Southern Living Cinnamon Roll Apple Pie — Photo:
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Active Time:

1 hr 30 mins

Cool Time:

3 hrs

Total Time:

6 hrs 5 mins

Servings:

This cinnamon roll apple pie recipe looks impressive, and it tastes even better, with everything you love about apple pie and cinnamon rolls, all in one. The filling is sweet, slightly tart, and has the perfect balance of salt and spice. Cinnamon sugar dots the buttery crust, which is arranged in sweet swirls that resemble cinnamon rolls.

While the method of building and assembling the pie is slightly different than your typical, old-fashioned latticed apple pie, this recipe uses refrigerated piecrusts to make things just a little easier. And our Southern Living Test Kitchen attests, the process is incredibly fun.

Learn how to make Cinnamon Roll Apple Pie. It might just be your family's new favorite.

Ingredients for Cinnamon Roll Apple Pie

The filling for this cinnamon roll apple pie is cooked down a bit to allow some of the apples to evaporate with a slurry of water and cornstarch. Meanwhile, the pie crusts are store-bought; one of the crusts is rolled out to fill the dish, and the other is rolled back up and sliced to arrange "cinnamon rolls" on top.

For the filling:

Honeycrisp and Granny Smith Apples: Provides the base of the filling, the classic apple taste and texture. Using both honeycrisp and Granny Smith apples balances sweetness and tartness really nicely.
Fresh lemon juice: Brightens the fresh apple filling.
Light brown sugar: A hint of molasses that's present in light brown sugar adds some warmth to the sweetness of the filling.
Kosher salt: Enhances and balances all the flavors, from warm spices to sweetness and tartness.
Ground ginger, nutmeg, and cinnamon: Used throughout both the filling and the dough for integrated warm spices.
Unsalted butter: Helps to make a creamy, rich, succulent filling.
Granulated sugar: Combined with some of the spices to sprinkle over the crust.
Cornstarch and cold water: Mixed together, corn starch and cold water create a slurry that when cooked together with the apple mixture, helps absorb and manage the excess moisture in the pie; as a result, you'll get that classic ooey gooey filling rather than a soupy mess.

For the crust:

All-purpose flour: To lightly flour the work surface when you're rolling out the piecrusts.
Refrigerated piecrusts: One package of Pillsbury piecrusts comes with 2 crusts; you'll use one to form the base of the pie and the other to form "cinnamon rolls" that decorate the top of the pie.
Cooking spray: To keep the pie from sticking to the dish.
For the icing drizzle: Cream cheese, powdered sugar, whole milk, and vanilla extract mix together to form a creamy, tangy, sweet and decadent icing—the best part of any cinnamon roll and a perfect complement to the apple pie filling.

Southern Living Cinnamon Roll Apple Pie ingredients — Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

How To Make Cinnamon Roll Apple Pie

Full instructions are below, but here's a brief recap before getting started:

Step 1. Prepare filling. Mix together apples in a large Dutch oven with the lemon juice, brown sugar, salt, ginger, nutmeg, some butter, granulated sugar, and cinnamon. Cook over medium high until the mixture has reduced by about half. Stir in the. mixture of cornstarch and cold water, and stir until the mixture has thickened. Remove from the heat, stir in butter, pour into a heatproof bowl, and set aside to cool.
Step 2. Prepare crusts. Roll out one of the pie crusts to 12 inches. Fit over a pie plate, and trim edges. Place in refrigerator to chill; roll out the remaining pie crust to 12 inches and brush it with melted butter, then sprinkle with cinnamon-sugar. Roll it tightly into a log. Wrap in parchment paper and place in the refrigerator to chill.
Step 3. Cut "cinnamon rolls." Remove the log from the fridge and cut log into 14 slices. Use a rolling pin to roll slices out slightly thinner.
Step 4. Assemble pie. Remove prepared pie plate from refrigerator and spoon cooled filling into the crust. Brush the edges with water, then arrange the "cinnamon roll" dough slices over the curst. Crimp edges of the dough.

Step 5. Bake pie. Bake for 15 minutes. Reduce temperature to 375°F, and bake until the edges are golden and filling is bubbling, about 50 minutes. Let pie cool completely.
Step 6. Prepare cream cheese icing. Whisk together the cream cheese, remaining softened butter, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled pie.

Our Tips for Making Cinnamon Roll Apple Pie

This isn't like any pie you've probably made before, so we asked the Test Kitchen for a few handy suggestions that will help you along the way:

Change positions: Baking the pie on the lower third rack helps it cook through.
Stop the sog: The flour, sugar, and cinnamon sprinkle over the rough dough creates a thin layer between the filling, absorbing some of the liquid that is created in the baking process. This helps prevent a soggy curst.
Ban the burn: Baking the pie on a parchment-lined baking sheet prevents bubbling apple juices from landing on the bottom of your oven.

