Best Cinnamon Roll Apple Pie Recipes

CINNAMON ROLL APPLE PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
• Peel and cut the apples into thin slices and place in a bowl.
• Add sugar, cinnamon and cornstarch to apples and stir.
• Cut each cinnamon roll in half and roll out with flour until thin.
• Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
• Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
• Cover with foil and bake for 35 minutes.
• Remove the foil and bake for another 10 minutes uncovered.
• Allow the pie to cool and drizzle with icing.
• Enjoy!

APPLE PIE-CINNAMON ROLL CASSEROLE

Steps:

• Whisk milk, eggs, cinnamon, and vanilla extract together in a bowl.
• Heat butter in a skillet over medium heat. Add apples and brown sugar; cook until softened, 7 to 10 minutes.
• Place chopped cinnamon roll dough in an 8-inch square baking pan. Pour egg mixture over rolls. Top with apple mixture and included cinnamon roll icing.
• Bake in the preheated oven until golden and bubbling, 25 to 30 minutes.

CINNAMON ROLL APPLE CREAM PIE

Steps:

• 1. Preheat oven to 400 To prepare cream: In a medium saucepan, over medium heat combine first 4 ingredients. Cook stirring until butter is melted. Whisk next 3 ingredients together and pour into milk/sugar mixture. Continue cooking and stirring until mixture thickens, then remove from heat and allow to cool slightly.
• 2. Take one pie crust and lay out on piece of wax paper, roll it out slightly. Spread 2-3 tablespoons of soft butter over crust. Sprinkle 1/4 cup sugar and 1-2 tablespoons of cinnamon. Roll up lengthwise, seal edge and gently squeeze the roll with your hands. Slice into thin cinnamon rolls and lightly flatten each roll with the palm of your hands.
• 3. For Apple Filling Combine 4-5 peeled and thinly sliced apples with 1 tablespoon flour. Set aside.
• 4. Assemble Pie Place 2nd crust into lightly grease pie pan. Spread the cream filling, then top with the floured apples. If desired, sprinkle a little sugar, cinnamon and a pat or two of butter over apples. Place the little cinnamon rolls over the apples, covering the surface of the pie. Brush the cinnamon rolls with the beaten egg.
• 5. Bake at 400 for 35-40 minutes until golden brown. Cool on wire rack 45 minutes. Drizzle the glaze over cooled pie and then wait at least one more hour before slicing and serving. Enjoy!

CINNAMON ROLL-APPLE PIE

Steps:

• Heat oven to 350°F.
• Separate Cinnamon Rolls. Place 6 rolls in single layer on bottom of 9-inch pie plate sprayed with cooking spray; press to flatten and completely cover bottom and side of pie plate. Reserve remaining cinnamon rolls and Icing for later use. Bake crust 10 min.; cool slightly.
• Toss apples with dry pudding mix and cinnamon; spoon into cinnamon roll crust.
• Press remaining cinnamon rolls into 5-inch rounds. Place around outer rim of pie plate, leaving opening in center to allow steam to escape. Press edges of rolls together to cover filling and to seal to edge of bottom crust as shown in photo.
• Bake 40 to 45 min. or until apples are tender and crust is golden brown. Cool slightly.
• Drizzle with reserved icing as desired before serving.

CINNAMON ROLL APPLE PIE

Steps:

• Begin by preheating your oven to 400 degrees F. Unroll your crust on a lightly floured surface. Then, brush the crust with melted butter and evenly sprinkle with cinnamon and sugar. Roll the crust up tightly and slice into 1/2-inch rounds. Press these rounds, cut side down, into a clear glass 9-inch pie plate. Press until flat, covering the entire pan. Make sure there are no spaces between the rolls; then brush lightly with the beaten egg. In a large bowl, toss the apple slices with the cinnamon and sugar until evenly coated. Then, pour the apples into the crust. It will mound up and almost seem to be overflowing. This is good. Then, in a medium bowl, combine the butter, flour, and brown sugar with your fingers or a pastry blender until crumbly. Sprinkle the crumble over the heaped apples. Finally, sprinkle the whole pie with the sugar. Bake the pie until the crust is golden brown and the filling is bubbly (about 50 - 60 minutes). (My oven tends to brown things easily, so I very lightly covered the top of my pie with tin foil for most of the baking process.) Once baked, remove form the oven and allow to cool completely on a cooling rack. When the pie is cool, you can prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, cinnamon, and milk. If your mixture seems too thick, add a bit more milk. If it's too thin, add more powdered sugar. Transfer the icing to a pastry bag or a plastic bag with the corner cut.

CINNAMON ROLL APPLE PIE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F/180°C and spray a pie dish with nonstick oil. Peel and cut the apples into thin slices and place in a bowl. Add sugar, cinnamon and cornstarch to apples and stir. Cut each cinnamon roll in half and roll out with flour until thin. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust. Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes uncovered. Allow the pie to cool and drizzle with icing. Enjoy!

CINNAMON ROLL DUTCH APPLE PIE

Steps:

• 1. Preheat oven to 400 degrees F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. 2. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash. 3. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples. 4. Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack. 5. In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie

CINNAMON ROLL DUTCH APPLE PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
• Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
• In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
• In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
• Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
• Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.