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Cinnamon Roll Dutch Apple Pie

  • Prep 15 min
  • Total 60 min
  • Servings 8

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

Girl Versus Dough
March 7, 2017


For thr Crust

Pillsbury™ Refrigerated Pie Crust
tablespoon unsalted butter, melted
teaspoons ground cinnamon
Egg wash (1 egg beaten with 1 teaspoon water)

For the Pie

to 8 cups 7 peeled, cored and thinly sliced small Granny Smith apples
stick unsalted butter, room temperature
cup Gold Medal™ unbleached all-purpose flour
cup light brown sugar
Granulated sugar, for sprinkling

For the Icing

cup powdered sugar
teaspoon vanilla
teaspoon ground cinnamon
teaspoons milk


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  • 1
    Preheat oven to 400°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.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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? Didn't think so. Check out this video on how to make the crust:
  • 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, brown sugar, flour and some more sugar for sprinkling on top. Go big or go home, right? 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. After filling the crust with apples and topping with the streusel, 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. Now stop staring and dig in already, will you? Happy cinnamon roll/apple pie eating!

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