Ingredients:

  • 16 oz refrigerated cinnamon roll dough
  • 1 tbsp unsalted butter, melted
  • 1 tsp granulated sugar
  • 3 lbs Granny Smith or Honeycrisp apples, peeled, cored, and sliced 1/4 inch thick
  • 0.25 cup coconut sugar
  • 2 tbsp all-purpose flour
  • 1.5 tbsp ground Saigon cinnamon
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Preheat the oven. Set your rack to the lower middle position and heat the oven to 175°C.
  2. Prepare the fruit. Peel, core, and slice your 3 lbs of apples into 1/4 inch thick half moons.
  3. Macerate the apples. In a large bowl, toss the apples with 1 tbsp lemon juice, 0.25 cup coconut sugar, 2 tbsp flour, 1.5 tbsp cinnamon, 1 tsp vanilla, and 0.25 tsp salt. Let them sit for 15 minutes until a thick syrup forms.
  4. Prep the dough. Open the 16 oz cinnamon roll dough. Take half of the rolls and flatten them out using a rolling pin or the palm of your hand.
  5. Create the base. Press the flattened rolls into the bottom and sides of your pie dish, pinching the edges together to seal any gaps. Look for a seamless dough layer.
  6. Add the filling. Pour the apple mixture (and all that glorious syrup) into the dough lined dish. Spread them out so they are level.
  7. Top the pie. Take the remaining rolls and flatten them. Place them over the apples. You can leave small gaps for steam to escape, or overlap them for a fuller crust.
  8. Final touch. Brush the top rolls with 1 tbsp melted butter and sprinkle with 1 tsp granulated sugar.
  9. Bake until golden. Place in the oven for 45 mins. The crust should be deep golden and the filling should be bubbling slowly.
  10. Rest the dessert. Remove from the oven and let it sit for at least 15 minutes.