Apple Cinnamon Roll Bake

 

 

Most Wednesday evenings will see me having supper out at a local restaurant with my father and his two friends Hazel and Marilyn.  It's just nice to get out of the house in a fresh setting and have some other people to talk to.

My father ordered cherry pie for his dessert the other night and we got to talking about how much we love cherry pie and cherry pie filling.

Hazel said that reminded her of a dessert she used to make for her family using a can of cherry pie filling and a can of refrigerated cinnamon rolls. She said it was very good and it sounded really good too, and relatively easy.

 

 

I was still thinking about it when I got home.  I got to thinking that it would probably be great using any kind of pie filling and then I thought oh boy, would it ever be delicious using apple pie filling.

And it is apple season, the autumn, the season for everything pumpkin and apple.  I decided to look online to see if anyone else had thought of that and, lo and behold, I discovered this recipe on the Pillsbury site, for a make-ahead apple pie cinnamon roll breakfast bake.

Now that's a mouthful!

 

It actually sounded delicious and used very few ingredients. A bit more than what Hazel had discussed, but still very few.

I was not able to get the same size tin of Cinnamon rolls and so I used the tin that has 8 smaller rolls in it rather than the one with 5 larger rolls.  It worked out just fine.

 

Their recipe also used a lot of extra sugar.  1/2 cup of brown sugar packed actually (100g) I thought that the cinnamon rolls and apple pie filling would be quite sweet enough and so I did not add that much.

I only added 3 TBS, so roughly half the amount.  I did add all of the cinnamon required, because  . . .  well, can you ever have too much cinnamon???  I think not!

 

With the Thanksgiving holiday coming up on the weekend of the 8th of October here in Canada, I thought this would make an excellent breakfast bake for my son and his family who are supposed to be coming over from New Brunswick.

With two strapping boys, this is the perfect size. I did want to try it first myself to see if it was any good, and wow.  It's really good. I mean . . .  look at it!

If your tastebuds aren't tingling at the sight of that, there's something wrong!  And the smell when it was baking was incredible.

Plus, it was amazingly easy to make.  It could not get any easier!  It would be a fantastic breakfast or brunch break, but also with a scoop of Ice Cream on top it would make a fabulous dessert, which is how I enjoyed mine today.

And I have to tell you, served warm, with all of those delicious apple and cinnamon flavors, and that cold vanilla ice cream melting down into them, who needs apple pie! 

  

WHAT YOU NEED TO MAKE APPLE CINNAMON ROLL BAKE

You can do it their way, or you can do it mine.

• 1 can of refrigerated cinnamon rolls (save the icing)
• 21oz (540ml) can of apple pie filling
• 2 TBS butter, melted
• 1/2 tsp ground cinnamon
• 3 TBS soft light brown sugar

 

In the UK the refrigerated Cinnamon Rolls are by a company called Jus Roll and you can find them in the chiller section of the store next to the croissant roll dough.  They are pretty much the same thing.

Just use the stuff called Apple Fruit Filling, which is what you use to make apple pies with.  Here it's made with Jona Gold apples in the UK with Bramley.  

Both delicious.

 

HOW TO MAKE APPLE CINNAMON ROLL BAKE

Nothing could really be easier. 

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10-inch, deep pie dish, or 1.5 liter/1.5 quart baking dish.

Cut the cinnamon rolls into 1-inch pieces. Place them into the pie dish, spreading them out evenly. Drizzle with the melted butter. Sprinkle with half of the ground cinnamon and 1 TBS of brown sugar.

Spoon half of the tin of pie filling over top, chopping up some of the larger pieces of apple. Stir together with the cinnamon rolls and spread out evenly. Sprinkle with 1 TBS of the brown sugar. Spread the remaining pie filling over top evenly. Sprinkle with the last TBS of brown sugar and the remaining ground cinnamon.

Bake in the preheated oven for 40 to 45 minutes, until the pie filling is bubbling, and the cinnamon bun pieces are golden brown on the edges. It should not be gooey in the center.

Remove from the oven. Slightly warm the icing from the tin of cinnamon rolls and drizzle it over top.

Serve warm as is spooned out into bowls. For breakfast serve with a hot beverage. For dessert a nice scoop of vanilla ice cream on top of each serving goes very well.

 

This really was amazingly tasty. I would even go so far as to call it incredibly moreish. I would give it an easy 10 out of 10!

If you are a fan of apple recipes, you might also like the following recipes:

QUICK AND EASY APPLE TARTS - Halved and sliced apples.  Puff pastry and a bit of ingenuity is all you need for these quick, easy and delicious apple tarts.  Incredibly yummy!  Pretty too!

APPLE JACK COOKIES - Think of your favorite chocolate chip cookie  . . .  crisp edged . . .  buttery and chewy almost caramel like in the centers . . . now replace the chocolate chips with diced apples.  Chewy, sweet and crisp edged. 

Apple Cinnamon Roll Bake

Yield: 6

Author: Marie Rayner

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Delicious, quick and easy to make, this simple dessert is sure to become a firm family favorite!

Ingredients

• 1 can of refrigerated cinnamon rolls (save the icing)
• 21oz (540ml) can of apple pie filling
• 2 TBS butter, melted
• 1/2 tsp ground cinnamon
• 3 TBS soft light brown sugar

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10-inch, deep pie dish, or 1.5 liter/1.5 quart baking dish.
2. Cut the cinnamon rolls into 1-inch pieces. Place them into the pie dish, spreading them out evenly. Drizzle with the melted butter. Sprinkle with half of the ground cinnamon and 1 TBS of brown sugar.
3. Spoon half of the tin of pie filling over top, chopping up some of the larger pieces of apple. Stir together with the cinnamon rolls and spread out evenly.
4. Sprinkle with 1 TBS of the brown sugar.
5. Spread the remaining pie filling over top evenly.
6. Sprinkle with the last TBS of brown sugar and the remaining ground cinnamon.
7. Bake in the preheated oven for 40 to 45 minutes, until the pie filling is bubbling, and the cinnamon bun pieces are golden brown on the edges. It should not be gooey in the center.
8. Remove from the oven. Slightly warm the icing from the tin of cinnamon rolls and drizzle it over top.
9. Serve warm as is spooned out into bowls. For breakfast serve with a hot beverage. For dessert a nice scoop of vanilla ice cream on top of each serving goes very well.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

 Thanks so much for visiting! Do come again!

 Follow my blog with Bloglovin