Variations for Cinnamon Roll Apple Pie

There are a few strategic spots where you can swap up some of what we call for and still have great results:

DIY the dough: You can make your own homemade pie dough for this recipe, but since it's quite lengthy, store-bought dough (which comes in packages of two) cuts down on extra steps.
Apple picking: While this combination of Granny Smiths and honeycrisp apples is a nice balance of sweet and tart, any combination of apples will do—it's totally up to you!

Can You Make Cinnamon Roll Apple Pie Ahead of Time?

Cinnamon roll apple pie can be made up to one day ahead of time and stored at room temperature. You can also prepare the whole pie up until baking, or even bake through, cool completely, then cover well with plastic wrap and foil to freeze for up to two weeks.

Editorial contributions by Catherine Jessee.

Ingredients

4 large (10 oz. each) Honeycrisp apples, peeled and sliced 1/4-in. thick
4 medium-size (7 oz. each) Granny Smith apples, peeled and sliced 1/4-in. thick
2 Tbsp. fresh lemon juice (from 1 lemon)
1/3 cup packed light brown sugar
1 tsp. kosher salt
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
9 Tbsp. (4 1/2 oz.) unsalted butter, softened, divided
1/2 cup plus 2 Tbsp. granulated sugar, divided
1 Tbsp. ground cinnamon
1 1/2 Tbsp. cornstarch
1 1/2 Tbsp. cold water, plus more for dough
All-purpose flour
1 (14.1-oz.) pkg. refrigerated piecrusts (such as Pillsbury)
Cooking spray
2 Tbsp. cream cheese, softened
3 Tbsp. powdered sugar
1 tsp. whole milk, plus more as needed
1/4 tsp. vanilla extract

Directions

Add apple mixture to pan:

Place apples in a large Dutch oven, and add lemon juice; toss to coat. Add brown sugar, salt, ginger, nutmeg, 2 tablespoons of the butter, 1/2 cup of the granulated sugar, and 2 teaspoons of the cinnamon; toss to coat.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Cook apples:

Cook apple mixture over medium-high, stirring occasionally, until apples are almost completely softened and mixture is reduced to about half of its original volume, 15 to 18 minutes.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Thicken apple mixture:

Whisk together cornstarch and cold water in a small bowl until combined. Add to apple mixture; cook, stirring constantly, until thickened, about 1 minute.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Remove from heat, and stir in 3 tablespoons of the butter until melted. Pour into a large heatproof bowl; let cool slightly, about 30 minutes.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Make cinnamon-sugar mixture:

While apples are cooling, microwave 3 tablespoons of the butter in a small microwavable bowl on HIGH until melted, about 30 seconds; set aside. Stir together remaining 2 tablespoons granulated sugar and 1 teaspoon cinnamon in a separate small bowl; set aside.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Roll out piecrusts:

On a lightly floured work surface, roll 1 of the piecrusts into a 12-inch round. Fit into a 9-inch pie plate coated with cooking spray. Trim edges, leaving a 1/4- to 1/2-inch overhang. Chill in refrigerator until ready to use.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Make piecrust logs:

Roll remaining piecrust into a 12-inch round, and brush with 2 tablespoons of the melted butter. Sprinkle cinnamon-sugar mixture evenly over dough all the way to edges. Drizzle remaining 1 tablespoon melted butter over sugar mixture, and brush to ensure mixture is evenly covering dough. Tightly roll crust into a 13-inch log. Wrap tightly in parchment paper, and chill in refrigerator until cold, about 30 minutes.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Cut rounds:

Remove rolled piecrust from refrigerator; unwrap and place parchment flat on a work surface. Slice 1 inch from both ends of log, and set aside. Cut log into about 14 (3/4-inch) slices.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Working with 1 slice at a time, place slice, cut side down, on parchment; press down with even pressure using bottom of a glass or rolling pin to about 1/3-inch thickness. Using rolling pin, roll slices into rounds about 2 1/2 inches in diameter and about 1/8- to 1/4-inch thickness.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Prepare oven:

Preheat oven to 425°F with rack in lower third position. Remove pie plate from refrigerator, and place on a parchment-lined baking sheet. Spoon cooled apple mixture into crust. Brush edges of dough lightly with water.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Top apple mixture with dough slices:

Arrange 14 rolled dough slices evenly over filling, slightly overlapping, if necessary; use any remaining dough scraps to patch edges or any holes in dough (it’s okay if there are some small openings in dough). Carefully crimp edges of cinnamon roll dough into crimped edges of dough in pie plate.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Bake pie:

Bake in preheated oven for 15 minutes. Reduce oven temperature to 375°F (with pie still in oven), and continue baking until apple filling is bubbling out of any openings in cinnamon roll dough and top and edges are golden brown, 50 minutes to 1 hour longer, tenting edges using aluminum foil after 30 minutes to prevent overbrowning. Remove pie from oven, and let cool completely on a wire rack, about 3 hours.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Add icing:

Whisk together cream cheese and remaining 1 tablespoon softened butter in a medium bowl until combined. Whisk in powdered sugar, milk, and vanilla until smooth, adding additional milk, as needed, to achieve desired consistency. Drizzle over cooled pie.

Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless