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Cinnamon Roll Topped Apple Pie

A close-up of a square slice of cinnamon roll apple pie dessert covered in white icing.
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A simple dessert combining a classic apple pie filling with a sweet, gooey topping made from refrigerated cinnamon rolls.

Ingredients

Scale
  • 1 box (12.4 oz) refrigerated cinnamon rolls with icing
  • 2 cans (21 oz each) pre-made apple pie filling
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup water

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. Pour both cans of apple pie filling into the prepared pie dish. Spread the filling evenly.
  3. Sprinkle the ground cinnamon and granulated sugar over the apple filling. Pour the water over the top.
  4. Separate the refrigerated cinnamon rolls. Place them on top of the apple filling, leaving small gaps between them so they can expand during baking. Do not overlap them.
  5. Bake for 30 to 35 minutes, or until the cinnamon roll dough is golden brown and cooked through.
  6. Remove the pie from the oven. Immediately open the icing packets that came with the cinnamon rolls. Drizzle the icing evenly over the hot rolls.
  7. Let the pie cool for at least 15 minutes before slicing and serving.

Notes

  • If you prefer a firmer topping, bake the pie for 5 minutes longer.
  • You can use a homemade apple pie filling instead of canned if you prefer.
  • Serve warm for the best gooey texture.

Nutrition

Find it online: https://tastytribune.com/cinnamon-roll-apple-pie-recipe/