Easy Apple Cinnamon Bake

This one gets made in our house for holiday breakfast, every weekend we want something special, and honestly just random Tuesday mornings when we need a win. Three ingredients. One pan. Done.

Three ingredients and you have a breakfast casserole that makes your whole house smell like an apple cinnamon bakery. Pillsbury cinnamon roll pieces layered over heavy cream in a 9x13 dish, both cans of apple pie filling spooned over the top, baked until the dough is cooked through and the apple filling is bubbling at the edges, and then both icing packets drizzled over the whole thing while it's still hot. It's warm and gooey and sweet and the kind of breakfast that makes people think you actually put in effort.

Ingredients Needed To Make An Apple Cinnamon Bake

The Dough

Two cans of Pillsbury cinnamon rolls cut into quarters and layered across the bottom of the pan. Cutting them into pieces means they bake into these soft, slightly gooey dough pockets throughout the casserole rather than separate distinct rolls. Save both icing packets.

The Filling

Two full 20-ounce cans of apple pie filling spread over the dough. The apple filling bubbles down through the dough pieces as it bakes and infuses everything with that warm, spiced apple flavor.

The Cream

Half a cup of heavy cream or half and half poured into the bottom of the pan before anything else goes in. This is the step that prevents the dough from getting dry on the bottom and creates the slightly rich, custardy base layer that makes this casserole so good.

How to Make Easy Apple Cinnamon Bake

Step 1: Prep the Pan

Preheat the oven to 375°F. Pour the heavy cream into the bottom of a 9x13 casserole dish and tilt to spread it across the bottom.

Step 2: Add the Dough

Cut each cinnamon roll into quarters. Spread the pieces in an even layer over the cream in the casserole dish.

Step 3: Add the Apple Filling

Spoon both cans of apple pie filling evenly over the cinnamon roll pieces covering as much of the surface as possible.

Step 4: Bake

Bake uncovered at 375°F for 40 to 45 minutes until the dough is cooked through and the edges are golden and bubbling. Check at 40 minutes. If the edges are deep golden and a toothpick inserted in the center of the dough comes out without raw dough it's done.

Step 5: Ice and Serve

Microwave both icing packets for 10 to 15 seconds until loose and pourable. Drizzle generously over the entire hot casserole. Serve immediately.

Storing and Reheating

Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 to 45 seconds or cover the whole dish with foil and warm in a 325°F oven for 10 to 15 minutes. Add a small drizzle of extra icing or a pat of butter over the top before reheating if desired. This is best eaten fresh but the leftovers are still very good warm the next morning.

Frequently Asked Questions About This Apple Bake

Why pour cream in the bottom of the pan?

The cream serves two purposes. It prevents the bottom layer of cinnamon roll dough from drying out or sticking to the pan during the 40-plus minutes of baking time. And as it heats and partially absorbs into the dough during baking it creates a slightly rich, slightly custardy texture on the bottom layer that makes the whole casserole taste more indulgent.

Can I use homemade apple filling instead of canned?

Yes. Peel and dice 4 to 5 large apples and toss with ¼ cup brown sugar, 1 teaspoon cinnamon, a pinch of nutmeg, and 1 tablespoon cornstarch. Use in the same amount as the canned filling. Homemade produces a slightly less sweet, more apple-forward result with a fresher texture. Canned is specifically recommended for convenience and consistency.

Can I use a different pie filling?

Yes. Cherry pie filling produces a sweet, slightly tart variation that pairs really well with the cinnamon roll dough. Peach pie filling is an excellent summer version. Blueberry pie filling adds a slightly jammy, bright element. Mixed berry works beautifully. Any pie filling in the same amount works.

Why cut the cinnamon rolls into quarters instead of leaving them whole?

Cutting the rolls into quarters allows them to spread across the entire bottom of the pan in a more even layer so every serving has dough throughout rather than just where the individual rolls happened to land. The smaller pieces also bake through more evenly in the same time it takes the apple filling to heat through and bubble. Whole rolls would need significantly longer to cook through in the center while the edges overcooked.

Can I make this the night before?

You can assemble it the night before through the apple filling layer, cover tightly, and refrigerate overnight. Pour the cream in, add the dough pieces, and top with the apple filling. Bake the next morning directly from the refrigerator adding 5 to 10 extra minutes to the bake time since it's starting cold. This is a great option for holiday mornings when you want to minimize day-of prep.

Meghankay

Easy Apple Cinnamon Bake

5 from 1 vote

This easy apple cinnamon bake layers Pillsbury cinnamon roll pieces and apple pie filling over heavy cream and bakes until golden and bubbly for an easy 3-ingredient breakfast or dessert casserole ready in under an hour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings: 8

Course: Breakfast, Dessert

Cuisine: American

Ingredients

  

• 2 cans cans Pillsbury cinnamon roll dough
• 2 20 oz cans apple pie filling
• ½ cup heavy cream or half/half

Method

 

1. Preheat oven to 375 degrees
2. Cut each precooked cinnamon roll into ¼ pieces.
3. In a 13x9 pan, add ½ cup to bottom of casserole dish.
4. Next, spread the cinnamon roll dough pieces evenly to bottom of the pan.
5. Add 2 cans of apple pie filling and spread evenly throughout casserole dish.
6. Bake for 40-45 minutes or until the dough is cooked through.
7. Drizzle icing from cinnamon roll package on top. I recommend heating the icing up for about 10-15 seconds prior to help the icing come out of the container.
8. Serve while hot.

Notes

• The heavy cream on the bottom of the pan is the secret. It keeps the dough from drying out on the bottom and creates this slightly custardy, rich layer underneath everything that makes this taste way more indulgent than three ingredients should.
• Don't skip heating the icing before drizzling. Ten seconds in the microwave turns it from stiff and clumpy to a smooth, pourable glaze that covers the whole pan evenly.
• Check it at the 40-minute mark. Every oven runs a little differently and you want the dough cooked through but not overdone.
• Serve hot. This is a warm-from-the-oven situation and it's significantly better that way than at room temperature.