The Ultimate Cinnamon Roll Apple Pie: A Heavenly Dessert Mashup
Estimated reading time: 7–9 minutes | Prep time: 55 minutes | Total time: 4 hours 15 minutes (includes rising and cooling)
Key Takeaways
- Ultimate Dessert Hybrid: This recipe combines a soft, yeasted cinnamon roll crust with a perfectly spiced, tender apple pie filling for a truly unforgettable flavor and texture.
- Beginner-Friendly Yeast Dough: Don’t be intimidated by the from-scratch dough! Our step-by-step guide makes it simple for even novice bakers to achieve a perfect, fluffy result.
- Make-Ahead & Freezer-Friendly: Assemble the pie in advance or freeze the entire baked pie (before icing) for a show-stopping dessert on demand.
- Perfect for Any Occasion: Serve it warm with a scoop of vanilla ice cream for a holiday gathering, a family dinner, or a cozy weekend treat.
Table of Contents
Why You’ll Love This Cinnamon Roll Apple Pie Recipe
Imagine the warm, gooey bliss of a freshly baked cinnamon roll combined with the comforting, spiced-apple goodness of a classic apple pie. That dream becomes a delicious reality with this incredible Cinnamon Roll Apple Pie recipe. Instead of a traditional pastry crust, we build a foundation and topping from soft, homemade cinnamon roll pinwheels. The result is a stunning dessert with a fluffy, tender crust, a rich cinnamon swirl, and a perfectly cooked apple filling that’s bursting with flavor.
This homemade dessert is the perfect centerpiece for holiday gatherings, special occasions, or any time you crave a truly show-stopping treat. While it looks impressive, the process is straightforward and incredibly rewarding. We’ll guide you through making the simple yeast dough, pre-cooking the apple filling to prevent a soggy bottom, and assembling the pie for a perfect bake every time. This family-friendly dessert provides the perfect texture in every bite—from the soft, pillowy crust to the tender, spiced apples. Get ready to discover your new favorite way to enjoy two classic desserts in one amazing pie.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this homemade Cinnamon Roll Apple Pie. Here’s what you’ll need, broken down by component.
For the Cinnamon Roll Dough:
- 1 cup (240ml) whole milk, lukewarm
- 2 1/4 teaspoons (7g) active dry yeast (1 standard packet)
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (57g) unsalted butter, melted
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Cinnamon Swirl:
- 1/4 cup (57g) unsalted butter, very soft
- 1/2 cup (100g) packed light brown sugar
- 1 tablespoon ground cinnamon
For the Apple Pie Filling:
- 6 medium baking apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced 1/4-inch thick
- 1 tablespoon lemon juice
- 1/2 cup (100g) packed light brown sugar
- 2 tablespoons (16g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons (28g) unsalted butter, cut into small pieces
For the Cream Cheese Icing:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, as needed
Equipment Needed:
- Stand mixer with dough hook attachment (or a large mixing bowl)
- 9-inch (23cm) deep-dish pie plate
- Rolling pin
- Large saucepan
- Measuring cups and spoons
- Spatula & Pastry brush
- Aluminum foil & Wire cooling rack
Step-by-Step Instructions
- Activate the Yeast: In the bowl of a stand mixer, gently whisk together the lukewarm milk, yeast, and 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes until foamy. This “blooming” step ensures your yeast is active.
- Make the Dough: To the yeast mixture, add the remaining granulated sugar, melted butter, and egg. Attach the dough hook and mix on low to combine. In a separate bowl, whisk together the flour and salt. With the mixer on low, gradually add the dry ingredients to the wet.
- Knead and Proof: Increase the mixer speed to medium and knead for 5-7 minutes until the dough is smooth and elastic. Form it into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Apple Filling: While the dough rises, combine sliced apples, lemon juice, brown sugar, flour, cinnamon, nutmeg, and salt in a large saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the apples are slightly tender. Remove from heat, stir in the butter until melted, and set aside to cool completely.
- Create the Cinnamon Swirl: Once risen, punch down the dough and roll it on a floured surface into a 12×18-inch rectangle. In a small bowl, mix the soft butter, brown sugar, and cinnamon for the swirl. Spread this mixture evenly over the dough.
