This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Ronnie Woo's Cinnamon Roll Apple Cobbler Pie

2 classic desserts come together to make one delicious apple-cinnamon stuffed pie.


For the crust and topping:
  • 1/2 stick unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 store-bought pie crusts
For the apple filling:
  • 6 cups thinly sliced and peeled apples (about 6 apples)
  • 3/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Kosher salt
For the vanilla glaze:
  • 1/2 stick unsalted butter, room temperature
  • 2 cups confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 3-6 tablespoons milk


Serves: 8-10


Preheat oven to 425˚F. In a bowl, whisk together the butter, granulated sugar and ground cinnamon until combined. On a lightly floured surface, unroll 1 pie crust. Spread butter mixture evenly over dough and tightly roll into a log. Transfer to freezer as you prepare recipe. Gently press the remaining pie crust into an ungreased 9-inch pie dish.

Make the apple filling: In a large bowl, mix apple slices, brown sugar, flour, cinnamon, nutmeg and salt. Spoon into the crust-lined dish, leaving any excess juices in the mixing bowl.

Remove the prepared dough log out of the freezer and slice into ¼-inch-thick slices. Arrange slices on top of pie until the entire top is covered in slices. Fold edges over and bake for 40-45 minutes or until apples are tender. Check pie halfway through and cover crust with foil if browning too quickly. Remove from oven and let cool 15-20 minutes.

Make the glaze: In a mixing bowl, whisk together butter, confectioners’ sugar, vanilla extract and 3 tablespoons milk. Add more milk as needed to reach desired consistency. Drizzle glaze over pie before serving.