I made an apple cinnamon roll bake a while ago for a neighborhood cookout. I didn’t think much about it. Took it to the cookout and it was well-received, but didn’t get those “Oh my goodness!”, “This is so good”, and “What’s the recipe” comments my desserts normally get. I threw the recipe on the back burner of my mind, thinking it was one of those “just ok” recipes I’d let burn. Until my 9 year old asked for it for her birthday.
Out of all the recipes for all of the delicious desserts I have made over the course of her young life, she asked for the just so-so recipe I hadn’t thought about in months. That, my friends, is the biggest compliment of them all.
One of the most appealing things about this recipe is it’s ease. 2 ingredients and about 45 minutes? Who can’t swing that?
A Word of Warning About Making An Apple Cinnamon Roll Bake……
Your can of cinnamon rolls will tell you to bake them for about 25ish minutes. The apple pie filling will make it necessary for additional baking time. Potentially twice as much. I baked mine for almost an hour before the middle was done.
I don’t know what it is about the apple filling, but it causes the cinnamon rolls not to cook as quickly.
(Runs to Google)
Well, I couldn’t find an answer in Google, and I’m not enough of an aficionado to even pretend like I know that answer. The solution is the same, though. Just bake it a little longer. I set my timer to go off every 5-8 minutes and checked the middle. When the middle is done, the baking is done.
A Sweet History
Cinnamon, derived from a tree originally native to Sri Lanka, has been around since about 2000 BC. The ancient Egyptians used it as an additive for cooking as well as an additive to the preservatives used for their mummies.
It was used by medieval physicians to help sore throats and coughs, and was often an ingredient in wines and spiced drinks.
It was used as a sign of wealth until the 1800s, when cultivation of cinnamon began to happen in other areas of the world and it lost it’s place as a rare and expensive spice.
Bread seasoned with cinnamon became a thing around 1910, but the term “cinnamon rolls” was first seen a 1922 Good Housekeeping cookbook and in 1956, the Pillsbury Company began canning the refrigerated, ready to bake dough for the masses.
Interesting Facts About Cinnamon And The Rolls We Put It On
- There is such a thing as cinnamon poisoning because of a substance called coumarin, which can damage the liver in high doses.
- Midwestern Americans, specifically in Kansas, eat cinnamon rolls with chili. (What?)
- October 4th in National Cinnamon Bun Day, while National Cinnamon Roll Day is April 10th.
- Canada calls them cinnamon buns, and Scandinavia calls them cinnamon snails.
To Make This Recipe
Start with a can of Pillsbury cinnamon rolls. I used the Grands kind because they are bigger and flurrier. Cut each roll into four pieces.
Place these is a 8×8 greased baking dish.
Pour a can of apple pie filling over the cinnamon roll pieces, making sure to cover them all.
Bake for around 45 minutes, or until middle of bake is cooked through. I checked this by gently lifting the middle up slightly.
When baked, drizzle with icing that comes in the can. I microwaved mine for about 10 seconds to make it easier to pour.
Yup! It really is that easy.
- 1 can Pillsbury Grands Cinnamon Rolls, cut into quarters
- 1 can apple pie filling
- Grease an 8x8 pan and preheat oven to 375 degrees F.
- Place cinnamon roll pieces in one layer in pan.
- Pour apple pie filling over pieces.
- Bake for approximately 45 minutes or until middle is cooked through.
- Let cool slightly and enjoy.