Apple Cinnamon Roll Casserole
This apple cinnamon roll casserole, made with refrigerated cinnamon roll dough, is puffy and warm, with a crunchy streusel topping and a drizzle of cinnamon icing. It's perfect for holiday breakfast or brunch.
Ingredients
- 2 17.5 ounce cans cinnamon rolls, such as Pillsbury® Grands!
- 1 21 ounce can apple pie filling
- 1 1/4 cups heavy cream
- 1/4 cup butter softened
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 2 teaspoons ground cinnamon divided
Instructions
- Cut each cinnamon roll into 1-inch pieces and set icing aside.
- Lightly grease a 9x13-inch baking dish; add cinnamon roll pieces to the dish. Dollop apple pie filling randomly among cinnamon roll pieces and pour heavy cream evenly over the casserole.
- Cover and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (180 degrees C).
- Combine butter, flour, brown sugar, oats, and 1 1/2 teaspoons cinnamon in a bowl, and use a pastry cutter or a fork to mix until large crumbs form and everything is well combined. Uncover the casserole and spread the streusel topping evenly over the top.
- Bake in the preheated oven until browned and bubbly, about 45 minutes.
- Meanwhile, whisk icing from the package and remaining cinnamon together in a small bowl. Drizzle over the warm casserole.