown and the apples are bubbling. If the edges start browning too fast, just cover them with a little foil.
8. Icing Finale: Once the pie is out of the oven, drizzle the included icing from the cinnamon roll package over the top. Let it cool slightly before slicing—patience is key here!

And there you have it—a Cinnamon Roll Apple Pie that’s as easy to make as it is delicious to eat. Now grab a fork and dig in!

Tips for the Best Cinnamon Roll Apple Pie

After making this pie more times than I can count (okay fine, it’s my go-to dessert!), I’ve picked up some foolproof tricks to make it perfect every time:

• Chill the dough for 10 minutes if it gets too sticky to handle – those cinnamon rolls can get soft fast when unrolled!
• Taste your apples first – if they’re super sweet, dial back the sugar by a tablespoon or two.
• Spread apples evenly to prevent lopsided baking – I like to arrange them in concentric circles before adding the lattice top.
• Bake on a sheet pan to catch any bubbly overflow – because nobody wants to clean burnt sugar off their oven floor (been there!).
• Let it rest 15 minutes after baking – I know it’s hard to wait, but this keeps the filling from oozing out when you slice.

Serving & Storing Cinnamon Roll Apple Pie

Oh, the joy of serving this warm masterpiece! I always dish it up fresh from the oven with a scoop of vanilla ice cream melting over the top—the hot-cold combo is pure magic. Leftovers? (As if!) They keep beautifully in the fridge for 3 days. Just reheat slices in a 300°F oven for 10 minutes to revive that fresh-baked crispness. Microwaving works in a pinch, but the oven gives you back that perfect texture.

Cinnamon Roll Apple Pie FAQs

I get asked the same delicious questions about this pie all the time, so let me share what I’ve learned through all my cinnamon-roll-apple-pie experiments!

Nutritional Information

Just so you know what you’re indulging in (not that we’re counting when it tastes this good!):

• Calories: 320 per slice
• Sugar: 28g
• Fat: 10g (4g saturated)
• Carbs: 55g
• Fiber: 2g
• Protein: 3g

Remember, these are estimates—your actual numbers might vary slightly based on your specific ingredients. But honestly? Some things are worth every delicious bite!

Share Your Cinnamon Roll Apple Pie

I’d love to see your creations! Snap a pic and tag me on social media—nothing makes me happier than seeing your cinnamon roll apple pie masterpieces. Happy baking!

For more delicious recipes and cooking inspiration, check out Family Tastes.

Irresistible Cinnamon Roll Apple Pie in Just 30 Minutes

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• Author: EditorVictoria
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delicious fusion of cinnamon rolls and apple pie, combining the best of both desserts into one irresistible treat.

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Ingredients

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• 2 cans refrigerated cinnamon roll dough (8 rolls each)
• 4 cups peeled and diced apples
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, melted

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Instructions

1. Preheat oven to 375°F (190°C).
2. Unroll cinnamon rolls and press them into a greased pie dish to form the crust.
3. Combine apples, sugars, flour, cinnamon, nutmeg, and lemon juice in a bowl.
4. Spoon apple mixture over the cinnamon roll crust.
5. Cut remaining cinnamon rolls into strips and arrange them in a lattice pattern over the apples.
6. Brush melted butter over the top.
7. Bake for 25-30 minutes until golden brown.
8. Drizzle with included icing from cinnamon roll package.
9. Let cool slightly before serving.

Notes

• Use firm apples like Granny Smith for best results.
• Adjust sugar based on apple sweetness.
• Cover edges with foil if browning too quickly.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 380mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 10mg

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