Introduction
If you’ve ever stood in your kitchen torn between making cinnamon rolls or apple pie, this dessert is your delicious answer. Cinnamon roll apple pie takes everything cozy about fall baking and packs it into a handheld, muffin-tin treat. The fluffy cinnamon roll base holds a warm apple filling that’s just the right mix of sweet and spiced. Whether you use canned filling or homemade from fresh apples, this recipe is easy to make and hard to resist. In this guide, I’ll walk you through the steps, tips, and mistakes to avoid—so every bite is flaky, gooey, and perfectly golden.
How Cinnamon Roll Apple Pie Became My Go-To Fall Bake
One Day, Two Cravings One Genius Solution
It was a chilly October weekend and I had a real problem: I was craving apple pie, but I had a roll of refrigerated cinnamon rolls in the fridge and no time to make a crust from scratch. That’s when it hit me. Why not combine them? Instead of starting with pie dough, I pressed the cinnamon rolls into a muffin tin, just to see if they’d hold their shape. Spoiler: they did—and they held more than that. They cradled warm, gooey apple pie filling in the best possible way.
That first batch of cinnamon roll apple pie didn’t last long. My twins loved the soft apple center, my husband asked for more, and I realized I had found a shortcut dessert that didn’t feel like one. The cinnamon rolls baked into golden cups, crisp on the outside and chewy inside. Paired with soft apples and drizzled frosting, it tasted like fall wrapped in a pastry.
Why This Recipe Works So Well
This recipe is a true mashup—sweet, spicy, flaky, and comforting. You don’t need a pie plate or fancy tools. Just a muffin tin and a few simple ingredients. You can go the quick route with canned apple pie filling or make your own with butter, cinnamon, and fresh apples. Either way, you get a warm center, a crisp base, and that irresistible cinnamon swirl in every bite.
The best part? They’re already portioned. No slicing, no crumbling crust, no mess. Whether you serve them at brunch, dessert, or as a holiday treat, these cinnamon roll apple pies are guaranteed to impress.
Up next: I’ll walk you through each ingredient and tool, plus how to make this recipe with either fresh or canned filling.
Cinnamon Roll Apple Pie
Equipment
- Muffin tin
- Saucepan
- Peeler and knife (if using fresh apples)
- Cutting board
- Small mixing dish
- Spatula or spoon
Ingredients
- 1 21 oz can apple pie filling
- 1 package cinnamon rolls with frosting refrigerated
- OR
- 4 medium apples peeled cored, and chopped or sliced
- ⅓ cup sugar
- 3 tablespoons water
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch plus 1 teaspoon
- 2 tablespoons water
Instructions
- If you’re making the Apple Filling (If using can, skip to making the cinnamon rolls:)
- Melt Butter: In a large saucepan, melt 2 tablespoons of butter over medium heat. Stir in 1 teaspoon of cinnamon.
- Cook Apples: Add 4 medium chopped apples, ⅓ cup sugar, and 3 tablespoons of water to the saucepan. Cover and cook, stirring occasionally, for 4-6 minutes, until the apples are slightly softened.
- Thicken Filling: In a small dish, mix together 1 tablespoon + 1 teaspoon cornstarch and 2 tablespoons of water. Stir the cornstarch mixture into the apple filling. Continue to cook until the apples are soft and the filling has thickened, about 1 minute. Remove from heat and allow it to cool.
- Making the Cinnamon Rolls
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease 8 cups of a muffin tin.
- Press Cinnamon Rolls: Remove the cinnamon rolls from their package. Press each one firmly into the greased muffin tin cups, covering the bottom and sides. Make sure they are pressed well to hold the filling securely.
- Fill with Apples: Spoon about 2 large tablespoonfuls of the cooled apple filling (or canned filling) into each cinnamon roll cup.
- Bake: Bake the pies for approximately 15 minutes or until the cinnamon rolls turn golden brown. Check at 12 minutes to avoid over-baking.
- Cool & Drizzle: Allow the cinnamon roll apple pies to cool for 5 minutes. Drizzle the frosting that came with the cinnamon rolls on top.
- Serve: Serve the pies warm for the best flavor and texture.
Notes
Adjust the sweetness of the filling to your taste.
Let the filling cool before adding it to the cinnamon roll cups.
Grease the muffin tin well to prevent sticking. Keep an eye on the baking time to achieve a golden brown color.
Serve warm for the best flavor and texture.
Get creative with toppings like powdered sugar or whipped cream. Nutrition
Serving: 1Serving | Calories: 339kcal | Carbohydrates: 63g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 389mg | Potassium: 133mg | Fiber: 3g | Sugar: 38g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
Ingredients, Tools & Simple Assembly Method
What You Need to Make Cinnamon Roll Apple Pie
This recipe is all about combining convenience with comfort. You can use canned apple pie filling or make your own from fresh apples. Either way, the flavor is rich and the prep is minimal.
