Viral Cinnamon Roll Apple Pie

This viral cinnamon roll apple pie takes a classic apple pie and gives it the most incredible cinnamon roll crust. Homemade pie dough gets filled with buttery cinnamon sugar, rolled into little spirals, and used for both the top and bottom crust around a warm, spiced apple filling. It’s flaky, buttery, cinnamon-packed, and easily one of the prettiest apple pies I’ve made. 

Why I Had to Try This Viral Cinnamon Roll Apple Pie

I love making pies in the fall and have been looking for a new go-to recipe for the season. I was scrolling Instagram and saw this viral reel from humblyhomemadebakes, and the cinnamon roll crust was all I had to see. I mean, apple pie and cinnamon rolls all in one? Sign me up. I gave it a try and can already tell it’s going to be my go-to apple pie this fall.

What really makes it special is that the cinnamon sugar isn’t just sprinkled on top. It’s rolled right into the homemade pie dough, so every little swirl adds buttery cinnamon flavor to the crust. Paired with the warm spiced apple filling, it gives you that classic apple pie flavor with an extra cinnamon roll twist in every bite.

It’s a dessert that’s perfect for Thanksgiving, fall get-togethers, holiday dinners, or anytime you’re hosting and want an apple pie that's more over the top than your typical version.

Ingredients You Need

For the crust:

• 2 sticks cold unsalted butter cut into cubes
• 2 and ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ cup ice water, divided, kept cold
• 1 egg, for the egg wash

For the cinnamon sugar filling:

• ¼ cup brown sugar
• ¼ cup granulated sugar
• 1 tablespoon cinnamon
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, softened to room temperature

For the apple pie filling:

• 1 tablespoon unsalted butter
• 2 pounds apples, peeled, cored, and chopped into ½-inch pieces, about 2 to 3 large or 4 to 5 medium
• 1 and ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ cup brown sugar
• 1 tablespoon water
• 1 tablespoon cornstarch

Ingredient Notes That Make This Viral Apple Pie Better

• Cold butter. Keep the butter for the pie dough as cold as possible. Those small pieces of butter melt in the oven and create the flaky layers in the cinnamon roll crust.
• Ice water. Add only as much as you need for the dough to hold together when squeezed. Too much water can make the crust tougher and harder to work with.
• Apples. Use apples that hold their shape well when cooked. Granny Smith, Honeycrisp, Braeburn, or a combination of sweet and tart apples all work well for the filling.
• Cornstarch. This thickens the juices released by the apples so the filling stays inside the pie instead of making the bottom crust soggy.
• Softened butter. The butter used for the cinnamon sugar filling should be soft enough to spread easily over the rolled-out dough, but not melted. Melted butter can leak out and make the cinnamon roll logs harder to slice cleanly.
• Cinnamon sugar filling. This is what creates the visible cinnamon roll spirals in the crust, so spread it evenly all the way across the dough before rolling it into a log.

How to Make Cinnamon Roll Apple Pie

Step 1: Make the Pie Dough

If you haven't done so already, cut the butter into ½-inch cubes. Add the flour, sugar, cinnamon, and salt to a food processor and pulse to combine. Add the cold cubed butter and pulse until the butter pieces are no larger than a pea.

Add ¼ cup of ice water and pulse until the dough starts forming small clumps. If it still feels too dry, add another tablespoon of ice water at a time until the dough holds together when squeezed. Divide the dough in half, shape each half into a disc, wrap tightly, and refrigerate for at least 1 hour.

Step 2: Make the Apple Filling

Melt the butter in a large saucepan over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, cloves, and salt. Cook for about 15 minutes, stirring occasionally, until the apples begin to soften. Mix the cornstarch and water together, stir it into the apples, then bring the filling to a boil for about 1 minute. Remove from the heat and let it cool.

Step 3: Make the Cinnamon Roll Logs

Mix the brown sugar, granulated sugar, cinnamon, and salt together in a small bowl. Roll one disc of chilled dough into a roughly 12×14-inch rectangle. Spread with 2 tablespoons of softened butter and sprinkle with half of the cinnamon sugar.

Starting from a long edge, roll the dough tightly into a log. Wrap and refrigerate for at least 20 minutes. Repeat with the second disc of dough.

Step 4: Build the Cinnamon Roll Crust

Grease a 9-inch pie pan. Slice one chilled dough log into ¼-inch rounds and arrange the mini cinnamon rolls across the bottom and up the sides of the pan. Gently press the edges together to create one continuous bottom crust, then refrigerate.

Slice the second log into rounds and arrange them in a circle between two sheets of parchment paper. Gently roll over them until the individual spirals connect into one top crust, then transfer it to the freezer until firm.

