Desserts
Combining Pillsbury cinnamon rolls with apple pie creates a dessert that's equal parts nostalgic and inventive—think warm, gooey cinnamon swirls nestled inside a flaky crust, topped with spiced apples. This recipe merges two crowd-pleasers into one showstopper that requires minimal effort but delivers maximum flavor.
The secret lies in balancing textures: tender cinnamon rolls, crisp pie crust, and perfectly spiced apple filling that holds its shape while staying juicy.
What makes this dessert special is the two-stage baking process—first baking the pie shell with the cinnamon rolls inside, then adding the apple filling and finishing in the oven. This ensures the rolls stay soft and gooey while the apples caramelize beautifully.
The result is a dessert that looks impressive but comes together faster than you'd expect, perfect for special occasions or when you want to impress without spending hours in the kitchen.
By the time it emerges from the oven, you'll have a pie with golden, flaky crust, pockets of cinnamon-sugar-sweetened dough, and a spiced apple filling that's tender but holds its shape.
The aroma alone will have everyone gathering around the table, and each bite delivers a perfect balance of sweet, spicy, and buttery flavors. This is the kind of dessert that disappears quickly—so make sure to have extra for seconds.
Serve it warm with a drizzle of caramel or a scoop of vanilla ice cream to elevate it further.
The combination of textures and flavors makes this a dessert that feels both comforting and exciting—ideal for holiday gatherings, family dinners, or whenever you want to bring a smile to someone's face. Let's get baking!
Ingredients for pillsbury cinnamon roll apple pie
Eight ingredients and two baking stages—this pie combines nostalgic cinnamon rolls with spiced apples for a dessert that's equal parts sweet and gooey.
| Ingredient | Amount | Notes |
|---|---|---|
| Pillsbury Cinnamon Rolls (Refrigerated Dough) 🍞 | 1 tube | Unrefrigerated for 1 hour before using |
| Granny Smith Apples 🍎 | 4 medium | Peeled and sliced into 1/4-inch pieces |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for pie crust |
| All-Purpose Flour 🌾 | 2 ¼ cups | Plus 6 tbsp for rolling |
| Pie Crust (Store-Bought or Homemade) 🥧 | 1 pre-made double crust | Or homemade equivalent |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for filling and topping |
| Light Brown Sugar 🍚 | ½ cup | Packed for apple filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for cinnamon rolls |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| Cinnamon-Sugar Mix 🌶️ | ½ cup | For sprinkling on rolls |
| Heavy Whipping Cream 🥛 | ¼ cup | For brushing pie crust |
The apples are the star here, so pick firm Granny Smiths—they hold their shape better than Honeycrisp when baking. Trader Joe's always has good ones, but any grocery store will work. Slice them thin and even so they cook through without turning mushy. The cinnamon rolls? Take them out of the fridge first—they'll be easier to work with. I usually grab the Pillsbury dough at Costco when I'm doing a big batch, but the regular 10-ounce tube works fine for one pie. Just don't skip the hour of unrefrigerated time—they need to soften up for rolling.
No Granny Smiths? Mix Honeycrisp and Fuji for a sweeter balance. Short on butter? Vegetable shortening works too, though it won't be as flaky. The pie crust can be store-bought (I love Pepperidge Farm for convenience) or homemade—just make sure it's cold when you roll it. For the cinnamon-sugar mix, use turbinado sugar. The rolls get their extra flavor from being brushed with cream and sprinkled with cinnamon-sugar before baking—don't skip this step, it's what makes them gooey!
This pie tastes even better the next day, so bake it ahead if you can. Store leftovers covered at room temperature for 2 days or freeze the whole pie for 3 months. I like to wrap it tightly in foil first, then plastic wrap. To reheat, warm at 350°F for 15 minutes. The cinnamon rolls stay soft when baked this way—just slice carefully through the crust to avoid crumbs. Serve with vanilla ice cream for the full experience.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s basically build-your-own pie. You’ve got the cinnamon rolls ready to roll (literally), Granny Smiths that slice in seconds, and a pie crust that’s either store-bought or homemade—no judgment here. Honestly, the hardest part is deciding whether to use the whole dough or save half for breakfast.
- Sweet-Savory Magic: That crisp-tart apple filling meets the warm, buttery swirl of cinnamon rolls, and suddenly, you’ve got a flavor combo that’s ridiculously good. The Granny Smiths keep it from being too sweet, while the butter in the filling and crust ties it all together like a hug. (Yes, even on a Tuesday night.)
