thepioneerwoman5.0
Cinnamon Roll Apple Pie
This cinnamon roll apple pie recipe is made with canned cinnamon rolls and sliced apples. It’s an easy holiday dessert that can also be enjoyed for breakfast.
👥 8 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 40 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●knife
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350°F. Place a baking sheet in the center rack of the oven.
2
Open up the tubes of cinnamon rolls but do not separate the dough. Reserve the glaze. Using a serrated knife, slice the rolls into ¼-inch-thick slices (you’ll be cutting each roll into thirds crosswise). You should have 28 to 30 rounds.
3
Place a round in the center of a lightly floured piece of parchment paper. Arrange 6 to 8 rolls in a close circle around the center to form a 7- to 8-inch circle (it will resemble a flower). Cut 3 to 4 cinnamon rolls in half and use them to fill any spaces on the outer rim of the circle to form a 9-inch round. Lightly dust with more flour, cover with another sheet of parchment paper, and gently roll the dough into an 11-inch round.
4
Use the parchment paper to carefully invert the cinnamon roll crust into the bottom of a 9-inch pie plate (not deep dish). Repeat the arranging process with the remaining pieces of dough and roll out into a 10-inch round. You may have some dough leftover (see tip).
5
In a large bowl, toss the apples with the sugar, apple pie spice, and flour. Spoon the apples into the cinnamon roll crust and dot with butter pieces. Invert the second cinnamon roll crust over the apples, pinching to seal any gaps between cinnamon rolls. Trim the top and bottom crusts to a ½-inch overhang. Fold both crusts up over the edge of the pie and pinch to seal.
6
Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie. Bake on the center rack for ⏱️ 45 minutes. Remove the foil square from the top, keeping the edges covered, and continue to bake until the crust is golden brown, 20 to ⏱️ 25 minutes more.
7
Let the pie cool for ⏱️ 10 minutes. Then spread with as much of the reserved glaze as you like (you may not use it all). Let the pie cool at least ⏱️ 1 hour before serving.
Nutrition Facts
calories
574 Calories
fat Content
19 g
fiber Content
2 g
sugar Content
20 g
sodium Content
1056 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
8 mg
carbohydrate Content
93 g
saturated Fat Content
6 g
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