Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 1 can (21 oz) apple pie filling (or 3 fresh Granny Smith apples, peeled and chopped)
- 4 large eggs
- 1/2 cup heavy cream or whole milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup melted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans or walnuts (optional for crunch)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
- Open both cans of cinnamon rolls. Set the icing containers aside for later.
- Cut each individual cinnamon roll into 6 equal pieces using a knife or kitchen shears.
- Spread half of the cut cinnamon roll pieces evenly across the bottom of the prepared baking dish.
- If using apple pie filling, spoon it evenly over the bottom layer of cinnamon rolls. If using fresh apples, toss them with a little sugar and cinnamon first, then spread them out.
- Scatter the remaining cinnamon roll pieces over the top of the apple layer.
- In a medium mixing bowl, whisk together the eggs, heavy cream, ground cinnamon, nutmeg, and vanilla extract until well combined.
- Pour the egg mixture slowly and evenly over the entire casserole, ensuring all the dough pieces are slightly coated.
- Drizzle the melted butter over the top and sprinkle with chopped nuts if you are using them.
- Bake for 30 to 35 minutes. The casserole is done when the top is golden brown and the center is set (not wiggly).
- Remove from the oven and let it cool for 5 minutes. Warm the reserved icing in the microwave for 10 seconds, then drizzle it generously over the hot casserole before serving.
- Cook Time: 35 minutes