- Form the Rolls: Starting from a long edge, roll the dough into a tight log and pinch the seam to seal. Slice the log into 1-inch thick pinwheels using a sharp knife or unflavored dental floss. You should have about 18 rolls.
- Assemble the Pie Crust: Grease a 9-inch deep-dish pie plate. Arrange 10-12 cinnamon rolls in the bottom and up the sides, pressing them together to form a seamless crust with no large gaps. Reserve the remaining 6-8 rolls.
- Fill and Bake: Pour the cooled apple filling into the cinnamon roll crust. Arrange the reserved rolls on top. Cover the pie loosely with aluminum foil. Preheat your oven to 375°F (190°C) and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes until the top is golden brown and the filling is bubbly.
- Cool and Ice: Let the pie cool on a wire rack for at least 1 hour. To make the icing, beat the softened cream cheese until smooth. Gradually add the powdered sugar, then the vanilla and 2 tablespoons of milk. Beat until creamy, adding more milk if needed for a drizzling consistency. Drizzle the icing over the warm pie before serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Cinnamon Roll Apple Pie
- Use Firm Apples: Choose firm, tart apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape during baking and prevent a mushy filling.
- Don’t Skip Pre-Cooking: Pre-cooking the apple filling is crucial. It removes excess moisture to prevent a soggy bottom crust and ensures the apples are perfectly tender.
- Room Temperature is Key: For the softest dough and smoothest icing, ensure your egg and cream cheese are at room temperature before you begin. This helps them incorporate seamlessly.
- Cover with Foil: The cinnamon roll top can brown quickly. Covering the pie with foil for the first 25 minutes of baking is essential to allow the pie to cook through without burning the top.
Easy Variations You Can Try
- Add a Nutty Crunch: Sprinkle 1/2 cup of toasted chopped pecans or walnuts over the cinnamon-sugar swirl before rolling up the dough for added texture and flavor.
- Salted Caramel Drizzle: For an extra decadent touch, drizzle the finished pie with your favorite salted caramel sauce in addition to the cream cheese icing.
- Spice It Up: Add a pinch of cardamom or allspice to the apple filling for a more complex and warm spice profile.
- Time-Saving Shortcut: As mentioned in the FAQ, you can use two cans of refrigerated cinnamon roll dough to make this recipe even faster.
How to Serve & Store Your Cinnamon Roll Apple Pie
This dessert is at its absolute best when served warm, allowing the gooey cinnamon filling and tender apples to meld together perfectly. It pairs beautifully with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or even a drizzle of caramel sauce.
To store leftovers, cover the pie tightly with plastic wrap or transfer individual slices to an airtight container. It should be refrigerated due to the cream cheese icing and will keep for up to 4 days. To reheat, warm a slice in the microwave for 30-45 seconds or in a 350°F (175°C) oven for about 10 minutes until heated through. For another fantastic fall dessert, try our moist pumpkin spice bread recipe!
Watch: How to Make It
Frequently Asked Questions
Can I use store-bought cinnamon roll dough?
Absolutely! This is a fantastic time-saving shortcut. You will need about two (8-count) cans of refrigerated cinnamon roll dough. Use one can for the bottom crust by unrolling and pressing them into the pie plate, and use the second can for the topping. The baking time may be slightly shorter, so keep an eye on it.
Can I freeze this pie?
Yes, this pie freezes beautifully. For best results, freeze it after baking but before adding the icing. Let it cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator and warm in a 350°F (175°C) oven before adding fresh icing.
Can I reduce the sugar?
You can slightly reduce the sugar in the apple filling by 2-3 tablespoons. However, the sugar in the dough is important for activating the yeast, and the brown sugar in the swirl is crucial for the gooey texture, so we don’t recommend reducing those amounts significantly.
Why was my bottom crust soggy?
A soggy bottom is almost always caused by excess moisture from the apples. The best way to prevent this is by following Step 4 and pre-cooking the filling. This step cooks off much of the water from the apples before the pie goes into the oven, ensuring a perfectly baked crust.
