Cinnamon Roll Apple Pie

This is the pie you want to serve at Thanksgiving.  It’s equally impressive to the eye as it is to the mouth.  You can use this recipe with a store bought crust, or make your own using THIS recipe.  Serve it warm with some of my fresh Vanilla Cinnamon Whipped Cream.

Cinnamon Roll Apple Pie

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By Liz Serves: 8
Prep Time: 20 Minutes Cooking Time: 60 Minutes

This amped up version of apple pie is such a natural evolution. It's just a bit more buttery and more cinnamon-y than it's original version.


  • 5 Medium sized Honeycrisp Apples
  • 2 Tbsp All Purpose Flour
  • 2 tsp Corn Starch
  • 1/2 cup Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp All Spice
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Lemon Zest
  • 1 Tbsp Freshly Squeeze Lemon Juice
  • 2 tsp Freshly Squeezed Orange Juice
  • For Cinnamon Rolls:
  • 1 Pie Crust, rolled out
  • 2 Tbsp Sugar
  • 2 tsp Cinnamon
  • 1 egg, beaten for Egg Wash



Preheat your oven to 400 degrees.


Peel, core and slice the apples (see photo below for size of apple slices.)


Place apple slices in a bowl with the citrus juices, zest, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.


Roll out the pie dough for the bottom of the pie and place it in 9 inch pie pan.


Now put all the apple slices with the spices, juices and all into the pie crust.


Time to make the Cinnamon Roll topping: roll out another pie crust.


Sprinkle the 2 Tbsp Sugar and 2 tsp of Cinnamon evenly across the pie dough.


Roll the pie dough up like a jelly roll. (See photos below.)


Wrap the roll in plastic wrap and place it in the refrigerator for 15 minutes.


Take the roll out of the fridge, and unwrap it.


Using a sharp knife, cut the roll into thin slices, and voila! Mini cinnamon rolls.


Place the cinnamon rolls, one by one, on top of the pie until it's covered. You want there to be some spaces to let the steam escape. (I left a little hole in the middle.)


Using the beaten egg, brush all of the cinnamon rolls and any exposed crust with the egg wash.


Place the pie on a cookie sheet (to catch any drippings) and bake for 1 hour, the crust will be golden brown and the juices will be bubbling out. Serve warm with my Vanilla Cinnamon Whipped Cream.

Adding the zest and citrus juices to the sliced apples:

The final apples into the pie crust:

Rolling out the other pastry crust for the cinnamon roll topping:

Slicing the cinnamon rolls:

This pie is ready to go into the oven:

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