This 2 ingredient apple cinnamon roll bake is warm, gooey comfort food made with refrigerated cinnamon rolls and apple pie filling. It bakes up soft in the middle, golden around the edges, and tastes like a weekend treat with almost zero effort.
Some mornings call for something cozy, but not a full baking project. That’s where this cinnamon roll and apple bake comes in.
You crack open two packages, layer everything in a dish, and the oven does the rest. The rolls puff up and soak in the spiced apple filling. The centers stay soft and tender, while the edges get that lightly crisp, caramelized bite that makes everyone sneak “just one more” piece.
This is also one of those recipes that makes the kitchen smell like cinnamon and baked apples in minutes. It feels like you planned ahead. You didn’t.
It’s perfect for busy weekends, holiday mornings, potlucks, and those nights when “breakfast for dinner” sounds like the best idea on the planet.
YOU WILL LOVE THIS 2 INGREDIENT APPLE CINNAMON ROLL BAKE
COMFORTING AND COZY: Soft cinnamon roll pieces baked with warm, cinnamon-spiced apples is pure comfort. It’s like an apple cinnamon roll casserole without the fuss.
FAST SETUP: No mixing bowls required. Just a baking dish, a knife, and a spoon.
FAMILY-FRIENDLY: This is one of those dishes that disappears fast. Kids love it. Adults love it. Leftovers don’t last long.
FLEXIBLE: Serve it as a sweet breakfast, an easy brunch dish, or a quick dessert with ice cream.
Our Best Tip
Cut the cinnamon rolls into smaller pieces so they bake evenly and soak up the apple filling instead of staying doughy in the middle.
2 INGREDIENT APPLE CINNAMON ROLL BAKE INGREDIENTS
This recipe keeps it simple, but each ingredient matters.
The cinnamon rolls bring buttery dough and that classic cinnamon swirl flavor. The included icing packet turns into the easiest glaze once the bake comes out of the oven.
Apple pie filling adds sweetness, soft apple chunks, and thick syrup that bubbles up into the best sauce as it bakes. It also keeps everything moist, which is key when you’re baking cinnamon rolls in a casserole dish.
If your apple filling has really large slices, give them a quick chop right in the can. Smaller bites spread out better and make every scoop feel balanced.
Grocery List Snapshot
Refrigerated:
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cinnamon rolls (with icing)
Canned:
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apple pie filling
You’ll need:
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2 (12.4-ounce) cans refrigerated cinnamon rolls (icing packets included)
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2 (21-ounce) cans apple pie filling
That’s it. Two ingredients. The icing packets come along for the ride.
THE BEST PAN TO USE FOR THIS BAKE
A 9×13-inch baking dish is the sweet spot.
It gives the cinnamon roll pieces room to puff and bake through, while keeping the apple filling deep enough to bubble and thicken into a sauce. Glass or ceramic both work well.
If you only have an 8×8-inch pan, you can still make it—just cut everything in half:
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1 can cinnamon rolls
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1 can apple pie filling
Bake time will be similar, but keep an eye on the center. Smaller pans sometimes need a few extra minutes because the bake is deeper.
HOW TO MAKE 2 INGREDIENT APPLE CINNAMON ROLL BAKE
This is a no-stress recipe. Still, a few small details make a big difference, especially with cinnamon roll dough.
Here is how you make it:
STEP ONE: PREHEAT AND PREP THE PAN
Preheat the oven to 350°F.
Spray a 9×13-inch baking dish with nonstick spray.
PRO TIP: If you want extra easy cleanup, line the dish with parchment paper first, then spray lightly. The edges lift right out after baking.
STEP TWO: CUT THE CINNAMON ROLLS
Open both cans of cinnamon rolls and set the icing packets aside.
Cut each roll into 4 to 6 pieces. Smaller pieces bake more evenly and soak in the apple filling.
Spread the cinnamon roll pieces evenly across the bottom of the baking dish.
OUR RECIPE DEVELOPER SAYS: Use kitchen scissors to cut the cinnamon rolls right over the baking dish. It’s fast and keeps your cutting board clean.
