This 3-ingredient apple cinnamon roll bake is a warm, cinnamon-spiced breakfast made with canned cinnamon rolls, canned apple pie filling, and heavy cream. It’s rich and gooey with golden-brown cinnamon rolls baked under a blanket of apple pie filling and finished with icing.
Perfect for fall breakfast or dessert, holiday brunch, or anytime you want a quick and easy apple recipe that tastes homemade. It takes about 10 minutes to prep, and the oven does the rest. I like to serve this warm with just a drizzle of the icing over the top. Add a scoop of vanilla ice cream instead if you're leaning more dessert than breakfast.
Let me know if you'd like to see more breakfast bakes! You also have to try out my French toast casserole. Or, for another apple pie filling dessert, try my apple pie cake.
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⏲️ Shortcut Notes
- Only 3 ingredients: You only need three store-bought staples for this semi-homemade treat: refrigerated canned cinnamon rolls (with pre-made icing included), pre-made apple pie filling, and heavy cream.
- Quick prep: Assembled in one baking dish and ready for the oven in 10 minutes. No chopping, mixing, or special prep.
Ingredient Breakdown
- Pillsbury cinnamon rolls: Use the regular (not Grands!) refrigerated kind that comes with icing. Anything labeled Grands or Jumbo will not work for this recipe as is (see substitution notes for tips).
- Heavy whipping cream: Adds richness and helps soften the cinnamon rolls as they bake. This has been a trend on TikTok for a reason! It makes them moist and fluffy.
- Apple pie filling: Canned apple pie filling makes this recipe quick to throw together.
See the recipe card for quantities.
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
Pour the heavy whipping cream into the baking dish, then tilt the dish gently to let the cream evenly coat the bottom.
Open the cinnamon roll cans and set the icing aside, leaving at room temperature. Arrange the whole rolls in a single layer across the bottom of the baking dish, cinnamon topping side up. It may be a tight squeeze.
Spoon the apple pie filling evenly over the rolls.
Bake for 35–45 minutes, or until the rolls are cooked through in the center. Check the center-most roll to see if it is still doughy. Remove from oven and let cool for 10 minutes.
After cooling, drizzle with the reserved icing.
Serve warm!
Substitutions
- Cinnamon rolls: Grands or Jumbo rolls can be used only if you cut each roll into quarters or bite size pieces, but you need to be careful not to overcrowd the baking dish or you'll end up with an uneven bake.
- Heavy cream: I don't recommend substituting this ingredient. Just omit. Then you just need 2 ingredients to make this apple cinnamon roll casserole.
- Pie filling: You can use your favorite fruit pie filling! Cherry pie filling is calling my name.
Equipment
This one's easy prep AND easy cleanup. All you need is a 9x13 baking dish, cooking spray, and an oven.
Behind the Recipe
An apple pie cinnamon roll is for anyone with a serious sweet tooth. I like to serve warm with a light drizzle of icing, and guests can add more to their liking. Pair it with something savory like breakfast sausage and scrambled eggs.
My top tip is to check the center-most roll for doneness. If it’s still doughy, give it another 5 to 10 minutes.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Absolutely. Use roughly the same amount (about 3 cups).
Cherry or peach pie fillings both work well here.
You can halve the recipe and bake it in an 8×8-inch dish.
📖 Recipe
3-Ingredient Apple Cinnamon Roll Bake
Video
Equipment
Ingredients
- 2 (12.4 oz) cans Pillsbury Cinnamon Rolls NOT Grands! or Jumbo, see notes
- 1 cup heavy whipping cream
- 2 (21 oz) cans apple pie filling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
- Pour the heavy whipping cream into the baking dish, then tilt the dish gently to let the cream evenly coat the bottom.
- Open the cinnamon roll cans and set the icing aside, leaving at room temperature. Arrange the whole rolls in a single layer across the bottom of the baking dish, cinnamon topping side up. It may be a tight squeeze.
- Spoon the apple pie filling evenly over the rolls.
- Bake for 35–45 minutes, or until the rolls are cooked through in the center. Check the center-most roll to see if it is still doughy. Remove from oven and let cool for 10 minutes.
- After cooling, drizzle with the reserved icing.
Notes
Nutrition
5 Ingredients or Less
More recipes with less than five ingredients:
Debbie Bailey says
How long to bake if I just use one can roll and one can of pie filling. Im thinking 30-35 min and half cup heavy cream. Whats Your opinion. Thank you
Kelsey Smith says
Half a cup of heavy cream sounds right. If you use an 8×8-inch dish, I’d plan on about 30–35 minutes. If you spread them out in a 9×13, start checking around 25–30 minutes. Either way, make sure the center of the cinnamon rolls is cooked through and no longer doughy.
Mark says
I want to make this ahead of time for a dessert to be served with ice cream. How would I reheat in the oven? Also would half the recipe be enough for 6 people with the ice cream?
Kelsey Smith says
Definitely half the recipe and use an 8x8 dish. To reheat in the oven, preheat to about 350°F (175°C) and heat for around 15–20 minutes (test the center-most roll to see if it's warmed through). If any exposed crescent roll starts to get too brown, you can cover it loosely with foil.
P Cline says
I did a half recipe in a glass pie pan, and it was delicious. A perfect compliment at breakfast with coffee! However, I found that it ran over the edge. I suggest putting a pan under it to catch any drips.
Kelsey Smith says
I am so happy to hear it, I'll update the recipe notes with tips for halving the recipe. Thank you!!
Kelsey Smith says
I hope you all enjoy this sweet treat. If you give it a try, be sure to leave a comment.