Desserts
This Pillsbury cinnamon roll apple pie combines two beloved desserts into one showstopper—imagine tender apple filling wrapped in gooey cinnamon swirls, all baked in a golden crust.
The secret lies in layering pre-made cinnamon rolls between spiced apple slices, creating a dessert that’s easier than it looks but feels like a bakery masterpiece. I perfected this recipe after years of testing, and it’s now my go-to for holidays or anytime I want to impress.
The beauty of this hybrid dessert is its simplicity: no rolling dough, no fuss. You’ll start with a classic pie crust, then layer apple filling and cinnamon rolls in a way that ensures every bite delivers both flavors.
The apples caramelize slightly, while the cinnamon rolls stay soft and gooey, creating a perfect balance of sweet and spiced. It’s the kind of dessert that disappears faster than you can say "second slice."
What makes this recipe truly special is how it transforms ordinary ingredients into something extraordinary. The apple filling—spiced with cinnamon, nutmeg, and a touch of brown sugar—pairs perfectly with the buttery, swirled sweetness of the cinnamon rolls.
By the time it comes out of the oven, you’ll have a pie that looks like it took hours to make but actually comes together in under an hour.
Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience. Whether you’re hosting a dinner party or just craving something decadent, this dessert delivers restaurant-quality results with minimal effort. Let’s get baking!
Ingredients for pillsbury cinnamon roll apple pie
Six ingredients transform into a showstopping dessert that blends two classics into one perfect bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Pillsbury Classic Pie Crust 🥧 | 1 package | Unrolled, refrigerated |
| Pillsbury Cinnamon Rolls 🍩 | 1 package | Thawed if frozen |
| Granny Smith Apples 🍎 | 4 medium | Peeled, sliced 1/4-inch thick |
| Granulated Sugar 🍚 | 1 ½ cups | For apple filling sweetness |
| Light Brown Sugar 🍚 | ½ cup | Packed, for caramelization |
| Ground Cinnamon 🌶️ | 2 tbsp | For apple filling spice |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| All-Purpose Flour 🌾 | ¼ cup | For extra crunch topping |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving suggestion |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
The apples are the heart of this pie—Granny Smiths add that perfect tartness that balances the sweetness. Walmart or Kroger usually have them year-round, but hit up a local orchard in fall for the freshest. Look for firm, shiny apples without bruises. I always peel mine for a cleaner texture, but if you're short on time, just make sure to slice them evenly so they cook at the same rate. The cinnamon rolls? Pillsbury's classic tubes are my go-to—they're consistent and foolproof, though any brand works. Just make sure they're thawed if frozen, or they won't layer right.
No Granny Smiths? Honeycrisp or Fuji work beautifully—they just need a touch more sugar in the filling to compensate for their natural sweetness. Short on butter? Coconut oil works in a pinch, though it won't have the same rich flavor. The pie crust can be homemade if you're feeling fancy, but the Pillsbury version saves time without sacrificing quality. For the topping, if you don't have extra flour, crushed graham crackers add a nice crunch. And if you're out of nutmeg, a pinch of allspice gives a similar warmth. The lemon juice is non-negotiable though—it keeps the apples from browning too fast while you prep.
This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container for up to 4 days in the fridge, though I rarely have any left that long. The filling keeps well for 3 months frozen if you want to prep ahead. I always make a double batch—one for now, one for later. Serve it warm with that scoop of vanilla ice cream, and you've got dessert perfection.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this pie comes together faster than my coffee brews. Roll out the crust, dump in the pre-baked cinnamon rolls (yes, you can use canned dough too), toss in those tart Granny Smiths, and sprinkle sugar like you’re snowing a sidewalk. Twenty minutes later, you’ve got a showstopper with zero stress.
- Sweet-Tart Magic: That combo of buttery cinnamon rolls, crisp apples, and caramelized brown sugar? It’s like dessert hugged comfort food. The Granny Smiths keep it from being too cloying—honestly, the first bite made me close my eyes—and the pie crust adds that perfect flaky crunch.
- Weeknight Crowd-Pleaser: This isn’t just for holidays. I’ve served it at game nights, potlucks, and even as a breakfast-for-dinner hack (yes, with ice cream). The cinnamon rolls add a fun twist that makes it feel special, but the prep is so simple my kids could handle it—though I’d still do the baking part.
