This cinnamon roll apple pie filling is everything you want in a pie filling. This divine combination of buttery, sweet, tart, and spicy is impossible to beat and so easy to make. One taste and you’ll never go back to store bought filling again!
Get ready to level up! This cinnamon roll apple pie filling will make the best apple pie your family has ever tasted. And you seriously are not going to believe how simple it is to make!
Autumn is just around the corner again with all its beloved sights, smells, and flavors. This cinnamon roll pie filling recipe is a fantastic way to get into the fall spirit while making use of nature’s bounty.
For a festive family day, take the kids out for an apple picking adventure and teach them to make pie filling with their apples. This recipe is easy enough, and they are sure to love it.
Of course, you don’t have to wait until harvest season to enjoy this treat. It is just as delicious any time of year.
This decadent filling is quick, easy, and versatile. Make a mouthwatering pie or try it as a topper on cheesecake, ice cream, cake, or waffles.
Cinnamon roll pie filling is a surefire way to take any simple dessert to the next level.
Here’s what I’m going to teach you in this post:
- Everything you need to make this cinnamon roll apple pie filling recipe.
- Expert tips for making the best pie filling every time.
- Creative ways to enjoy your cinnamon apple pie filling other than the usual pastries.
All you need is 10 minutes and a few simple ingredients to whip up this cinnamon roll apple pie filling. This quick and simple recipe is one you’ll come back to time and time again.
How to Make Cinnamon Roll Apple Pie Filling
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Melt your butter in a high-sided skillet or dutch oven you have preheated over medium heat. Add in the brown sugar, stirring to melt.
STEP TWO: Stir in your diced apples, lemon juice, and apple pie spice until combined and the apples are fully coated with brown sugar. Cook until the apples are just starting to soften, usually about 5-7 minutes.
STEP THREE: Whisk together the water and cornstarch in a small bowl, forming a slurry. Add the mixture to the apples and stir to combine. Continue cooking for another 2-3 minutes to thicken your pie filling.
STEP FOUR: Once thickened, remove the pan from heat and mix in the chopped pecans. Allow the filling to cool fully before transferring it to an airtight container.
STEP FIVE: Store in the refrigerator for up to a week. Fill a 9-inch pie or serve the filling with ice cream. Enjoy!
What Kind of Apples Make The Best Apple Pie Filling?
I like to choose apple varieties that are slightly more tart with a firm texture. A nice tart apple is a great compliment to the spicy sweetness of the other ingredients in this cinnamon roll apple pie filling recipe.
However, there are no specific rules, and you really can just use your favorite type. Here are a few of my personal favorites:
- Granny Smith
- Pink Ladies
- Cosmic Crisp
Don’t be afraid to try something new. With all the delicious apple varieties out there, It’s really hard to go wrong.
How Do You Thicken Apple Pie Filling?
The easiest way to thicken pie filling without altering the flavor is with a cornstarch slurry.
If you don’t have any cornstarch on hand, feel free to try out another thickening agent, such as arrowroot powder, tapioca starch, or flour.
Add slowly, and remember each one may produce slightly different results.
What is Cinnamon Roll Apple Pie Filling Made Of?
One of the best features of this cinnamon apple pie filling recipe is its simplicity. I’m willing to bet you have most of the ingredients you need in your kitchen right now!
This classic recipe includes apples, chopped nuts, lemon juice, butter, sugar, and a touch of cornstarch for thickening. It doesn’t get much easier than that!
How to Serve Cinnamon Roll Apple Pie Filling
Obviously, I would highly recommend you use this filling to make my Cinnamon Roll Apple Pie. This recipe makes the perfect amount for any 9-inch pie, so feel free to get creative with the crust!
Pie is not the end of the story, though. Here are a few creative ways to showcase your scrumptious pie filling:
- In your next apple crisp or apple cobbler
- As a topping for ice cream sundaes
- On top of your next cheesecake
- In a bowl with whipped cream on top
- Piled on top of waffles, pancakes, or french toast
- On top of air fryer cinnamon rolls for a new take!
Other Apple Recipes You’ll Love:
- Cinnamon Roll Apple Pie
- Apple Pie With Graham Cracker Crust
- Easy Air Fryer Apple Fritters
- Mini Crisp Apple Cheesecakes
- Easy Air Fryer Apples with Cinnamon
- Air Fryer Apple Crisp
- 2 tablespoons butter
- ½ cup light brown sugar, lightly packed
- 4 cups peeled, cored, and diced apple
- 1 lemon, juiced
- 1 teaspoon apple pie spice (or cinnamon)
- 1 tablespoon cornstarch
- 1 tablespoon water
- ½ cup chopped pecans (roasted and salted)
- Heat a large dutch oven or high-sided skillet over medium heat. Add the butter and allow it to melt.
- Next, add the brown sugar and stir until it has melted.
- Add the diced apple, lemon juice, and apple pie spice. Stir until the apple is fully coated with the brown sugar mixture.
- Cook for 5-7 minutes, or until the apples are just beginning to soften.
- In a small bowl, whisk together the cornstarch and water. Add the slurry to the apples and stir to combine.
- Cook for an additional 2-3 minutes, or until the filling has thickened.
- Remove the pan from the heat and stir in the chopped pecans. Allow the filling to cool completely, and then transfer it to an airtight container.
- Store the filling in the fridge for up to 1 week. This apple pie filling can be used to fill a 9” pie, as a topping for ice cream, or in a bowl with whipped cream on top!
Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 28mgCarbohydrates: 22gFiber: 2gSugar: 18gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.