Cinnamon Roll Apple Pie Recipe

Prepare the multigrain pie dough. In the bowl of an electric food processor, combine the whole wheat flour, all-purpose flour, baking powder, sea salt, unsalted butter, oatmeal and ¼ cup of walnuts. Reserve the other ½ cup of walnuts for topping. Pulse about five to six times until a rough dough comes together. (See notes 3.)

Remove the dough and place it in a gallon-sized plastic bag. Refrigerate for at least 20 minutes. 

Meanwhile, prepare the apple pie filling. In a medium saucepan over medium heat, combine the sliced apples, dark brown sugar, salt, cinnamon, nutmeg, ground cloves and butter. Cover and cook for about 5 minutes, stirring occasionally. 

When the apples are lightly softened, remove them from the heat and drain about half of the liquid. Allow the apples to cool to room temperature.

Preheat the oven to 350°F. Remove the pie dough from the refrigerator and roll it to a ½-inch thickness. 

Transfer the pie dough into a 9-inch pie pan. 

Place the apple filling into the pie dough. 

Remove the cinnamon rolls from their can and use a rolling pin to flatten each one. (See notes 4.)

Place the flattened cinnamon rolls over the apples to form a top crust. Pinch the edges together. Bake until the top and bottom crusts are golden brown, about 45 minutes. 

While the pie bakes, prepare the vanilla bean icing. In a small bowl, whisk together the powdered sugar, softened butter, milk, vanilla beans and salt. 

Let the pie cool. Spoon the pre-made icing from the cinnamon rolls over the top and pour the vanilla bean icing over the pie. Top with reserved walnuts, if desired. Serve and enjoy!