- Crowd-Pleaser Flex: This pie works for anything—a lazy Sunday brunch, a potluck where you’re the hero, or that random Wednesday when you just need dessert. I’ve served it warm with ice cream, cold as a no-bake pie, and even cut into squares for a breakfast casserole. It’s my secret weapon for when I don’t want to think.
- Leftovers That Don’t Suck: Between us, most pies turn into sad, dry leftovers. Not this one. The cinnamon roll dough keeps the filling moist, and the apples stay juicy instead of mealy. Plus, it reheats like a dream—just 10 minutes in the oven, and it’s back to being dangerously good. No one will complain when you serve up seconds.
Step-by-step instructions for Pillsbury cinnamon roll apple pie
Here's how to combine two beloved desserts into one showstopper—crispy crust, gooey filling, and cinnamon rolls on top.
Prepare the Apple Filling
In a large bowl, combine the peeled and sliced 4 medium Granny Smith apples with 0.5 cup packed light brown sugar, 2 tbsp ground cinnamon, 1 tsp salt, 1 tbsp lemon juice, and 1 tsp vanilla extract. Toss gently until every slice is evenly coated. The mixture should look glossy and fragrant—this ensures maximum flavor infusion when baked.
Let the filling sit for 15 minutes at room temperature. This resting period allows the apples to soften slightly and release their juices, creating a thicker, more cohesive filling that won't leak through the crust. If using the filling immediately, skip this step but be prepared for slightly more liquid in your pie.
Assemble the Pie Crust and Filling
Roll out the pre-made double crust pie crust on a lightly floured surface to fit a 9-inch pie dish. Press it gently into the bottom, letting it extend slightly up the sides. Add the prepared apple filling, spreading it evenly in the bottom crust. You'll want the filling to come up to about ½ inch from the edge—this ensures a generous filling without overflow.
Roll out the top crust and place it over the filling. Trim any excess dough from the edges, then crimp the crusts together using your fingers or a fork. Brush the top crust with 0.25 cup heavy whipping cream diluted with 1 tablespoon water for a golden finish. Cut 4-5 slits in the top crust to allow steam to escape—this prevents a soggy bottom and creates a beautiful lattice effect when baked.
Prepare the Cinnamon Roll Topping
Unroll the 1 tube Pillsbury cinnamon rolls (refrigerated dough) onto a parchment-lined baking sheet. Cut each roll into 4 equal pieces, creating 16 smaller rolls. Arrange them in a single layer on the baking sheet, leaving ½ inch between each piece. Brush the tops with a mixture of 0.25 cup heavy whipping cream and 1 tablespoon melted unsalted butter for extra richness.
Sprinkle the 0.5 cup cinnamon-sugar mix evenly over the rolls, pressing gently so it adheres. The rolls should look generously coated—this ensures every bite delivers that perfect cinnamon-sugar crunch. Let the prepared rolls sit at room temperature for 10 minutes while the oven preheats. This step prevents the rolls from spreading too much during baking.
Bake the Pie and Cinnamon Rolls Together
Preheat your oven to 375°F. Place the assembled pie on the lower oven rack and the cinnamon rolls on the upper rack. Bake the pie for 45-50 minutes until the crust is golden brown and the filling is bubbling through the slits. The rolls should bake for 12-15 minutes, until they're deep golden brown and puffed.
Here's the magic: the rolls will finish baking while the pie rests, creating a warm, gooey topping. If the rolls brown too quickly, tent them loosely with foil. Rotate the pans halfway through baking for even cooking. The pie is done when the filling is tender and the crust is crisp—test by gently shaking the pie; if it jiggles slightly, it's ready.
Cool and Serve
Remove the pie from the oven and let it cool for 1 hour before slicing. This resting period allows the filling to set slightly and prevents a runny center. The rolls will be warm and soft—serve them immediately alongside the pie for the ultimate dessert experience.
Slice the pie into 8 equal wedges and arrange the cinnamon rolls on a platter beside it. The contrast of warm, gooey rolls with the cool, crisp pie creates a perfect balance. Garnish with an extra sprinkle of cinnamon-sugar mix for that final touch of sweetness. Enjoy while still warm for the best texture and flavor combination!
Pro Tips For Making Pillsbury Cinnamon Roll Apple Pie
- Preheat Like a Boss: Your oven should hit 375°F (190°C) and sit for 15 minutes before baking—this ensures the pie crust doesn’t steam into mush when you add the hot filling. I learned this the hard way after pulling out a soggy bottom that looked more like a puddle than a crust.
