This is the kind of recipe that saves a morning.
You wake up wanting something warm and sweet, but you’re not in the mood to measure flour, soften butter, or deal with a sink full of bowls. You still want that “fresh-baked” smell drifting through the kitchen, though. The cinnamon-sugar kind. The kind that makes everyone wander in early, even if they usually sleep in.
That’s where this 2 ingredient apple cinnamon roll bake comes in.
It’s simple on purpose: a can (or two) of refrigerated cinnamon rolls and a can of apple pie filling. You cut the rolls, tuck them into a dish with the apples, bake until the tops turn golden and the center turns soft and sticky, then drizzle the icing over the top while everything is still warm. The apples bubble. The cinnamon roll pieces puff. The edges get slightly crisp. The middle stays tender and gooey in the best way.
It lands somewhere between a cinnamon roll casserole and an apple cobbler, but it doesn’t take all day. It’s also one of those recipes that feels “special” without asking much from you. Perfect for busy weekends, brunch tables, holiday mornings, or anytime you want dessert but you’d rather not bake from scratch.
One important thing before we start: not all cinnamon roll cans bake the same, and not all apple fillings are the same thickness. So I’m going to show you exactly what to look for as it bakes, how to avoid a raw center, and how to keep the top from getting too dark before the middle is done.
You’re going to end up with a pan that smells like cinnamon, butter, and warm apples. And yes, it disappears fast.
Why You’ll Love This Recipe
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Only two ingredients. Real “grab it and bake it” energy.
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Fast prep. You’ll be in the oven in about 10 minutes.
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Big payoff. It tastes like something you’d find at a brunch buffet.
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Flexible. Breakfast, dessert, or a sweet snack that turns into a second serving.
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Easy to scale. Make a small pan for family, or a big pan for a crowd.
Frequently Asked Questions (FAQs)
1) Do I pour the apple pie filling in as-is, or should I chop the apples?
Use it as-is. Most apple pie fillings have sliced apples that soften beautifully in the oven. If the slices are very large and you prefer smaller bites, you can chop them quickly, but you don’t have to.
2) Can I use the icing that comes with the cinnamon rolls?
Yes. In fact, that icing is part of what makes this bake feel finished. Drizzle it over the top while the bake is warm so it melts into the crevices. If you like a thicker icing look, wait 10 minutes so it doesn’t melt as much.
3) How do I know the center is baked and not doughy?
Look for two signs: the top should be golden and set, and the center should be puffed and no longer looks wet. If you gently lift a piece near the center with a fork, it should look cooked through, not raw and glossy.
4) Can I make it ahead of time?
You can prep it ahead (assemble and refrigerate), but the best texture happens when it’s baked fresh. If you do assemble early, plan to add a few minutes to the bake time since the dish starts cold.
TABLE OF CONTENTS
Ingredients
Best cinnamon rolls to use
Best apple pie filling to use
Pan size options
How to make 2 ingredient apple cinnamon roll bake
Baking time and doneness tips
Icing tips
Optional add-ins (still optional)
Fun variations with the same 2-ingredient idea
Serving ideas
Make-ahead tips
Storage and reheating
Freezing notes
Troubleshooting
Recipe notes
Recipe card
Short version (Recipe WP Maker plugin)
Ingredients
I’m keeping this true to the name. Two ingredients for the bake itself. The “extras” below are optional and clearly marked so you can keep it strict.
For the exact ingredient amounts, scroll to the recipe card at the bottom of this post.
Refrigerated cinnamon rolls
This is the foundation. Any standard can of cinnamon rolls works, but a few details help.
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Classic cinnamon rolls give you the most familiar flavor.
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“Flaky” or “grands” style rolls bake up puffier and a little more bread-like.
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Cinnamon rolls with extra icing are great if you like a sweeter finish.
Important: save the icing packet. Don’t lose it on the counter. It’s the final drizzle that ties everything together.
Apple pie filling
This brings the fruit, the syrupy sauce, and the “baked apple” vibe without peeling a single apple.
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Regular apple pie filling is sweet and classic.
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Cinnamon or spiced apple filling leans warmer and a bit more intense.
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Apple pie filling with thicker sauce will make the bake slightly less runny (not a bad thing).
You’ll pour the whole can in. Don’t drain it. The sauce is part of what makes the bottom layer soft and rich.
Best Cinnamon Rolls to Use
This recipe is forgiving, but the cinnamon roll choice changes the texture.
