Servings 6 servings
Ingredients
- 2 Tablespoons unsalted butter, melted
- 1 (12.4-oz.) can refrigerated cinnamon rolls with icing
- 1 cup small diced Granny Smith apples (peeled or unpeeled)
- 3 large eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F.
- Pour the melted butter into a 9-inch round cake pan.
- Separate the can of cinnamon roll dough into 8 rolls then cut each roll into 8 pieces. (Reserve the icing.) Alternately arrange the chopped cinnamon rolls and the chopped apples in an even layer in the baking dish.
- In a medium bowl, whisk together the eggs, heavy whipping cream, cinnamon and vanilla extract. Pour the custard mixture over the cinnamon rolls and apples.
- Bake for 15 to 20 minutes or until it is golden brown and the custard is cooked through. Remove the baking dish from the oven and let it cool for 10 minutes.
- Drizzle it with the reserved icing then slice and serve.
Notes
- Choosing a crisp, tart apple like Granny Smith, is a nice contrast to the custardy, sweet cinnamon roll casserole and the sugary icing. Plus a crisp apple will hold up to baking and won’t become mushy.
- The raw cinnamon rolls are easiest to cut straight out of the fridge. Separate them into pieces on a cutting board and use your sharpest knife to cut them into wedges.
- Leftovers should be stored in a covered container in the refrigerator for up to three or four days. It can be eaten cold, or you can microwave individual servings for 30 seconds to heat them up.
- Oven temperatures and different baking dishes can affect cooking times. If the custard isn’t set after 20 minutes, continue baking, checking every 5 minutes, until the custard is set and the cinnamon rolls are cooked through.
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