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Cinnamon Roll Dutch Apple Pie

Girl Versus Dough Recipe by

Cinnamon Roll Dutch Apple Pie

Cinnamon roll crust, cinnamon roll on top, Dutch apple filling in between... BEST. PIE. EVER.

(10 comments)
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 8
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Cinnamon Roll Apple Pie  

As prepared by Girl Versus Dough

Sometimes, you want a cinnamon roll.


Sometimes, you want an apple pie.

And then there are times you want both. This pie is for those times. (And for pretty much any time you want pie.)

This Cinnamon Roll Dutch Apple Pie is like a cinnamon roll flavor explosion with apple pie filling in between. A cinnamon roll crust on the bottom, a sugary streusel and cinnamon swirl icing on top and delicious baked apple filling in the middle – good gracious! Does anything sound more delicious right now? I think not.

Check out this video on how to make the crust:



Read on and you’ll see why you need this pie in your life as soon as humanly possible.

 

Preparing the cinnamon roll crust

Prepare the cinnamon roll crust. It’s easy-peasy with a Pillsbury refrigerated pie crust. Just brush it with some melted butter, sprinkle it with cinnamon, roll it up and slice it all cinnamon roll-like and press it into the bottom and sides of your pie plate.

 

Finished cinnamon roll crust

Oh yeah, did I mention it’s purdy, too?

 

Apples and other ingredients

Get your filling and topping ready! You’ll need about a gazillion apples (or more realistically, about 8 cups peeled, cored and thinly sliced) along with a WHOLE STICK of butter (I’m channeling Paula Deen here), brown sugar, flour and some more sugar for sprinkling on top. Go big or go home, amiright?

 

Sliced apples inside pie

Fill the pie with a mountain of apples. That’s right. Just apples. You could toss the apples with more cinnamon and sugar if you want, but with the super-sweet topping and cinnamon roll crust, it gets a little too sweet for me. I like to actually taste the apples in my apple pie.

 

Pouring struesel on top of pie

Now mix together the streusel ingredients and crumble them over the top of the apples. You might think to yourself at this point that this pie is ridiculously tall and you’ve lost your marbles, but fear not – once baked, the pie will deflate to normal pie size.

 

Cinnamon Roll Dutch Apple Pie, fresh out of the oven

Now bake that pie like you mean it!

 

Cross section of Cinnamon Roll Dutch Apple Pie

And now for the finale. Mix together your cinnamon swirl icing ingredients and pipe it on top of the fully cooled pie. Here’s a fancy-schmancy cross section shot to show you what you’ve got going on here. A DOUBLE CINNAMON ROLL, THAT’S WHAT.

 

Slice of Cinnamon Roll Dutch Apple Pie, ready to eat

Ready to eat.

 

Now stop staring and dig in already, will you? Happy cinnamon roll/apple pie eating!

 



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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Cinnamon Roll Dutch Apple Pie

Ingredients

FOR
THE CRUST --
1
1 Pillsbury refrigerated pie crust
1
tablespoon 1 unsalted butter, melted
2
teaspoons 2 ground cinnamon
egg
wash (1 egg beaten with 1 teaspoon water)
FOR
THE PIE --
7
to 8 cups 7 peeled, cored and thinly sliced small Granny Smith apples
1
stick 1 unsalted butter, room temperature
1
cup 1 Gold Medal unbleached all-purpose flour
1
cup 1 light brown sugar
granulated
sugar, for sprinkling
FOR
THE ICING --
1/2
cup powdered sugar
1/4
teaspoon vanilla
1/4
teaspoon ground cinnamon
2
teaspoons milk

Directions

  • 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.
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