STEP THREE: ADD THE APPLE PIE FILLING
Spoon the apple pie filling evenly over the cinnamon roll pieces.
Use a spoon to gently nudge apples into the gaps so the filling spreads throughout the dish. Try not to press down hard—you want the rolls to stay fluffy.
PRO TIP: If your filling looks very thick, stir it in the can first to loosen it up. If it looks very thin, that’s fine too. It thickens as it bakes.
STEP FOUR: BAKE
Bake for 30 to 38 minutes, until the cinnamon roll pieces are puffed and golden and the center looks set.
If the top is browning too quickly before the center is done, loosely cover with foil for the last 10 minutes.
How to tell it’s done:
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The center pieces should look cooked, not glossy.
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If you gently lift a piece, the dough should look baked through.
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The filling should be bubbling around the edges.
STEP FIVE: GLAZE
Let the bake cool for 5 to 10 minutes.
Warm the icing packets by holding them under warm water for 30 seconds, then snip the corners and drizzle over the top.
Serve warm.
LITTLE DETAILS THAT MAKE THIS TURN OUT PERFECT
Two ingredients doesn’t mean you can’t get a great texture. This bake is simple, but it still follows a few rules that make the final pan taste bakery-level.
Cut Size Matters
Big chunks of cinnamon roll dough can stay underbaked, especially in the middle of the dish. Smaller pieces bake through and soak up the apple syrup.
Aim for bite-size. Not tiny. Just manageable.
Spread the Filling, Don’t Dump It
Apple pie filling is thick. If it sits in one heavy layer, you’ll get pockets that are too wet and other spots that are too dry.
Spoon it across the surface, then use your spoon to slide apples into the gaps. That’s enough.
Don’t Stir It Like Batter
It’s tempting to mix everything up. Resist.
If you stir too much, the cinnamon roll pieces break down and you’ll lose those fluffy layers. The best texture comes from light layering and gentle nudging.
Let It Rest Before Icing
Straight from the oven, everything is bubbling and loose.
A short rest helps the filling thicken up and makes the bake easier to scoop. The icing also looks better when it hits a slightly cooled surface—it melts into a glaze instead of disappearing.
SUBSTITUTIONS AND ADDITIONS
This is a true two-ingredient recipe as written. If you add anything from this list, it becomes a “two-ingredient base” with extras. Still easy. Still worth it.
PIE FILLING SWAPS
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Peach pie filling for a peach cobbler vibe
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Cherry pie filling for a sweet-tart twist
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Blueberry pie filling for a classic brunch flavor
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Pumpkin pie filling (not pie filling mix) for a fall version—bake time may increase a bit
CINNAMON ROLL OPTIONS
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Use regular-size rolls or the “grands” style. Bigger rolls may need a few extra minutes.
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Avoid “center cut only” rolls. They’re often thicker and can bake unevenly in a casserole.
EASY ADD-INS
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1 teaspoon ground cinnamon sprinkled over the top before baking
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½ teaspoon apple pie spice for extra warmth
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½ cup chopped pecans or walnuts for crunch
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¼ cup caramel sauce drizzled on top after icing
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½ cup raisins mixed into the apple filling for an old-fashioned feel
PRO TIP: Nuts toast quickly. If you add them before baking, keep them toward the center or add them in the last 10 minutes so they don’t get too dark.
CREAM CHEESE FINISH
If you love that tangy-sweet flavor, skip the icing packets and use a quick cream cheese drizzle instead (this does add ingredients):
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4 ounces cream cheese, softened
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2 tablespoons milk
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½ cup powdered sugar
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½ teaspoon vanilla
Whisk until smooth, then drizzle over the warm bake.
HOW TO SERVE THIS APPLE CINNAMON ROLL BAKE
This dish fits a lot of moments. Serve it differently depending on what you’re making it for.
FOR BREAKFAST OR BRUNCH
Serve warm squares with:
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scrambled eggs
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crispy bacon or sausage
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fresh fruit on the side
The sweet-and-savory combo works really well, especially when the bake is still warm.
