Cinnamon Roll Apple Pie – Easy Crowd-Pleasing Dessert

Cinnamon Roll Apple Pie earns a permanent spot in my fall rotation because it takes the two things my family fights over most and bakes them into one pan. The crust is soft, swirled cinnamon roll dough, and the filling is tender apples in a glossy cinnamon caramel.

You do not need a stand mixer or a pastry marble for this. A bowl, a spoon, and a rolling pin get you there, and the dough is forgiving enough that a slightly lopsided swirl still bakes up beautiful.

I keep the filling lightly sweet so the cinnamon reads clearly, and I always let the pie rest before slicing so the juices settle instead of flooding the plate.

About the Ingredients

2 1/4 cups (280g) all-purpose flour, plus extra for rolling

Bread flour works too and gives a slightly chewier crust. Scoop and level rather than packing the cup, or the dough turns dry.

1 packet (2 1/4 tsp, 7g) instant yeast

Instant yeast goes straight into the dry mix, no proofing needed. If you only have active dry yeast, dissolve it in the warm milk first and give it 5 minutes to foam.

3/4 cup (180ml) whole milk, warmed to 110F (43C)

Two percent milk is fine, but avoid cold milk straight from the fridge since it slows the rise. A quick 30-second microwave burst usually gets you there.

1/4 cup (50g) granulated sugar

Honey can replace it in equal measure for a slightly softer crumb. Keep the full amount, since the sugar also feeds the yeast.

6 tbsp (85g) unsalted butter, softened, divided

Salted butter works if you drop the added salt to a pinch. Let it sit out 30 minutes so it creams smoothly into the dough.

1 large egg, room temperature

A flax egg (1 tbsp ground flax plus 3 tbsp water) makes a decent egg-free version. Room-temperature eggs blend in without curdling the butter.

5 medium tart apples, about 2 lb (900g), peeled and sliced 1/4 inch thick

Granny Smith and Honeycrisp are my picks; Pink Lady is a good swap if you like a sweeter bite. Buy firm apples with no soft spots, since mushy fruit releases too much liquid.

1/3 cup (65g) packed light brown sugar

Dark brown sugar deepens the caramel note. Coconut sugar is a fine one-to-one substitute.

2 tsp ground cinnamon

Fresh cinnamon smells sweet and woodsy; stale jars taste like dust. Vietnamese cinnamon gives the boldest flavor.

1 tbsp cornstarch

Tapioca starch substitutes one-to-one. This is what thickens the apple juices so the bottom crust does not go soggy.

1 tbsp fresh lemon juice

Bottled lemon juice is acceptable in a pinch. The acid keeps the apples from browning and brightens the filling.

1 cup (120g) powdered sugar whisked with 2 tbsp milk for the glaze

Half-and-half makes a richer glaze; water makes a thinner drizzle. Add the milk a teaspoon at a time so it does not turn runny.

Tips & Tricks

• Do not overfill the pan. Pile the apples in a gentle mound, not a tower, or the dough swells over the rim and burns on the oven floor.
• Thin slices matter more than you think. A quarter inch lets the apples soften in the same time the dough bakes; thick wedges stay crunchy under a set crust.
• Rest before slicing. Ten minutes out of the oven lets the cornstarch set the juices so your first slice holds together instead of sliding apart.

Step-by-Step Instructions

1. Make the Dough

Whisk the flour, yeast, sugar, and a pinch of salt in a large bowl. Add the warm milk, egg, and 4 tablespoons of the softened butter, then stir until a shaggy dough forms.

2. Knead Until Smooth

Turn the dough onto a floured counter and knead 6 to 8 minutes, until it is smooth and springs back when poked. Add flour a tablespoon at a time if it stays sticky.

3. Let It Rise

Place the dough in a buttered bowl, cover, and let it rise in a warm spot for 60 to 75 minutes, until doubled and puffy. It should look domed, not flat.

4. Cook the Apples

While the dough rises, toss the apples with the brown sugar, cinnamon, cornstarch, and lemon juice in a skillet over medium heat. Cook 8 to 10 minutes, until the apples soften slightly and the juices turn glossy and thick. Cool 10 minutes.

5. Roll and Swirl

Preheat the oven to 375F (190C). Roll the dough into a 12-inch round and press it into a 9-inch pie plate, letting the edges drape over. Spread the remaining 2 tablespoons butter over the dough, sprinkle with 1 tablespoon brown sugar and a pinch of cinnamon, then roll it up loosely and coil it back into the plate so the swirl shows.

