I have been seeing lots of posts suggesting the use of canned cinnamon rolls as the basis for an apple pie of late. What a great idea! Super simple to do, and as far as I am concerned the more cinnamon the better!
But what's a vegan to do? Those canned cinnamon rolls in the blue tube? Nope, not gonna cut it. Luckily, I recently discovered canned cinnamon rolls in a red tube. They are made by the Immaculate Baking Company and they are just awesome. The whole family loves them, we have them on Sunday mornings for breakfast on occasion and they are sticky, sweet, cinnamony goodness. Far better than those that come in the blue tube in my opinion.
I made my pie with a premade apple pie filling. Even though most of what I read said not to use a premade filling I decided to give it a try. It worked out just fine. I am sure it would be great with a home made filling, too. Perhaps if I am feeling a little more ambitious next time I will do that. And there will definitely be a next time!
Cinnamon Roll Apple Pie
1 cup all purpose flour
1 cup packed brown sugar
1/2 cup vegan butter (I used Earth Balance)
1 package vegan canned cinnamon rolls
1 jar vegan apple pie filling (I used Baker Naturals)
1 tsp cinnamon
Preheat oven to 375 degrees.
Put the flour, brown sugar and butter into a bowl. Using a pastry cutter mix the ingredients until large clumps form. Set aside.
On a lightly floured surface roll each of the cinnamon buns until they are about 1/4 inch thick. Place in a 9 or 10 inch pie plate pressing the rolls together and up the sides of the pie plate to form a crust. You may wish to cut some of the cinnamon rolls in half prior to rolling and placing in the pie pan.
Mix the apple pie filling and cinnamon and place on top of crust. Top with the crumble mixture and bake at 375 for about one hour until the top is golden brown. Cool for at least one hour.
Prior to serving, place the cinnamon roll icing in a microwave safe dish and heat for 15 seconds or so. Drizzle over slices of pie and enjoy.