Cinnamon Roll Apple Pie
tastes heavenly!
It looks excellent on the dessert table, too!
Many are using Cinnamon Rolls for pie crust because it is SO EASY to make. I started making this pie a couple years ago. I use the store-bought cinnamon rolls. They make this recipe A cinch! I have made homemade cinnamon rolls several times, but it is time-consuming. For a busy mom, the store-bought is a HUGE HELP.
In this picture, I have used the cinnamon roll crust and a cinnamon, sugar, and oatmeal topping. It was delicious! For those who wanted the cinnamon roll icing, I drizzled it on their piece.
This pie lasted up to 10 minutes! I am not surprised that it was an instant favorite.
When you find a dessert the family loves, it is definitely a keeper. 🙂
What you need:
-9.5 in. Pie Pan
– Sliced and Peeled Apples (enough to fill up your pan). I bought a 5 lb. bag of apples and made a couple of pies. The second time I made this pie, I used two different types of apples. The taste is so much better when you use different types of apples. When you make apple sauce, you need other apples to make it taste just right.
– 2 Cans of store-bought refrigerated cinnamon rolls with icing.
-1 lemon juiced – The second time I made this recipe, I did not use the lemon juice, and it turned out good. So this is up to you.
– Cinnamon and sugar ( toss your apples in and coat to your taste)
– Use wheat germ for sprinkling if you want something healthy. This is not needed.
– Apple juice or Water (Optional for adding more moisture to the apples before baking.) The best thing to use is Apple Cider! Amazing!
– Butter, olive, or coconut oil to grease the pie pan. Any of these work super!
The Process:
Take your peeled and sliced apples, pour the lemon juice on top, and mix gently. This keeps the apples from turning brown and adds extra moisture for baking. I did not do this the second time I made this pie, which was great. I quickly got the apples covered in cinnamon and sugar and added them to the pie.
Pour the cinnamon and sugar mixture over the apples, toss and coat thoroughly. Mix the sugar and cinnamon in a cereal bowl until I get a nice brown mixture. (I use about a half cup of sugar and add cinnamon until sugar turns a dark brown.)
Grease the baking pie pan and preheat the oven to 350 degrees.
Open the can of cinnamon rolls and flatten each roll with a rolling pin. Cover the bottom and sides of the pie pan. Carefully cover the entire pan.
Pour the apples into the pie dish and spread out evenly.
Add about 1/4 -1/2 cup of apple juice, water, or apple cider. Spread evenly over the top of the apples.
Open the second can of cinnamon rolls and flatten each roll with the rolling pin. Cover the top of the apples. You can pinch all the sides of the cinnamon rolls together or leave gaps. The second time I made this recipe, I was careful to leave no gaps. I liked how the pie looked! I did put about 4 slits in the pie before baking with a knife.
Take about 1/4 cup of wheat germ and sprinkle the top of the cinnamon rolls. This is not needed! This is here only if you want it added.
Bake at 350 degrees for about 35 minutes. Observe your first time baking this pie because all ovens vary on baking times.
Add the drizzle before serving if you want it. You can also serve it with whip topping if you rather have that.
Serve and enjoy,
Christina 🙂
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