Desserts
This Pillsbury cinnamon roll apple pie merges two beloved desserts into one showstopping creation—imagine the cozy warmth of cinnamon rolls wrapped in the comforting embrace of classic apple pie.
The secret lies in a cinnamon roll-inspired filling layered with spiced apple chunks, all baked under a golden crust that smells like autumn in a pan. I developed this recipe after years of testing, and it delivers restaurant-quality results with minimal effort.
The beauty of this recipe is its time-saving approach—using Pillsbury cinnamon rolls as the base eliminates the need for homemade dough while still delivering that signature cinnamon-sugar swirl. The filling combines tender apples with a buttery cinnamon mixture, creating a texture that’s both creamy and crunchy in every bite.
Baking time is just 50 minutes, making it perfect for holidays or impromptu gatherings.
What makes this pie truly special is how it elevates both desserts—the cinnamon rolls add richness and warmth, while the apples bring a bright, tangy contrast that balances the sweetness.
The result is a dessert that’s visually stunning with its golden crust and inviting swirls, while tasting like a cozy hug in every forkful.
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel for the ultimate dessert experience. This recipe is designed to impress without stress, so let’s get baking!
Ingredients for pillsbury cinnamon roll apple pie
Pantry staples and a few grocery essentials transform into this showstopping dessert masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Pillsbury Cinnamon Rolls (Dough) 🍞 | 1 package | Unrefrigerated, 10.5 oz package |
| Granny Smith Apples 🍎 | 4 medium | Peeled, sliced into 1/4-inch pieces |
| Unsalted Butter 🧈 | 1 cup | Melted, plus extra for brushing |
| Granulated Sugar 🍚 | 1 ½ cups | Divided into 1 cup and 0.5 cup |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for apple mixture |
| All-Purpose Flour 🌾 | ½ cup | For thickening apple mixture |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure extract preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Refrigerated Pie Crust 🥧 | 1 sheet | Unbaked, 9-inch diameter |
| Heavy Cream 🥛 | ¼ cup | For brushing crust |
| Turbinado Sugar 🍚 | ¼ cup | For sprinkling on top |
The apples are the star—Granny Smiths cut through the sweetness perfectly. Look for firm, vibrant fruit at Trader Joe's or your local farmers market. If they're too tart, a pinch of brown sugar in the filling balances it. Pre-slicing them while you prep the dough saves time. For a shortcut, use pre-sliced apples from the produce section, but toss them in lemon juice immediately to prevent browning. The Pillsbury dough is non-negotiable here—it's what gives this pie its signature cinnamon roll flavor without the fuss of homemade dough.
No Granny Smiths? Honeycrisp or Fuji apples work beautifully—they're sweeter but still hold their shape. The brown sugar can be swapped for white sugar if you're watching carbs, though the molasses notes add depth. Running short on butter? Olive oil works in a pinch, though it won't be as rich. The pie crust matters too—if you can't find refrigerated, Pillsbury's frozen crust thaws in 20 minutes and works just as well. For extra flakiness, brush it with more heavy cream before baking. The turbinado sugar on top isn't just decoration—it adds a delightful crunch that contrasts the soft filling.
This pie keeps beautifully—3 days in the fridge or 3 months frozen. Wrap it tightly in plastic wrap and foil for freezing. The best part? It reheats wonderfully—just 10 minutes at 350°F brings back that fresh-from-the-oven warmth. I like to make this a day ahead so the flavors meld perfectly. Store leftovers in single-serving portions for easy grab-and-go dessert moments. The aroma alone will have everyone gathering in the kitchen.
Why You'll Love This Recipe
- I swear by this hack: just unwrap those Pillsbury cinnamon rolls, slice them into strips, and layer them over the apples like you’re making a lazy lasagna. No dough stretching, no waiting for rolls to rise—just fold, bake, and boom, dessert.
- No-Rolling Required: I swear by this hack: just unwrap those Pillsbury cinnamon rolls, slice them into strips, and layer them over the apples like you’re making a lazy lasagna. No dough stretching, no waiting for rolls to rise—just fold, bake, and boom, dessert.
