Flattened Cinnamon Rolls as Crust for Apple Pie

Flattened Cinnamon Rolls as Crust for Apple Pie


  • 2 tsp cinnamon
  • 1 1/2 cups cooked, mashed and cooled sweet potato
  • 1/2 cup heavy cream
  • 3 large eggs
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • Marshmallows, cut in half widthwise (for topping)
  • 1 Pillsbury refrigerated pie crust
  • 1 tbsp unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup half and half
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground cloves
  • 1 large egg white plus 1 tsp water, beaten


  • Preheat oven to 400 degrees F.
  • Prepare a lightly floured surface to roll out the pie crust.
  • Grease with butter and sprinkle with cinnamon.
  • Roll up and cut into 1/2 ” rounds like mini cinnamon rolls.
  • Press mini cinnamon rolls flat side down into the sides and bottom of a 9″ glass pie plate. Don’t leave space between them.
  • Whisk brown sugar, mashed sweet potato, half and half, vanilla, eggs, heavy cream, cloves, salt and cinnamon. Whisk until well combined.
  • Brush with egg white mixture the pie crust.
  • Top with sweet potato mixture.
  • Bake for about 40 minutes or a toothpick comes out clean.
  • Displace from oven.
  • Spread halved marshmallows over the pie and broil for one minute.
  • Transfer to a cooling wrack to cool.

Submitted by: Natalie Austin

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