This quick and easy cinnamon roll apple pie casserole tastes great – and if you can, it is a great way to use up some of those apples you put up.

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This Cinnamon Roll Apple Pie Casserole Is Versatile

I chose to use the red hot apple wedges I canned, but there is no reason why plain apples or even an apple pie filling could not be used.

Plus while I made just enough for two people, the recipe could easily be doubled using one package of Pillsbury Cinnamon Rolls plus an extra pint of apples.

I chose to use the Pillsbury Cinnamon Rolls because, let’s face it, they are easier to make than starting from scratch and I wanted to be able to rely on the quality of the product.

While it is true that I look for organic products and use them as much as possible, sometimes I do take shortcuts and rely on brands I am familiar with.

I have not seen Pillsbury come out with organic cinnamon rolls yet.

I hope someday they do.

Here is my recipe.

Cinnamon Roll Apple Pie Casserole

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Author: Sheri Ann Richerson
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 1x
Category: Desserts
Method: Bake

Ingredients

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4 Pillsbury Cinnamon Rolls*
1 pint red hot apple wedges (or you can use apple pie filling)

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Remove 4 cinnamon rolls from the package.
Reseal the package or place the rest of the cinnamon rolls in a cast iron skillet or on a baking sheet.
Gently stretch one of the cinnamon rolls so it takes on an oval shape, then use a rolling pin to flatten it out just slightly. You are only making it large enough to fit in the bottom of the casserole pan.
Once the cinnamon roll fits in the bottom of the casserole pan, put it in there.
Now cut a second cinnamon roll in half.
Pick up one half of the cinnamon roll and stretch it to make it long. This takes some work, but once it is long enough to fit around the side of half of the casserole pan, lay it down and use the rolling pin to slightly flatten it.
Now repeat the process for the other half of the cinnamon roll.
Place the stretched pieces of the cinnamon roll inside the casserole dish on the sides and stretch the dough so the two pieces touch one another and also so the dough comes to the top of the casserole dish.
Now wet your fingers and use them to make the dough stay attached to each other on the sides and also to seal the seam at the bottom between that bottom cinnamon roll and the side pieces.
Place the red hot apples – without the juice – in the casserole dish. If you are using apple pie filling instead, simply scoop it in. You want the filing about 3/4 of the way to the top.
Place the casserole dishes in the oven and bake for 20 minutes. I tested a small piece of the cinnamon roll on the bottom with a fork to make sure it was done. If not, return the casserole dish to the oven for an additional 5 minutes.
Cool for 10 minutes.
Serve.

Notes

*The package of Pillsbury Cinnamon Rolls I bought had mini chocolate chips in it. It did not say that on the packaging and I cannot find them on their site.

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Final Thoughts On The Cinnamon Roll Apple Pie Casserole

I really love that this recipe takes just two ingredients.

I also love finding new ways to use those fruits and vegetables I spend time canning every year.

Since this is technically an apple dessert, I had no problem getting my husband to eat it – and he is not one that eats fruits or vegetables on a regular basis.

That makes this recipe a win-win for me.

I hope you will give this recipe a try.

It is ideal for breakfast, brunch, a snack or even for special holiday dinners.

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