Simple Cinnamon Roll Apple Pie

If you ask me, combining cinnamon rolls with apple pie is pure genius.

This dessert takes two classic favorites and brings them together in one easy recipe. Flaky pie crust meets gooey cinnamon roll filling, all topped with tender spiced apples.

The base starts with store-bought pie dough, then gets swirled with butter, cinnamon, and sugar just like a cinnamon roll. Fresh apple slices cooked with warm spices sit right on top.

It’s a cozy fall dessert that tastes impressive but comes together without much fuss, perfect for Sunday dinner or holiday gatherings.

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What Kind of Apples Should I Use?

The best apples for pie are ones that hold their shape when baked and have a good balance of sweet and tart flavors. Granny Smith apples are a classic choice because they stay firm and their tartness cuts through all that cinnamon-sugar sweetness, but Honeycrisp, Braeburn, or a mix of different varieties will give you great results too. I actually like using a combination of two or three types of apples to get more complex flavor – try pairing something tart like Granny Smith with something sweeter like Gala or Fuji. Whatever you choose, just avoid soft apples like Red Delicious or McIntosh since they’ll turn to mush in the oven.

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Options for Substitutions

This recipe gives you some room to work with what you have in your kitchen:

• Pastry flour: If you don’t have pastry flour, you can use all-purpose flour instead. Your crust will be slightly less tender but will still taste great.
• Shortening: You can replace the shortening with additional cold butter for an all-butter crust. It’ll be a bit more flaky and have a richer flavor.
• Apples: Mix and match apple varieties based on what you have. Granny Smith, Honeycrisp, Braeburn, or Jonagold all work well. Using a combination of tart and sweet apples gives the best flavor.
• White vinegar: Apple cider vinegar or lemon juice can replace the white vinegar in the crust. They both help tenderize the dough.
• Nutmeg: If you’re out of nutmeg, you can skip it or use a pinch of allspice or ground cloves instead for that warm spice note.
• 2% milk: Any milk you have on hand works here – whole milk, skim, or even a splash of heavy cream will do the job for brushing the crust.
• Coarse sugar: Regular granulated sugar works fine if you don’t have coarse sugar. You’ll just miss out on a bit of that sparkly crunch on top.

Watch Out for These Mistakes While Baking

The biggest mistake when making this pie is cutting your apple slices too thin, which causes them to turn mushy and lose their shape during baking – aim for slices about 1/4-inch thick so they hold up and create that perfect tender-crisp texture.

Another common error is skipping the lemon juice, which not only prevents browning but also balances the sweetness and brings out the apple flavor, so don’t leave it out even if it seems like a small amount.

When rolling out your cinnamon roll crust, work quickly and keep everything cold – if the butter gets too warm, your crust will be tough instead of flaky, so pop the dough back in the fridge for 10 minutes if it starts feeling soft.

Finally, resist the urge to cut into your pie right away; letting it cool for at least 2 hours allows the filling to set properly, preventing a runny mess when you slice it.

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What to Serve With Cinnamon Roll Apple Pie?

This pie is pretty rich and sweet on its own, so I like to serve it with a big scoop of vanilla ice cream that melts right into the warm cinnamon filling. A dollop of fresh whipped cream works great too, especially if you want something a little lighter than ice cream. For a cozy fall dessert spread, pair it with hot coffee or spiced apple cider, and if you’re feeling fancy, a drizzle of salted caramel sauce takes it over the top. Some people also love serving it with a slice of sharp cheddar cheese on the side – the salty-sweet combo is surprisingly good if you’ve never tried it!

Storage Instructions

Store: Keep your cinnamon roll apple pie covered loosely with foil at room temperature for up to 2 days, or in the fridge for up to 5 days. The crust might soften a bit in the fridge, but the flavors actually get better as they meld together overnight.

Freeze: This pie freezes really well for up to 3 months. You can freeze it baked or unbaked – just wrap it tightly in plastic wrap and then foil. If freezing unbaked, don’t brush with milk or add the coarse sugar until you’re ready to bake it.

Serve: For the best texture, warm up refrigerated slices in a 350°F oven for about 10-15 minutes. If baking from frozen, add an extra 15-20 minutes to the original bake time and cover the edges with foil if they start browning too quickly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 25-30 g
• Fat: 130-150 g
• Carbohydrates: 550-600 g

Ingredients

For the crust:

• salted butter, for spreading
• 1/2 cup shortening
• 1/2 cup cold butter (cut into cubes)
• ground cinnamon, for spreading
• 1/2 cup ice cold water
• granulated sugar, for spreading
• 3 cups pastry flour (I use King Arthur)
• 1 tbsp white vinegar
• 1 tsp salt

For the filling:

• juice of 1/2 lemon
• 3/4 cup granulated sugar
• 1/4 tsp freshly grated nutmeg (for best flavor)
• 2 tsp ground cinnamon
• 8 large apples (peeled and sliced)
• 2 tbsp salted butter
• 1/4 cup all-purpose flour

For the topping:

• 2 tbsp 2% milk
• 2 tbsp coarse sugar

Step 1: Make the Pie Dough

• 3 cups pastry flour
• 1 tsp salt
• 1/2 cup shortening
• 1/2 cup cold butter (cut into cubes)
• 1/2 cup ice cold water
• 1 tbsp white vinegar

Sift the pastry flour and salt into a large bowl.

Cut the shortening and cold butter cubes into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a cup, whisk together the ice cold water and white vinegar, then pour it into the flour mixture.

