Name: Cinnamon Roll Apple Pie for the Table
Yield: 1

Cinnamon Roll Apple Pie is the shortcut dessert of your dreams, with store-bought crust loaded with apple pie filling and topped with a buttery crumble.

Cinnamon Roll Apple Pie in a pie pan drizzled with icing.

author’s note

The Dessert Combo That Needed To Happen!

I make a full apple pie more often than you’d probably expect (it’s my husband’s favorite dessert). And while that recipe is, in my opinion, reliable, I don’t always have the time or energy to go all out. So I started experimenting with a way to get all the same flavors in a dessert that felt easier but still impressive.

I usually love making from-scratch pie dough, but this time I grabbed store-bought dough and gave it a twist. I rolled it out, sliced it into strips, then rolled them up into little “cinnamon rolls” before pressing them together for the crust. It blew my mind, so flavorful and fun. Pairing that with store-bought apple pie filling was the best hack; it’s sweet, warm, and satisfying. To finish it off, I added a simple crumble topping that makes the pie look and taste like it took way more effort than it really did.

This is the ultimate shortcut apple pie, the kind of dessert that will wow your guests without wearing you out.

Cinnamon roll pie crust made by arranging cinnamon-filled pie dough spirals in the pan.

Ingredients

Here’s what you’ll need to make a Cinnamon Roll Apple Pie:

Ingredient	Helpful Tip
Pie Crust	Use store-bought dough to save time.
Butter	Melt it for the crust and soften it for the crumble so everything mixes easily.
Cinnamon	Adds a sweet, warm flavor to both the crust and icing.
Canned Apple Pie Filling	Chop up any large apple slices so the filling spreads evenly.
Flour & Brown Sugar	Combine to create the sweet, crumbly topping.
Powdered Sugar, Milk & Vanilla	Make the icing. Add the milk gradually until it’s straightforward to drizzle.

The apple filling being added to the crust.

chelsea’s recipe tips

Cinnamon Roll Apple Pie Tips

Use a sharp knife to cut the rolled-up crust so the slices stay neat.
Press the slices firmly into the pan so there are no gaps in the crust.Chop the apple slices if they’re too big. Smaller pieces spread better.
Cover with foil at first so the top doesn’t get too brown.
Let the pie cool before adding the icing so it doesn’t slide off.
Bake on a sheet pan to catch any drips and keep your oven clean.