Take your daily breakfast up a notch with these soft and sticky cinnamon rolls layered with gooey apple pie filling using pre-made ingredients in just 45 minutes! Every bite captures the warm and cozy flavors of fall, and the irresistible aroma of freshly baked cinnamon bread will instantly bring a festive atmosphere into your home.
Fall is the season for apples, cinnamon spice, and everything nice. And if you are torn between having cinnamon rolls or apple pie for breakfast, this quick and easy recipe will allow you to enjoy them both in one delicious casserole dish!
You'll have everything you want in a homemade apple pie cinnamon roll- from the fluffy cinnamon-coated bread, richly-spiced apple pie filling, and sweet vanilla icing on top! Plus, with prepared ingredients, you'll have them ready in no time!
Why you'll love this recipe
- This homemade recipe uses ready-made canned cinnamon rolls and apple pie filling so that you can make it with fewer ingredients and less effort with the same delightful from-scratch result.
- It is so quick and easy; you will have the rolls ready for the oven in just 15 minutes!
- Make the cinnamon rolls ahead of time and pop them in the oven in the morning. The smell of freshly baked bread will surely wake everyone up with a smile on their face.
- One batch makes plenty to go around! There is enough for everyone to enjoy a piece or two at home and still pack some to go.
Key ingredients and why we use them
The beauty of this homemade apple pie cinnamon rolls recipe is that you only need five ingredients to make them. It saves you time and energy with no one being the wiser! However, feel free to make the apple pie filling from scratch if you please.
Refrigerated Cinnamon Rolls with Icing: I used Pillsbury Grands Flaky Cinnamon Rolls with Original Icing. However, you can use any 17.5-ounce brand of refrigerated rolls you like.
Apple Pie Filling: I like to use a pie filling brand labeled "with more fruit" because it gives the casserole extra apple chunks.
Granulated Sugar + Ground Cinnamon: I coated cinnamon roll pieces with this to give them that extra sweet and spicy oomph!
Unsalted Butter: Melted and drizzled over the cinnamon rolls to give them a richer taste and allow the cinnamon sugar to cling better.
So aside from being super easy to make, this recipe also requires only a few kitchen tools, making clean-up a breeze too! I used a 9 x 13-inch baking pan, which gives plenty of room for the dough to rise without spilling. I also used a large gallon-sized Ziplock bag, so you have enough space to toss and coat the pieces in the cinnamon sugar mixture.
Heather's helpful hints
If you bought cinnamon rolls without the icing, you can make them yourself by dissolving powdered sugar in milk or water. Then, you can add a few drops of vanilla extract for flavor.
If the edges of the apple cinnamon bake are over-browning, place a tented foil on top of the casserole dish to ensure the insides are fully cooked without overbaking the top.
TOP TIP: When using a refrigerated dough like this one, it is best to work quickly to keep them firm and moist. Keep them in the fridge right before using them. No need to thaw them.
If you use a square or smaller pan, make the necessary adjustment to the baking time. Do not overfill the baking dish because you might get soggy and undercooked dough at the bottom.
The entire recipe is below and can be printed to save for later. But, before you get there, let's walk through it step-by-step so you understand what you're doing beforehand.
Step 1) Slice cinnamon rolls and add to a large bowl. Drizzle with melted butter.
Step 2) Toss cinnamon rolls with cinnamon and sugar, and arrange them in a baking pan.
Step 3) Using an ice cream scoop, drop apple pie filling into the cinnamon roll pieces. Bake the casserole for approximately 30 minutes.
Step 4) While the casserole is cooling, microwave the reserved frosting. Once the frosting is warm, drizzle icing over the top. Serve while warm!
Make ahead and storage tips
You can prepare this casserole the night before and store it in the refrigerator. Make sure you cover the dish tightly so the dough does not dry out. If you have leftovers, place them in a lidded container after cooling them. They are best consumed within three days. The longer they are stored, the drier they become. You can enjoy leftovers chilled or warm them up in the microwave for a few seconds.
Frequently asked questions
It can be because you added too much apple pie filling. Or the apple pie filling brand you used is too watery.
Absolutely! Aside from apple pie filling, you can use blueberry, key lime, peach, strawberry, and cherry fillings.
Sure you can. Allspice and nutmeg have similar flavor profiles to cinnamon.
While this recipe is excellent as it is, you can jazz your Cinnamon Rolls with Apple Pie Filling up with these add-ons!
- Nuts: You can use pecans, walnuts, macadamia, or almonds.
- Raisins: Add another element of sweetness to this treat. You can also use other dried fruits.
- Chocolate Chips: A great way to make chocolate lovers happy!
- Ice Cream: Go "a la mode" by placing a scoop of vanilla ice cream on top before serving!
Related fall recipes
If you are looking for more fall-inspired treats, try these too!
- Apple cinnamon upside-down cake- a lightly spiced cake with a deliciously gooey caramelized apple with hints of cinnamon.
- Caramel Apple Slices- Sweet, crisp apple slices dipped into a creamy caramel sauce and sprinkled with your choice of goodies.
- Pumpkin bundt cake - Made with only ten ingredients and one pan, this is a quick and easy recipe that will please a crowd.
Cinnamon Rolls with Apple Pie Filling
- 9 x 13 inch baking pan
- gallon ziplock bag
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 17.5 ounce cans refrigerated cinnamon rolls with icing
- ¼ cup unsalted butter melted
- 1 21 ounce can apple pie filling
- Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit for 20 minutes before baking your casserole. Spray a 9 x 13 inch baking pan with baking spray and set aside.
- Toss cinnamon and sugar together in a large Ziplock bag and set aside.
- Remove one can of cinnamon rolls from the can. Reserve the icing for later use. Separate the dough into five separate rolls. Cut each roll into six slices. Add the slices to a large bowl. Repeat with the second can of cinnamon rolls.
- Drizzle the cinnamon poll pieces with butter and use a spoon to coat them.
- Working in two batches, place half of the cinnamon roll pieces into the bag with the cinnamon and sugar mixture. Toss them lightly in the mixture, and then transfer them to the baking dish. Repeat this process for the second batch of cinnamon roll pieces.
- Using an ice cream scoop, drop apple pie filling into the cinnamon roll pieces. Nestle the apple pie filling into space between the filling (not just on top).
- Bake the casserole for approximately 30 minutes. Cover the pan for the last 5-10 minutes, if you notice the edges over-browning. Cool for 10 minutes.
- While the casserole is cooling, microwave the reserved frosting. Once the frosting is warm, drizzle icing over the top. Serve while warm!
Notes and Tips
- Make Ahead: You can prepare this casserole the night before and store it covered in the refrigerator.
- Cinnamon Rolls: In this recipe, I used Pillsbury Grands Flaky Cinnamon Rolls with Original Icing. However, you can use any 17.5-ounce brand of refrigerated rolls. Work quickly while cutting the cinnamon rolls into slices. It's okay if the slices fall slightly apart—this will inevitably happen with some of the pieces.
- Apple Pie Filling: I like to use a pie filling brand labeled "with more fruit" because it gives the casserole a little extra apple. However, you can also peel and dice one-half an apple for a little more apple.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!