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A cinnamon roll dessert casserole that’s so delicious you won’t believe how easy it is to make!
Cinnamon Roll Casserole Tastes Homemade
Having a well-stocked pantry comes in handy lots of times. It will save the day if you have last-minute company or a late-night snack attack. That’s been the case with me more times than I care to mention.
Mostly though, I no longer live in an urban area where the corner store can see you through in an emergency. When a trip to the nearest store is 10 miles away, you make sure you have what you need.
This dessert takes advantage of that. This is a recipe that uses convenience ingredients. The original recipe is pretty basic, just having the two major ingredients; and it’s very good. But I added a couple of things that make it even better.
Adjust For Taste
The beauty of recipes that use convenience ingredients like this cinnamon roll casserole is that you can adjust them to suit any personal tastes.
Since these types of recipes don’t depend on accurate measurements like a careful formula, you can change up amounts as you see fit.
For instance, if you like more fruit than cinnamon roll, use only one can of cinnamon rolls to one can of pie filling.
You can also use a different fruit pie filling if you want. This is one of those recipes that’s totally up to you.
As I said, the basic two-ingredient recipe is pretty darn good as-is. So doing anything else isn’t really necessary.
I chose to add other stuff to it. Mainly, that was nuts because I had a few pecans left over. You can use walnuts too if you have them instead.
And what isn’t better with butter–not much–so I dotted the top of the casserole with about two tablespoons.
Cinnamon Roll Apple Casserole
- 2 cans refrigerated cinnamon rolls with icing packet included
- 21 oz can apple pie filling
- 1/2 cup pecans coarsely chopped
- 2 tbs butter
- Preheat oven to 350F/180C. Grease or spray a 13 x 9-inch pan.
- Separate canned cinnamon rolls into individual rolls. Cut rolls into quarters. Place in a large bowl and mix in the pie filling and chopped nuts.
- Turn into prepared pan and dot with the butter.
- Bake for 40-45 minutes or until rolls are golden brown. Cool for 15 minutes then drizzle with the icing that came with the rolls.