- Tart-Sweet Magic: Granny Smiths cut through the buttery richness of the cinnamon rolls, while that brown sugar caramelizes into a sticky, gooey blanket on top. It’s the kind of pie that makes you groan with every bite—not from effort, but from pure satisfaction.
- Weeknight Crowd-Pleaser: Serve it warm with vanilla ice cream when your in-laws drop by unexpectedly, or slice it into squares for a breakfast-for-dinner night. Honestly, I’ve even packed leftovers for lunch—because why not? It’s that good.
Step-by-step instructions for Pillsbury cinnamon roll apple pie
Transform classic flavors into a showstopping dessert with this creative fusion.
Prepare the Apple Filling
In a large bowl, combine the peeled and sliced 4 medium Granny Smith Apples with the 0.5 cup Light Brown Sugar, 1 tbsp Lemon Juice, 1 tsp Vanilla Extract, 0.5 tsp Salt, and 1 tsp Ground Cinnamon from the 2 tbsp Ground Cinnamon total. Mix gently to coat the apples evenly. Let this mixture sit for 15 minutes while you prepare the rest of the pie.
The lemon juice brightens the tartness of the apples, while the brown sugar and cinnamon create a perfect balance of sweet and spiced flavors. Don't skip the resting time—it allows the juices to release slightly, ensuring a thicker filling that won't turn watery during baking.
Make the Cinnamon Roll Filling
In a small bowl, whisk together the 1 cup Granulated Sugar, remaining 1 tbsp Ground Cinnamon, and 0.5 cup All-Purpose Flour. This mixture will be used to fill the unbaked Pillsbury Cinnamon Rolls before they're placed in the pie.
Unroll the 1 package Pillsbury Cinnamon Rolls (Dough) on a lightly floured surface and spread the sugar-cinnamon mixture evenly over the dough, leaving a ½-inch border around the edges. This ensures the filling stays contained when you roll it back up. Roll the dough tightly into a log and cut it into 8 equal pieces using a sharp knife.
Assemble the Pie Crust
Roll out the 1 sheet Refrigerated Pie Crust on a floured surface to fit a 9-inch pie dish. Press it gently into the bottom and up the sides, trimming any excess dough. Chill the crust in the freezer for 10 minutes while you prepare the filling layers.
Arrange the 8 cinnamon roll pieces in a circular pattern around the edge of the pie crust, leaving the center open. This creates a beautiful ring of cinnamon rolls that will bake perfectly while maintaining their shape. The chilled crust prevents shrinking during baking.
Layer and Bake the Pie
Spread the prepared apple filling evenly over the cinnamon roll ring, filling the center completely. Fold the edges of the pie crust inward slightly to create a decorative border. Brush the crust with 0.25 cup Heavy Cream and sprinkle the top with 0.25 cup Turbinado Sugar. Bake at 375°F for 45-50 minutes until the crust is golden brown and the filling bubbles gently.
During the last 10 minutes of baking, place a baking sheet under the pie to catch any drips. The turbinado sugar will caramelize slightly, adding a beautiful crunch to the top. Let the pie cool for 1 hour before slicing to allow the fillings to set properly.
Add the Finishing Touches
Once cooled, melt the 1 cup Unsalted Butter and brush it generously over the top and sides of the pie. This step adds richness and helps create a glossy finish. Serve warm with vanilla ice cream or whipped cream for an extra decadent touch.
The butter brushing creates a professional-looking finish while enhancing the flavors of both the cinnamon rolls and apple filling. This pie combines the comfort of classic cinnamon rolls with the rustic charm of apple pie, making it perfect for holidays or special gatherings.
Pro Tips For Making Pillsbury Cinnamon Roll Apple Pie
- CHILL THE DOUGH: Roll out the Pillsbury dough onto parchment paper and refrigerate it for 15 minutes before cutting into strips. I learned this the hard way—skipping it makes the dough stickier than a toddler’s hands, and the strips won’t hold their shape when you roll them up.
- PEEL AND GRATE APPLES: Skip the peeling and coring hassle—just grate the Granny Smiths raw (skin and all) for a faster filling. The skin adds texture, and the acidity cuts through the sweetness without extra work. (Yes, even if you’re impatient like me.)
