Holy smokes, let me start out by saying that this recipe is PHENOMENAL! You can’t go wrong with caramelized apples, layers of chopped cinnamon rolls and a sweet glaze. Easy breakfast treat that your entire family will rave over.
I kept this recipe as simple as possible and used store bough Pillsbury Grand Cinnamon Rolls. Homemade is great, but MAN. Pillsbury has it down with these rolls and my kiddos ALWAYS love them. I even used the frosting that is included, but added heavy cream to make it into more of a glaze.
I rarely get my youngest kids to eat the things I create, but the entire pan was gone in 10 minutes with this one. Enjoy!
Apple Fritter Breakfast Bake
Ingredients
- 2 honey crisp apples, peeled cored and diced small
- 1 tbsp brown sugar
- 1 tbsp butter
- 1/2 tsp cinnamon
- 1 can Pillsbury Grand Cinnamon Rolls (5 rolls)
- 4 tbsp butter
- 1/3 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1 tbsp heavy cream (optional to make glaze)
Instructions
- Preheat oven to 350°F.Spray a 9″ pie plate or pan with nonstick cooking spray. Place diced apples, brown sugar, ground cinnamon, and butter in a small saucepan over low-medium heat. Cook, stirring often, for 5 minutes until apples are soft and translucent. Drain well.While the apples are cooking, cut up the cinnamon rolls and sprinkle them evenly across the pan. It's okay if they fall apart a little. Once the apples are done, drain and sprinkle them over the cinnamon roll pieces. Wipe out saucepan and melt the 4 tbsp butter over low-medium heat. Stir in the brown sugar, cinnamon, nutmeg and cardamom. Cook until well combined. Pour over the top of the apples and cinnamon rolls. Bake for 28-32 minutes or until cooked through.Prior to serving, combine the icing that came with the cinnamon rolls in a small bowl with 1 tbsp heavy cream. Heat for about 10-20 seconds until it's a thinner consistency for pouring. Pour over the breakfast bake and serve warm.
