This Cinnamon Roll Cranberry Apple Pie is a showstopper dessert that combines the delicious flavors of tart cranberries and apples with a sweet cinnamon roll crust. A beautiful treat for any special occasion or holiday meal.
Deliciously sweet and tart
Holiday meals are full of delicious flavors from savory sides to various appetizers. But the highlight of the meal is almost always the tasty array of desserts. This Cinnamon Roll Cranberry Apple Pie is absolutely the favorite treat even amongst the classics. It has a sweet cinnamon roll crust that looks so amazing, especially with a little icing drizzled on top. Then once sliced, it is bursting with beautiful apples and cranberries. And the taste is fantastic with a balance of sweetness and tartness that appeals to everyone’s tastebuds. It tastes wonderful with a dollop of ice cream but is sweet enough to enjoy alone. This is a must-have pie to have at your holiday table.
- Cinnamon rolls– 3 cans of cinnamon rolls are needed to make the amazing crust. Look for the regular-sized ones that are 12.4 ounces. I found the Great Value Brand to be one of the easiest to work with because the icing is in a pouch. I
- If you can not find the regular size, 2 cans of the Grands could work as a substitute. You will want to use one can for the bottom crust and one for the top crust. Cut each roll in half lengthwise before rolling it out. This will give you 10 rolls for the bottom and 10 for the top.
- Apples– a tart apple like Granny Smith are the best in this pie since they are extra tart to help balance out the sweetness of the cinnamon sugar crust. Jonagold or Braeburn are similar but a little less tart.
- Cranberries– fresh cranberries pair so nicely with soft apples and give the pie a beautiful look and flavor.
- White granulated sugar
- Cornstarch– it helps to thicken up the filling so it is less runny.
- Cinnamon– optional but helps bring out the flavors of the fruits.
This casserole is easy to make. All you have to do is:
- Bake the bottom crust- using one and a half cans of cinnamon rolls (12 total), roll out each cinnamon roll on a floured surface so they flatten to be about twice the size. Place each of these on the bottom of a greased pie pan and up the sides so it becomes the bottom crust. Pinch any holes together with your fingers. Bake this for about 7 minutes just to get them slightly toasted before adding the filling.
- Make the filling– peel, core, and slice the apples into 1/2″ slices and place them in a medium bowl. Add the cranberries, sugar, cornstarch, and cinnamon, and stir it all together to be sure the fruit is covered. Add this to the baked bottom crust.
- Make the top crust– now take the rest of the cinnamon rolls and roll them out as well. Place them over the top of the fruit filling and pinch any holes together.
- Bake the pie- gently cover with foil and bake in the oven for about 40-50 minutes or until the underside of the top crust is baked through. This is important so that the is no raw dough. Every oven is different so if it is not cooked after 50 minutes, continue to bake, checking every 5-7 minutes until cooked. Once it is completely cooked, remove the cover and bake for an additional 10 minutes until the top starts to become golden brown. Remove from oven and allow to cool for a full 3 hours. This will help the center of the pie set up.
- There will be a little of the filling that has seeped into the bottom of the pan. It gives the crust a little caramelization.
- Drizzle icing and enjoy– once fully cooled, drizzle the cinnamon roll icing over the top. I only ended up using one of the packets but add as little or as much as you prefer. Top it with a dollop of ice cream, whipped cream, or enjoy it by itself. Serve it up and enjoy!
- See the printable recipe card below for more detailed instructions.
Cranberry Apple Pie is most flavorful the day it is baked but leftovers still taste delicious for up to 5 days. Cover and store in an air-tight container in the refrigerator. Allow the pie to come to room temperature or microwave to warm.
To freeze, completely cool the pie after baking and then tightly wrap the whole pie or any leftovers in cling wrap and then place in an air-tight container. This will help prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, allow the pie to thaw overnight in the refrigerator before bringing it to room temperature.
Frequently asked questions
It is important to allow the pie to fully cool, around 3 hours so that the filling with firm up.
Tart-baking apples are best for this pie like Granny Smith, Jonagold, or Braeburn.
Cornstarch is a necessary ingredient to help the pie filling firm up. Also, allow the pie to fully cool before cutting into it.
Tips and tricks
* Check the top layer of the cinnamon roll crust to be sure the underside is cooked through before removing the foil.
* Allow the pie to fully cool before icing and serving.
* Some of the filling with seep through the bottom of the cinnamon roll crust. This is ok and will give it a caramelized bottom.
More delicious desserts
- Easy Banana Pudding Poke Cake– a light and sweet cake with fresh banana slices, moist cake, and creamy pudding.
- Caramel Apple Pear Crisp– a classic dessert full of flavor with sweet apples and pears baked in a creamy caramel sauce with a buttery oat topping.
- Pecan Pie Fudge Brownies– extra gooey and fudgy with rich chocolatey brownies and a sweet crunchy pecan pie topping.
Cinnamon Roll Cranberry Apple Pie
- 3 (12.4 ounce) cans cinnamon rolls
- 4 Granny Smith apples
- 1 cup fresh cranberries
- 1 cup granulated white sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees Fahrenheit. Lightly grease the bottom of a pie pan and set aside.
- On a lightly floured surface, roll out 12 cinnamon rolls with a rolling pin until flattened and doubled in size (1 1/2 cans). Evenly place the cinnamon rolls throughout the bottom and sides of the pie pan to form a crust. Pinch together any holes. Bake for 7 minutes and remove from oven and set aside.
- Peel, core, and slice apples into 1/2-inch slices and place in a medium-sized bowl. Add cranberries, sugar, cornstarch, and cinnamon and stir together until the fruit is covered. Pour the filling into the bottom pie crust.
- Roll out the remaining 12 cinnamon rolls and evenly place over the top of the pie to form the top crust. Cover with aluminum foil and bake for approximately 40-50 minutes. Check the underside of the top crust to ensure it is cooked through and not raw. If it is not cooked, cover and continue to bake, checking often until completely cooked through. Then remove the foil and bake an additional 8-10 minutes until the top is golden brown.
- Remove pie from oven and allow to fully cool at least 3 hours. Drizzle with cinnamon roll icing and enjoy!
- Cover and store and leftovers in an air-tight container in the refrigerator for up to 5 days. Allow the pie to come to room temperature or microwave to warm.
- To freeze, allow the pie to completely cool after baking and then tightly wrap the whole pie or any leftovers in cling wrap and then place in an air-tight container. This will help prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, allow the pie to thaw overnight in the refrigerator before bringing it to room temperature.
- Check the top layer of the cinnamon roll crust to be sure the underside is cooked through before removing the foil. Since oven temperatures may vary, it could take between 40-50 minutes or longer to completely cook through.
- Allow the pie to fully cool before slicing to help the filling firm up.
- Each can of cinnamon rolls comes with a packet of icing. Use as little or as much as desired for the top. The pie in the pictures is covered in one packet.