Cinnamon Roll Apple Pie

5 from 3 votes

The combination of apple and cinnamon rolls make Cinnamon Roll Apple Pie. Your apple pie will never be the same when made with cinnamon rolls.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Cost: $8.98, $1.12 per Servings

Preheat the oven to 350 degrees F and spray a pie pan with a non-stick cooking spray.
Open 2 cans cinnamon rolls and set the icing aside. Cut each cinnamon roll in half to make 2 thinner cinnamon rolls. Lightly flour a work surface and use a rolling pin to roll out the cinnamon rolls until thin.
Layer the bottom of the pie pan with the cinnamon rolls to create the bottom of the pie. Then bake for 5-7 minutes to cook the bottom crust slightly.
Place 5 peeled and thinly sliced Granny Smith apples and 1 tablespoon lemon juice in a large bowl. Toss to coat the apples in the lemon juice.
Add ½ cup sugar, ¼ teaspoon salt, 1 teaspoon ground cinnamon, and 1 tablespoon cornstarch to the apples. Toss until the apples are evenly coated.
Then add the apple mixture in the pie pan and layer the rest of the cinnamon rolls on top of the pie to make the top crust. Pinch together any holes and gently press the crust onto the bottom layer of cinnamon roll so that they are pinched together.
Cover the entire pie with foil and bake for 35 more minutes. Then remove the foil and bake for 10 more minutes to brown the top of the pie.
Allow the pie to cool at room temperature.
Once the pie is cool, drizzle with the frosting that came in the cinnamon roll packages.
Then the pie is ready to slice, serve and enjoy!

I used the original Pillsbury Cinnamon Rolls for this recipe and it worked great.

Refrigerate any leftover pie covered for up to 5 days. Reheat in the microwave to enjoy any leftover slices of the pie.