Cinnamon Roll Casserole
Filled with refrigerated cinnamon rolls, pecans and apple pie filling, this Cinnamon Roll Casserole is an easy and tasty breakfast recipe that is a hit with everyone!
A TASTY BREAKFAST CASSEROLE
This Cinnamon Roll Casserole is going to be become of your new favorite breakfast dishes! It is done in under an hour and it really feeds a whole family with extra to spare. Simple ingredients also help this come together quickly and easily which is perfect for any breakfast recipe. I honestly think this makes a wonderful dessert too! With the addition of some canned apple pie filling, this Cinnamon Roll Casserole recipe is sure to be a hit with everyone!
FREQUENTLY ASKED QUESTIONS:
Both! Traditionally cinnamon rolls are made for breakfast but they truly are an anytime treat! This recipe is perfect for breakfast or dessert!
You are going to want to use (2) 8-count tubes of regular cinnamon rolls that include the icing. They will be 12.4 ounces each.
Yes, absolutely! Blueberry, cherry, strawberry and peach are all great alternatives! We have tried them all and they are all delicious, so use what you like best or leave it out altogether.
We really like the crunch that the nuts add to this dish if you are not a pecan fan you can use walnuts in their place or leave out altogether.
Once cooled cover with plastic wrap or foil and it will keep in the refrigerator for up to 3 days. To reheat, cover the entire dish with foil and cook at 350 for 15 minutes or until heated through or cut individual pieces and pop them into the microwave for 30-45 seconds!
Yes. Just make sure you wrap very well to prevent against freezer burn. I usually will wrap well with plastic wrap then a layer of aluminum foil on top.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated canned cinnamon rolls, with icing
- apple pie filling
- salted butter
- brown sugar
- cinnamon
- pecan halves
HOW TO MAKE A CINNAMON ROLL CASSEROLE:
Preheat the oven to 375 degrees. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside. Remove icing from cinnamon roll tubes and set aside. We’ll be using those later. Cut each cinnamon roll into 4 pieces.
Spread cut cinnamon roll pieces evenly into prepared dish.
Melt butter and pour over the cinnamon roll pieces.
Mix the brown sugar and cinnamon in a separate bowl.
Then sprinkle over the top of the buttered cinnamon roll pieces like a crumble.
Cut up apples in the filling. I usually just take a knife and cut the apples while they are still in the can. This makes it easy and creates less mess. Add the diced apples and filling over top of the crumble.
Then sprinkle the pecan halves evenly on top. Use a spoon to mix these into the casserole a bit to incorporate.
Bake for 40 minutes, covered then uncovered for another 3-5 minutes or until golden brown on top. (Be careful while browning because pecans can burn quickly when on top). Place all the icing set aside earlier in a microwave safe bowl and melt slightly for 10 seconds. Drizzle the warm icing over the casserole.
Serve warm!
Enjoy!
WANT MORE DELICIOUS RECIPES?
Cinnamon Roll Casserole
Ingredients
- 24.8 ounces refrigerated cinnamon rolls, with icing (2 – 8 ounce tubes)
- 21 ounce can apple pie filling, diced into smaller chunks
- 5 Tablespoons salted butter, melted
- ⅓ cup brown sugar
- 2 teaspoons cinnamon
- 1 cup pecan halves (optional)
Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
- Remove icing from cinnamon rolls tubes and set aside. We'll be using that later.
- Cut each cinnamon roll into 4 pieces. Evenly layer cinnamon roll pieces into the bottom of the prepared baking dish.
- Melt butter and pour over the cinnamon roll pieces.
- Mix the brown sugar and cinnamon in a separate bowl then sprinkle over the top of the buttered cinnamon roll pieces like a crumble.
- Cut up apples in the filling. I just usually take a knife and cut the apples while they're in the can. It makes it easier to dice and creates less mess.
- Add the diced apples and filling over top of the crumble, then the pecan halves.
- Use a spoon to mix the pecans into the casserole a bit to incorporate.
- Bake for 40 minutes, covered then uncovered for another 3-5 minutes or until golden brown on top. (Be careful while browning because pecans can burn quickly when on top)
- Place all the icing that was set aside earlier into a microwave safe bowl and melt slightly for 10 seconds. It just needs to be soft enough to pour.
- Drizzle the warm icing over the casserole and serve warm!
Notes
- If you are not a fan of pecans you can use walnuts or just leave them out altogether.
- Use any of your favorite filling, see my tips above.
- If you find apple pie filling too sweet, add a a squeeze of lemon juice to the filling to cut the sweetness.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Delicious!!!
Is it possible to make the Cinnamon Roll casserole the night before and cook it the next morning? Thanks
Did you try putting it together the night before and then cooking? if so did it come out ok?
I can’t wait to make this sounds so good and very easy