Description
This Apple Pie Cinnamon Roll Bake combines the classic flavors of cinnamon rolls and apple pie in an easy-to-make casserole. Featuring canned cinnamon rolls and ready-made apple pie filling, this warm, comforting dish is perfect for fall breakfasts or brunches, offering a sweet, gooey treat with a creamy icing finish.
Ingredients
Scale
Cinnamon Roll Mixture
- 2 cans of cinnamon rolls (such as Pillsbury)
- ¼ cup melted butter
- 2 tbsp light brown sugar
- ½ tsp ground cinnamon
Apple Pie Filling
- One 21 oz can of Apple Pie Filling
- Optional: Cut apples into smaller pieces
Topping
- 2-3 tbsp heavy cream
- Icing from the cinnamon rolls (reserved)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish to prevent sticking and prepare for layering.
- Prepare Cinnamon Rolls: Open the two cans of cinnamon rolls and carefully separate each roll. Cut each cinnamon roll into 4-6 small triangles to ensure even baking and more surface area for coating.
- Coat Cinnamon Roll Pieces: In a medium bowl, toss the cinnamon roll triangles with melted butter, light brown sugar, and ground cinnamon until all pieces are thoroughly coated with the mixture.
- Layer Cinnamon Rolls: Spread the coated cinnamon roll pieces evenly in the greased casserole dish to form the base layer of your bake.
- Prepare Apple Pie Filling: Open the can of apple pie filling. For a more rustic texture, remove the apples from the liquid, cut them into smaller pieces on a cutting board, and then return them to the liquid. This step is optional but enhances the distribution of apple pieces.
- Add Apple Filling: Pour the apple pie filling evenly over the coated cinnamon rolls in the casserole dish, ensuring coverage across the entire surface.
- Drizzle Heavy Cream: Spoon 2-3 tablespoons of heavy cream over the apple and cinnamon roll mixture to add richness and help meld the flavors during baking.
- Bake: Place the casserole dish in the preheated oven and bake for 40-50 minutes. The dish is done when the cinnamon rolls in the center are fully cooked and no longer doughy, turning golden and bubbling around the edges.
- Cool and Ice: Once baked, remove from the oven and allow the casserole to cool for 10 minutes. After cooling, spread the reserved cinnamon roll icing evenly over the top for a sweet finishing touch.
- Serve Warm: Serve the Apple Pie Cinnamon Roll Bake warm for the best flavor and texture experience, perfect for a cozy fall breakfast or brunch.
Notes
- This dish is ideal for autumn and holiday mornings, offering a simple yet indulgent way to combine two classic desserts.
- Using store-bought cinnamon rolls and canned apple pie filling significantly cuts down on prep time without compromising flavor.
- For added texture, consider sprinkling chopped nuts like pecans or walnuts over the top before baking.
- If you want a lighter version, substitute heavy cream with half-and-half or a milk alternative, though texture may vary slightly.
- Make sure to cool slightly before icing to prevent icing from melting off completely.
- Leftovers can be refrigerated and gently reheated; icing may need to be reapplied or warmed slightly for best taste.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of the casserole)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
