Cinnamon Roll Apple Pie





You’ll need

(for the cinnamon roll dough)

450g flour

2 tsp baking powder

50g sugar

a pinch of salt

75g butter at room temperature, cut into cubes

2 eggs

200g full fat milk

a handful of pearl sugar


(for the cinnamon filling)

80g butter at room temperature

140g brown sugar

2 tsp cinnamon


(for the apple filling)

8 apples (Jonagold)

50g raisins

30g sugar

30g cornstarch

1 tbsp maple syrup (optional)



Start by making the pie dough. In a large bowl, stir together flour and baking powder. Using your fingertips, rub in butter until you have a sandy mixture. Then stir in sugar.

In a small bowl, whisk eggs along with the milk. Pour about 3/4 of this mixture with the dry ingredients and stir this with a wooden spoon, then continue kneading until the dough comes together. Don’t knead for too long, or the dough will become tough. Wrap in cling film and chill for thirty minutes in the fridge.

On a floured surface, roll out the dough to a rectangle (30 x 50 cm or 11 x 20 inch).

For the cinnamon filling, spread the soft butter over the dough. Sprinkle cinnamon and sugar on top. Roll into a large sausage, cut into two smaller sausages and chill for another thirty minutes.

PicMonkey Collage

Preheat the oven to 200C/400F. Grease a springform pan with butter and cover the bottom with parchment paper.

Next, make the apple filling. Peel the apples, remove the core and cut into equal chunks. Stir together the apple pieces, raisins, sugar, cornstarch and maple syrup. Set aside.

Cut the dough ‘sausages’ into 25 rolls (width of approx. 2 cm or 1 inch). Lay a piece of cling film on your working surface and arrange 5 rolls in a circle figure onto it. Cover with another piece of cling film and roll out into a circle that has the same diameter as the bottom of your springform pan. Repeat this step one more time with another 5 rolls, so you end up having two circles. Lay one circle on the bottom of the springform pan.

Cover the sides of the spring form with cinnamon rolls. Spoon apple filling in the spring form and cover with the other cinnamon roll circle. Seal the sides very well.

Put a small tube in the middle of the pie so any excess liquid can evaporate during the cooking process.


Sprinkle with pearl sugar and bake the cake for 60 to 70 minutes or until golden brown on top.

11 replies »

  1. Deze ga ik volgende week een keertje namaken, hoe onweerstaanbaar ziet dit er weeral uit! Vooral warm gaat die volgens mij echt overheerlijk zijn. Echte topreceptjes hier op deze site, ik ben blij dat ik ‘m ontdekt heb!

    Liked by 1 person

  2. Je spreekt in je recept dat het bakpoederproof is, maar euhm waar in het recept voeg je de bakpoeder toe want deze staat ook niet bij de ingrediënten ?


  3. Ik heb het geprobeerd en volgens mij moet er toch ergens bakpoeder in het recept, want mijn cinnamonrolls zijn gewoon stenen geworden.


  4. Dag Louie,

    Is dat deeg een soort bladerdeeg? Zoja, zou je dat kunnen vervangen door bladerdeeg uit de supermarkt, als je in tijdsnood zit 🙂 ?


    • Hey Lieselotte! Dat kan je gerust vervangen door bladerdeeg, gebruik dan een vel voor de bodem & een vel om de taart te bedekken. Bestrooi het deeg dan wel met kaneel & bruine suiker voor het cinnamon roll effect 😉


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