Dutch Apple Pie with a Cinnamon Roll Crust

This recipe is a warm apple pie with loads of cinnamon in both the crust as well as the apple filling, and then its topped off with a graham cracker crumble! I found this recipe on the Pillsbury website which uses their cinnamon buns as the crust for this wonderful dutch apple pie. I actually ended up modifying the recipe a little bit by both accident, and by incorporating graham crackers into the topping.
I accidentally bought the wrong type of Pillsbury cinnamon rolls. I purchased the Pillsbury Grandes which are a Cinnabon knock off instead of the Pillsbury cinnamon rolls the recipe calls for. But I figured what the hay...they are all made with the same dough and cinnamon so what I bought should work just fine. Secondly, I had some crushed graham crackers that I wanted to use, so I mixed them in with the flour and butter for the crumble topping.

To make the topping I used...

1 cup crushed graham crackers
1/2 cup softened butter
1/2 cup flour
1 cup packed brown sugar

For the filling...

6 medium size Granny Smith apples, peeled, cored and thinly sliced
4-6 T. lemon juice
1 cup sugar
1/4 c. all-purpose flour
1 tsp nutmeg
1 tap cinnamon

For the crust...

1 can of Pillsbury refrigerated cinnamon rolls with icing.

What you need to do...

Mix all crumble ingredients together and blend with pastry blender or forks until everything is coated with butter and large clumps form. Place in refrigerator.

Open can of cinnamon rolls and remove them from the can. Also remove the can of frosting and place it in the frig until later. Press rolls into an ungreased deep dish pie plate using your fingers and the palms of your hands until the bottom and sides are covered with the dough. (You may want to slightly grease your hands with some butter or oil before working with the dough. This will help to prevent sticking.) Set dish aside.


Next mix together all the filling ingredients and then pour apple mixture into the crust and top with the crumble mixture. Bake in oven heated to 375 degrees F for 55 minutes to an hour depending on your oven. Also make sure to protect the edge of the pie from burning by wrapping it with  strips of aluminum foil. Let cool on wire rack for one hour. Before serving, take the frosting from the cinnamon buns and heat in a microwavable safe bowl for 10-15 seconds, then drizzle over the entire pie or over individual slices.

This apple pie would also be absolutely delicious served with vanilla ice cream and caramel topping!

This is truly a wonderful fall dessert!


Hint...when baking any fruit pie, place a jelly roll pan lined with aluminum foil and place it on the rack directly under your pie. This way if the fruit begins to bubble over it will land on the jelly roll pan below, and not drip onto the bottom of your oven and burn.

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  1. What a delightful site you have. I truly enjoyed reading about the adoption of your two dear children. I sent that post to two nieces who both have adopted children and to a grandson and his wife who have not been able to have children and hope they may decide to fill their nursery by adopting a child. One of my nieces lives in Brooklyn.
    Your posts are so filled with joy and joie de vie that I have spent more time than I should by perusing your site.
    My dear one and I have just enjoyed our 60th wedding anniversary in September.
    I promise I will return to visit you again.
    Viva Cristo Rey!
    ~Sylvia Faye

  2. Barbara, what an over-the-top fabulous recipe!!! I can't wait to make this. I am having a family dinner later this month and this will be a winner for sure!
    Thanks for sharing this yummy dessert at ON THE MENU MONDAY. I am a new follower and you are now on my blogroll!

  3. Just saw your link at Yvonne's and had to come and see this for myself! Talk about incredible looking...I've pinned it to make very soon.

  4. My husband loves apple pie. Your recipe will surely bring a smile to his face. Thanks for sharing.

  5. Looks really good. It will be on my list to make.

  6. Good Morning Barbara, A cake with the name Dutch Apple Pie made with Roll Crust must certainly be a winner and when I came to view the recipe, it certainly is. My family will love it. I have found you via StoneGable OTMM and I'm so glad I have. I have become a new follower as I love baking. So I am sending you best wishes from England. Daphne

  7. This look delicious, I have to give this a try without a doubt.


  8. This is the most delicious sounding pie I have seen in a long time. I want to make this for sure, maybe Thanksgiving. xo

  9. brilliant, love the topping idea. So yummy, thank you for sharing. Hugs!

  10. This looks divine! I'll try it soon. Thanks for sharing.

  11. Wowza! This sounds so amazing. Perfect for Thanksgiving...and Christmas...and...

  12. OMG, this sounds SO good! I wish you had a printable recipe but I will copy this for sure. Thanks!!!! XO, Pinky

  13. My mouth was watering as I looked at your photos! I think I will pin this and give it a try! Thanks

  14. Thank you for linking up with Foodie Friends Friday. I'm sharing this recipe with my Walking on Sunshine FB page this afternoon. Great tip to avoid the mess!

  15. Cinnamon rolls and apple pie rolled into one. Sounds fantastic!! Thanks for sharing on Foodie Friends Friday linky party!

  16. I had the perfect baking storm in the house this morning. 2 hungry college boys, a peck of Fuji apples (and 2 ageing Granny Smith) on the counter and a tube of cinnamon rolls in the fridge that was old enough that I was afraid they would explode at any minute. After thoroughly researching cinnamon roll crusts on the internet, I found this recipe. I knew the process would work but was a bit hesitant so I used some of the info I had gleaned and prebaked the roll crust for 8 minutes before filling. I won't do that next time as it got a bit tough on the bottom, but I know it will soften as it cools. Lined the bottom of a 13x9" pan with the rolls to make a crust. I thinly sliced Granny Smith and Fuji apples to make 8 cups. Forgot to put spices on the apples until after I had added the topping so I sprinkled it on then and mooshed it around a bit. My guys loved it.

    1. Barbara, what is the consistency of the crust when you make it per your directions? I pre=baked a bit as I was concerned it would be too doughy. Sorry that I am posting as Anonymous, but I forgot my Google password :)

    2. I remember crust consistency being OK. It has been awhile since I made this recipe but if it was too doughy or not right I would have made a note on the recipe here. This recipe was also kitchen tested by the folks at Taste of Home and they made no adjustments. Hope this helps.

    3. Thanks so much Barbara. I think I am going to serve this at a brunch with eggs, sausage and fresh fruit.


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