Name: Apple Cinnamon Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 17.5 oz tube Pillsbury Grands Cinnamon Rolls with icing; 1 c apple pie filling (chopped)

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We love easy here, and I had to run this by you guys: a simple can of Grands Cinnamon Rolls levels up with a simple addition of apple pie filling. The icing comes in the container, and you add it like you normally would at the end of baking.

Apple cinnamon roll on a white plate beside the baking dish and a bowl of apple pie filling

Table of Contents

Steps + Photos to make Apple Cinnamon Rolls

Step 1: Preheat the oven to 350F and grease the bottom of a 9×13 inch baking dish.

Tube of Pillsbury Grands cinnamon rolls beside a bowl of chopped apple pie filling

Step 2: To make sure filling stays inside the rolls, add the pie filling to a bowl and use kitchen shears to snip or a knife to cut the bigger pieces into small chunks about the size of a dime.

Chopped apple pie filling on a white cutting board with a chef knife

Step 3: Remove the dough from the can and unroll each one. You should end up with five long strips of dough.

Scored log of refrigerated cinnamon roll dough on parchment paper

Cinnamon roll dough unrolled into long flat strips on parchment

Step 4: Spoon over the pie filling and distribute with the back of your spoon. Leave the last inch of dough bare so you can seal it.

Chopped apple pie filling scattered over unrolled cinnamon roll dough

Step 5: Carefully roll the dough up with the filling, then gently separate each roll from the group. Add them to your pan with a little room between each.

One re-rolled apple cinnamon roll in a greased glass baking dish

Five unbaked apple cinnamon rolls arranged in a glass baking dish

Step 6: Bake for 23 to 25 minutes, until the tops are golden and the centers no longer look wet. Remove from the oven.

Step 7: While the rolls are still hot, spoon over the icing onto the tops of each as shown below. The glaze will melt and get the edges gooey.

Baked apple cinnamon rolls in the dish with icing spread over the tops

Tools and Equipment

9×13 inch baking dish
Cutting board
Chef’s knife or kitchen shears for cutting up the apple pie filling
Parchment paper, the cutting board, or a clean counter for unrolling
Rubber spatula or big spoon to spread the icing

Tips for Success

Keep the dough cold as long as possible; it’s easier to work with.
Smaller apple filling pieces distribute in the roll better.
Leave the icing out on the counter while the rolls bake, so it’s easier to spread after baking the rolls.
Keep leftovers covered and in the fridge. Reheat for just 10 seconds so they don’t become chewy and hard. These apple pie filling cinnamon rolls make an easy fall breakfast, even as leftovers.
Cherry, peach, or blueberry pie filling all work with the same method. Chop them the same way. (Blueberry probably won’t need to be cut up.)

Close up of a single iced apple cinnamon roll on a white plate

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Single apple cinnamon roll on a white plate with icing over the spiral

Apple Cinnamon Rolls

Refrigerated cinnamon rolls unrolled, filled with chopped apple pie filling, rolled back up and baked, then iced while hot.

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Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast, Dessert

Cuisine American

Servings rolls

Calories 392 kcal

Equipment

Ingredients

17.5 oz tube Pillsbury Grands Cinnamon Rolls with icing
1 c apple pie filling chopped

Instructions

Preheat the oven to 350 degrees F. Grease the bottom of a 9×13 inch baking dish.
Chop the apple pie filling into small pieces.
Open the can of cinnamon rolls and unroll them. (See photos above.)
Top with the apple pie filling, leaving an inch of bare dough at the end for sealing.
Carefully roll each individual cinnamon roll back up, sealing the end to hold in the filling.
Arrange rolls in the prepared dish with a bit of space between each.
Bake for 23 to 25 minutes, then remove from the oven and spread the icing over the top while the rolls are still warm.

Notes

Keep the dough cold until you are ready to fill it. Warm Grands dough stretches and tears when you unroll it.

Chop the apple pie filling small, roughly pea sized.

Set the icing packet out on the counter while the rolls bake so it is soft enough to spread without tearing the tops.

Store covered in the refrigerator up to 3 days. Reheat 10 seconds in the microwave, not too long or they get chewy and hard.

Cherry, peach, or blueberry pie filling work with the same method.

Nutrition

Calories: 392kcalCarbohydrates: 62gProtein: 4gFat: 15gSaturated Fat: 6gTrans Fat: 1gSodium: 734mgPotassium: 21mgFiber: 0.5gSugar: 28gVitamin A: 11IUVitamin C: 1mgCalcium: 2mgIron: 2mg

Keyword 2 ingredient cinnamon rolls, apple cinnamon rolls, apple cinnamon rolls with icing, apple pie filling cinnamon rolls, canned cinnamon rolls with apple pie filling, easy apple cinnamon rolls, fall breakfast recipes, stuffed cinnamon rolls, Thanksgiving morning breakfast

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The bottom line

Apple cinnamon rolls are so easy and this recipe is a dream to make. No from-scratch recipe here; these stuffed cinnamon rolls use ready ingredients to make it a snap to get in and out of the oven for a Thanksgiving morning breakfast (or any time at all).