I reimagined Thanksgiving desserts with my Easy Cinnamon Roll Apple Pie, combining classic apple filling and a cinnamon roll crust in an unexpected, delightfully simple twist.

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I never thought two guilty pleasures could be friends until I tried pairing refrigerated cinnamon roll dough with icing packets and crisp apples like Granny Smith and Honeycrisp. The idea started as a small dare and turned into something both familiar and a little wild, like apple pie wearing its Sunday best.

I call it Cinnamon Roll Apple Pie and it makes your Thanksgiving dessert table do a double take. You might think it’s too over the top, but there’s something about the sweet sticky rolls and tart apples together that keeps pulling you back for one more slice, I promise you won’t expect how addictive it gets.

Why I Like this Recipe

– I love how the whole house smells when it’s baking, makes everything feel cozy and warm, like fall even if it’s not.
– I like that it looks way fancier than what I actually did, people always think I spent hours on it.
– I’m into how forgiving it is, if I mess up a little it still tastes great so there’s no panic.
– I enjoy sharing it with friends cause it always gets devoured fast and that feels awesome.

Ingredients

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Super sugary prepped dough with cinnamon mostly carbs and fats gives gooey sweetness.
Fresh apples add fiber tartness and natural sugars, they balance the sweet filling.
White and brown sugar boost sweetness, brown brings molasses flavor and extra moisture.
Warm spices like cinnamon and nutmeg are tiny but punchy, give cozy aroma.
Cornstarch thickens juices so filling isnt runny, keeps slices nicely coated.
Butter adds richness egg helps brown edges, also brings little savory fat.
Lemon juice brightens tartness salt balances sweet, both wake up the flavors.
Icing or powdered sugar glaze makes it extra sweet and sticky, vanilla helps.

Ingredient Quantities

2 cans (8 rolls each) refrigerated cinnamon roll dough with icing packets included, softened

6 medium apples (about 5 to 6 cups sliced), peeled, cored and thinly sliced, Granny Smith + Honeycrisp or your fave

1/2 cup granulated sugar

1/3 cup packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

1/4 teaspoon fine salt

2 tablespoons unsalted butter, cut into small pieces

1 large egg

1 tablespoon milk

icing packets from the cinnamon roll cans or 1 cup powdered sugar plus 2 to 3 teaspoons milk

1 teaspoon vanilla extract (optional)

1 tablespoon coarse sugar or turbinado sugar for sprinkling (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and set a 9 inch pie plate on a rimmed baking sheet to catch drips. Unwrap both cans of cinnamon roll dough and set the icing packets aside.

2. In a large bowl toss the sliced apples with 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 3 tablespoons cornstarch, 2 tablespoons fresh lemon juice and 1/4 teaspoon fine salt until everything is evenly coated.

3. Press the softened rolls from one can into the bottom and up the sides of the pie plate to form the bottom crust; pinch seams together so there are no big gaps. You can gently stretch or flatten rolls with your fingers to cover the surface evenly.

4. Pour the apple mixture into the prepared crust and dot the top with the 2 tablespoons unsalted butter cut into small pieces.

5. Arrange the remaining cinnamon rolls on top of the apples. You can set them whole in a single layer, slightly touching so they bake together, or tear them into pieces to fit. Leave small gaps or poke a few little vents in the center so steam can escape.

6. Whisk together 1 large egg and 1 tablespoon milk and brush the dough lightly for a glossy golden finish. If using, sprinkle 1 tablespoon coarse or turbinado sugar over the top for extra crunch.

7. Bake on the rimmed baking sheet for 35 to 45 minutes, until the rolls are golden brown and the filling is bubbly. If the top gets too dark before the filling bubbles, loosely tent with foil.

8. Let the pie cool at least 45 minutes to an hour so the filling sets a bit, it will be easier to slice and less runny.

9. Warm and drizzle the icing packets over the pie, or whisk together 1 cup powdered sugar with 2 to 3 teaspoons milk and 1 teaspoon vanilla extract (optional) until smooth, then spoon over the warm but not hot pie. Slice and serve.

