Recipes and Cooking Cinnamon Roll Apple Pie 3.8 (30) 1 Review Mini cinnamon rolls form the incredible (and incredibly beautiful) top crust on this roasted caramel apple pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 45 mins Total Time: 1 hrs 25 mins Servings: 8 Yield: 1 pie Jump to Nutrition Facts Ingredients 1 14.1 ounce package rolled refrigerated unbaked pie crust (2 crusts) ⅓ cup plus 1 tablespoon butter, melted 2 teaspoon ground cinnamon 8 cup peeled, (if desired), cored, and chopped or sliced Granny Smith apples ¼ cup sugar ½ cup packed brown sugar 2 tablespoon all-purpose flour ½ teaspoon salt Purchased caramel ice cream topping Directions Let pie crust stand at room temperature according to package directions. Preheat oven to 475°F. In an extra-large bowl, combine 1/3 cup melted butter and 1 teaspoon cinnamon; add apples and toss gently to coat. Line a 15×10×1-inch baking pan with foil. Spread apples evenly in prepared pan. Roast 10 minutes or until apples start to brown on edges, stirring apples once halfway through roasting. Decrease oven temp to 450°F. Cool apples in pan on a wire rack. Meanwhile, place one pie crust on a lightly floured surface. Brush with remaining melted butter. In a small bowl combine 1/4 cup granulated sugar and remaining 1 teaspoon cinnamon. Sprinkle sugar-cinnamon mixture over pastry; press lightly with fingers. Roll pastry into a cylinder. Press to seal seam and ends. Cover and chill until needed. Unroll remaining pie crust into a 9-inch pie plate. Fold under pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust appears dry. Remove from oven. Reduce oven temperature to 350°F. In the extra-large bowl, stir together 1/2 cup brown sugar, 2 tablespoons flour, and 1/2 teaspoon salt. Add apple slices and any juices; stir to coat. Transfer to the pastry-lined pie plate. Cut chilled pie crust log into 1/4-inch slices. Carefully arrange pastry slices on top of filling close together without overlapping. To prevent overbrowning, cover edge of pie with foil. Place pie on middle shelf in oven; place a foil-lined baking sheet on rack beneath pie. Bake for 45 minutes or until filling is bubbly and pastry circles are light brown. Cool on a wire rack. Drizzle slices with caramel topping. Hannah Bigot Rate it Print Nutrition Facts (per serving) 474 Calories 21g Fat 74g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 474 % Daily Value * Total Fat 21g 27% Saturated Fat 11g 55% Cholesterol 29mg 10% Sodium 497mg 22% Total Carbohydrate 74g 27% Total Sugars 42g Protein 2g Vitamin C 8.4mg 42% Calcium 26mg 2% Iron 0.4mg 2% Potassium 218mg 5% Folate, total 9.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.