Sheet-Pan Cinnamon Roll-Apple Slab Pie
Turns out cinnamon rolls make a killer pie crust especially if it’s a giant slab pie topped with apple pie filling and loads of crumbly streusel. Another excellent hack: Mix the icing with a little cream cheese, and drizzle over top for an easy dessert that looks and tastes like a pro made it.
- 2 cans (8 count each) Pillsbury™ refrigerated Cinnamon Rolls With Icing
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup cold butter
- 1 cup chopped pecans
- 3 cans (540 mL each) apple pie filling
- 125 g (half 250 g package) cream cheese, softened
- Heat oven to 375°F. Separate each can of dough into 8 rolls; cut each roll in half crosswise to make two thin rolls. Spoon icing from both cans of rolls into small microwavable bowl; cover and refrigerate.
- In medium bowl, mix flour, brown sugar, salt, cinnamon and butter with pastry blender or fork until crumbly. Mix in pecans; set aside to use as streusel.
- In ungreased 18x13-inch rimmed sheet pan, place rolls in single layer; pat and press to stretch and cover bottom and sides of pan. Spoon and spread pie filling over cinnamon roll crust; top evenly with streusel. Bake 42 to 47 minutes or until top of edges are deep golden brown and top is golden brown. Cool in pan on cooling rack 45 minutes.
- Before serving, microwave icing uncovered on High 15 to 30 seconds or until just warm. Stir in cream cheese with whisk until smooth. Drizzle back and forth over top of pie.
- If edges of pie are browning more than desired, cover with foil strips for last 5 to 10 minutes of baking.
- If cream cheese icing is too thick, heat in microwave 5 seconds at a time until it’s thin enough to drizzle.