Cinnamon Roll Apple Pie Recipe

Cinnamon Roll Apple Pie Recipe
Cinnamon Roll Apple Pie is all the rage, and there are dozens of different versions on the internet. Most versions call for one or two cans of refrigerated cinnamon rolls, and others call for homemade cinnamon roll dough, which, of course, is a lot more work. The rolls are cut in half through the middle, rolled out paper thin, fitted into a pie plate, and filled with fresh apples tossed with spices. More of the thinly rolled cinnamon rolls are placed on top of the filling. Once baked the pie is drizzled with the icing from the can of cinnamon rolls.
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Although there is no need to make the pie dough, there is still some rolling necessary, which takes about the same amount of time that pie crust takes. However, the results are fabulous, and well-worth the time spent assembling the pie. This is a great alternative to traditional apple pie during the holidays, and even though it is best served warm from the oven and can’t really be made ahead (yeast dough gets stale quickly), it will be devoured quickly and there will be no leftovers.

10 Servings

1 12 oz. can refrigerated cinnamon rolls
Flour, for dusting

4 large Granny Smith apples
1 1/2 teaspoons apple pie spice, or ground mixed spice
1/4 teaspoon freshly grated nutmeg
3 tablespoons flour
  1. Preheat oven to 375°.
  2. Spray a 9" pie plate with non-stick spray.
  3. Open the cinnamon rolls; cut them in half horizontally, making two thin rolls from each.
  4. Flour a pastry cloth or board.
  5. Roll each of the rolls as thin as possible.
  6. Using 7 of the rolls, arrange them in the pie plate, pressing any gaps together.
  7. Peel and core the apples; cut them into quarters, then thin slices.
  8. Place them in a bowl with the apple pie spice, nutmeg, and flour; toss well and transfer to the prepared crust in the pie plate.
  9. Flour the surface again and arrange the remaining 9 cinnamon rolls into a circle.
  10. Use the rolling pin to make a circle with no gaps.
  11. Roll the sheet of dough partially around the rolling pin and unroll it on the top of the pie; tuck the top crust down around the pie.
  12. Spray the dull side of a piece of foil with non-stick spray; place it over the pie and seal the edges.
  13. Bake 35 minutes; remove the foil and bake for an additional 10 minutes, or until the top is golden.
  14. Remove from the oven; drizzle the icing from the cinnamon rolls over the pie.
  15. Serve warm or at room temperature.

Amount Per Serving
Calories 174 Calories from Fat 38
Percent Total Calories From: Fat 22% Protein 5% Carb. 74%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 233 mg
Total Carbohydrate 32 g
Dietary Fiber 2 g
Sugars 9 g
Protein 2 g

Vitamin A 1% Vitamin C 8% Calcium 0% Iron 27%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.