Apple Cinnamon Rolls
Refrigerated cinnamon rolls unrolled, filled with chopped apple pie filling, rolled back up and baked, then iced while hot.
Equipment
- 9x13 Ceramic Baking Dish (with lid)
- Bamboo Cutting Board Set
- Chef Knife Set
- Parchment paper
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 9x13 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.