6. Fill the Pie

Spoon the cooled apples into the center of the coiled dough, leaving a 1-inch border. Fold the overhanging dough up around the fruit and pinch any gaps closed.

7. Bake Until Golden

Bake 35 to 40 minutes, until the crust is deep golden brown and the filling bubbles thickly at the edges. An instant-read thermometer in the center of the crust should read 200F (93C). Tent with foil after 25 minutes if the top darkens too fast.

8. Glaze and Rest

Cool the pie 20 minutes, then drizzle with the powdered sugar glaze. Let it rest 10 more minutes before slicing so the filling sets.

Delicious Variations

Caramel Pecan Version

Scatter 1/2 cup toasted pecans over the apples and drizzle 2 tablespoons caramel sauce on top before baking.

Pear and Ginger Swap

Use firm pears in place of half the apples and add 1 teaspoon ground ginger to the filling for a warmer spice note.

Mini Skillet Pies

Divide the dough and filling among four small oven-safe skillets and bake 22 to 25 minutes at 375F (190C) for individual servings.

How to Store Cinnamon Roll Apple Pie

Frequently Asked Questions

Give this one a try the next time you cannot decide between breakfast and dessert, and let the smell of cinnamon fill the kitchen. Cook it your way, and tell me how it went.

Cinnamon Roll Apple Pie

Cinnamon Roll Apple Pie bakes spiced apples in a buttery cinnamon roll crust for a dessert that tastes like two favorites in one warm, gooey slice.

★★★★½ 4.8 (214 ratings)

35 minPrep time40 minCook time8Servings412 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 1/4 cups (280g) all-purpose flour, plus extra for rolling
• 1 packet (2 1/4 tsp, 7g) instant yeast
• 3/4 cup (180ml) whole milk, warmed to 110F (43C)
• 1/4 cup (50g) granulated sugar
• 6 tbsp (85g) unsalted butter, softened, divided
• 1 large egg, room temperature
• 5 medium tart apples, about 2 lb (900g), peeled and sliced 1/4 inch thick
• 1/3 cup (65g) packed light brown sugar
• 2 tsp ground cinnamon
• 1 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 cup (120g) powdered sugar whisked with 2 tbsp milk for the glaze

📋 Instructions

1. 1Make the Dough — Whisk the flour, yeast, sugar, and a pinch of salt in a large bowl. Add the warm milk, egg, and 4 tablespoons of the softened butter, then stir until a shaggy dough forms.
2. 2Knead Until Smooth — Turn the dough onto a floured counter and knead 6 to 8 minutes, until it is smooth and springs back when poked. Add flour a tablespoon at a time if it stays sticky.
3. 3Let It Rise — Place the dough in a buttered bowl, cover, and let it rise in a warm spot for 60 to 75 minutes, until doubled and puffy. It should look domed, not flat.
4. 4Cook the Apples — While the dough rises, toss the apples with the brown sugar, cinnamon, cornstarch, and lemon juice in a skillet over medium heat. Cook 8 to 10 minutes, until the apples soften slightly and the juices turn glossy and thick. Cool 10 minutes.
5. 5Roll and Swirl — Preheat the oven to 375F (190C). Roll the dough into a 12-inch round and press it into a 9-inch pie plate, letting the edges drape over. Spread the remaining 2 tablespoons butter over the dough, sprinkle with 1 tablespoon brown sugar and a pinch of cinnamon, then roll it up loosely and coil it back into the plate so the swirl shows.
6. 6Fill the Pie — Spoon the cooled apples into the center of the coiled dough, leaving a 1-inch border. Fold the overhanging dough up around the fruit and pinch any gaps closed.
7. 7Bake Until Golden — Bake 35 to 40 minutes, until the crust is deep golden brown and the filling bubbles thickly at the edges. An instant-read thermometer in the center of the crust should read 200F (93C). Tent with foil after 25 minutes if the top darkens too fast.
8. 8Glaze and Rest — Cool the pie 20 minutes, then drizzle with the powdered sugar glaze. Let it rest 10 more minutes before slicing so the filling sets.

👨‍🍳 Chef's Note: If the crust browns before the apples soften, tent it loosely with foil and lower the oven to 350F (175C) for the remaining time.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 412 kcal · 6g protein · 68g carbs · 14g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.