Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 1 can (21 oz) apple pie filling
- 3 large eggs
- 1/2 cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray. Open the cans of cinnamon rolls and set the icing containers aside for later. Use a knife or kitchen shears to cut each individual cinnamon roll into six or eight bite-sized pieces. Spread the dough pieces evenly across the bottom of the prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, heavy cream, melted butter, vanilla extract, and cinnamon until well combined. Pour the apple pie filling over the cinnamon roll pieces in the baking dish. Use a spoon to gently toss the apples and dough so they are evenly distributed. Pour the egg and cream mixture over the top, ensuring it seeps into all the nooks and crannies. If you are using nuts, sprinkle them over the top now.
- Place the dish in the oven and bake for 30 to 35 minutes. You will know it is done when the dough is golden brown and the center no longer jiggles when you gently shake the pan. Remove the casserole from the oven and let it cool for about 5 minutes. While it is still warm, drizzle the reserved cinnamon roll icing over the top. Serve warm and enjoy the gooey goodness.
- Cook Time: 45 minutes