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Delicious Caramel Apple Cinnamon Roll Pie Recipe

This Caramel Apple Cinnamon Roll Pie is not just a dessert—it’s a celebration. With layers of cinnamon dough, spiced apple filling, and a caramel finish, it’s built to impress and made to comfort. Perfect for any season, but unbeatable in fall.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 2 cans 8-count each refrigerated cinnamon roll dough (with icing)
  • 4 large apples peeled, cored, and thinly sliced (Granny Smith or Honeycrisp)
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp cornstarch
  • 2 tbsp lemon juice
  • 2 tbsp unsalted butter
  • 1/2 cup caramel sauce store-bought or homemade
  • Optional: vanilla ice cream for serving

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
  • Separate the cinnamon rolls. Flatten each roll into a 3-inch circle. Line the bottom and sides of the pie dish with flattened rolls, pressing to seal gaps.
  • In a large bowl, toss sliced apples with brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice.
  • Melt butter in a skillet over medium heat. Add the apple mixture and cook for 5–7 minutes, until slightly softened and syrupy.
  • Spoon the apple filling into the cinnamon roll crust. Drizzle half of the caramel sauce over the top.
  • Flatten the remaining cinnamon rolls and arrange them over the filling. Pinch edges to seal.
  • Bake for 40–45 minutes, or until golden brown and bubbling.
  • Let cool for 10–15 minutes. Drizzle with remaining caramel sauce and icing from the cinnamon roll packages.
  • Serve warm, optionally topped with vanilla ice cream.

Notes

  • Use firm apples to prevent the filling from becoming mushy.
  • To make it extra gooey, add a few mini marshmallows or chopped pecans into the apple mixture before baking.
  • Don't skip the cornstarch—it thickens the filling and prevents it from being runny.
  • You can prepare the filling a day ahead and refrigerate.