Here’s a cozy, easy Apple Cinnamon Roll Casserole recipe — perfect for breakfast, brunch, or dessert. It’s sweet, soft, and full of warm cinnamon-apple flavor without needing to make dough from scratch.
🍎 Ingredients (Serves 6–8)
- 1 can (8–10 rolls) refrigerated cinnamon rolls (with icing)
- 2 medium apples, peeled, cored, and chopped
- 2 tbsp butter
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
- Powdered sugar or glaze (optional, if extra sweetness desired)
🥣 Instructions
1️⃣ Prep the Apples
- Melt butter in a skillet over medium heat.
- Add chopped apples, cinnamon, and nutmeg.
- Sauté 4–5 minutes until slightly softened. Set aside.
2️⃣ Prepare Cinnamon Rolls
- Preheat oven to 350°F (175°C).
- Cut each cinnamon roll into quarters.
- Spray a 9×9-inch baking dish with cooking spray.
3️⃣ Assemble the Casserole
- Layer half of the cinnamon roll pieces in the bottom of the dish.
- Spread sautéed apples evenly over the rolls.
- Top with remaining cinnamon roll pieces.
4️⃣ Make Custard
- In a small bowl, whisk together eggs, milk, and vanilla.
- Pour evenly over the casserole.
5️⃣ Bake
- Bake 25–30 minutes until the casserole is golden and set in the middle.
6️⃣ Add Icing
- Drizzle the cinnamon roll icing on top while warm.
- Optional: dust with powdered sugar for extra flair.
💡 Tips for the Best Apple Cinnamon Roll Casserole
- Apples: Granny Smith for tartness, Honeycrisp or Fuji for sweetness.
- Make Ahead: Assemble the night before and refrigerate; bake in the morning.
- Extra Crunch: Sprinkle chopped pecans or walnuts on top before baking.
- Spice Boost: Add a pinch of ginger or cardamom for depth.
If you want, I can also give a “dump-and-bake” 10-minute version that uses the can of cinnamon rolls and applesauce for an even quicker breakfast casserole.
Do you want me to do that?
