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This recipe is a cross from a cinnamon roll and an apple pie. It's low in sugar and you could substitute the regular pie crust for a gluten free one, found in a health food store.
We prepared this recipe in our cooking school during a kids class, and everyone had so much fun rolling out the dough and placing the cinnamon mixture on the pie log then cutting them into circles. It was for sure a hit!

Cinnamom Bun Apple Pie

A combination of an apple pie and cinnamon roll in a bun.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Chef Maria Cummins


  • 1 14.5 ounce pie dough box refrigerated
  • all purpose flour for dusting
  • 2 tablespoons butter unsalted, at room temperature
  • 1/2 cup coconut palm sugar
  • 1 1/8 teaspoons cinnamon ground
  • 5 apples such as McIntosh, Granny Smith and Pink Lady (about 2 pounds)
  • 1 lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg lightly beaten
  • 2 tablespoons confectioners' sugar


  • Place a baking sheet in the oven and preheat to 400 degrees F.
  • Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
  • Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. .
  • Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere.
  • Roll the pie dough into a tight log.
  • Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces.
  • Arrange the pieces cut-side down in a snug circle on floured parchment paper.
  • Lightly dust with more flour, then gently roll out into a 10-inch round.
  • Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
  • Peel and thinly slice the apples.
  • Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl.
  • Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process).
  • Pinch the crusts together; fold the overhanging dough under itself and crimp as desired.
  • Brush with the beaten egg.
  • Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 40 minutes. (Tent loosely with foil if the top browns too quickly.)
  • Transfer to a rack to cool slightly.
  • Sprinkle with confectioners' sugar before serving
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