Cinnamon Roll Dutch Apple Pie Friday, December 1, 2017


1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans
1 can (21 oz) apple pie filling


Heat oven to 375 deg. Separate dough into 8 rolls. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate. In medium bowl, mix flour, brown sugar, cinnamon and butter with fork until crumbly. Mix in pecans; set aside. In ungreased 9-inch pie plate, place 1 roll in center; pat and press to stretch. Surround with remaining 7 rolls; press seams of dough to cover entire bottom of pan and seal. Bake 10 minutes. Spoon pie filling over cinnamon roll crust; top evenly with streusel. Cover edges of crust with strips of foil. Bake 25 to 30 minutes or until top is golden brown. Cool on cooling rack 1 hour. Before serving, microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle back and forth over top of pie.