If you want soft, gooey pieces
Pick a standard can of cinnamon rolls (the ones that bake up tender and slightly sticky). These give you that pull-apart feel in the middle.
If you want a taller, fluffier bake
Go with a larger “grand” style roll. When you cut them into pieces, they puff more and create bigger bites.
If you want extra cinnamon flavor
Some brands have a stronger cinnamon swirl. If you’ve tried one you love, use it here. This bake is simple, so the cinnamon roll flavor stands out.
One small tip: if your cinnamon rolls are the kind that come in a tight spiral and feel very soft, chill them for 10 minutes before cutting. Cold dough slices cleaner. Less sticking. Faster prep.
Best Apple Pie Filling to Use
Apple filling is doing a lot of work here. It adds moisture, sweetness, and that baked fruit texture.
Chunkier filling vs. thinner filling
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Chunkier apple slices give you bigger fruit bites and a more “cobbler-like” feel.
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Thinner sliced apples spread out more and melt into the cinnamon roll pieces.
Both are good. Pick based on how you like apples in desserts.
If your filling seems very thick
That usually means it will bake up rich and jammy. Great. No changes needed.
If your filling seems very runny
It can still work perfectly. The cinnamon roll dough absorbs some liquid. If you’re worried about it being too loose, bake a little longer uncovered so it thickens as moisture evaporates.
Pan Size Options
You’ve got two common paths, depending on how much you’re making.
8×8-inch or 9×9-inch dish
Best for a smaller batch. Great for a weekend at home. The bake is thicker, so it may need a few extra minutes.
9×13-inch dish
Best for a crowd. The bake spreads thinner, which means it cooks a little faster and slices into more servings.
No matter what you use, grease the dish well. This bake is sticky. You’ll be happier later if you don’t skip that step.
How to Make 2 Ingredient Apple Cinnamon Roll Bake
For the full ingredient quantities and a clean recipe layout, scroll to the recipe card near the bottom.
Step 1: Preheat and prep the dish
Preheat your oven to 350°F (175°C).
Grease a baking dish with butter or nonstick spray. Get the corners and edges. That’s where caramelized apple syrup likes to cling.
Step 2: Add the apple filling
Pour the apple pie filling into the baking dish and spread it into an even layer.
Try to distribute the apples so you don’t have one corner that’s all sauce and no fruit.
Step 3: Cut the cinnamon rolls
Open the can of cinnamon rolls and set the icing packet aside.
Cut each roll into 4–6 pieces. The exact size isn’t precious, but keep them similar so they bake evenly.
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Smaller pieces bake faster and give you more “pull-apart” texture.
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Larger pieces bake a bit more like big cinnamon roll bites.
Step 4: Add cinnamon roll pieces to the dish
Scatter the cinnamon roll pieces over the apples.
You don’t need a perfect pattern. Just aim for even coverage so every scoop gets apples and cinnamon roll.
Press a few pieces down slightly so they make contact with the apple layer. Don’t smash them. Just a gentle nudge.
Step 5: Bake
Bake uncovered until the top is golden and the center is set.
Typical range:
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30–40 minutes for a 9×13-inch dish
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35–45 minutes for an 8×8-inch dish
Ovens vary. Cinnamon rolls vary. Use the visual cues below to decide.
Step 6: Rest, then ice
Let the bake rest for 10 minutes after it comes out of the oven.
Then warm the icing packet in your hands for a few seconds, snip the corner, and drizzle over the top.
If you want the icing to melt into the bake, drizzle right away after resting.
If you want it to sit more visibly on top, wait 15 minutes.
Baking Time and Doneness Tips
This is the part that matters most. Nobody wants a raw center.
Here’s what you’re watching for:
The top should be golden
Not pale. Not doughy-looking. Golden with a little browning on the edges.
The center should look set
When you gently shake the pan, the center shouldn’t wobble like liquid. It can look soft (it’s supposed to). It just shouldn’t look wet.
Check a center piece
Use a fork to lift one cinnamon roll piece near the middle. Look at the inside. It should look cooked, not raw and glossy.
If the top is browning too fast but the center needs more time:
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cover loosely with foil for the last 10–15 minutes
This protects the top while the inside finishes.
Icing Tips
The icing packet feels like a small thing, but it changes the whole vibe.
For a light drizzle
Use the packet as-is and drizzle in zigzags.
For a more “glazed” finish
Warm the icing packet in hot water for a minute, then drizzle. It becomes thinner and spreads more easily.
Want extra icing without adding a whole new ingredient?
