Cinnamon Roll Apple Pie Recipe with Flaky Crust Your Family Will Crave

Posted on July 24, 2026

Hazel Evans

cinnamon roll apple pie - featured image

One chilly fall evening, I was craving both cinnamon rolls and apple pie but didn’t want to choose between the two. So naturally, I thought, why not combine them? I’d made cinnamon rolls plenty of times and had a classic apple pie recipe in my arsenal, but marrying those two with a flaky crust was a total experiment. Spoiler: it worked, and worked ridiculously well. Since that night, cinnamon roll apple pie with flaky crust has become the dessert my whole family fights over—no exaggeration.

Here’s the thing: I’ve baked this pie more times than I can count, tweaking the crust and apple filling until it hit that perfect balance of gooey cinnamon sweetness and tender, buttery flakiness. I even burned it once (or twice) trying to rush the process, so trust me when I say the method I’m sharing is foolproof. This isn’t just another apple pie recipe—it’s the kind of pie that fills your kitchen with the warm, cozy scent of cinnamon rolls while delivering the tender bite of classic apple pie with a flaky crust that doesn’t disappoint.

Whether you’re baking for a holiday, a weekend treat, or just because you want your family to smile around the table, this recipe will quickly become your new favorite. And hey, if you’re juggling busy evenings like me, this cinnamon roll apple pie is surprisingly doable without sacrificing flavor.

Why You’ll Love This Cinnamon Roll Apple Pie with Flaky Crust

This isn’t your average pie. There are a dozen reasons I keep making this one, but here are the big ones:

Flaky, buttery crust that melts in your mouth — I’ve tested several crust recipes, and this one strikes the perfect balance between tender and crisp.
Warm cinnamon roll flavor infused throughout — Because who wouldn’t want a pie that tastes like their favorite cinnamon rolls?
Generous apple filling with just the right spice — The filling is sweet with a hint of tartness, thanks to a mix of Granny Smith and Honeycrisp apples.
Perfect for family gatherings or cozy nights — My kids beg for this after school, much like the soft honey garlic pretzel bites I make when they want a snack.
Make-ahead friendly — You can prep the crust and filling earlier in the day, making busy weeknights or holiday baking less stressful.
Visually stunning — That golden, flaky crust with cinnamon sugar sprinkled on top makes this pie Pinterest-perfect.

Real talk: this cinnamon roll apple pie with flaky crust has saved me on more than one occasion when I needed a dessert that wowed without hours of fuss. It’s become a staple in my baking rotation, and I’m betting it’ll sneak its way into your family’s favorite recipes too.

Ingredients You’ll Need for Cinnamon Roll Apple Pie

Here’s the best part: most of these ingredients are pantry staples or easy to find at your local grocery store. I’m picky about a few, so I’ll share my tips along the way.

All-purpose flour (2 ½ cups / 315g) — For the crust. Use unbleached if you can; it gives a better texture.
Unsalted butter (1 cup / 225g, cold and cubed) — The secret to flaky crust is cold butter. Don’t even think about using margarine here.
Granulated sugar (¼ cup / 50g) — Sweetens the dough just enough without overpowering.
Salt (1 teaspoon) — Balances the sweetness and enhances flavor.
Ice water (6-8 tablespoons / 90-120ml) — Keeps the dough tender. Add slowly—you might not need it all.
Apples (5-6 medium / about 2 pounds / 900g) — I like a mix of Granny Smith for tartness and Honeycrisp for sweetness. Peel, core, and thinly slice.
Brown sugar (½ cup / 100g) — Adds deep caramel notes to the filling.
Ground cinnamon (2 teaspoons) — The star spice. You can never have too much cinnamon in this pie.
Ground nutmeg (½ teaspoon) — Adds warmth and depth.
Lemon juice (2 tablespoons / 30ml) — Keeps the apples from browning and adds a fresh zing.
Vanilla extract (1 teaspoon) — Rounds out the flavors beautifully.
All-purpose flour or cornstarch (2 tablespoons / 15g) — Thickens the apple juices so your pie isn’t soggy.
Cinnamon sugar (¼ cup sugar + 1 teaspoon cinnamon) — For sprinkling on top of the crust before baking. Optional, but highly recommended.