Equipment Needed

1. Oven (preheat to 375°F)
2. 9 inch pie plate and a rimmed baking sheet to catch drips
3. Large mixing bowl
4. Measuring cups and spoons
5. Sharp knife, cutting board and a vegetable peeler (or paring knife) for the apples
6. Spatula or wooden spoon to toss the apples and press the dough into the pan
7. Pastry brush for the egg wash
8. Small bowl and whisk or fork for mixing egg wash and icing
9. Cooling rack and a serrated knife for cleaner slices

FAQ

Do I have to bring the cinnamon roll dough to room temp? Yes. Softened dough is way easier to press into the pan and won't tear, so let the refrigerated cans sit on the counter for 20 to 30 minutes. If your dough was frozen, thaw it in the fridge overnight then let it sit until pliable. Don't let it get too warm or super sticky though, or it will puff weird in the oven.

My filling looks watery, how do I stop a soggy pie? Toss the sliced apples with the 3 tablespoons cornstarch, both sugars, lemon juice and spice before you add them to the crust. Use firm apples like Granny Smith and Honeycrisp, slice thin and don't overpack the pan. If it still seems wet, you can cook the apples briefly in a skillet to reduce juices, or drain off a little liquid before baking.

Can I make this ahead or freeze it? Yes. Assemble the unbaked pie, wrap tightly and freeze up to 1 month. Bake from frozen, adding about 15 to 25 minutes to the bake time and cover the top with foil if it browns too fast. You can also fully bake, cool, wrap and freeze; reheat at 325 F until warmed through.

No cornstarch, what can I use? Use 4 tablespoons all purpose flour as a substitute, or 2 tablespoons instant tapioca for a clearer, silkier filling. Arrowroot also works at a 1 to 1 swap with cornstarch. Tapioca gives the best texture for juicy apples.

How long should I bake it and how do I know it's done? Bake at 350 F for about 35 to 45 minutes. It's done when the cinnamon roll crust is golden, the filling is bubbling in the center and the top rolls have a deep golden color. If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.

Do I have to use the icing packets? Any better glaze tips? You can use the included icing or make a quick glaze with 1 cup powdered sugar, 2 to 3 teaspoons milk and 1 teaspoon vanilla. Drizzle the glaze while the pie is warm, not piping hot, so it sets nicely. For extra crunch sprinkle 1 tablespoon turbinado sugar over the top rolls before baking.

Cinnamon Roll Apple Pie Recipe Substitutions and Variations

Cinnamon roll dough: swap for 2 store bought pie crusts (use one bottom and one top) or a sheet of puff pastry or refrigerated crescent roll dough. Puff pastry makes a flakier top, crescent sheet is quicker and more rustic.
Apples: use firm pears like Bosc or Bartlett for similar texture, or 4 to 5 cups frozen apple slices that have been thawed and well drained, or just pick sweeter apples only like Fuji or Gala if you want it sweeter.
Cornstarch: substitute arrowroot or tapioca starch in equal amounts, or use all purpose flour at about twice the amount of cornstarch but expect a slightly cloudy, less glossy filling.
Icing packets: make a simple glaze with 1 cup powdered sugar plus 2 to 3 teaspoons milk and 1 teaspoon vanilla, or use cream cheese frosting for richer flavor, or drizzle melted caramel or store bought vanilla glaze.

Pro Tips

1) Pick apples that hold up, mix a tart and a sweet one like Granny Smith + Honeycrisp, slice thin but not paper thin or they turn to mush, and toss them with the cornstarch and lemon right away so they dont weep too much while baking. If you want extra depth cook a few slices in butter and brown sugar to taste the spice level first.

2) For easier dough work, chill the unrolled rolls for 10 to 15 minutes so theyre less sticky, dust your hands lightly with flour, and gently stretch or press them instead of tearing. If seams look thin, double up in spots or patch with small scraps so the filling cant leak out.

3) Prevent a soggy bottom by baking on a rimmed sheet and if you can, pop the filled pie on the lower third of the oven or prebake the bottom crust 4 to 6 minutes before adding the apples. Keep foil handy to cover the top if it browns too fast, and rotate the pan halfway so it bakes evenly.

4) Let the pie rest at least 45 minutes before you slice so the filling firms up, warm the icing a little so it pours smoother and add a splash of vanilla or lemon juice to brighten it, and if you like crunch sprinkle turbinado sugar on top before baking for texture.