Step 5: Assemble the Pie

Preheat the oven to 425°F. Spoon the cooled apple filling into the chilled bottom crust.

Carefully place the frozen cinnamon roll crust over the apples and trim any excess around the edges. Brush the top with egg wash, then cut five small vents in the crust to allow steam to escape.

Step 6: Bake and Cool

Bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for another 25-35 minutes, or until the cinnamon roll crust is deeply golden. Let the pie cool completely before slicing so the apple filling has time to set.

My Tips for the Best Cinnamon Roll Apple Pie

• Keep the dough cold. If the pie dough gets too warm while you’re rolling or shaping it, put it back in the refrigerator for 10-15 minutes. Cold butter is what helps the crust bake up flaky instead of greasy.
• Don’t overwork the dough. Pulse and mix only until it holds together. Working it too much can make the crust tougher and can also smear the butter into the flour.
• Chill the cinnamon roll logs before slicing. This makes the spirals much easier to cut cleanly and helps them keep their shape instead of squishing flat.
• Cool the apple filling before assembling. Warm filling can soften the butter in the crust and make the cinnamon roll pattern harder to hold together.
• Press the mini rolls together gently. You want the edges to touch and seal into one crust, but don’t flatten the spirals so much that you lose the cinnamon roll pattern.
• Freeze the top crust before transferring it. This is one of the best tricks for keeping the swirl design intact. Once it’s firm, it’s much easier to lift onto the pie without the individual rolls pulling apart.
• Watch the crust toward the end of baking. If the top is getting dark before the pie is finished, loosely tent it with foil and keep baking until the crust is fully cooked.
• Let the pie cool before slicing. The apple filling thickens as it cools. Cutting while it’s still very hot can cause the filling to run out and make the slices fall apart.

How to Store Cinnamon Roll Apple Pie

• At room temperature: Let the pie cool completely, then cover it and store at room temperature for up to 2 days.
• In the refrigerator: For longer storage, cover the pie tightly or transfer slices to an airtight container and refrigerate for up to 4-5 days.
• In the freezer: Wrap cooled individual slices tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator, then reheat in the oven before serving.
• To reheat: Warm individual slices in a 325°F oven for about 10 minutes, or until heated through. I prefer the oven over the microwave because it helps bring some of the crispness back to the cinnamon roll crust.

Cinnamon Roll Apple Pie FAQs

What is a cinnamon roll apple pie?

A cinnamon roll apple pie combines classic spiced apple pie filling with a pie crust rolled with butter, cinnamon, and sugar. The dough is sliced into mini cinnamon roll spirals, then pressed together to create both the bottom and top crust.

What are the best apples for cinnamon roll apple pie?

I like using apples that hold their shape during baking, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Using a combination of tart and sweet apples also gives the filling a more balanced flavor.

Can I use store-bought pie crust?

Yes. Refrigerated pie crust can work as a shortcut for the cinnamon roll technique. Roll it out, spread it with softened butter and cinnamon sugar, roll it into a log, chill, slice, and shape it the same way. The crust won’t be exactly the same as the homemade version, but the cinnamon roll effect will still work.

Why does the cinnamon roll crust need to be chilled?

Chilling firms up the butter and makes the cinnamon roll logs easier to slice without flattening the spirals. Keeping the dough cold also helps the crust hold its pattern and bake up flaky.

Why is my cinnamon roll crust falling apart?

The mini cinnamon rolls may separate if they aren’t pressed together enough or if the dough becomes too warm. Gently press the edges of the spirals together and chill the crust whenever it starts feeling soft. Freezing the top crust before transferring it also makes it much easier to handle.

How do I keep the bottom of my apple pie from getting soggy?

Let the cooked apple filling cool before adding it to the crust and make sure the cornstarch has thickened the juices properly. A hot or overly liquid filling can soften the bottom crust before the pie even goes into the oven.

Can I make cinnamon roll apple pie ahead of time?

Yes. You can make the pie dough and cinnamon roll logs up to a few days ahead and keep them wrapped in the refrigerator. The apple filling can also be prepared a day ahead. I’d assemble and bake the pie closer to when you plan to serve it for the best crust texture.

How do I know when the cinnamon roll apple pie is done?

The pie is ready when the top crust is deeply golden brown and the apple filling is hot and bubbling through the slits. If the crust is browning too quickly before the filling is ready, loosely cover the top with foil and continue baking.

Should cinnamon roll apple pie be served warm or cold?

You can serve it either way, but I like it slightly warm after the filling has had enough time to set. It’s especially good with vanilla ice cream or whipped cream.

Viral Fall Recipes to Try Next

• Viral Caramel Apple Cheesecake Dip 
• Caramel Pecan Sticky Buns
• Biscoff Cinnamon Rolls 
• Pecan Pie Carrot Cake Cobbler