Cinnamon Roll Apple Pie

This cinnamon roll apple pie blends cinnamon roll crusts and spiced apple pie filling into one showstopper dessert. It’s rich, sweet and perfect for fall celebrations.

Apple fans may also enjoy apple pie cupcakes, an apple pie cocktail, Bisquick apple cobbler, apple cheddar pie, and this apple cinnamon loaf.

Why You’ll Love It           

Cinnamon roll fusion: This pie combines beloved cinnamon rolls with classic apple pie filling.
Family friendly: A nostalgic treat that kids and adults will love.
Warm comforting flavor: The apple pie cinnamon sugar flavor feels cozy.
Impressive presentation: Spiral crust and glaze give it serious wow factor.
Make ahead ready: You can prepare the crust and filling in advance.

Cinnamon Bun Apple Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Refrigerated pie crusts: Two crusts create a double layer of buttery cinnamon swirls.
Brown sugar and cinnamon: For that classic cinnamon roll flavor.
Apples: Thinly sliced for even cooking and tender texture in the filling. Use firm apples like Granny Smith, Fuji and/or Honeycrisp, but avoid soft apples like Red Delicious which become mushy if baked. Toss your apple slices in lemon juice unless you’re using them straight away, to prevent browning.
Cornstarch: Thickens the fruit mixture and prevents soggy filling.
Spices: Ground nutmeg and ground cinnamon are warm spices that complement the apples.
Butter: Dots of sliced butter add richness to the filling.
Powdered sugar, milk and cinnamon: Whisk into a glaze to finish the pie with sweetness.

How to Make Cinnamon Roll Apple Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the cinnamon sugar mix: Blend brown sugar and cinnamon in a medium bowl into a spreadable swirl.
Roll out crusts: Brush with melted butter and sprinkle cinnamon sugar then roll into logs and slice rounds.
Shape bottom crust: Arrange rounds in a spiral to line the pie plate.
Chill crust: Refrigerate while preparing the filling.
Fill the pie dish: Mix apples with sugar, spices and cornstarch then pour over the crust and dot with butter.
Add top crust: Cover with rolled and joined cinnamon rounds and brush with milk or cream.
Bake the pie: Cook until crust is golden brown and filling bubbles.
Glaze when cooled: Whisk sugar, milk and cinnamon then drizzle over the cooled pie.

Substitutions and Variations

Use homemade crust: Swap refrigerated pie crust for sturdy homemade dough if preferred, or use canned cinnamon rolls for your cinnamon roll bake pie.
Mix apple types: Combine Granny Smith and Fuji for balanced sweet and tart flavor.
Canned apple pie filling: Although this would work, making your own homemade apple pie filling results in a much more impressive dessert.
Brushing liquid: Swap the milk or cream for an egg wash (for a shinier topping).
Thickener: Swap the cornstarch for ¼ cup of all-purpose flour to thicken the filling.
Apple pie spice: Use this, or pumpkin pie spice, in place of the cinnamon and nutmeg.
Glaze variation: Use cream cheese frosting in place of cinnamon glaze.
Gluten free option: Use gluten free pie crusts and verify labels on all spices and crusts.
Mini apple pies: Use ramekins instead of a pie pan to make individual pies.

Serving Suggestions

#For brunch: A slice of this would make a delicious breakfast or brunch, either as it is or paired with something savory like a fried egg sandwich, breakfast lasagna or biscuit breakfast sandwich. 
For dessert: Enjoy a slice of cinnamon roll apple pie with vanilla ice cream or whipped cream. You could pair it with an apple cider mojito or apple cider Fireball hot toddy and, if you want another matching dessert, cinnamon roll sugar cookies are also delicious.

How to Store Cinnamon Roll Apple Pie

Store: Store this pie loosely covered at room temperature for up to 2 days, or refrigerate it for up to 4 days.
Freeze: To freeze, wrap individual slices or the entire pie tightly in plastic wrap and foil, then freeze for up to 3 months.
Thaw: Let frozen pie thaw in the fridge overnight, and reheat slices in the oven or microwave. Be sure the pie has cooled completely before storing to prevent condensation and sogginess.