Cinnamon roll apple pie
Ramona's Cuisine
Ramona's Cuisine

Cinnamon roll apple pie

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  • 1 pack croissant pastry I used just roll ready-made croissant dough
  • 3 large apples sliced and cooked
  • 1 tsp cinnamon
  • 4 tbsp sugar unrefined
  • 1 tbsp icing sugar powder sugar
  • 2 med apricots optional
  • 4 tbsp pomegranate seeds or any other fresh fruits
  • 3-4 tbsp sugar extra to sprinkle over (optional)


    1.Preheat the oven at 180C/350F and lightly grease a skillet or an ovenproof dish.
    2. In a pan, cook the sliced apples with the sugar over medium fire until the sugar has completely dissolved. It will take approximately 5-6 min. Add the cinnamon, mix and set aside to cool.
    3. While the apples are cooling off, cut the pastry lengthwise into 2cm or approx 1 inch thinck strips.
    4. Arrange the pastry strips into a circular pattern.
    5. Insert apple slices in between the pastry strips allowing some distance in between each slice (see picture) Drizzle the juices from cooking the apples over if any.
    6. If you like it sweeter, sprinkle 3-4 tablespoons extra sugar over as apples aren't too sweet so there is room for extra sweetness if you like that.
    7. Place the cinnamon roll apple pie into the preheated oven and bake for 20-25 min until it turns nice and golden brown. Place in the middle of the oven and if you have an oven that it is not fan assisted, you may need to bake it a little extra. Just keep it in until you are satisfied with its colour.
    8. When ready, take it out and serve pretty much immediately with your topping choice.


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