Cinnamon Roll Apple Pie Bake Recipes


cinnamon roll apple pie

Cinnamon Roll Apple Pies Made with puff pastry, apples, and a delicious cinnamon sugar filling, they’re easy to make and irresistible. Serve them warm out of the oven with a scoop of vanilla ice cream for an extra-special treat.

Cinnamon Roll Caramel Apple Cinnamon Roll Pie

Ingredients:

1 refrigerated pie crust

1/2 cup brown sugar, packed

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

6 tablespoons butter, melted and divided

3 cups thinly sliced Granny Smith apples

2 tablespoons lemon juice

FILLING:

1/2 cup granulated sugar

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

6 tablespoons butter, softened and divided

2 cups finely chopped peeled Granny Smith apples

APPLE PIE FILLING:

3 cups thinly sliced peeled Granny Smith apples

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

CINNAMON ROLL DOUGH:

1/4 cup granulated sugar, divided

1 teaspoon ground cinnamon, divided

6 tablespoons butter, softened and divided

1 tube (13.8 ounces) of refrigerated crescent rolls

GLAZE:

1 cup confectioners’ sugar

2 to 3 tablespoons 2% milk, divided

Instructions:

Preheat the oven to 375°. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with a rim. In a small bowl, combine brown sugar, flour, and cinnamon; set aside 1 tablespoon. Add 4 tablespoons butter to the remaining sugar mixture; stir until crumbly. Press onto the bottom and up the sides of the crust. Arrange apples in the crust; drizzle with lemon juice.

In a large bowl, beat sugars, flour, and cinnamon until blended. Add 4 tablespoons butter; beat on medium speed until crumbly. Stir in apples. Pour over the apples in the crust.

Bake 25 minutes longer or until the topping is golden brown and the filling is bubbly. Cool on a wire rack 30 minutes before serving.

To make the glaze: In a small bowl, whisk confectioners’ sugar and 2 tablespoons of milk until smooth. Drizzle over pie. Refrigerate leftovers.

Slow Cooker Cinnamon Roll Apple Pie Caramel Casserole

A tree in the middle of a lush green field

Ingredients:

1 can (12 oz) refrigerated cinnamon rolls with icing, divided

2 cups thinly sliced peeled Granny Smith apples

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

6 tablespoons butter, melted and divided use

CARAMEL SAUCE:

1 cup granulated sugar

1/2 cup 2% milk

Instructions:

In a large bowl, combine the apples, brown sugar, flour, cinnamon, and nutmeg; set aside 1/4 cup. Pour the remaining mixture into a greased 3- or 4-qt. slow cooker. Cut rolls in half; place over apple mixture. Drizzle with 2 tablespoons of butter. Cover and cook on low until rolls are puffed and apples are tender for 3-4 hours.

To make the caramel sauce: In a small saucepan, heat sugar over medium heat until melted and brown, about 5 minutes, stirring constantly. Remove from the heat; gradually whisk in milk until smooth. Drizzle over rolls. Serve warm.

Cinnamon Roll Apple Pie Bake Dumplings

Ingredients:

2 tubes (12 ounces each) of refrigerated cinnamon rolls

2 tablespoons sugar

1 teaspoon ground cinnamon

APPLE DUMPLINGS:

6 cups thinly sliced peeled Granny Smith apples

1 cup sugar

1 tablespoon all-purpose flour

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

6 tablespoons butter, melted

CARAMEL SAUCE:

1 cup packed brown sugar

1/2 cup 2% milk

Instructions:

Preheat the oven to 375°. Grease a 13×9-in. baking dish; set aside. In a small bowl, combine the sugar and cinnamon; set aside 1 tablespoon. Cut each roll into 12 pieces. Arrange in the dish, top side up; sprinkle with the reserved cinnamon-sugar mixture.

In a large bowl, combine apples, sugar, flour, and remaining cinnamon and nutmeg; spoon over rolls. Drizzle with butter. Cover and bake for 25 minutes. Uncover; bake until golden brown, 20-25 minutes longer.

To make the caramel sauce: In a small saucepan, heat brown sugar over medium heat until melted and bubbly, about 5 minutes. Remove from the heat; gradually whisk in milk until smooth. Drizzle over dumplings.

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