Cinnamon Roll Topped Caramel Apple Pie - Lady Behind The Curtain

Your guests will flip over this cinnamon roll topped caramel apple cobbler A twist on the “old fashioned” apple pie!  This cinnamon roll topped caramel apple cobbler is drizzled with caramel made of brown sugar, butter and corn syrup and topped with mini cinnamon rolls.  Who could resist this yummy dessert!

Cinnamon Roll Topped Caramel Apple Cobbler

Preparation 1 hour 2017-07-21T01:00:00+00:00 Cook Time 1 hour 2017-07-21T01:00:00+00:00 Serves 8 Slices     adjust servings


For the Pie Crust and Cinnamon Roll Dough-Makes 3 Pie Crusts

  • 3-1/4 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 cup shortening
  • 1 cup water

For the Apple Filling

  • 2 pounds apples peeled and sliced
  • 1 teaspoon cinnamon
  • 2 tablespoons all-purpose flour

For the Caramel Drizzle

  • 3/4 cup packed light brown sugar
  • 6 tablespoons butter
  • 3 tablespoons light-color corn syrup

for the Cinnamon Rolls

  • 2 pie crusts, divided (recipe above)
  • 2 cups packed light brown sugar, divided
  • 7 tablespoons butter, melted
  • cinnamon
  • 1 tablespoon granulated sugar


    For the Pie Crust and Cinnamon Roll Dough-Makes 3 Pie Crusts:

    1. In a large bowl combine the flour and salt.
    2. Cut in the shortening until pieces are the size of small peas.
    3. Add water and mix until all the moisture has been absorbed.
    4. Divide into 3 equal balls.
    5. Roll one pie crust into a 9-inch circle and fit into the bottom and up the sides of an 9-inch pie pan.

    For the Apple Filling:

    1. In a large bowl combine apples, cinnamon and flour.
    2. Add to the dough lined pie pan.

    For the Caramel Drizzle:

    1. In a medium saucepan combine brown sugar, butter and corn syrup.
    2. Cook and stir with a wooden spoon over medium heat until mixture boils.
    3. Pour over sliced apples and onto the pie crust.

    For the Cinnamon Rolls:

    1. Roll one pie crust into a 16 x 9 inch rectangle. Brush on melted butter, spread on 1 cup packed brown sugar and sprinkle with cinnamon.
    2. Starting on the 16-inch side tightly roll to the end. Cut into 1-inch pieces.
    3. Place seam sides together along the outer edge on top of apple filling.
    4. Press cinnamon rolls down and together.
    5. Repeat the second pie crust the same and fill in the top of the cobbler.
    6. Brush the leftover melted butter and sprinkle with the sugar.
    7. Bake at 375 degrees for 50 to 60 minutes.

    Recipe Notes

    This is a LBC original!




    Cinnamon Roll Topped Caramel Apple Cobbler — 12 Comments

    1. This is such a creative idea! I’m not a crust-lover, but this would definitely lead to some pie cravings for me. I saw this at Church Supper and joined the link party, as well!

    2. I was just wandering if you could use store bought pie crust and cinnamon rolls I cook quite often but I don’t bake much anymore I’ve had quite a few surgeries and its hard to do a lot of rolling and kneading, cause hands and arms go numb. Thanks so much for posting this, it looks DELICIOUS and any shortcuts would sure help.

    3. I made this pie for the pie auction at my church. The pie sold for $200. They loved it and want the recipe. However, this pie had way to much liquid after it was cooked and I had to drain the pie several times. The second time I made it I added a lot more flour and some cornstarch to the apples before cooking and I also boiled the caramel drizzle a lot longer. It helped but there was still to much liquid and I had to pour it off again. I used Granny Smith apples both times. What am I doing wrong? My husband thinks this is the best apple pie he has ever tasted. I will be making this often.

      • Hi,
        I can’t tell you what you’re doing wrong. I can only guess that maybe your apple are too juicy? I didn’t have that issue. I do know that I usually mix my apples. Half Granny Smith and half Fuji. Maybe that will help. 🙂

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