Cinnamon Roll Apple Pie

Instructions:
1. Preheat the oven to 400°F
2. Lay 1 piecrust into greased pie plate. Press firmly against side and bottom of pie plate. Use a fork to pierce the crust gently all over the bottom and up the sides of the pie and then refrigerate.
3. On lightly floured surface roll the other piecrust into a rectangle shape and brush with the melted butter, sprinkle with the sugar and the cinnamon mixture and start to tightly roll into a log. Refrigerate for about 15 minutes to make sure it holds together when cutting.
4. Remove pie from the fridge and fill with the apple pie filling. Now cut the dough log (I always recommend using floors or thread instead of a knife! Unfortunately I couldn’t find mine, but a knife worked just fine too. Remove Arrange cinnamon roll slices over apple mixture, brush the pie crust edges and the slices with egg wash and sprinkle with sugar.
5. Bake for 15 minutes then reduce the temperature to 350°F, place a crust ring (or aluminum foil) on the pie to prevent from burning and bake for another 40 minutes.