Apple Cinnamon Roll Casserole

  • Cooking spray
  • 1 (12.4 oz.) container refrigerated cinnamon rolls
  • 2-3 apples, peeled and sliced (about 3 cups)
  • ½ c. brown sugar mixed with 2 tsp. cinnamon
  • 3 eggs
  • 1 c. milk
  • 1 tsp. vanilla extract
  • Pinch salt
  • ½ c. brown sugar
  • ¼ tsp. cinnamon

Preheat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray.

Cut up the cinnamon rolls into bite-sized pieces and place them evenly on the bottom of the baking pan. Reserve the icing packet for later.

Place the sliced apples and brown sugar-cinnamon mixture in a medium saucepan and stir gently over medium heat until the mixture bubbles and the apples soften slightly. Remove from the heat and spoon evenly over the cinnamon roll pieces in the baking pan.

In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and salt. Pour the egg mixture over top of the ingredients in the baking pan.

To make a topping, stir together the remaining listed ingredients (brown sugar and cinnamon) in a small bowl. Sprinkle over top of the ingredients in the baking pan. Cover the baking pan with aluminum foil.

Bake the casserole for 30 minutes, covered. Then remove the cover and bake an additional 30 minutes or until egg mixture is set. Serve hot. Drizzle with the reserved icing packet from the refrigerated cinnamon rolls before serving.

  • Yields: 4-6 servings
  • Preparation Time: 90 minutes

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