Gently mix until the dough just comes together and is easy to handle.

Try not to overwork the dough, as this will help keep it tender.

Step 2: Shape and Flavor the Cinnamon Roll Crust

• salted butter, for spreading
• ground cinnamon, for spreading
• granulated sugar, for spreading

Divide the dough into two pieces.

On a lightly floured counter, roll out one piece into a rectangle about as thick as typical pie dough.

Spread a light coating of salted butter over the surface, then generously sprinkle with ground cinnamon and granulated sugar.

Starting at the long edge, roll up the dough tightly jelly roll style.

Using a sharp knife or pastry cutter, slice the roll into 1/4 to 1/2 inch thick rounds.

Press the rounds, flat side down, into the bottom and up the sides of a 9-inch pie plate, overlapping and sealing as needed.

Repeat this process with the second half of dough and set these slices aside for the top crust.

Step 3: Prepare the Apple Pie Filling

• 8 large apples (peeled and sliced)
• 1/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• juice of 1/2 lemon

Peel, core, and slice the apples thinly.

Place them in a large saucepan and sprinkle with all-purpose flour, granulated sugar, ground cinnamon, freshly grated nutmeg, and the juice of half a lemon.

Cook the apples over medium-low heat, stirring occasionally, until they start to soften, about 10-15 minutes.

I like cooking the apples a bit before baking because it gives the filling a really rich flavor and ensures the apples are perfectly tender.

Step 4: Assemble the Pie

• apple mixture from Step 3
• 2 tbsp salted butter

Pour the warm apple mixture from Step 3 into the prepared pie plate lined with cinnamon roll crust from Step 2.

Press down lightly on the apples to help them lay flat and minimize air pockets, making a nice, thick pie.

Dot the top of the apples evenly with salted butter.

Step 5: Top and Finish the Pie

• cinnamon roll slices from Step 2
• 2 tbsp 2% milk
• 2 tbsp coarse sugar

Arrange the remaining cinnamon roll slices from Step 2 over the apple filling, covering the top in a decorative pattern.

Brush the top crust with milk to help it turn golden and glossy, then sprinkle coarse sugar evenly over the pie for texture and shine.

I love using coarse sugar here as it gives the pie a beautiful finish and a pleasant crunch.

Step 6: Bake the Pie

Place the pie in a preheated 425ºF oven and bake for about 40 minutes or until the crust is golden brown and the apples are soft.

If you notice the crust browning too quickly, cover the edges with foil to prevent over-browning.

Let the pie cool slightly before slicing and serving.

Simple Cinnamon Roll Apple Pie

Delicious Simple Cinnamon Roll Apple Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 4

Calories 3650 kcal

Ingredients

  

For the crust:

• salted butter, for spreading
• 1/2 cup shortening
• 1/2 cup cold butter (cut into cubes)
• ground cinnamon, for spreading
• 1/2 cup ice cold water
• granulated sugar, for spreading
• 3 cups pastry flour (I use King Arthur)
• 1 tbsp white vinegar
• 1 tsp salt

For the filling:

• juice of 1/2 lemon
• 3/4 cup granulated sugar
• 1/4 tsp freshly grated nutmeg (for best flavor)
• 2 tsp ground cinnamon
• 8 large apples (peeled and sliced)
• 2 tbsp salted butter
• 1/4 cup all-purpose flour

For the topping:

• 2 tbsp 2% milk
• 2 tbsp coarse sugar

Instructions

 

• Sift the pastry flour and salt into a large bowl. Cut the shortening and cold butter cubes into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a cup, whisk together the ice cold water and white vinegar, then pour it into the flour mixture. Gently mix until the dough just comes together and is easy to handle. Try not to overwork the dough, as this will help keep it tender.
• Divide the dough into two pieces. On a lightly floured counter, roll out one piece into a rectangle about as thick as typical pie dough. Spread a light coating of salted butter over the surface, then generously sprinkle with ground cinnamon and granulated sugar. Starting at the long edge, roll up the dough tightly jelly roll style. Using a sharp knife or pastry cutter, slice the roll into 1/4 to 1/2 inch thick rounds. Press the rounds, flat side down, into the bottom and up the sides of a 9-inch pie plate, overlapping and sealing as needed. Repeat this process with the second half of dough and set these slices aside for the top crust.
• Peel, core, and slice the apples thinly. Place them in a large saucepan and sprinkle with all-purpose flour, granulated sugar, ground cinnamon, freshly grated nutmeg, and the juice of half a lemon. Cook the apples over medium-low heat, stirring occasionally, until they start to soften, about 10-15 minutes. I like cooking the apples a bit before baking because it gives the filling a really rich flavor and ensures the apples are perfectly tender.
• Pour the warm apple mixture from Step 3 into the prepared pie plate lined with cinnamon roll crust from Step 2. Press down lightly on the apples to help them lay flat and minimize air pockets, making a nice, thick pie. Dot the top of the apples evenly with salted butter.
• Arrange the remaining cinnamon roll slices from Step 2 over the apple filling, covering the top in a decorative pattern. Brush the top crust with milk to help it turn golden and glossy, then sprinkle coarse sugar evenly over the pie for texture and shine. I love using coarse sugar here as it gives the pie a beautiful finish and a pleasant crunch.
• Place the pie in a preheated 425ºF oven and bake for about 40 minutes or until the crust is golden brown and the apples are soft. If you notice the crust browning too quickly, cover the edges with foil to prevent over-browning. Let the pie cool slightly before slicing and serving.