Apple Cinnamon Roll Bake Recipe

Who doesn’t love the smell of cinnamon rolls baking in the oven? Now, imagine that comforting scent combined with warm apples and a buttery cinnamon swirl—this Apple Cinnamon Roll Bake brings together all the flavors of a cozy fall dessert in one easy-to-make dish. It’s a mash-up of two of my favorite things: soft, gooey cinnamon rolls and sweet, spiced apple pie filling. You can’t go wrong with that combination, right? This recipe is perfect for brunch, holiday gatherings, or any time you want a quick but impressive dessert. And the best part? You only need two main ingredients and minimal prep time!

this RECIPE

The day I discovered this magic (a quick story)

So, one Saturday morning, I woke up craving cinnamon rolls (as one often does), but I also had this can of apple pie filling staring at me from the pantry. My brain clicked into gear—what if I combined the two? It was one of those lightbulb moments where you just know it’s going to work. After a quick check of the fridge, I saw I had a couple of cans of Pillsbury Grands! Cinnamon Rolls, and the rest is history. The result was like fall on a plate—warm apples nestled between pieces of soft cinnamon roll dough, with that sweet, sticky glaze dripping over the top. It felt like something you’d serve to impress guests, but it was ridiculously easy. From that day on, this has been my go-to when I need a fuss-free dessert that still wows.

A little history behind the dish

Cinnamon rolls have been around for centuries, originating in Sweden where they’re called “kanelbullar.” The Swedes are so serious about their cinnamon rolls that they even have a national cinnamon roll day (October 4th, mark your calendar!). Pairing them with apple pie filling, a classic American staple, brings together the best of both worlds. The combination of the rich, buttery dough of the cinnamon rolls and the tart sweetness of apple pie filling feels both familiar and new, like two comfort foods colliding in the best way possible. Over the years, this recipe has taken on its own variations, but the heart of it is always the same—simplicity and indulgence.

Let’s talk ingredients: two simple stars 🌟

This recipe couldn’t be more straightforward. You only need two main ingredients:

• Pillsbury Grands! Cinnamon Rolls: These are your base—soft, fluffy, and already perfectly spiced. They come with their own frosting, which you’ll save for drizzling over the top. If you’re in a pinch or want to switch things up, you can use any brand of pre-made cinnamon rolls, or even a homemade version if you’re feeling extra ambitious (though that would up the prep time considerably).
• Apple Pie Filling: Canned apple pie filling saves you tons of time and gives you that sweet, cinnamony apple flavor without peeling and cooking apples. However, if you want a fresher taste, you can always make your own filling by simmering sliced apples with sugar, cinnamon, and a little lemon juice. For a different twist, you could try pear filling or even cherry if you’re in the mood to experiment.

Kitchen gear: what you need (and don’t stress if you don’t have everything)

You don’t need much for this recipe, which is one of the things I love about it. A simple 9×13” baking dish and a large mixing bowl will do the trick.

• 9×13” baking dish: This is perfect because it gives the cinnamon roll bake enough space to cook evenly while keeping everything cozy. If you don’t have a 9×13”, you can use any similar-sized dish, though you may need to adjust the baking time a bit (just keep an eye on it).
• Mixing bowl: You’ll use this to toss together the cinnamon roll pieces and apple filling. If you want to minimize dishes, you could technically mix everything right in the baking dish, though you’ll have to be more gentle to avoid scratching the surface.

Step-by-step: foolproof method for the perfect apple cinnamon roll bake

Here’s where the magic happens! Don’t worry, I’ve got you covered with every step—and a few tips from my own kitchen adventures.

1. Preheat and prep: Preheat your oven to 350°F and grease your 9×13” baking dish with non-stick spray. A little trick here is to use butter-flavored spray for an extra layer of richness.
2. Cut the cinnamon rolls: Pop open the tubes of cinnamon rolls (the most satisfying part, if we’re being honest) and set aside the frosting for later. Then, cut each roll into fourths. Don’t worry if the pieces look a bit scraggly—once they bake, they’ll puff up and fill out.
3. Combine with apple pie filling: In a large bowl, gently mix the cinnamon roll pieces with the apple pie filling. Try to get an even distribution of apples and dough in every bite, but be careful not to overmix—you don’t want to break down the cinnamon rolls too much.
4. Into the baking dish: Pour the mixture into your prepared dish and spread it out evenly. Make sure the dough pieces are somewhat evenly spaced so they cook through properly.
5. Bake: Slide the dish into the oven and bake for 45-50 minutes. You’ll know it’s done when the center is set and no longer doughy. I always like to check around the 40-minute mark just to make sure nothing’s burning. If the top is browning too quickly, you can loosely cover it with foil.
6. Drizzle and serve: Once out of the oven, let the bake cool for about 10 minutes. Then, drizzle the reserved frosting over the top. Serve it warm, and trust me—it’s perfection.

