This is one of my favorite and what I make when I want apple pie vibes without all the work of crust-making and apple peeling.
This cinnamon roll apple pie is one of my favorite easy apple recipes for when I want apple pie without making a crust from scratch or peeling a bunch of apples.
The shortcut is easy, but it turns out best when you pay attention to a couple small details so the crust bakes through and the top stays pretty. Below, I'll show you what to watch for so it comes out sliceable, not doughy.
Read this part first, and the recipe card will be super easy.
Jump to:
- Why the Cinnamon Roll Crust Works
- What You'll Need (no measuring here)
- Before You Bake: 3 Quick Things to Watch
- Lattice Top Tips (So It's Easy to Handle)
- How to Avoid Overflow (and a messy oven)
- Cooling and Icing (so it doesn't melt off)
- Easy Variations
- Extra Tips for Cleaner Slices & Less Mess
- FAQs
- 📖 Recipe
- Optional Tools (Amazon)
- More Easy Apple Desserts
This bake is perfect for nights when you want something warm and cozy without the usual pie prep. Think last-minute dessert, kid-friendly kitchen project, or a "bring something sweet" moment where you don't want to fuss with crust.
If you enjoy shortcut desserts like Easy Apple Crisp, this one fits right into that same low-stress category.
Why the Cinnamon Roll Crust Works
Cinnamon rolls already have the buttery, spiced flavor you want in an apple pie crust (plus a little sweetness). Once you press them into the pie plate, they bake up like a soft pastry-style crust (not big, fluffy rolls) as long as you pinch the seams together.
So instead of making crust from scratch, you're starting with dough that's already sweet and spiced. In the oven, it bakes up into a soft, cinnamon-sugar crust that works perfectly with apple pie filling. No mixing spices, cutting in butter, or chilling dough.
What You'll Need (no measuring here)
- Refrigerated cinnamon rolls (two tubes, including icing)
- Apple pie filling
- Pie plate & cooking spray
- Rolling pin (or a sturdy cup)
- Optional: foil for edge protection
Before You Bake: 3 Quick Things to Watch
- Roll to the right thickness: You're aiming for thin enough to cover the plate without bulky overlaps. If it looks like a thick blanket, it'll bake up doughy in the center. Roll each one out until it's about ⅛-inch thick.
- Seal the seams: Once you press the rolls together, just squish the seams so there aren't gaps. If you leave cracks, the filling can sneak underneath and make the bottom soggy.
- Doneness check (don't rely only on time): The center should look set and no longer shiny, and the top should be deep golden. If the top is getting too brown, lay a piece of foil loosely over the pie (don't press it down), then keep baking until the middle looks set.
Lattice Top Tips (So It's Easy to Handle)
Cinnamon roll strips can get sticky as they warm up, so here are two simple ways to make the lattice easier.
- Work quickly once the can is opened.
- If the strips feel too soft, chill them for 5-10 minutes before weaving so they're easier to lift and reposition.
Don't stress about perfection - small gaps are fine. The icing at the end brings it all together, and the filling bubbles up like a classic pie.
How to Avoid Overflow (and a messy oven)
Apple pie filling bubbles up as it bakes. If your pie plate is shallow, don't fill it all the way to the top - leave a little space under the edge so it doesn't spill over. Set the pie plate on a baking sheet lined with foil, so if it drips, it lands on the foil (not the bottom of your oven).
Cooling and Icing (so it doesn't melt off)
Let the pie cool until it's warm, but not hot. If you ice it straight from the oven, the icing disappears into the lattice. Let it cool for a few minutes first. Then the icing goes on smoothly and stays visible.
Easy Variations
- Caramel apple vibe: Use caramel apple pie filling, or drizzle caramel after icing.
- More "real apple" texture: Stir one peeled, thin-sliced apple into the canned filling (adds bite without changing the shortcut spirit).
Extra Tips for Cleaner Slices & Less Mess
- Chill for easier handling: If your kitchen is warm, pop the cinnamon rolls (still in the can) in the fridge for 10 minutes so they're easier to flatten and move.
- Prevent sticking without extra flour: Lightly spray the rolling pin (or place the roll between parchment) so you don't add flour that can make the crust tougher.
- Mind your pie plate size: A 9-inch plate is ideal. If yours is shallow, hold back a spoonful or two of filling so it doesn't spill over the rim.
- Set a timer to cool before slicing: Let the pie sit for 10-15 minutes before you cut it. This gives the filling time to thicken so the slices don't slide apart.
- Save the icing packet right away: Pull the icing out and set it on the counter before you start. It's easy to forget it's in the box (or toss it by accident).
FAQs
If you're serving it within a day, cover it tightly and store it at room temperature. For longer storage, refrigerate up to 5 days so the filling stays fresh. Rewarm slices gently so the cinnamon-roll crust softens back up.
Warm a slice in the microwave for 15-20 seconds at a time until it's just warm.
If you want the top a little less soft, heat it in a toaster oven or air fryer at 300°F for 3-5 minutes, just until warmed through.
Yes! When you are done assembling the cinnamon rolls with apple pie filling, simply cover it tightly and place it in the refrigerator. The next day, bake as directed. It may need a few extra minutes since it's going in cold.
Usually one of three things: the dough was too thick, seams weren't sealed, or it needed a bit longer in the oven. Next time, roll thinner, pinch seams, and bake until the center looks set.
📖 Recipe
Cinnamon Roll Apple Pie Bake (Cinnamon Roll Crust)
Video
Ingredients
- 2 Cans Cinnamon Rolls
- Cooking Spray
- 21 oz Can Apple Pie Filling
- Icing Included in Cinnamon Rolls
Instructions
- Preheat oven to 350°F. Coat a pie plate with cooking spray.
- Open 1 tube of cinnamon rolls. Flatten rolls into thin rounds. Press into pie plate and pinch seams to seal into an even crust.
- Spoon apple pie filling evenly over crust.
- Open 2nd tube of cinnamon rolls. Unravel each roll into strips. Arrange strips in a lattice pattern over filling.
- Bake 15-20 minutes, or until top is deep golden and center looks set. If browning too quickly, tent loosely with foil.
- Cool 10-15 minutes. Drizzle/spread icing over top. Slice and serve.
- Serve & enjoy.
Notes
- Roll crust pieces thin and seal seams to reduce a soft bottom.
- Place pie plate on a foil-lined baking sheet to catch drips.
- If lattice strips get too soft, chill them briefly before weaving.
- Cool until warm before icing so it stays visible.
Nutrition
Optional Tools (Amazon)
These aren't required, but they make this recipe easier:
- 9-inch pie plate
- Rolling pin (a sturdy cup works too)
- Baking sheet (catches drips)
More Easy Apple Desserts
If you're in the mood for more apple treats with the same low-effort vibe, try one of these next:
Jim Langley says
So easy to make and delicious! I can't wait!
Square says
Thanks for this one, Vicky 😀
Andrea Metlika says
First pie recipe I'm not afraid to make. This is fantastic and my family are going to be shocked when I give them a slice of this!
Sara Welch says
Such a great dessert and perfect for fall! Looking forward to enjoying this all season long! Delish!
Shadi Hasanzadenemati says
I have everything I need for this dish, can’t wait to make it this weekend!
Elaine says
Did someone call for a pie lover? Here is one! 🙂 Especially if the pie looks as delicious as this one! Can't wait to give it a try!
Shadi Hasanzadenemati says
Love how easy this recipe is. It’s perfect for our family!
Jersey Girl Cooks says
This is a great idea to make an apple pie even better! So yummy!