Create a simple, crowd-pleasing dessert by combining the gooey texture of cinnamon rolls with classic apple pie filling. This recipe uses pre-made dough for quick assembly.
Author:leogrant
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 can (12.1 oz) refrigerated cinnamon rolls, with icing
4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter, cut into small pieces
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
In a medium bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
Open the can of cinnamon rolls. Separate the rolls but keep them in the can packaging for now.
Press the dough from one can of cinnamon rolls into the bottom of the prepared pie dish to form the bottom crust.
Spread the apple mixture evenly over the bottom crust. Dot the top of the apples with the small pieces of butter.
Separate the rolls from the second can. Arrange these rolls over the apple filling, leaving small gaps between them. They will expand during baking.
Bake for 35 to 45 minutes, or until the crust is golden brown and the apple filling is bubbly.
Remove the pie from the oven. Immediately spread the icing packets (from both cans) evenly over the hot rolls.
Let the pie cool for at least 20 minutes before slicing and serving.
Notes
For a richer flavor, use brown sugar instead of white sugar in the apple filling.
If you prefer a more traditional pie look, use one can of dough for the bottom crust and cut the second can into strips to create a lattice top instead of placing whole rolls on top.
This dessert works well served warm for a cozy fall baking project.