This apple pie bake with cinnamon rolls turns canned cinnamon rolls and apple pie filling into a warm, gooey breakfast bake in about 35 minutes. It uses a tube of Pillsbury Grands and a can of apple pie filling, no kneading and no rise time required. A little apple pie spice and a drizzle of the reserved icing is all it takes to make it taste like it came from a real bakery. You can pull this together same-day and still have something warm on the table for guests.
I often need a quick breakfast casserole to take to church breakfasts or to serve when we have company staying with us. It was fall, and I wanted to make something with apples for breakfast, so I tested this recipe. It was such a hit that it’s become one I make often now. It’s so easy I can even hand it off to one of my grandkids to help me put it together.
Main Ingredients Needed For Apple Pie Bake With Cinnamon Rolls
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Cinnamon Rolls: I use the 17.5-ounce tube of Pillsbury Grands because the rolls are big and fluffy, and they come with their own icing, which you’ll drizzle on at the end. Any brand works as long as the rolls come with icing and aren’t small or dry, since they need to hold up and stay soft under the filling.
- Apple Pie Filling: Grab a 21-ounce can. That size matters; it’s enough to line the bottom of the dish once the rolls are cut, so it acts almost like a crust for the whole bake.
- Apple Pie Spice: This is usually just cinnamon, nutmeg, and allspice mixed together. If you don’t have a jar of it in your pantry, mix ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice, plus a small dash of ginger or cloves.
- Sugar: Just half a teaspoon, stirred right into the spice. If your can of pie filling already tastes plenty sweet, you can leave this out.
How To Make Apple Pie Bake With Cinnamon Rolls
Here’s exactly what each stage looks like for these baked apple cinnamon rolls, from the first cut all the way to that golden top fresh out of the oven.
Variations For Apple Pie Cinnamon Roll Bake
This is basically my own take on apple pie cinnamon rolls, just baked as one big casserole instead of individual rolls. I’ve swapped in blueberry, cherry, and peach pie filling myself and they all work great, just stick with the same 21-ounce size can, since that’s what covers the bottom of the dish and gives the bake something to sit on as it cooks. This is one of a handful of quick breakfast casseroles I keep on rotation for company, right alongside my biscuit and gravy breakfast bake. If you want more ideas for feeding a crowd in the morning, I’ve also got a whole list of Gigi’s most requested breakfast recipes for when the grandkids come to visit.
Questions When Making Apple Pie Bake With Cinnamon Rolls
No, this one’s best assembled and baked the same day. The canned dough doesn’t hold up well sitting raw in the fridge overnight, it won’t bake up right after that kind of rest. The good news is the whole thing only takes about 35 minutes start to finish.
I’ve found this usually means the dough pieces were piled too thick in one spot instead of spread evenly across the dish. Spread the pieces out so they bake evenly, and if the top starts browning too fast before the center catches up, tent it loosely with foil around the 25-minute mark.
Yes, blueberry, cherry, or peach pie filling all work in this apple cinnamon roll bake in place of apple. Stick with a 21-ounce can so you still get a full layer across the bottom of the dish.
A 21-ounce can. That’s the size that gives you enough filling to cover the bottom of the dish once the rolls are in place.
Apple Pie Bake with Cinnamon Rolls
Ingredients
- 17.5 ounces cinnamon rolls, one tube (with icing)
- 21 ounces apple pie filling, one can
- ½ teaspoon apple pie spice
- ½ teaspoon sugar
Instructions
Preheat & Prep
- Preheat oven to 350°F.
- Lightly grease a 9×13-inch baking dish.
Make the Apple Spice Mixture
- In a small bowl, stir together the apple pie spice and sugar.½ teaspoon apple pie spice, ½ teaspoon sugar
Assemble the Bake
- Open the tube of cinnamon rolls and set the icing aside for later.17.5 ounces cinnamon rolls
- Cut each roll into four pieces and arrange them evenly across the bottom of the dish.
- Sprinkle the spice-sugar mixture evenly over the dough.
- Spoon the apple pie filling evenly over the top.21 ounces apple pie filling
Bake
- Bake for 30 to 35 minutes, or until the center is set and no longer doughy.
Drizzle & Serve
- Drizzle the reserved icing over the top while warm.
- Serve warm.
Gina’s Notes and Tips
- Same-Day Recipe: This is best assembled and baked the same day. The canned dough doesn’t hold up well sitting raw in the refrigerator overnight.
- Substitutions: No apple pie spice on hand? Mix ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice, plus a small dash of ginger or cloves. For the filling, blueberry, cherry, or peach pie filling can be swapped in for apple, same 21-ounce size.
- Storage: Best fresh out of the oven. Leftovers keep in an airtight container in the refrigerator up to 4 days.
- Reheating: Microwave for about 30 seconds, or 350°F oven for 5 to 7 minutes.
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An Easy Breakfast and Coffee morning is exactly what this apple pie bake with cinnamon rolls was made for, since the whole thing comes together in about 35 minutes start to finish, which means you can still have something warm on the table even on a morning with houseguests waking up down the hall or a church breakfast to get to before the day even gets going. Set out a coffee bar with cream, sugar, and a cinnamon stick or two, I’ve got some coffee bar ideas for hosting if you want to make it feel a little more special, so people can help themselves while the bake finishes and you’re not stuck managing everything from the stove. If you want something savory alongside it, my sausage egg and cheese casserole rounds out the spread nicely for a bigger crowd. That’s the part of hospitality I’ve come to love most, knowing I can love people well by having something warm on the table fast instead of standing over a pan half the morning. Pull up a few extra chairs, pour the coffee, and let the conversation be the point of the morning instead of the mess in the kitchen. A full coffee pot and a warm dish are usually all it takes to make someone feel like they’re truly welcome at your table.