Perhaps you recall my Fall Baking List from a couple posts ago. On there, I briefly mentioned my obsession with Pinterest and posted a recipe I found on there for a sweet potato pie with cinnamon roll crust. I love this crust idea and couldn’t wait to try it!
This weekend was my husband’s birthday and he happens to love fall apple treats, so I was anxious to make this caramel apple pie and use cinnamon rolls as the crust. Seriously, how could this NOT be spectacular?
I was a little worried that it would be too sweet, so I adapted the recipe I found to account for this. I used this recipe from a blog called “From the Lilypad” as a starting point. The result was nothing short of phenomenal, in my opinion! The apple part was this warm, gooey, caramel-y goodness and the top had a crunch to it thanks to the toffee pieces. The crust didn’t taste like crust, but rather it tasted exactly like soft cinnamon rolls (as it to be expected, right?). A-maze-ing. I strongly urge you to give this one a shot! It’s a nice change of pace from your everyday apple pie, but not so out there where it loses some of the apple pie nostalgia that so many of us have.
If When I open my pie shoppe one day, you can bet a variation of this will be served quite often! Enjoy 🙂
1 refrigerated can of read-to-bake cinnamon rolls (8 cinnamon rolls)
5 cups apples (I used Granny Smith + Pink Ladies)
1/2 c packed brown sugar
1/2 c sugar
1/4 c all-purposeflour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 Tbsp lemon juice
1 tsp vanilla
4 Tbsp heavy cream
4 Tbsp butter
1/2 c all-purpose flour
2 Tbsp brown sugar
3 Tbsp butter
3 ozs toffee bits
- Preheat oven to 450 degrees.
- Butter your pie plate.
- Open refrigerated can of cinnamon rolls. Press one roll in the center and circle the others around it. Flatten with your hand so they all touch each other and all the spaces are filled in. (Make sure to press them up the sides of the plate as well)
- Peel and slice apples and sprinkle with the 1 Tbsp of lemon juice.
- Combine the dry ingredients in a large bowl.
- Add the apples to the dry ingredients and toss to mix. Add vanilla and cream.
- Melt the butter in a heavy skillet.
- Add the apple mixture and cook approximately 8 minutes, to soften apples.
- Turn into pie shell.
- To make the streusel topping, combine the flour and sugar.
- Mix in the butter with a fork until it becomes coarse crumbs.
- Stir in the toffee bits.
- Sprinkle the topping over pie.
- Cover the entire pie with foil.
- Bake for 15 minutes.
- Reduce the heat to 350 degrees and bake 30 minutes longer.