If you love cinnamon rolls and apple pie, this is a dream combination. A cinnamon roll apple pie brings together the best of both: soft, buttery pastry and warmly spiced, tender apples. It’s simple, comforting and truly delicious.
For a quick version I used ready-made crescent or croissant-style rolled pastry, the kind commonly found in supermarkets in the UK. I often buy ready-rolled pastry because making laminated dough from scratch is time-consuming, though when I do make homemade croissants they are fantastic. This recipe is designed for a fast breakfast or brunch, so store-bought pastry keeps it easy and quick.
If you prefer to make your own dough, go ahead — it’s worth the effort when you have the time. But for a speedy treat, the ready-rolled pastry makes this a fuss-free option that still delivers great flavour and texture.
How to make this skillet giant cinnamon roll apple pie?
It’s surprisingly simple. Unroll the pastry and cut it into long strips about 1 inch (2 cm) wide. Lightly grease a skillet or ovenproof dish and arrange the strips in a circular, overlapping pattern to create a base and sides.
Prepare sliced apples by cooking them briefly with sugar and a touch of cinnamon until they soften and release some juices. Layer the cooked apple slices between the pastry strips, drizzle over any cooking juices, and bake in a preheated oven until the pastry turns golden and puffed.
Serve warm with a drizzle of caramel sauce, a dusting of icing sugar, berry coulis, or a generous scoop of ice cream—ice cream is my household’s favourite. For a lighter finish, serve with fresh fruit and a dusting of powdered sugar.
On days when this was a second breakfast, I kept the topping light, but normally this is accompanied by a big scoop of vanilla ice cream. Either way, it’s a decadent breakfast or dessert that will please a crowd.
What apples shall I use for this cinnamon roll?
This recipe uses several apples, so choose varieties that hold their shape when baked and aren’t overly sweet. Avoid cooking apples that are very tart on their own.
Good choices include Granny Smith for a classic tart bite and firm flesh, Honeycrisp for a sweeter, crisp texture, or Cox, Pink Lady and Braeburn for balanced sweetness and structure. In general, pick apples that are firm and not mealy—those qualities will keep the filling pleasantly textured.
Below is the pie just before it goes into the oven:
I loaded this version with plenty of apples, but you can reduce the quantity if you prefer a sweeter result or want the pastry to play a stronger role—two large apples would work if you want fewer slices. You can also swap or add other fruits; berries pair especially well with the cinnamon and pastry.
Choose apples that suit your taste—if you like sweeter bakes, pick sweeter varieties; if you prefer a balance, choose firmer, slightly tart apples.
FAQs
Yes. Cut it into strips about 2 cm (1 inch) wide and proceed with the recipe.
Yes. Freeze the prepared pie before baking and bake from frozen, adding about 4–5 minutes to the baking time.
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Cinnamon roll apple pie
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Equipment
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chopping board
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knife
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ovenproof dish
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pan
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wooden spoon
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skillet
Ingredients
- 1 pack croissant pastry ready-made rolled croissant dough
- 3 large apples sliced and cooked
- 1 teaspoon cinnamon
- 4 tablespoon unrefined sugar
- 1 tablespoon icing sugar powdered sugar
- 2 med apricots optional
- 4 tablespoon pomegranate seeds or other fresh fruit
- 3-4 tablespoon sugar extra to sprinkle, optional
Instructions
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Preheat the oven to 180°C (350°F) and lightly grease a skillet or ovenproof dish.
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In a pan, cook the sliced apples with the sugar over medium heat until the sugar dissolves and the apples soften, about 5–6 minutes. Stir in the cinnamon, then set aside to cool.
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While the apples cool, cut the pastry lengthwise into 2 cm (approximately 1 inch) strips.
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Arrange the pastry strips in a circular pattern in the prepared skillet or dish.
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Tuck the cooked apple slices between the pastry strips, leaving some space between each slice. Drizzle any apple cooking juices over the assembled pie.
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If you prefer a sweeter finish, sprinkle 3–4 tablespoons of extra sugar over the apples before baking.
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Bake in the preheated oven for 20–25 minutes, until the pastry is golden brown. If your oven isn’t fan-assisted, you may need a few extra minutes—bake until you’re happy with the colour.
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Remove from the oven and serve immediately with your choice of topping.