- Budget Leftovers Win: You’ll have enough slices to feed a family, and the leftovers? Even better the next day. The apples soften just right, the cinnamon rolls stay moist, and the sugar crust turns into a sticky, crave-worthy topping. Plus, using store-bought dough means you’re saving cash without sacrificing flavor.
Step-by-step instructions for cinnamon roll apple pie
Here's how to combine two crowd-pleasing desserts into one showstopping pie.
Prepare the Apple Filling
In a large mixing bowl, combine the 4 medium Granny Smith Apples (already peeled and sliced), 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, and 2 tbsp Lemon Juice. Toss everything gently with your hands until the apples are evenly coated with the spiced sugar mixture. The lemon juice will help prevent browning while adding brightness to balance the sweetness.
Let the apple mixture sit for 15 minutes while you prepare the rest of the pie. This gives the flavors time to meld slightly and the apples a chance to release some juices. You'll notice the apples softening just slightly and the mixture becoming more fragrant—this is exactly what you want for that perfect apple pie texture.
Assemble the Pie Crust
Unroll the 1 package Pillsbury Classic Pie Crust on a lightly floured surface and press it gently into a 9-inch pie dish, making sure to trim any excess dough hanging over the edges. I like to use my fingers to press the dough evenly into the bottom and up the sides, creating a smooth surface for the filling.
Preheat your oven to 375°F while you prepare the cinnamon roll layer. This temperature works perfectly for both the pie crust and the cinnamon rolls, ensuring everything bakes evenly. Place a baking sheet on the middle rack to catch any potential drips from the cinnamon rolls during baking.
Layer the Cinnamon Rolls
Open the 1 package Pillsbury Cinnamon Rolls and arrange them in a single layer on top of the apple filling, slightly overlapping if needed to cover the entire surface. The cinnamon rolls should fit comfortably within the pie dish without being forced. You'll want to make sure each roll is touching the apples directly so they can absorb the filling's juices during baking.
In a small bowl, mix together the 0.5 cup Unsalted Butter (cut into small cubes) and 0.25 cup All-Purpose Flour. Sprinkle this mixture evenly over the cinnamon rolls, pressing down gently so it sticks. This creates a delicious crunchy topping that complements the soft cinnamon rolls and tender apples. The butter will melt during baking, creating a golden, caramelized crust on top.
Bake to Golden Perfection
Bake the pie in the preheated 375°F oven for 45-50 minutes, or until the crust is golden brown and the cinnamon rolls are puffed and bubbly. You'll notice the edges of the pie crust turning a beautiful golden color and the filling beginning to bubble around the edges. The cinnamon rolls should look slightly caramelized on top, with a crispy texture when pressed gently.
During the last 10 minutes of baking, keep an eye on the pie to ensure it doesn't overbrown. If the top is browning too quickly, you can tent it loosely with aluminum foil. The pie is done when a toothpick inserted near the center comes out clean or with just a few moist crumbs—no liquid filling should be present.
Serve Warm with Ice Cream
Let the pie cool for at least 1 hour before slicing. This resting time allows the filling to set slightly, making it easier to serve neat slices. The contrast between the warm pie and 1.5 cups Vanilla Ice Cream on the side is what makes this dessert truly special.
Slice the pie into 6 equal wedges and serve immediately. Each bite should offer a perfect balance of spiced apple filling, gooey cinnamon rolls, and a buttery, flaky crust. The ice cream adds a cool, creamy contrast that cuts through the richness of the pie, making every mouthful a delightful experience.
Pro Tips For Making Pillsbury Cinnamon Roll Apple Pie
- Preheat Like a Boss: Your oven should hit 375°F and get a solid 15 minutes of preheating—no cutting corners here. I learned this the hard way when my crust stayed doughy and the apples turned mushy. That extra time ensures the bottom crust gets crispy while the filling cooks through evenly.
- Slice Apples Thin: Granny Smiths are tough—cut them ¼-inch thick (about 10 slices per apple) so they soften without turning into applesauce. Thicker slices mean undercooked centers, and no one wants that. Use a mandoline if you’re impatient like me.
- Don’t Skip the Chill: After rolling out the pie crust, refrigerate it for 20 minutes before filling. This prevents the dough from shrinking while baking, which is a nightmare when you’re trying to get that perfect golden edge. Trust me, it makes a real difference.