- Slice Apples Thin: ¼-inch thick slices (not chunks) cook evenly and keep the filling from turning to applesauce. Use a mandoline if you’re impatient—it’s faster than hand-slicing, and you won’t end up with uneven layers that burn in spots.
- Chill the Dough: Let the Pillsbury cinnamon rolls sit in the fridge for 10 minutes after rolling them out before cutting into strips. This prevents them from stretching when you slice, so they stay neat and hold their shape in the pie.
- Butter the Crust Twice: Brush the bottom crust with melted butter before filling, then add another light coat after adding the apples. The second layer locks in moisture and keeps the crust from drying out—trust me, your pie will thank you.
Dietary considerations for these flavors
Gluten-Free Adaptations
For a gluten-free version, replace the Pillsbury cinnamon rolls with a trusted brand like King Arthur Gluten-Free Cinnamon Rolls—they hold up well when baked inside the pie.
Use a gluten-free pie crust (I recommend Pillsbury GF crust or a homemade almond flour crust) and ensure all ingredients are certified gluten-free. The apple filling remains the same, but check your cinnamon and vanilla extracts for hidden gluten. 🌾
Dairy-Free Options
Swap the butter in the pie crust for Earth Balance vegan butter or coconut oil—both work well for flaky texture. Use dairy-free heavy cream (like Reddi-wip Free) for brushing the crust and rolls, and ensure your vanilla extract is alcohol-free if avoiding dairy entirely.
The cinnamon-sugar mix stays the same, but double-check for milk powder additives. 🥛
Lower Sugar Versions
Reduce the sugar in the apple filling by 25% (use 0.375 cup brown sugar) and add 1 tsp cinnamon to enhance natural sweetness. For the rolls, cut the cinnamon-sugar mix to 0.25 cup and use monk fruit sweetener mixed with cinnamon for a lower-glycemic option.
The flavor stays rich, but the sugar content drops significantly. 🍚
Nut-Free Precautions
If avoiding nuts, skip almond flour crusts and opt for gluten-free flour blends (like Bob’s Red Mill 1:1) for the crust. Ensure your cinnamon isn’t processed in nut facilities—McCormick Pure Cinnamon is a safe bet. Always check labels on store-bought crusts and extracts for cross-contamination warnings. 🌿
Vegan Adjustments
For a fully vegan pie, use flaxseed "eggs" (1 tbsp ground flax + 3 tbsp water per egg) in a homemade crust or a vegan pie crust like Pamela’s Products.
Replace butter with coconut oil and dairy cream with coconut cream. The cinnamon rolls can be made vegan with Earth Balance butter and dairy-free cream cheese in the filling. 🌱
Nutrition facts
Frequently asked questions
Can I make this dessert with store-bought cinnamon rolls instead of Pillsbury?
Yes! Any refrigerated cinnamon roll dough will work—just check the package size. If using a different brand, follow the baking instructions on the tube, but reduce the baking time by 2-3 minutes since they'll bake faster inside the pie. Brands like Dunkin' Donuts or Entenmann's work well, but Pillsbury's dough has a slightly softer texture when baked.
How do I prevent the pie crust from getting soggy?
Prevent sogginess by brushing the bottom crust with egg wash (1 egg + 1 tbsp water) before adding filling, then sprinkle with ½ cup crushed cornflakes or granulated sugar to create a barrier. For extra insurance, blind-bake the crust for 10 minutes at 375°F before adding filling. The cinnamon rolls on top will also help absorb excess moisture.
Can I bake the cinnamon rolls separately and add them later?
Bake the rolls separately for 12-15 minutes until golden, then place them on top of the cooled pie just before serving. For a warm presentation, reheat the rolls in the oven for 3-5 minutes at 350°F before adding them to the pie. This keeps the texture perfect while letting you assemble at your convenience.
What's the best way to serve this dessert?
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra decadence. For a rustic touch, arrange the cinnamon rolls around the pie on a platter. The contrast of cool pie and warm rolls creates the perfect balance—plus, it looks stunning for gatherings!
How do I adjust the recipe for a smaller pie (6-inch crust)?
Cut all ingredients in half, including the apple filling and cinnamon rolls. Use 2 cinnamon rolls (cut into 8 pieces each) and reduce the pie crust to a single layer. Bake the pie for 30-35 minutes and the rolls for 8-10 minutes. The smaller size works great for individual servings or as a single-serving dessert!