Variations to try (because you know I love to experiment)

This dish is super customizable. Here are a few tweaks I’ve tried that turned out pretty great:

• Vegan version: Use a dairy-free cinnamon roll dough (there are a few good ones out there) and swap the apple pie filling with a homemade version using plant-based butter. For the frosting, you can make a simple glaze with powdered sugar, almond milk, and a dash of vanilla.
• Gluten-free: If you need to go gluten-free, there are gluten-free cinnamon rolls available in stores. You can also make your own apple filling with gluten-free thickener (like cornstarch) to ensure no gluten sneaks in.
• Fall flair: Add some chopped pecans or walnuts into the mix for a crunchy texture. A sprinkle of nutmeg or cardamom would also deepen those fall flavors.

Serving ideas for your apple cinnamon roll bake

If you’re making this for a crowd (or just want to go the extra mile), here’s how to dress it up:

• Plating: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The cold creaminess against the warm, spiced bake is pure heaven.
• Garnishes: A dusting of powdered sugar or a drizzle of caramel sauce wouldn’t hurt either. You could even top with a few toasted pecans for crunch.

What to drink with it?

This dessert screams for a cozy drink pairing. Here are a few ideas:

• Hot coffee: A rich, dark roast will balance out the sweetness. Try a pumpkin spice latte if you really want to lean into the fall theme.
• Spiced apple cider: Serve warm or chilled, depending on the weather. The apple flavors will echo the bake but won’t compete with it.
• Chai tea: The spices in chai—like cinnamon, cardamom, and cloves—play beautifully with the cinnamon rolls and apple filling.

Storing and reheating tips

If you’re lucky enough to have leftovers (a big “if”), they store really well. Pop the bake into an airtight container and store it in the fridge for up to 3 days.

When reheating, the microwave works just fine, but if you want to keep the rolls crispy on the edges, warm them up in a 300°F oven for about 10 minutes. Pro tip: drizzle a little extra icing after reheating for that freshly-baked feel.

Scaling up or down

This recipe is super easy to adjust depending on your crowd. Want to make a smaller batch? Just halve the ingredients and bake it in an 8×8” dish. If you’re feeding a bigger group, double the recipe and split it between two 9×13” pans. Just be mindful of the cooking time—it may need a little more or less depending on the size of the dish.

Potential hiccups and how to avoid them

• Undercooked center: If the center is still doughy after 50 minutes, cover the dish with foil and bake for another 5-10 minutes. The foil prevents the top from browning too much while the inside finishes cooking.
• Dry edges: If the edges start to look too dry, you probably baked it a little too long. Try covering the dish with foil sooner next time.

Final thoughts

This Apple Cinnamon Roll Bake is one of those recipes that I keep coming back to. It’s comforting, simple, and incredibly delicious. Whether you’re making it for a special brunch or just because, it’s sure to become a new favorite in your household. I hope you enjoy it as much as I do—and feel free to make it your own with your favorite twists!

Frequently asked questions

1. Can I make this recipe ahead of time? Yes, you can prep everything the night before and store it in the fridge. Just bake it fresh in the morning.

2. Can I use homemade cinnamon rolls instead of store-bought? Absolutely! If you have a favorite homemade cinnamon roll recipe, go for it—just expect a little extra prep time.

3. What if I don’t have apple pie filling? You can substitute fresh apples cooked down with sugar, cinnamon, and a touch of lemon juice, or even use other pie fillings like cherry or blueberry.

4. How do I prevent the edges from burning? Cover the dish with foil if the edges start to brown too quickly during baking.

5. Can I freeze leftovers? Yes! Store individual portions in an airtight container and freeze for up to 2 months. Reheat in the oven for best results.

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