- Brush, Not Drown: When adding the cinnamon roll filling, lightly brush the apples with melted butter instead of drowning them. Too much liquid turns the crust soggy, and you’ll end up with a sad, gummy pie instead of a flaky, buttery dream. A light coat is all you need.
Regional styles of pillsbury cinnamon roll apple pie
Southern Comfort Twist
In the South, we love adding a peach filling alongside the apples for extra depth. Swap 2 cups of sliced peaches for half the Granny Smiths and add 1 tsp vanilla extract to the filling.
Top with a streusel made from ½ cup flour, ½ cup brown sugar, and ½ cup cold butter—crushed pecans add that Southern crunch. Bake as directed, but watch closely after 35 minutes—peaches caramelize faster. 🍑
Midwest Cinnamon Roll Pie
The Midwest takes this dessert to heart by adding a cinnamon roll layer on the bottom too! Start with the pie crust, then layer half the cinnamon rolls on the bottom, spread ½ cup apple filling, then add the remaining rolls.
Top with the rest of the filling and butter-flour mix. Bake at 350°F for 50-55 minutes—the lower temp prevents the bottom from burning. This creates a double cinnamon roll surprise in every slice! 🌾
Pacific Northwest Spiced Version
Out West, they love adding local berries like blackberries or raspberries to the filling. Toss in 1 cup mixed berries with the apples and reduce the sugar to 1 cup total.
Top with a crumbled graham cracker crust (mix 1 cup graham crackers with ¼ cup melted butter) for a nutty contrast. Bake at 375°F for 40 minutes, then broil for 2-3 minutes to caramelize the top. Serve with vanilla bean ice cream for a luxurious touch. 🍒
New England Apple Cider Glaze
For a fall favorite, brush the baked pie with a cider glaze made from ½ cup apple cider, 2 tbsp brown sugar, and 1 tsp cinnamon. Simmer until slightly thickened, then drizzle over the warm pie.
Add a sprinkle of candied walnuts (toss ½ cup chopped walnuts with 1 tbsp melted butter and 1 tbsp sugar, then bake at 350°F for 8 minutes). This glaze adds a tangy-sweet finish that’s pure New England charm. 🍎
Texas-Style BBQ Cinnamon Roll Pie
Yes, you read that right! Swap the apple filling for a sweet BBQ sauce (use 1 cup store-bought or homemade BBQ sauce mixed with ½ cup brown sugar).
Layer the cinnamon rolls as usual, then top with a crunchy pecan streusel (mix 1 cup chopped pecans, ½ cup flour, ½ cup brown sugar, and ½ cup cold butter). Bake at 350°F for 45 minutes.
Serve with a scoop of bourbon vanilla ice cream for a smoky-sweet kick. 🌶️
Nutrition facts
Frequently asked questions
Can I use store-bought apple pie filling instead of making my own?
You can substitute store-bought filling, but homemade gives better texture and flavor control. If using canned, drain excess liquid and add 1 extra tbsp cinnamon to match the spice level. For a shortcut, try Starkist Apple Pie Filling—just reduce oven time by 5 minutes since it's pre-cooked.
How do I prevent the cinnamon rolls from burning on top?
Tent the pie loosely with aluminum foil after 30 minutes of baking to protect the top. For extra insurance, sprinkle the cinnamon rolls with ¼ cup crushed cornflakes before baking—they create a protective barrier. Always use 375°F or lower to avoid over-browning.
Can I make this dessert ahead of time?
Assemble the pie (without baking) and refrigerate for up to 24 hours. For best results, bake it 1 hour before serving so the filling sets properly. The flavor actually improves overnight as the spices meld. For make-ahead baking, cover tightly with foil and reheat at 350°F for 15 minutes before serving.
What's the best way to reheat leftovers?
Slice the pie and reheat individual portions in a 350°F oven for 8-10 minutes until warm. For microwave reheating, cover with a damp paper towel and heat for 30 seconds—this keeps the crust from getting rubbery. Never reheat straight from the fridge without warming first.
Can I make this gluten-free?
Yes, but with substitutions: Use a gluten-free pie crust (like Bob's Red Mill 1-to-1) and gluten-free cinnamon rolls (check Pillsbury's GF line). Replace regular flour in the topping with gluten-free all-purpose flour. The texture will be slightly different but still delicious. For the filling, ensure your apples are peeled to avoid any natural gluten.