Cinnamon Roll Apple Pie seen from above
Cinnamon Roll Apple Pie on plates
Sliced Cinnamon Roll Apple Pie seen from above
A slice of Cinnamon Roll Apple Pie
Spreading icing on a Cinnamon Roll Apple Pie

Cinnamon Roll Apple Pie

Updated on November 1, 2026
Not Yet Reviewed
A headshot of Molly Marzalek-Kelly
Recipe by
Molly Marzalek-Kelly
Employee-owner since 2016

Why choose between cinnamon rolls and apple pie when you can have both? A showstopping mash-up, Cinnamon Roll Apple Pie features an ooey-gooey apple pie topped with tender, biscuit-like cinnamon rolls swirled with bold cinnamon filling. While this recipe has several moving parts, one look (and one bite) proves this project bake is worth the effort. 

Test Kitchen notes:
  • Instant Clearjel creates an ooey-gooey texture in the cinnamon roll filling, plus it thickens the apple filling immediately, making it easier to layer the cinnamon rolls on top. If you don’t have Instant Clearjel, use the alternatives provided in the ingredient list (flour in the cinnamon roll filling; cornstarch in the apple filling).
  • You may not need all of your cinnamon roll slices; if you have extra, store them in the freezer while the pie bakes. Once the pie is out, bake at 425°F on a parchment-lined baking sheet for 15 to 20 minutes, until golden brown. Baker’s treat!
  • If you use heavy cream in the glaze, you’ll end up using more liquid than if you use milk because of cream’s higher fat content. (We love the richer, creamier glaze it makes!) 
Digital On-Demand Baking Class: Holiday Pie Workshop with Erin Jeanne McDowell
Our Best Products

Instructions

Bake Mode
Keep screen from going dark

To prepare the crust:

  1. Preheat the oven to 425°F and position one rack in the lower third of the oven and another rack in the upper third. If you have one, place a baking steel or stone on the lower rack. Lightly grease a metal 9" pie pan that’s at least 1 1/2" to 2" deep with nonstick spray. (If you only have glass, ceramic, or stoneware pie pans, skip the steel or stone.)

  2. On a floured surface, roll the chilled pie crust to a 12" round. Transfer it to the prepared pan and crimp the edges as desired. Place the crust in the refrigerator, lightly covered, while you prepare the other components of the Cinnamon Roll Apple Pie.  

To make the cinnamon roll dough:

  1. In a large bowl, combine the flour, baking powder, baking soda, and salt. Work in the cold butter with your fingertips or a bowl scraper until the mixture resembles coarse meal. 

  2. Add the buttermilk and stir until the mixture comes together and forms a ball. Transfer the dough to a floured work surface and knead the dough a few times; dust your hands with flour if the dough is sticky. Set the dough aside, lightly covered, while you make the filling.

To make the cinnamon roll filling:

  1. In a small bowl, stir together the brown sugar, cinnamon, and Instant Clearjel or flour. Add the melted butter and water and whisk to combine. The mixture may look a little grainy; that’s OK.   

To assemble the cinnamon rolls:

  1. Place the dough onto a piece of floured parchment, then roll the dough into a rectangle about 10" x 13". Dollop the cinnamon roll filling over the dough and use a small offset spatula to gently spread the filling all over the dough, leaving a 1/2" strip along one long side bare.

  2. Starting with the filling-covered long side, use the parchment to help roll the dough into a log, then gently pinch the seam to seal. Wrap the log in the parchment (or use plastic wrap), place on a baking sheet, and freeze for 30 minutes while you prepare the apple pie filling. (You want the cinnamon roll log to chill thoroughly so it is easier to slice but not freeze solid.) 

To make the apple pie filling:

  1. In a large bowl, combine the apples, boiled cider, and lemon juice. Stir gently with a flexible spatula to coat the apples in liquid.  

  2. In a small bowl, stir together the sugar, Instant Clearjel or cornstarch, Apple Pie Spice, and salt. Sprinkle the sugar mixture over the apples and stir to combine. 

To assemble the Cinnamon Roll Apple Pie:

  1. Remove the pie pan from the refrigerator and transfer the apple mixture to the prepared crust. Use a spatula or your hands to gently press the apples into the crust; try to create a smooth, even surface, mounding it slightly. (This will help avoid the cinnamon rolls from sinking in the middle as the pie bakes.) 

  2. Remove the log of cinnamon roll dough from the freezer. Use a greased chef’s knife to trim the ends off the log, then cut into 3/4"- to 1"-thick slices; aiming for a total of 14 to 15 slices.  

  3. Place the cinnamon roll slices on top of the apple pie in two circles, positioning them 1/2" to 1" apart so you can see the apple pie filling underneath; aim for 9 to 10 slices around the outer edge, and 4 or 5 slices around the inner circle. If there’s room, you can place one slice in the middle, but don’t crowd the slices; it’s OK if you don’t use them all. (See Test Kitchen note, above.) 

To bake the Cinnamon Roll Apple Pie:

  1. Place the assembled pie on a parchment-lined, rimmed baking sheet then bake, directly on the preheated stone or steel, for 20 minutes.

  2. Reduce the oven temperature to 375°F, loosely cover the pie with aluminum foil and continue to bake for 45 to 60 minutes, until the filling is bubbling and the cinnamon rolls are browned. If the cinnamon rolls still look pale toward the end of the bake, remove the foil and move the pie to the upper rack and bake for an additional 5 to 10 minutes. 

  3. When the pie is done, remove it from the oven and place it on a wire rack to cool completely before slicing, at least 6 to 8 hours, and preferably overnight. 

To make the glaze:

  1. In a small bowl, combine the confectioners’ sugar, vanilla, salt, and 1 tablespoon (14g) milk or 2 1/2 tablespoons (35g) cream.  

  2. Use a flexible spatula to mix slowly to combine, then more vigorously until the mixture becomes smooth. Add more milk or cream as needed, 1/2 to 1 teaspoon at a time, until the glaze is drizzle-able; aim for a consistency that’s a little thinner than honey.  

  3. Before slicing the Cinnamon Roll Apple Pie, dollop some of the glaze over each of the cinnamon rolls then spread with an offset spatula. (The pie is best when the glaze is fresh and glossy, so glaze just before serving, ideally.) 

Storage information:

  1. Store any leftover Cinnamon Roll Apple Pie, covered, at room temperature for several days; freeze for longer storage. 

Questions Bakers Ask

What if I don't have Apple Pie Spice?

Combine cinnamon, nutmeg, and allspice to taste and use 2 teaspoons of this mixture in the filling. 

Can I use a baking stone or steel if I'm baking in a glass, ceramic, or stoneware pie pan?

If baking in a glass, ceramic, or stoneware pie pan, skip the baking steel or stone. Instead, bake the pie directly on the oven racks, starting in the lower third and moving it to a higher rack, if needed, to sufficiently brown the cinnamon roll topping. Placing a chilled glass or ceramic pie dish on a hot stone can cause the pan to shatter.

How can I avoid a soggy bottom on my pie?

Baking on a stone or steel is a great first proactive measure, and there are several other tricks that can help ensure your pie ends up with a perfectly golden brown bottom. See our blog post, Preventing soggy bottoms, for details. 

Baker’s Resources