FOR A HOLIDAY MORNING
This is a great “oven does the work” recipe.
Bake it while coffee is brewing. Drizzle icing right before serving. Put the pan in the middle of the table and let everyone scoop their own.
If you’re feeding a crowd, this is also easy to double. Use two 9×13-inch dishes instead of trying to cram it into one bigger pan.
FOR DESSERT
Warm it up and top with:
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vanilla ice cream
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whipped topping
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a drizzle of caramel sauce
That hot-and-cold contrast is the whole reason baked desserts are so good.
MAKE AHEAD OPTIONS
This bake is best fresh from the oven, but you can still prep smart.
MAKE AHEAD: Cut the cinnamon rolls and keep them in an airtight container in the fridge for up to 12 hours. Stir the apple pie filling in its cans, then cover and refrigerate. Assemble right before baking so the dough doesn’t soak too much liquid and turn gummy.
OUR RECIPE DEVELOPER SAYS: If you’re prepping for a morning crowd, set out the baking dish and nonstick spray the night before. Small wins add up.
HOW TO STORE 2 INGREDIENT APPLE CINNAMON ROLL BAKE
This bake keeps surprisingly well. It won’t be quite as fluffy on day two, but it’s still delicious.
IN THE FRIDGE: Let the bake cool to room temperature. Cover the dish tightly with foil or plastic wrap, or transfer leftovers to an airtight container. Store in the fridge for up to three to four days.
IN THE FREEZER: For longer storage, portion the bake into freezer-safe containers. If possible, freeze without the icing and add it fresh after reheating. Store up to two months for best texture.
REHEATING: Whether you’re reheating from the fridge or after thawing from the freezer, you’ve got options.
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Microwave: Warm individual portions in 20 to 30 second bursts until heated through.
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Oven: Cover with foil and warm at 350°F for about 10 to 15 minutes.
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From frozen: Thaw overnight in the fridge, then reheat using either method.
PRO TIP: If the top looks dry after storing, add a tiny drizzle of milk over the portion before reheating. It softens everything back up.
APPLE CINNAMON ROLL BAKE FAQS
Can I use homemade apples instead of pie filling?
Yes. You’ll need cooked apples with a thick sauce, not raw apples. Raw apples release juice while baking, and the dish can turn watery unless you cook and thicken them first.
Why is the center doughy?
This usually happens when the cinnamon roll pieces are too large or the dish is too full. Cut the rolls smaller next time and bake until the center looks set. If the top is browning early, cover loosely with foil and keep baking.
Can I bake this at 375°F to make it faster?
You can, but it’s easier to overbrown the top before the center cooks. If you bump the temperature up, start checking around 22 minutes and be ready to tent with foil.
Do I need to grease the pan if it’s nonstick?
Still do it. The apple filling thickens and can stick to corners. A quick spray makes serving and cleanup easier.
Can I make this in a smaller pan?
Yes. Use an 8×8-inch pan and cut the ingredients in half. Keep the bake time about the same, but check the center and add a few minutes if needed.
Should I ice it before baking?
No. Add icing after baking. The heat melts it into a smooth glaze that looks and tastes better.
2 Ingredient Apple Cinnamon Roll Bake
Ingredients
- 2 12.4-ounce cans refrigerated cinnamon rolls (icing packets included)
- 2 21-ounce cans apple pie filling
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Open the cinnamon roll cans and set the icing packets aside.
- Cut each cinnamon roll into 4 to 6 pieces. Spread the pieces evenly in the baking dish.
- Spoon the apple pie filling over the cinnamon roll pieces. Gently nudge apples into the gaps so the filling spreads throughout.
- Bake for 30 to 38 minutes, until the cinnamon roll pieces are puffed and golden and the center looks set. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Cool for 5 to 10 minutes. Warm the icing packets under warm water, snip the corners, and drizzle over the bake.
- Serve warm.
Notes
- For even baking, keep the cinnamon roll pieces bite-size.
- If the apple slices are large, chop them quickly so they spread out better.
- For best texture, add icing after baking and after a short rest.