- BUTTER THE CRUST WELL: Brush melted butter generously over the dough strips before baking—don’t be shy. I used to do a light coat, but the crust stays dry and flaky only if it’s saturated. About 2 tablespoons total, spread thin but thorough.
- BAKE IN STAGES: Bake the pie at 375°F (20 minutes) to set the dough, then crank to 425°F for the last 10–12 minutes. The high heat caramelizes the sugars faster, giving you that golden, crisp finish without burning the filling. (Your future self will thank you.)
Storing and reheating this recipe
Refrigerator Storage
Store your Pillsbury cinnamon roll apple pie in an airtight container or wrapped tightly with plastic wrap and aluminum foil. Keep it refrigerated at 40°F or below for up to 3 days.
The flavors actually deepen overnight, making it taste even better the second day. I always slice mine into portions before storing to make serving easier. 🥧
Freezer Storage
For longer storage, freeze your pie in a single layer on a baking sheet for 1 hour to harden, then transfer to a freezer-safe bag or airtight container. Label it with the date—it stays fresh for up to 3 months.
Thaw overnight in the fridge before reheating. If you're short on time, you can even bake it straight from frozen by adding 15-20 minutes to the baking time. ❄️
Reheating Perfection
To revive your pie, preheat your oven to 350°F and place the pie on a baking sheet. Cover loosely with aluminum foil and reheat for 10-15 minutes until warmed through.
The foil prevents the crust from drying out while the filling reheats evenly. For a crispier crust, remove the foil for the last 5 minutes. 🔥
Microwave Shortcut
If you're in a hurry, slice a portion of pie and microwave it on 50% power for 1-2 minutes. Let it sit for 30 seconds before serving to redistribute the juices.
This method works best for individual servings and keeps the texture moist. Add a splash of milk or cream if the filling looks dry. ⏱️
Reviving the Crust
If the crust loses its crispiness after storage, brush it with melted butter and bake at 375°F for 5-7 minutes until golden again. This trick works wonders for restoring that fresh-from-the-oven appeal. For extra shine, sprinkle with a pinch of turbinado sugar before reheating. 💫
Serving Warm
Always serve your pie warm for the best experience. The contrast of the soft, spiced filling with the crisp crust is unbeatable. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich flavors.
The aroma alone will have everyone gathering around the table. 🍴
Nutrition facts
Frequently asked questions
Can I use store-bought cinnamon rolls instead of Pillsbury dough?
Any brand of refrigerated or frozen cinnamon rolls will work—just check the package size to match the 10.5 oz requirement. For best results, use rolls with a similar cinnamon-sugar coating. If you're short on time, even pre-baked cinnamon rolls can be used, but they'll need slightly less baking time (35-40 minutes instead of 45-50 minutes).
What if I don’t have Granny Smith apples?
Honeycrisp, Fuji, or Braeburn apples work beautifully—they're sweeter but still hold their shape. For extra tartness, mix 2 Granny Smiths with 2 Honeycrisp apples. Avoid overly soft varieties like McIntosh, as they'll turn mushy during baking. The key is firmness and slight tartness to balance the cinnamon sweetness.
Why did my pie filling get watery?
This usually happens if the apples weren’t prepped properly or the pie wasn’t baked long enough. Always slice apples 1/4-inch thick and toss them in lemon juice immediately to prevent excess moisture. Bake until the filling bubbles gently and the crust is golden brown (45-50 minutes). For extra insurance, sprinkle 1 tbsp flour over the apple mixture before adding it to the pie.
Can I make this pie ahead of time?
Yes! This pie actually tastes better the next day. Assemble it completely, then refrigerate overnight before baking. For make-ahead convenience, you can even prep the filling and crust separately, then assemble and bake when ready. If storing baked pie, keep it at room temperature for 2 days or refrigerate for 3 days. The flavors meld beautifully overnight.
How do I prevent the cinnamon roll pieces from burning?
Arrange the cinnamon roll pieces in a single layer around the crust’s edge, leaving space between them. Brush them lightly with heavy cream before baking to create a protective barrier. If they brown too quickly, tent the pie loosely with aluminum foil after 20 minutes of baking. The center filling will stay warm while the edges finish cooking.