Canned cinnamon rolls were invented in 1953 Minnesota—this recipe hijacks their pop-can chemistry to crust an entire apple pie.
Cinnamon Roll Apple Pie Bake
Indulge in the ultimate autumn treat with our Cinnamon Roll Apple Pie Bake! This warm, gooey dessert features fluffy cinnamon rolls smothered in sweet apple pie filling, all baked to perfection. Drizzle it with a luscious icing for a cozy finish that’s sure to impress your friends and family!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This isn't French tarte Tatin and it isn't trying to be, but the technique—dumping fruit into butter and letting gravity and gooey canned dough do the heavy lifting—owes a debt to 1950s American convenience-food kitchens, where Pillsbury's tinned cinnamon rolls, invented in 1953, collided with grandma's apple pie ambitions to create a lazy Sunday casserole that Betty Crocker herself would've approved of.
Regional Twist
In Pennsylvania Dutch country, bakers swap plain apple pie filling for one spiked with local sorghum molasses and double the cinnamon, giving this tray bake a darker, more treacly backbone that still uses the same canned cinnamon rolls as the base.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1.5 cans of apple pie filling
🥛Dairy & Eggs(1)
- 1 stick of melted butter
🧂Spices & Seasonings(3)
- cinnamon
- 2 cans of cinnamon rolls
- nutmeg
📦Other(1)
- icing from cinnamon rolls
Nutrition (per serving)
Calories
689
Protein
4g
Carbs
87g
Fat
36g
👨🍳 Instructions
- 1
Preheat your oven to 375°F.
- 2
In a 9 by 13 pan, put a stick of melted butter at the bottom.
- 3
Cut up 2 cans of cinnamon rolls and place them in the melted butter, reserving the icing for later.
- 4
Add 1.5 cans of apple pie filling on top of the cinnamon rolls.
- 5
Sprinkle nutmeg and cinnamon on top.
- 6
Bake in the oven for around 30 minutes.
- 7
Melt the reserved icing in the microwave for about 20 seconds and pour it on top before serving.
💡 Pro Tips
- ✓Arrange cinnamon roll pieces cut-side UP in the butter layer, not flat-side down, so the spiral interior faces the apple filling and absorbs juices while maintaining structural integrity during the 30-minute bake.technique
- ✓Reduce oven temperature to 350°F instead of 375°F and extend baking to 35-38 minutes, since the butter base and sugar-heavy filling create hot spots that can burn the cinnamon roll edges in under 30 minutes at higher heat.timing350°F for 35-38 minutes (vs. 375°F/30 min)
- ✓Drain the apple pie filling through a fine-mesh strainer for 2-3 minutes before adding to remove 20-30% of excess liquid, preventing a soggy bottom layer and oversoaked cinnamon rolls that lose their tender crumb structure.technique2-3 minutes drain time removes 20-30% liquid
- ✓Microwave the reserved icing for only 12-15 seconds at 50% power rather than 20 seconds at full power, since icing contains emulsified fats that break and separate when overheated, resulting in a greasy rather than glossy finish.timing12-15 seconds at 50% power
- ✓Combine nutmeg and cinnamon in a 1:3 ratio (0.25 tsp nutmeg to 0.75 tsp cinnamon) because nutmeg's volatile oils are 3x more potent; excessive amounts overpower the apple-cinnamon balance and introduce bitter woody notes.ingredient1:3 nutmeg-to-cinnamon ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Canned cinnamon rolls were invented in 1953 Minnesota—this recipe hijacks their pop-can chemistry to crust an entire apple pie.
Cinnamon Roll Apple Pie Bake
Indulge in the ultimate autumn treat with our Cinnamon Roll Apple Pie Bake! This warm, gooey dessert features fluffy cinnamon rolls smothered in sweet apple pie filling, all baked to perfection. Drizzle it with a luscious icing for a cozy finish that’s sure to impress your friends and family!
The Story
This isn't French tarte Tatin and it isn't trying to be, but the technique—dumping fruit into butter and letting gravity and gooey canned dough do the heavy lifting—owes a debt to 1950s American convenience-food kitchens, where Pillsbury's tinned cinnamon rolls, invented in 1953, collided with grandma's apple pie ambitions to create a lazy Sunday casserole that Betty Crocker herself would've approved of.
Regional Twist
In Pennsylvania Dutch country, bakers swap plain apple pie filling for one spiked with local sorghum molasses and double the cinnamon, giving this tray bake a darker, more treacly backbone that still uses the same canned cinnamon rolls as the base.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1.5 cans of apple pie filling
🥛Dairy & Eggs(1)
- 1 stick of melted butter
🧂Spices & Seasonings(3)
- cinnamon
- 2 cans of cinnamon rolls
- nutmeg
📦Other(1)
- icing from cinnamon rolls
Nutrition (per serving)
Calories
689
Protein
4g
Carbs
87g
Fat
36g
👨🍳 Instructions
- 1
Preheat your oven to 375°F.
- 2
In a 9 by 13 pan, put a stick of melted butter at the bottom.
- 3
Cut up 2 cans of cinnamon rolls and place them in the melted butter, reserving the icing for later.
- 4
Add 1.5 cans of apple pie filling on top of the cinnamon rolls.
- 5
Sprinkle nutmeg and cinnamon on top.
- 6
Bake in the oven for around 30 minutes.
- 7
Melt the reserved icing in the microwave for about 20 seconds and pour it on top before serving.
💡 Pro Tips
- ✓Arrange cinnamon roll pieces cut-side UP in the butter layer, not flat-side down, so the spiral interior faces the apple filling and absorbs juices while maintaining structural integrity during the 30-minute bake.technique
- ✓Reduce oven temperature to 350°F instead of 375°F and extend baking to 35-38 minutes, since the butter base and sugar-heavy filling create hot spots that can burn the cinnamon roll edges in under 30 minutes at higher heat.timing350°F for 35-38 minutes (vs. 375°F/30 min)
- ✓Drain the apple pie filling through a fine-mesh strainer for 2-3 minutes before adding to remove 20-30% of excess liquid, preventing a soggy bottom layer and oversoaked cinnamon rolls that lose their tender crumb structure.technique2-3 minutes drain time removes 20-30% liquid
- ✓Microwave the reserved icing for only 12-15 seconds at 50% power rather than 20 seconds at full power, since icing contains emulsified fats that break and separate when overheated, resulting in a greasy rather than glossy finish.timing12-15 seconds at 50% power
- ✓Combine nutmeg and cinnamon in a 1:3 ratio (0.25 tsp nutmeg to 0.75 tsp cinnamon) because nutmeg's volatile oils are 3x more potent; excessive amounts overpower the apple-cinnamon balance and introduce bitter woody notes.ingredient1:3 nutmeg-to-cinnamon ratio