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Cinnamon Roll Apple Pie

A delightful twist on two beloved desserts, combining the warm flavors of cinnamon rolls with the classic taste of apple pie.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 package Pie Dough (homemade or store-bought)
  • 2 cans Apple Pie Filling (or 7-8 cups homemade sliced apples mixed with flour, sugar, and cinnamon)
  • 4 tablespoons Unsalted Butter (melted)
  • 0.5 cup Light-Brown Sugar or Granulated Sugar (sweeten to taste)
  • 2 teaspoons Ground Cinnamon
  • 0.5 teaspoon Salt
  • 1 large Egg (whisked)
  • 2 tablespoons Turbinado Sugar

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie dough and fit it into a 9-inch pie pan. Trim any excess dough hanging over the edges.
  3. In a bowl, combine the apple pie filling with 4 tablespoons of melted butter, cinnamon, salt, and sugar. Stir well.
  4. Pour the apple mixture into the prepared pie crust, spreading it evenly.
  5. In a separate bowl, mix brown sugar, ground cinnamon, and salt. Sprinkle this mixture over the apples.
  6. If you have leftover dough, roll it out, cut it into strips, and twist them to form a cinnamon roll shape. Otherwise, you can also use ready-made cinnamon roll dough for this step.
  7. Place the twisted dough or cinnamon rolls on top of the apples.
  8. Brush the whisked egg over the top for a nice golden color.
  9. Finish by sprinkling turbinado sugar on top for added crunch and sweetness.
Baking
  1. Place the pie in the preheated oven and bake for about 45-55 minutes or until the top is golden and the filling is bubbling.
  2. Once baked, allow the pie to cool for a few minutes before slicing.

Notes

Serve this pie warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream on top. Store leftovers in the refrigerator for up to 3-4 days, or freeze for longer storage. Use a sharp knife for cleaner slices.