Caramel Apple Cinnamon Roll Bake
This Caramel Apple Cinnamon Roll Bake combines soft, gooey cinnamon rolls with buttery cinnamon apples and salted caramel for an easy fall breakfast or dessert. Refrigerated cinnamon rolls keep it simple, while the warm apple filling and caramel drizzle make it taste extra special.
- 2 cans refrigerated cinnamon rolls with icing, about 12–13 oz each
- 2 medium Granny Smith or Honeycrisp apples, peeled and diced
- 3 Tbsp unsalted butter
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/3 cup heavy cream
- 1/3 cup salted caramel sauce, plus more for serving
- Chopped pecans, optional
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Caramel Apple Cinnamon Roll Bake comes together in a few easy steps—from cooking the cinnamon apples and layering them with pieces of cinnamon roll dough to baking everything until golden and finishing it with a sweet drizzle.
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Prepare the OvenPreheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
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Cook the ApplesMelt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon and a pinch of salt. Cook for about 5–7 minutes, stirring occasionally, until the apples begin to soften but still have some texture. Remove from the heat and stir in the vanilla.
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Cut the Cinnamon RollsSeparate the cinnamon rolls and cut each roll into four pieces. Place about half of the cinnamon roll pieces evenly across the bottom of the prepared baking dish.
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Layer the ApplesSpoon about half of the warm cinnamon apples over the cinnamon rolls. Drizzle with half of the salted caramel.
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Finish the LayersAdd the remaining cinnamon roll pieces followed by the remaining apples. Drizzle the heavy cream evenly over everything, then finish with the remaining caramel.
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BakeBake uncovered for about 30–35 minutes, until the cinnamon rolls are puffed and golden and the center is cooked through. If the top starts getting too brown before the center is finished, loosely cover the dish with foil.
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Add the IcingLet the bake cool for about 5–10 minutes. Drizzle the icing from the cinnamon roll packages over the warm rolls.
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Finish with CaramelDrizzle with additional salted caramel sauce and sprinkle with chopped pecans, if desired. Serve warm.
NoteI like Granny Smith apples here because their tart flavor balances all the sweetness, but Honeycrisp works well if you prefer a sweeter apple.
Don't cook the apples until completely soft in the skillet. They'll continue cooking in the oven.
The heavy cream is intentional. It settles between the cinnamon rolls as they bake and helps create that extra-soft, gooey center.
You can use store-bought caramel, but this would be especially good with your Homemade Salted Caramel. On your site, I'd make “Homemade Salted Caramel” a clickable link to that recipe.
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