If using canned filling:
- 1 (21oz) can of apple pie filling
- 1 package refrigerated cinnamon rolls with frosting (usually 8-count)
If making fresh filling:
- 4 medium apples, peeled, cored, and chopped
- ⅓ cup sugar
- 3 tablespoons water
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
You’ll also need:
- Muffin tin (standard 12-cup, but recipe makes 8 pies)
- Spatula or spoon
- Saucepan (for homemade filling)
- Peeler, knife, and cutting board
How to Make It Step-by-Step
- Prepare the Filling:
If you’re going fresh, melt butter in a saucepan, stir in cinnamon, then add apples, sugar, and water. Cook 4–6 minutes. Stir in a cornstarch-water slurry and cook until thickened. Let it cool. - Prep the Cinnamon Rolls:
Preheat your oven to 375°F. Lightly grease 8 cups of your muffin tin. Press each cinnamon roll into a muffin cup, spreading it along the bottom and up the sides to form a shell. - Fill and Bake:
Spoon about 2 tablespoons of apple filling into each cinnamon roll cup. Bake for 12–15 minutes, until the edges are golden brown. - Drizzle and Serve:
Let cool for 5 minutes. Drizzle with the included icing and serve warm.
Texture Tips, Storage & Serving Ideas
How to Keep the Texture Just Right
Cinnamon roll apple pie might be simple to assemble, but getting that perfect texture takes a few smart moves. The most common issue? A soggy bottom. Here’s how to avoid it:
- Cool the filling: Whether you’re using canned or homemade, let your apple filling cool before adding it to the cinnamon roll cups. Hot filling will steam the dough from underneath, making it soft instead of crisp.
- Press the dough evenly: Make sure the cinnamon rolls are pressed firmly into each muffin cup, especially around the sides. This helps them bake evenly and hold their shape.
- Don’t overbake: Start checking at the 12-minute mark. You want the edges golden brown, but the center still soft—not dry.
Let them rest for 5 minutes before serving. This gives the rolls time to set and makes removing them from the pan easier.
How to Store, Reheat & Serve
Once baked, these cinnamon roll apple pies store beautifully. Let them cool completely, then store in an airtight container in the fridge for up to 3 days.
To reheat, pop one in the microwave for 10–15 seconds. It softens the filling and warms the cinnamon dough just enough to bring back that fresh-baked magic. If you want a crispier base, use a toaster oven for a couple of minutes instead.
Serve these pies warm, drizzled with the included icing or topped with a scoop of vanilla ice cream. For something special, try a dollop of whipped cream and a dusting of cinnamon sugar. They’re great for brunch, dessert, or even a holiday breakfast.
Next up: answers to your most common questions—including pairing ideas and apple pie baking mistakes to avoid.
FAQs About Cinnamon Roll Apple Pie
Can you put apples in cinnamon rolls?
Absolutely, and it’s delicious. Adding apples brings a fresh, juicy texture that balances out the sweetness of the cinnamon rolls. You can dice the apples and roll them into the dough before baking, or—like in this cinnamon roll apple pie—you can use them as a filling inside each roll. Whether you use fresh apples or canned pie filling, the result is warm, gooey, and packed with fall flavor. Apples and cinnamon are a classic pairing for a reason.
What is the most common mistake people make when making apple pie?
The biggest mistake? Using apples that are too soft or watery. For any apple-based dessert—including this cinnamon roll apple pie—you want firm apples like Granny Smith, Fuji, or Honeycrisp. They hold their shape while baking and won’t turn mushy. Another common misstep is skipping the thickener. Without cornstarch or flour, your filling may be too runny. Cooling the filling before adding it to the crust or rolls also helps keep the base from getting soggy.
Does cinnamon go well with apples?
Cinnamon and apples are one of the most timeless flavor pairings. The spice enhances the natural sweetness and brightness of apples, making every bite feel warm and cozy. That’s why this cinnamon roll apple pie works so well—it’s essentially a swirl of sweet dough wrapped around the perfect fall spice combo. You can even take it up a notch with a pinch of nutmeg or apple pie spice if you like more complexity.
What drinks pair well with cinnamon roll apple pie?
This dessert pairs beautifully with both hot and cold drinks. Try it with apple cider, chai tea, or freshly brewed coffee for something warm. If you’re going festive, a chilled glass of sparkling cider or vanilla milk works too. The goal is to balance sweetness with something smooth or slightly spiced.
Conclusion: Cinnamon Roll Apple Pie Is the Shortcut Dessert That Never Fails
When time is short but your craving for something cozy and homemade kicks in, cinnamon roll apple pie is the answer. It’s a clever mash-up that combines the warm, gooey filling of classic apple pie with the soft, spiced dough of cinnamon rolls—baked right into easy-to-serve muffin cups. Whether you start with canned filling or take a few extra minutes to cook down fresh apples, the result is always golden, flavorful, and incredibly satisfying.
This recipe is made for fall mornings, holiday brunches, or anytime you want that fresh-baked cinnamon aroma filling your kitchen without the fuss of a full pie. It’s kid-friendly, guest-approved, and simple enough to whip up on a whim.
Once you’ve tried cinnamon roll apple pie, it’ll be hard to go back to either dessert on its own.
