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Sheet-Pan Cinnamon Roll-Apple Slab Pie


Sheet-Pan Cinnamon Roll-Apple Slab Pie

turns out cinnamon rolls make a killer pie crust—in particular if it’s a giant slab pie crowned with apple pie filling and loads of crumbly streusel. every other exceptional hack: blend the icing with a bit cream cheese, and drizzle over pinnacle for an easy dessert that appears and tastes like a pro made it.

Sheet-Pan Cinnamon Roll-Apple Slab Pie

INGREDIENTS
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing SAVE $
  • 3/4 cup all-purpose flour
  • 1/3 cup cold butter
  • 1 cup chopped pecans
  • 4 oz (from 8-oz package) cream cheese, softened
  • Buy Ingredients
  • 3 cans (21 oz each) apple pie filling
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INSTRUCTIONS
  1. warmness oven to 375°F. Separate every can of dough into 8 rolls; reduce each roll in half crosswise to make  skinny rolls. Spoon icing from both cans of rolls into small microwavable bowl; cowl and refrigerate.
  2. In medium bowl, blend flour, brown sugar, salt, cinnamon and butter with pastry blender or fork until crumbly. mix in pecans; set apart to apply as streusel.
  3. In ungreased 18x13-inch rimmed sheet pan, place rolls in single layer; pat and press to stretch and cowl backside and sides of pan. Spoon and spread pie filling over cinnamon roll crust; top flippantly with streusel. Bake 42 to 47 minutes or until top of edges are deep golden brown and pinnacle is golden brown. Cool in pan on cooling rack forty five minutes.
  4. earlier than serving, microwave icing exposed on high 15 to 30 seconds or till just warm. Stir in cream cheese with whisk till clean. Drizzle from side to side over top of pie.

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