Cinnamon Rolls with Apple Pie Filling

4.50 from 2 votes

These cinnamon rolls with apple pie filling are made with refrigerator cinnamon rolls and canned apple pie filling. Ready FAST!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Keyword: cinnamon rolls with apple pie filling

Servings:

Calories: 259kcal

Author: Lois

Get Recipe Ingredients

In a small bowl, combine the flour, brown sugar, cinnamon and butter.
Use a fork to mix together to resemble crumbs. Set aside.
Open the cinnamon roll container and separate the rolls.
Place them in a 9x13 baking dish that's been sprayed with nonstick baking spray.
Pour the heavy whipping cream over each roll and in between the rolls.
Next, pour the apple pie filling into a bowl, and use a knife to cut the apples into smaller pieces. Then pour the apples over the rolls and in between the rolls just like with the heavy whipping cream.
Cover the apples and the rolls with the crumble.
Bake at 350°F for 35 minutes or until the rolls are golden brown.
Remove from the oven and allow to cool on a cooling rack.
Be careful the baking dish will be piping hot, and the sugar and cream will be bubbly. The bubbles will settle and thicken.

Chop the apple pie filling into small pieces so it spreads evenly over the cinnamon rolls.
Check the rolls near the end of baking and remove them as soon as they are golden to keep them soft and gooey.
Let the baked rolls cool slightly before adding icing so it melts just enough without running off completely.

Cool the rolls completely before storing and keep them in an airtight container in the refrigerator for up to five days.
Allow the rolls to cool after baking and then wrap them in plastic wrap or foil and place in a freezer bag or airtight container.
Thaw overnight in the refrigerator and warm in a 350°F oven for 5–10 minutes before serving.