If you want a cozy breakfast that smells like a bakery and feels like a hug, this Apple Cinnamon Roll Bake is it. It’s quick, unfussy, and perfect for weekends, holidays, or any morning that needs a little comfort. You’re taking store-bought cinnamon rolls, tossing in warm apples, and baking everything into a bubbly, golden pan of goodness.
It tastes like cinnamon rolls and apple pie had a brunch-worthy baby. Best of all, the prep takes about ten minutes, and the oven does the rest.
What Makes This Recipe So Good
- Fast and low-effort: Uses canned cinnamon rolls and pantry staples, so you’re not kneading or waiting on dough.
- Big flavor payoff: Apples bring fresh sweetness, a little tart bite, and that buttery, cinnamon aroma you want in a cozy bake.
- Flexible: Works with different apple varieties and dairy options, and you can level it up with nuts or caramel.
- Feeds a crowd: One pan makes breakfast for family or guests without babysitting a skillet.
- Kid-friendly: Soft, warm, and lightly sweet—great for picky eaters and brunch lovers alike.
Shopping List
- 2 cans (12–13 oz each) refrigerated cinnamon rolls with icing
- 2 large apples (Honeycrisp, Pink Lady, or Granny Smith)
- 3 tablespoons unsalted butter, melted (plus more for greasing)
- 1/3 cup maple syrup or light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/4 teaspoon ground nutmeg, caramel sauce for drizzling
How to Make It
- Preheat and prep: Heat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish, or line it with parchment for easy cleanup.
- Chop the apples: Peel if you like (peels are fine).
Core and cut into small 1/2-inch cubes so they soften and tuck between the dough pieces.
- Whisk the sauce: In a small bowl, whisk melted butter, maple syrup (or brown sugar), cinnamon, vanilla, and salt until glossy.
- Cut the cinnamon rolls: Open both cans. Set the icing aside for later. Cut each roll into quarters to create bite-size pieces.
- Layer the pan: Scatter half the cut rolls in the dish.
Sprinkle half the apples over them. Repeat with the remaining rolls and apples.
- Add crunch (optional): Sprinkle nuts over the top if using.
- Pour and toss: Drizzle the cinnamon-butter mixture evenly over everything. Gently toss with a spatula to coat without squishing the dough.
- Bake: Bake for 28–35 minutes, until the top is deep golden and the center is set.
If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Finish with icing: Let the bake rest for 5–10 minutes. Warm the icing packets in your hands and drizzle over the top. For extra gloss, thin the icing with a teaspoon of milk.
- Serve warm: Scoop into bowls.
Add a drizzle of caramel or a dollop of vanilla yogurt or whipped cream if you’re feeling fancy.
Keeping It Fresh
- Storage: Cover the cooled bake and refrigerate for up to 3 days. It stays moist thanks to the apples and icing.
- Reheat: Warm individual portions in the microwave for 20–30 seconds, or reheat the whole pan covered at 300°F for 10–12 minutes.
- Make-ahead: Assemble the night before without baking. Cover and chill.
Bake straight from the fridge, adding 5–8 extra minutes to the bake time.
- Freezer tip: Freeze baked and cooled portions tightly wrapped for up to 2 months. Thaw overnight and reheat gently.
Health Benefits
- Apples bring fiber: They add a touch of natural sweetness and pectin, which supports digestion and helps you feel satisfied.
- Cinnamon has a warm bonus: It offers antioxidants and a cozy flavor that lets you use less added sugar without losing taste.
- Portion-friendly: Because this bake is rich, a small serving goes a long way. Pair with protein—like Greek yogurt, eggs, or turkey sausage—to balance your breakfast.
- Customizable sweetness: Using maple syrup lets you control how sweet it gets, and you can cut back the icing if you prefer less sugar.
What Not to Do
- Don’t overpack the pan: Crowding too much dough stops the center from baking through.
Use a 9×13 for the best rise and texture.
- Don’t skip the rest time: Letting it sit for 5–10 minutes after baking helps the syrupy sauce settle and thicken.
- Don’t cut apples too large: Big chunks stay firm and create gaps. Small cubes melt into the rolls and keep every bite tender.
- Don’t forget the salt: A tiny pinch sharpens the flavors so the cinnamon and apple shine.
Alternatives
- Apple swaps: Try pears for a softer, floral twist, or use a mix of tart Granny Smith and sweet Honeycrisp for balance.
- No dairy: Use dairy-free butter and a plant-based icing or a quick glaze of powdered sugar and almond milk.
- Less sweet: Reduce maple syrup to 2 tablespoons and skip half the icing. Add extra cinnamon or a splash of lemon juice for brightness.
- More texture: Add 1/2 cup chopped pecans or walnuts, or sprinkle old-fashioned oats over the top during the last 10 minutes of baking.
- Flavor twists: Stir 1/4 teaspoon nutmeg into the sauce, or add 1 teaspoon apple pie spice in place of cinnamon for deeper warmth.
- Gluten-free route: Use gluten-free canned cinnamon rolls if available, or cube gluten-free cinnamon bread and add 2 beaten eggs and 1/2 cup milk to create a bread-pudding style bake.
FAQ
Which apples are best for this recipe?
Honeycrisp, Pink Lady, and Granny Smith are great because they hold their shape and bring a bright flavor.
If you like sweeter, go Fuji or Gala. A mix of tart and sweet is hard to beat.
Can I make this without canned cinnamon rolls?
Yes. Use cubed cinnamon bread or brioche (about 10 cups).
Whisk 4 eggs, 1 cup milk, 1/3 cup maple syrup, and the spices, then toss with the bread and apples. Bake 35–45 minutes until set.
Do I need to peel the apples?
No. Peels soften in the oven and add color and fiber.
If you prefer a softer texture or are serving kids, peeling is fine.
How do I prevent a soggy center?
Use the right pan size, cut apples small, and bake until the top is deep golden. Check the center with a knife; it should feel set, not doughy. If the top browns too fast, tent with foil and keep baking.
Can I double the recipe?
Yes, but use two 9×13 pans instead of one deeper pan.
Even layers bake more evenly and keep the texture light and fluffy.
What’s the best way to serve this for a brunch spread?
Set out small bowls, place the bake on a trivet, and offer toppings like chopped nuts, extra cinnamon, caramel drizzle, and vanilla yogurt. Add eggs or a savory frittata to balance the sweetness.
Final Thoughts
This Apple Cinnamon Roll Bake checks all the cozy boxes: warm, buttery, cinnamon-scented, and ridiculously easy. It’s the kind of recipe you can pull off half-awake and still impress everyone at the table.
Keep a couple cans of cinnamon rolls in the fridge, a few apples on the counter, and you’ve always got a weekend-worthy breakfast ready to go. Simple ingredients, big comfort—no stress required.