Quick tip: I always grate fresh nutmeg instead of using pre-ground—makes a noticeable difference. And if you’re curious about shortcuts, you can prep the crust ahead and keep it chilled for up to 2 days.

Equipment You’ll Need

You don’t need anything fancy for this cinnamon roll apple pie with flaky crust. Here’s what I actually use:

Mixing bowls — For combining dough and filling.
Pastry cutter or food processor — To cut the butter into the flour. I use a pastry cutter, but a food processor speeds things up.
Rolling pin — To roll out the dough evenly. If you don’t have one, a clean wine bottle works in a pinch.
9-inch pie dish — Glass or ceramic works best for even baking.
Sharp knife — For slicing apples thinly.
Baking sheet — I place my pie dish on one to catch any drips.
Pastry brush — For brushing egg wash or milk over the crust (optional, but makes the crust shine).

If you’re like me and love multitasking in the kitchen, having a reliable large skillet on hand helps with other meal prep while the pie bakes. It’s all about efficiency!

How to Make Cinnamon Roll Apple Pie with Flaky Crust: Step-by-Step

Alright, let’s get to the good stuff. I’m walking you through my tried-and-true method—complete with all my little tricks to guarantee success.

Step 1: Make the Flaky Pie Crust (15 minutes + chilling)

Start by mixing the flour, sugar, and salt in a large bowl.
Cut the cold, cubed butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces. The butter chunks are what create the flakiness.
Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it.
Divide the dough in half, shape each into a flat disk, wrap in plastic, and chill in the fridge for at least 1 hour (or up to 2 days).

Trust me, the chilling step is non-negotiable for that flaky texture.

Step 2: Prepare the Apple Filling (10 minutes)

In a large bowl, toss the thinly sliced apples with lemon juice immediately to prevent browning.
Add brown sugar, cinnamon, nutmeg, vanilla, and flour or cornstarch. Toss again to evenly coat.
Set aside while you roll out the dough.

Step 3: Roll Out the Dough & Assemble (15 minutes)

Remove one dough disk from the fridge and roll it out on a floured surface into a 12-inch circle. Transfer it to your pie dish, gently pressing it into place.
Pour the apple filling into the crust, spreading it evenly.
Roll out the second dough disk into another 12-inch circle. You can either cover the pie completely or cut strips to create a lattice top (fancier, but worth the effort).
Trim any excess dough and pinch the edges to seal.
Brush the top crust with milk or beaten egg (optional) and sprinkle generously with the cinnamon sugar mixture.

Step 4: Bake the Pie (50-60 minutes)

Preheat your oven to 375°F (190°C).
Place the pie on a baking sheet to catch drips and bake for 50-60 minutes until the crust is golden and the filling is bubbling.
If the edges brown too quickly, cover them with foil halfway through baking.
Let the pie cool at least 2 hours before slicing to allow the filling to set.

Pro tip: The smell of cinnamon and baked apples filling your kitchen is worth every minute of waiting.

Expert Tips & Tricks for Perfect Cinnamon Roll Apple Pie

Don’t rush the dough chilling — I’ve skipped this step before, and the crust was tough instead of flaky. Chill for at least an hour.
Use a mix of apples — Combining tart and sweet apples gives your filling complexity. Honeycrisp adds juiciness, Granny Smith adds tang.
Roll dough evenly — Uneven dough means uneven baking. I use a rolling pin guide or measure thickness to keep it consistent.
Save pie drippings — Place a baking sheet under your pie to catch any overflow. This keeps your oven clean and prevents smoke.
Let it cool (I know, it’s hard!) — Cutting too soon leads to a runny mess. The waiting is worth it.
Upgrade with a butter glaze — For a glossy finish, brush melted butter over the crust right after baking.

