Cinnamon Roll Apple Pie
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.
Servings: 8
Cost: $8.98, $1.12 per Serving
Ingredients
- 2 cans Cinnamon Rolls 8 count each
- 5 Granny Smith Apples peeled and sliced into thin slices
- 1 Tbsp Lemon Juice
- ½ cup Sugar
- ¼ tsp Salt
- 1 tsp Ground Cinnamon
- 1 Tbsp Cornstarch
Instructions
- Preheat the oven to 350°F. Spray a pie pan with nonstick cooking spray.
- Open the cinnamon rolls and reserve the icing. Cut each cinnamon roll in half horizontally to make 2 thinner rolls.
- Lightly flour a work surface and roll each cinnamon roll into a thin round.
- Arrange half of the cinnamon rolls in the bottom of the prepared pie pan to form the bottom crust. Bake for 5–7 minutes.
- Toss the apples with the lemon juice in a large bowl. Add the sugar, salt, cinnamon, and cornstarch, and toss until evenly coated.
- Spoon the apple mixture over the bottom crust. Arrange the remaining cinnamon rolls over the apples to form the top crust.
- Pinch together any gaps in the top crust, then gently press its edges into the bottom crust to seal.
- Cover the pie with foil and bake for 35 minutes. Remove the foil and bake for 10 minutes, or until the top is browned.
- Let the pie cool to room temperature.
- Drizzle with the reserved icing, then slice and serve.
Notes
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.
Nutrition
Calories: 309kcal | Carbohydrates: 58g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 481mg | Potassium: 125mg | Fiber: 3g | Sugar: 37g | Vitamin A: 62IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg
