With just three ingredients and five minutes of prep time, this Cinnamon Roll Casserole with Apple Pie Filling is the kind of recipe that you'll make over and over again for your family and friends.
The secret is pouring heavy cream over the cinnamon rolls before baking, which makes them soft, fluffy, and moist while creating a sweet caramelized sauce.
Recipe at a Glance
- Prep: 5 min | Bake: 40–45 min | Difficulty: Easy | Servings: ~10
- What it is: A warm, gooey cinnamon roll casserole made with just three ingredients—apple pie filling, refrigerated cinnamon rolls, and heavy cream—for an effortless crowd-pleasing breakfast or dessert.
- Why you’ll love it: Light, fluffy, and infused with a caramelized sauce that forms as it bakes, making every bite rich and comforting.
- How to make it: Layer apple pie filling and cut cinnamon rolls in a baking dish, pour heavy cream over the top, and bake until golden and bubbly.
👉 Craving more cinnamon roll magic? Grab my Deliciously Simple Cinnamon Rolls eBook here »
Table of Contents
- Recipe at a Glance
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storing, Freezing, Thawing and Reheating Tips
- Recipe FAQ's
- More Breakfast Casseroles to Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
This Pillsbury cinnamon roll casserole with apple pie filling bakes up golden, gooey, and decadent—finished with sweet frosting for a treat that tastes special but couldn’t be easier.
Looking for more breakfast ideas ? Try my Cinnamon Roll Breakfast Casserole, and my Strawberry Cinnamon Roll Casserole. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- Not in the mood for a casserole? No problem! Try my Cinnamon Rolls with Apple Pie Filling recipe made with individual rolls.
- While I used apple, you can experiment with other pie fillings like cherry, blueberry, or peach.
- Or try using my Homemade Apple Pie Filling in place of the canned version.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Evenly spread the apple pie filling in a dish that's been prepared with nonstick spray. You'll need to use a 9X12 size casserole dish.
Step 2: Cut the cinnamon rolls in the quarters. Then place them on top of the pie filling.
Step 3: Pour the heavy cream over the cinnamon rolls without stirring.
Step 4: Bake at 350°F for 40-45 minutes until golden brown and bubbly. As an added bonus, your kitchen will smell amazing!
Step 5: Drizzle the icing that came with the cinnamon roll package over the baked casserole.
Insider Tips from My Kitchen to Yours
✔️ DO warm up the containers of icing for a few seconds in the microwave makes them easier to pour over the baked casserole.
❌ DO NOT overheat the icing, or it will turn to liquid; if this happens, simply add a little powdered sugar until it's the proper consistency for pouring.
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: After the casserole has fully cooled, wrap tightly in plastic wrap and store in a freezer bag or airtight container.
Thawing and Reheating: Thaw overnight in the refrigerator. Reheat in the oven or microwave until heated through.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can assemble the casserole, cover, and refrigerate it unbaked for up to 24 hours. When you're ready to bake, follow the original baking instructions, but add a few extra minutes if needed.
The casserole is done when the cinnamon rolls are golden brown and fully cooked in the center. You can check by inserting a toothpick into the dough—if it comes out clean, it’s ready.
More Breakfast Casseroles to Love!
Check out my other recipe for Pillsbury Cinnamon Rolls with Fresh Apples. Or you might enjoy this recipe for Cinnamon Raisin Breakfast Casserole.
LOVE this recipe? SAVE it for Later!
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📖 Recipe Card
Cinnamon Roll Casserole with Apple Pie Filling
Ingredients
Equipment
Video
Method
- Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish with nonstick cooking spray.
- Spread the apple pie filling evenly across the bottom of the prepared dish.
- Open the can of cinnamon rolls, placing the frosting in the refrigerator. Cut each roll into 4 pieces. Place the pieces evenly over the apple pie filling.
- Pour the heavy cream over the cinnamon roll pieces. Do not stir.
- Bake for 40-45 minutes. If the top starts to brown too much, loosely cover the dish with aluminum foil to prevent further browning.
- Once baked, drizzle the icing over the top.
Nutrition
Notes
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- Canned pie filling can sometimes create extra moisture, so make sure the cinnamon rolls bake fully. Check the casserole at the 35-minute mark.
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- If the top is browning too quickly but the center is still doughy, loosely cover with foil to prevent over browning and extend the baking time by a few minutes. (This is what I did.)
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- Let the casserole cool slightly before serving to allow the pie filling and cinnamon rolls to set. This makes it easier to serve clean slices without too much liquid pooling.
- Warming up the containers of icing for a few seconds in the microwave makes them easier to pour!
Donna @ Modern on Monticello says
Cinnamon rolls are one of my comfort foods. Love them. This recipe looks and sounds amazing! I always love seeing your posts and trying out your recipes. Thanks for sharing. This post will be a feature this week. #HomeMattersParty
Esme Slabbert says
Hi there Lois, a quick note on this Saturday morning: Congratulations, your post will be featured this Monday at SSPS 367 Thanks for sharing.
PeggySue says
Can you make ahead and store overnight?
Lois says
You can put this recipe together at night without the heavy cream. Cover with aluminum foil and refrigerate. The next morning allow the casserole dish to come to room temperature, then add the heavy cream and bake! Enjoy your holiday breakfast!
Debra Ruth says
How much heavy cream
Lois says
The amount of heavy cream is listed in the recipe card...1/4 cup. Thank you for visiting!