This cinnamon apple strudel casserole is easy to make using cinnamon roll dough fresh apples and icing. It's perfect for fall holidays and weekend morning breafast. It also makes a great dessert topped with ice cream! Everyone always loves this gooey, moist, oven-baked dish!
217.5 oz tubes Pillsbury Grands cinnamon rolls*(regular 12.4oz cinnamon rolls work too)
¼cupbuttermelted
2eggs
½cupheavy whipping cream
2tablespoonflour
3teaspooncinnamon
¼teaspoonnutmeg
1teaspoonvanilla extract
Icing from cinnamon rolls
2granny smith applespeeled and thinly sliced
Optional Toppings
caramel syrup
vanilla ice cream
Instructions
Peel and slice apples into bite-sized pieces.
Melt butter and coat a 9x12 baking dish with the melted butter. Note: there will be a generous amount of butter!
In a bowl, beat together eggs, cream, flour, cinnamon, nutmeg and vanilla.
Open canned cinnamon rolls, slice each cinnamon roll like a pizza, into eighths. Place cinnamon roll pieces and apple slices into the bowl of egg mixture and toss to thoroughly coat. Pour cinnamon roll pieces and apples, coated in egg mixture, into the greased baking dish and spread out evenly. Any remaining egg mixture, you can pour or brush over top of areas that look like they might get dry.
Bake in the oven at 350˚for 18-25 minutes or until dough not longer looks wet.**
When all dough is set, remove casserole from oven and let cool for at least 5 minutes.Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over casserole. Serve warm topped with vanilla ice cream and caramel sauce if desired.
Video
Notes
*Type of cinnamon rolls used can also vary cook time. **Bake time can vary greatly based on the size of your pan as well as the material (metal, glass, ceramic, etc.) Check for doneness by carefully examining a middle piece. If it's doughy, it still needs more time.Cover with foil and bake for a more moist casserole.