Cinnamon Apple Bake (Print Version)
# Ingredients:
→ Cinnamon Roll Casserole Base
01 -
1 egg
02 -
½ cup heavy cream
03 -
1 teaspoon vanilla extract
04 -
4 tablespoons unsalted butter, melted (use part of this separately)
05 -
4 tablespoons brown sugar
06 -
2 tablespoons granulated sugar
07 -
2 tablespoons all-purpose flour
08 -
2 teaspoons ground cinnamon
09 -
1 can of large cinnamon rolls with the icing included
10 -
Caramel sauce from the store (such as Smuckers)
→ Apple Filling
11 -
2 tablespoons water at room temperature (set aside)
12 -
2½ teaspoons cornstarch (keep separate)
13 -
2 large Honeycrisp apples, diced into 1-inch squares
14 -
½ cup granulated sugar
15 -
¼ cup brown sugar
16 -
2 teaspoons ground cinnamon
17 -
⅛ teaspoon nutmeg, ground
18 -
⅓ cup water
19 -
1 tablespoon freshly squeezed orange juice
20 -
⅛ teaspoon vanilla extract
→ Crumble Topping
21 -
1 tablespoon granulated sugar
22 -
1½ tablespoons brown sugar
23 -
1 tablespoon unsalted butter
24 -
1 tablespoon all-purpose flour
25 -
¾ teaspoon ground cinnamon
26 -
1 tablespoon old-fashioned oats
→ Enhanced Icing
27 -
The icing that comes with the cinnamon roll can
28 -
1 cup powdered sugar
29 -
2 tablespoons half-and-half
30 -
½ teaspoon vanilla extract
# Instructions:
01 -
Set your oven to preheat at 350°F (175°C), then grease a 10-inch skillet or pie pan with a portion of the melted butter.
02 -
In a saucepan over medium heat, toss in the apple cubes, white sugar, brown sugar, cinnamon, nutmeg, water, and orange juice. Stir on and off while you bring it to a bubbling boil.
03 -
Turn the heat down to medium-low once the mixture boils. Let it simmer gently for 5 minutes, then keep stirring and cook for 5 more minutes. The apples should soften up but still keep their shape.
04 -
Blend the reserved 2 tablespoons of water with the cornstarch in a tiny bowl until smooth. Pour this mixture into the apples while stirring. Continue cooking and stirring for 3-4 minutes until the liquid thickens.
05 -
Take the apple mixture off the stove. Mix in the ⅛ teaspoon of vanilla extract, let it cool in a heatproof bowl, and stir in ½ cup caramel sauce at the end.
06 -
Combine the cinnamon, brown sugar, and white sugar from the base ingredients in a mixing bowl. Divide what you mix into two parts.
07 -
Take the melted butter from earlier, and split it equally into two portions.
08 -
Grab one bowl of the melted butter and whisk it with the egg, cream, vanilla extract, one sugar-cinnamon portion, and the flour. Stir until smooth.
09 -
Slice all the cinnamon rolls into four smaller pieces each. Toss these pieces in the custard mixture and coat every piece fully.
10 -
In the bowl with the apple filling, mix in the soaked cinnamon roll pieces. Make sure to only use most of the liquid, not all of it, but use all the apples. Fold it all together lightly.
11 -
Pour everything into the greased skillet or pie pan. Spread it out evenly to form a smooth layer.
12 -
Drizzle the rest of the melted butter over the casserole and sprinkle on the rest of the cinnamon-sugar mixture evenly across the top.
13 -
Stir together all the crumble topping ingredients in a small bowl until you get a crumbly texture. Scatter it over the dish.
14 -
Put in the oven and cook for 25-30 minutes. Once the top turns golden and the middle has firmed up, take it out.
15 -
While waiting for the casserole to cool just a bit, stir the cinnamon roll icing along with the powdered sugar, half-and-half, and vanilla until it's silky smooth.
16 -
Drizzle the icing over the warm casserole and finish it off with an extra splash of caramel sauce if you'd like. Enjoy warm!
# Notes:
01 -
Let your ingredients reach room temperature to make mixing the custard smoother.
02 -
You can prepare the apple filling up to a day before and chill it in the fridge.
03 -
Leftover slices can last 3-5 days in the fridge in an airtight container.
04 -
This dish is a clever way to fancy up canned cinnamon rolls for breakfast or a brunch treat.