Cinnamon Roll Apple Pie

Total Time Prep: 25 min. Cook: 40 min.
Yield 8 servings
Test Kitchen Approved
Whether served for brunch or dessert, this cinnamon roll apple pie never fails to impress.

Ingredients

  • 1 (7-1/2 ounce) sheet refrigerated pie crust
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 6 cups chopped peeled apples (Granny Smith)
  • 1 can (17-1/2 ounces) large refrigerated cinnamon rolls with icing

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll pie crust dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  2. In a large bowl, stir together brown sugar, sugar, flour, cinnamon, nutmeg and salt. Stir in melted butter, lemon juice and vanilla extract until smooth. Stir in apples until thoroughly coated. Spoon into prepared crust.
  3. Remove cinnamon rolls from can; set aside icing. Place cinnamon rolls on a cutting board; use a rolling pin to flatten cinnamon rolls into one 1/4-inch thick sheet. Place on top of apples; press edges of each flattened cinnamon rolls together to form a top crust. Press edges together with bottom pie crust to seal. Cover with foil, bake 30 minutes. Remove foil, bake until top is browned, 10-12 minutes longer. Drizzle icing on top.

Nutrition Facts

1 serving: 523 calories, 18g fat (8g saturated fat), 20mg cholesterol, 629mg sodium, 87g carbohydrate (50g sugars, 2g fiber), 4g protein.

What do you get when you combine classic apple pie and cozy cinnamon rolls? Layers of buttery pie crust, sweet-tart and tender apples and fluffy iced cinnamon rolls in one delectable creation. —Julie Andrews, Rockford, Michigan
Recipe Creator

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