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Cinnamon Roll Topped Apple Pie

Cinnamon Roll Topped Apple Pie

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5 from 2 reviews


Adapted from Sainsbury’s Magazine



For the pastry:

  • 125g cold unsalted butter, diced
  • 250g plain flour, sifted, plus extra to dust
  • 50g icing sugar, sifted
  • 1 medium egg, beaten
  • 1 tbsp milk

For the Filling:

  • 2kg Granny Smith apples, peeled, cored and cut into wedges
  • 75g caster sugar
  • juice of ½ lemon
  • 2 tsp ground cinnamon

For the Cinnamon Rolls:

  • 1 x 375g sheet ready-rolled puff pastry
  • 100g soft unsalted butter
  • 125g caster sugar
  • 3 tbsp ground cinnamon
  • 3 tbsp icing sugar


  1. For the pastry, rub the butter into the flour and icing sugar until it resembles breadcrumbs with a few larger chunks, then add a pinch of salt, the egg, milk, and combine together with a table knife.  Bring the dough together into a ball and flatten into a disk, wrap in clingfilm and rest in the fridge for 30-60 minutes.
  2. Put the apples, sugar, lemon juice and cinnamon into a large saucepan. Cook over a medium heat for 5-7 minutes, stirring occasionally, until the apples are just breaking up. Set aside to cool completely. Heat the oven to 180°C and get your pie dish ready.
  3. Take the pastry from the fridge and allow to soften at room temperature for 10 minutes. Roll out on a lightly floured surface to a large circle that will fit into a 23cm pie dish. Transfer the pastry circle to the pie dish using a floured rolling pin. Gently press the pastry into the sides and crimp the edges, and then put in the freezer to chill for 15 minutes.
  4. Meanwhile, unroll the sheet of puff pastry. Mix the soft butter, sugar, cinnamon and spread evenly over the pastry. Roll up tightly from the long side, like a Swiss roll and place the sausage on a lined tray and chill in the freezer for about 15 minutes.
  5. Line the chilled pastry case with baking paper and fill with baking beans. Cook for 15 minutes in the oven and then remove beans and paper and cook for a further 10 minutes until crisp and lightly golden. Remove from the oven, and allow to cool.
  6. Fill the crust with the cooled apple mixture. Slice the cinnamon swirl roll into circles 6-7mm thick. Lay all over the top of the apples, overlapping very slightly. Put the pie back into the oven and bake for a further 40 minutes until the topping is risen and crisp. Leave to rest for 45 minutes.
  7. Mix the icing sugar with just enough water to give a drizzling consistency. Drizzle over the pie and serve warm with ice cream or custard.


If you have any left over cinnamon swirls simply bake on a lined baking sheet at 180°C for 20 minutes. Allow to cool and keep in an airtight tin for up to 4 days.

  • Prep Time: 1 hour
  • Cook Time: 1 hour 5 minutes
  • Category: Pie
  • Cuisine: Baking