Apple Crisp Cinnamon Roll Casserole (Print Version)
# Ingredients:
→ Cinnamon Roll Casserole Base
01 -
1 can Grand cinnamon rolls with icing
02 -
4 tablespoons unsalted butter, melted (divided use)
03 -
½ cup heavy cream
04 -
1 egg
05 -
1 teaspoon vanilla extract
06 -
4 tablespoons brown sugar
07 -
2 tablespoons all-purpose flour
08 -
2 tablespoons granulated sugar
09 -
2 teaspoons ground cinnamon
10 -
Store-bought caramel sauce (like Smuckers)
→ Apple Filling
11 -
2 large Honeycrisp apples, cut into 1-inch cubes
12 -
½ cup granulated sugar
13 -
¼ cup brown sugar
14 -
2 teaspoons ground cinnamon
15 -
⅛ teaspoon ground nutmeg
16 -
⅓ cup water
17 -
1 tablespoon fresh squeezed orange juice
18 -
2 tablespoons room temperature water (set aside)
19 -
2½ teaspoons cornstarch (set aside)
20 -
⅛ teaspoon vanilla extract
→ Crumble Topping
21 -
1 tablespoon unsalted butter
22 -
1½ tablespoons brown sugar
23 -
1 tablespoon granulated sugar
24 -
1 tablespoon old-fashioned oats
25 -
1 tablespoon all-purpose flour
26 -
¾ teaspoon ground cinnamon
→ Enhanced Icing
27 -
Icing from cinnamon roll can
28 -
1 cup powdered sugar
29 -
2 tablespoons half & half
30 -
½ teaspoon vanilla extract
# Instructions:
01 -
Grease a 10-inch pie pan or cast iron skillet with some of the melted butter. Preheat oven to 350°F (175°C).
02 -
In a medium saucepan over medium heat, combine the cubed apples, granulated sugar, brown sugar, cinnamon, nutmeg, water, and orange juice. Bring to a boil, stirring occasionally.
03 -
Once boiling, reduce heat slightly and cook for about 5 minutes. Stir and continue cooking for another 5 minutes, or until apples begin to soften but still hold their shape.
04 -
In a small bowl, mix the cornstarch with the 2 tablespoons of room temperature water until dissolved. Add this mixture to the apple filling and stir constantly. Cook for an additional 3-4 minutes, until the juices thicken slightly.
05 -
Remove apple filling from heat and stir in the ⅛ teaspoon vanilla extract. Transfer to a heat-safe bowl and allow to cool slightly. Stir in ½ cup of caramel sauce.
06 -
In a bowl, combine the brown sugar, granulated sugar, and cinnamon from the casserole base ingredients. Mix well, then divide into two separate bowls.
07 -
Divide the melted butter (from the casserole base ingredients) into two separate bowls.
08 -
In one bowl, combine one portion of the melted butter, egg, heavy cream, vanilla extract, one portion of the sugar-cinnamon mixture, and the flour. Whisk until well combined.
09 -
Cut each cinnamon roll into 4 equal pieces. Add these pieces to the custard mixture and gently toss to coat each piece thoroughly.
10 -
Add the coated cinnamon roll pieces to the bowl with the apple filling, using only 2/3 of the liquid but all of the apple pieces. Gently mix to combine.
11 -
Pour the cinnamon roll and apple mixture into the prepared baking dish, spreading evenly.
12 -
Mix the remaining melted butter with the remaining cinnamon-sugar mixture and pour evenly over the top of the casserole.
13 -
In a small bowl, combine all crumble ingredients and mix until crumbly. Sprinkle over the top of the casserole.
14 -
Bake for 25-30 minutes, until the top is golden brown and the casserole is set in the center.
15 -
While the casserole cools slightly, make the enhanced icing by combining the cinnamon roll icing with powdered sugar, half & half, and vanilla extract. Whisk until smooth.
16 -
Pour the icing over the warm casserole, then drizzle with additional caramel sauce. Serve warm.
# Notes:
01 -
Using room temperature ingredients helps the custard come together smoothly.
02 -
The apple filling can be made a day ahead and refrigerated.
03 -
Leftovers can be refrigerated for 3-5 days in a covered container.
04 -
This recipe transforms simple canned cinnamon rolls into an impressive breakfast or brunch dish.