Cinnamon Roll Apple Pie
By Erin
It’s about that time of year again! Apple picking time! What do you make with all of your apples? Apple pie of course! Enjoy all the flavors of a warm apple pie this fall and surprise guests with a cinnamon roll twist on this traditional fall treat. Inspired by the favorite breakfast pastry, leftover pie makes a great breakfast the next day. Save time by using store-bought crust and cinnamon roll dough.
Ingredients
5 Cups Chopped Apple, peeled (Honeycrisp or Granny Smith Apples are best)
3 tablespoons sugar
3 tablespoons flour
2 teaspoons ground cinnamon
¼ teaspoon kosher salt
1/4 cup bourbon
2 tablespoons unsalted butter, cubed
1 pre-made pie crust
1 package of cinnamon rolls
Cinnamon Icing
1 Cup powdered sugar
1 tablespoon ground cinnamon
1-3 tablespoons whole milk
1 disposable piping bag
Directions
Preheat oven to 450 degrees and spray a 9 inch deep pie dish with baking spray.
In medium bowl, mix together the apples, sugar, flour, cinnamon, salt, and bourbon and mix together.
Unroll the pie crust, and place into a 9 inch deep pie pan.
Pour the apple mixture into the pie shell.
Place the butter over the apple mixture.
Place pie onto a cookie sheet.
Bake in the oven for 15 minutes at 450 and then bring the oven temp down to 350 degrees, continue baking for 30-45 minutes or until the center is set and the edges are a nice golden brown.
Remove from oven and allow to rest for 15 minutes.
Remove cinnamon rolls from can and place onto a parchment lined cookie sheet.
Following the directions on the pan, bake the cinnamon rolls as recommended.
Once they are baked, allow to cool for 5 minutes before placing them onto the top of the apple pie.
Cinnamon Icing Directions
Using a small bowl, whisk all ingredients together until combined and smooth.
Pour into a piping bag.
Cut the tip and drizzle the icing over the pie.
Cut and serve!
Enjoy!
