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This recipe is a cross from a cinnamon roll and an apple pie. It’s low in sugar and you could substitute the regular pie crust for a gluten free one, found in a health food store.
We prepared this recipe in our cooking school during a kids class, and everyone had so much fun rolling out the dough and placing the cinnamon mixture on the pie log then cutting them into circles. It was for sure a hit!
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Cinnamom Bun Apple Pie
A combination of an apple pie and cinnamon roll in a bun.
Cinnamom Bun Apple Pie
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Prep Time 30 minutes
Cook Time 40 minutes
Prep Time 30 minutes
Cook Time 40 minutes
  1. Place a baking sheet in the oven and preheat to 400 degrees F.
  2. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
  3. Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. .
  4. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere.
  5. Roll the pie dough into a tight log.
  6. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces.
  7. Arrange the pieces cut-side down in a snug circle on floured parchment paper.
  8. Lightly dust with more flour, then gently roll out into a 10-inch round.
  9. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
  10. Peel and thinly slice the apples.
  11. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl.
  12. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it’s OK if the individual rounds separate a bit in the process).
  13. Pinch the crusts together; fold the overhanging dough under itself and crimp as desired.
  14. Brush with the beaten egg.
  15. Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 40 minutes. (Tent loosely with foil if the top browns too quickly.)
  16. Transfer to a rack to cool slightly.
  17. Sprinkle with confectioners’ sugar before serving
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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