Variations & Substitutions to Try

Once you’re comfortable with the classic version, here are some fun ways to switch it up:

Caramel Apple Pie — Drizzle caramel sauce over the apple filling before adding the top crust.
Pecan Crunch — Add chopped pecans to the cinnamon sugar topping for crunch and nuttiness.
Gluten-Free Crust — Use a gluten-free all-purpose flour blend in place of regular flour. I’ve had good luck with Bob’s Red Mill.
Vegan Version — Substitute butter with vegan margarine and use a flax egg (1 tbsp ground flax + 3 tbsp water) for brushing the crust.
Spiced Up — Add ½ teaspoon ground cardamom or cloves to the filling for extra warmth.
Mini Pies — Use a muffin tin to make individual pies—great for parties or lunchbox treats similar to these baked apple cinnamon oatmeal cups.

Serving & Storage Tips

This pie is best served slightly warm or at room temperature. I like to pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It’s also delicious just on its own, especially with a cup of coffee or tea.

Store leftover pie covered tightly in the fridge for up to 4 days. When reheating, warm slices gently in the oven at 300°F (150°C) for about 10 minutes or microwave in 20-second intervals to keep that flaky crust from getting soggy.

Heads up: this pie doesn’t freeze well because the apple filling gets watery when thawed. I recommend making it fresh or enjoying leftovers within a few days.

Nutrition Information

Nutrient	Per Serving (1/8 pie)
Calories	370
Protein	3g
Carbohydrates	52g
Fiber	3g
Sugar	25g
Fat	15g
Saturated Fat	9g
Cholesterol	35mg
Sodium	180mg
Calcium	20mg

This pie is definitely a treat with its buttery crust and sugar, but it does provide some fiber from the apples and a bit of calcium from the butter. Adding a side of fresh fruit or a salad can help balance the meal.

Final Thoughts on Cinnamon Roll Apple Pie with Flaky Crust

So there you have it—my beloved cinnamon roll apple pie with flaky crust that’s become a family favorite and a staple for cozy fall evenings. I’ve shared all my secrets, mishaps, and tweaks so you can make this pie with confidence. The flaky crust, cinnamon-spiced apples, and that irresistible cinnamon sugar topping come together to create something truly special.

It’s the kind of dessert that makes you slow down, savor, and maybe even sneak an extra slice when no one’s looking. Whether you’re baking for your family, friends, or just indulging yourself, this pie delivers comfort in every bite.

If you decide to make this, drop a comment and tell me how it turns out! And if you run into any hiccups, I’m here to help you troubleshoot. Happy baking, and may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions About Cinnamon Roll Apple Pie

Q: Can I use pre-made pie crust instead of making my own?

A: You can, but the homemade flaky crust really makes a difference. Store-bought crusts tend to be less tender and flaky, but if you’re short on time, they’ll still work. Just sprinkle your cinnamon sugar topping generously to boost flavor.

Q: What’s the best way to prevent the crust edges from burning?

A: I wrap the edges with foil or use a pie crust shield about halfway through baking. It lets the center finish baking without over-browning the edges.

Q: Can I make this pie gluten-free?

A: Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. I’ve tried Bob’s Red Mill with great results. Just chill the dough well to help it hold together.

Q: How do I make the lattice top for the pie?

A: Roll out the top crust and cut into 1-inch strips with a knife or pizza cutter. Lay half the strips across the pie, then weave the remaining strips perpendicular, lifting alternating strips to create a woven effect. It looks fancy but is really simple once you get the hang of it.

Q: Can I use other fruits instead of apples?

A: Absolutely! Pears, peaches, or a mix of berries work well. Just adjust the sugar based on the sweetness of your fruit and be mindful that some fruits release more juice, so add extra thickener like cornstarch if needed.

Q: What if I want to make this pie ahead of time?

A: You can prepare the crust and filling a day ahead and keep them refrigerated separately. Assemble and bake the day you want to serve it. This helps reduce kitchen stress on baking day.

Q: How do I get that perfect cinnamon roll flavor in the pie?

A: The key is plenty of cinnamon in the filling plus the cinnamon sugar topping on the crust. Some bakers add a touch of cream cheese glaze after baking, but I find the sugar topping and filling alone nail that cinnamon roll vibe perfectly.

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