Caramel Apple Cinnamon Roll Bake

A tray of freshly baked bread pudding with a serving spoon.

4.67 from 12 votes

Caramel Apple Cinnamon Roll Bake

🍏🍎 Has the soft and gooey factor of a cinnamon rolls with apples and so much CARAMEL SAUCE! Easy, ready in 30 minutes, and uses store-bought cinnamon roll dough to save time! The EASY cozy fall breakfast, brunch, or dessert you've been looking for to take advantage of all those apples! 🍁

Double the recipe and bake in a 9x13-inch pan if you need a bigger batch.

Prep Time10

Cook Time30

Total Time40

Course: Bread, Rolls, Muffins & Breakfast, Dessert

Cuisine: American

Keyword: cinnamon roll bake, cinnamon rolls with apples

Servings: Servings

Calories: 250cal

Author: Averie Sunshine

Equipment

9x9-inch baking pan

Ingredients

Cinnamon Roll Bake

two 8-count tubes refrigerated cinnamon roll dough with icing (I used Pillsbury Cinnabon or regular Pillsbury; Reduced Fat also works)
4 large eggs
½ cup milk (I used unsweetened cashewmilk; use your favorite milk)
2 teaspoons ground cinnamon or to taste
1 teaspoon vanilla extract
½ teaspoon salt or to taste
2 tablespoons unsalted butter butter
2 cups Granny Smith apples, diced small (from about 2 large apples that have been cored and diced small, I did not peel)
1 cup light brown sugar packed

Icing, optional

use the icing included with the cinnamon rolls OR
1 cup confectioners’ sugar
2 tablespoons cream or milk (I used unsweetened cashewmilk)

Toppings for Serving, optional

about 1/3 cup salted caramel sauce (store bought or homemade), optional for serving
vanilla ice cream or whipped topping optional for serving

Instructions

Preheat oven to 375F. Line a 9×9-inch pan with foil if desired for easier cleanup, and spray with cooking spray, or spray pan very well with cooking spray; set aside.
Cinnamon Roll Bake: Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces total per cinnamon roll. Scatter in prepared pan, separating the pieces from one another because they stick together if you slice them in stacks; set pan and the icing from the packaging aside.
To a medium bowl, add the eggs, 1/2 cup milk, cinnamon, vanilla, salt, and whisk until smooth; set aside.
To a large skillet, add the butter and heat over medium-low heat to melt.
Add the apples, brown sugar, and cook over low heat until the sugar starts to caramelize and thicken, about 10 minutes; stir frequently. Remove pan from heat; set aside.
Pour the milky egg mixture over the cinnamon rolls, top with the apples and all the caramel sauce in the pan, and evenly drizzle the icing. If the icing is cold, heating it in the microwave for 10 seconds will make drizzling easier.
Place pan on a baking sheet (insurance against overflow and highly recommended) and bake for about 30 minutes, or until the top is set in the center and lightly golden brown. Place pan on a wire rack to cool momentarily while you make the frosting.
Icing, optional: Use the icing included with the cinnamon roll dough tubes.
Or, if you want to make your own or want extra icing, to a medium bowl, add the confectioners’ sugar, 2 tablespoons cream or milk, and whisk to combine until smooth.
Topping/Garnishing, optional: Evenly drizzle the frosting and the salted caramel over the rolls, and optionally serve with ice cream or whipped topping. Serve immediately.

Notes

Storage: Cinnamon rolls are best warm and fresh but will keep airtight at room temp for up to 2-3 days. If you plan on having leftovers for longer than that, you may want to store in the fridge. I like to zap my leftovers for a few seconds in the microwave prior to serving.

Nutrition