Here’s the trick: drizzle the packet, then use the back of a spoon to gently spread it across the warm top. It stretches farther and looks more even.
Optional Add-Ins (Still Optional)
This recipe stands on its own with the two ingredients. These are only if you want to dress it up.
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Ground cinnamon sprinkled over the top before baking
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Chopped pecans or walnuts for crunch
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A pinch of salt over the top after baking (sounds small, tastes big)
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Caramel drizzle after icing
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A handful of shredded cheddar (sweet + salty combo, very cozy)
If you’re keeping it strictly two ingredients, skip all of this. You won’t miss out.
Fun Variations Using the Same 2-Ingredient Idea
Once you see how this works, you can swap the fruit and keep the method identical.
Peach cinnamon roll bake
Use peach pie filling instead of apple. Same steps, same bake time. Softer fruit, sweeter finish.
Cherry cinnamon roll bake
Cherry pie filling gives you a brighter, tangier fruit note. It’s bold and pretty when sliced.
Blueberry cinnamon roll bake
Blueberry filling turns the bottom layer deep purple and jammy. Very good with a slightly longer rest time so it sets.
Pumpkin spice version
Use pumpkin pie filling (not plain pumpkin) and keep the cinnamon rolls. The texture becomes more custardy and rich. Bake time may run a little longer because pumpkin filling holds moisture differently.
Same concept. Same ease. Different mood.
Serving Ideas
This bake fits into a lot of moments.
Breakfast or brunch
Serve it warm with coffee and fruit on the side. It feels like a bakery tray without leaving the house.
Dessert
Warm scoop, cold vanilla ice cream on top. That hot-and-cold contrast is hard to beat.
Snack table
Cut into smaller squares and let people grab as they pass. It holds up well at room temp for a bit, but it’s best while slightly warm.
Cozy night in
A bowl, a spoon, and a little extra icing drizzle. No need to make it fancy.
Make-Ahead Tips
If you want this ready with almost no morning effort, you can prep smart.
Option 1: Assemble the night before
Build the dish, cover tightly, and refrigerate overnight.
In the morning, bake straight from the fridge. Add 5–10 extra minutes to the bake time because everything starts cold.
Option 2: Bake ahead and rewarm
Bake the dish fully, cool, cover, and refrigerate.
Reheat in the oven at 300°F for about 10–15 minutes, just until warmed through. Add icing after reheating so it looks fresh.
If you’re serving guests, this second method keeps the timing easy.
Storage and Reheating
Refrigerator
Store leftovers covered in the fridge for up to 4 days.
The cinnamon roll pieces soak up more of the apple sauce as it sits. That’s normal. The texture becomes softer and more pudding-like over time.
Reheating
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Microwave: 20–30 seconds for a single serving
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Oven: 300°F for 10–15 minutes for a larger portion
If you want the edges a little crisp again, use the oven.
Freezing Notes
You can freeze it, but the texture changes a bit. The apples hold up well. The cinnamon roll pieces can soften slightly after thawing.
If you want to freeze:
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Cool completely.
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Cut into portions.
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Wrap tightly and store in a freezer-safe container.
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Thaw overnight in the fridge and reheat gently.
For best texture, enjoy it fresh or within a few days from the fridge.
Troubleshooting
The center looks underbaked but the top is getting dark.
Cover loosely with foil and keep baking. You’re protecting the top while the inside finishes.
It baked up too wet.
Bake a little longer uncovered so more moisture evaporates. Also, let it rest 10–15 minutes before serving. It thickens as it cools.
It baked up too dry.
This usually happens if the bake stayed in too long or the cinnamon roll pieces were cut very small. Next time, cut slightly larger pieces and check earlier.
The bottom stuck to the pan.
Grease the dish generously next time. This bake has a sticky syrupy layer, so the pan needs help.
The icing disappeared.
It was added too soon while the bake was very hot. Not a failure, just a different look. If you want visible icing lines, wait 15 minutes before drizzling.
Recipe Notes
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Cut the cinnamon rolls into similar-sized pieces so they bake evenly.
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If your pan is smaller and the bake is thick, plan for the longer bake time.
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Resting is part of the recipe. It helps everything set and makes serving easier.
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If you want cleaner slices, chill the baked dish for 30 minutes, then slice and rewarm servings as needed.
2 Ingredient Apple Cinnamon Roll Bake
Ingredients
- 2 cans refrigerated cinnamon rolls with icing packets
- 2 cans apple pie filling about 21 oz each
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Pour apple pie filling into the dish and spread evenly.
- Cut each cinnamon roll into 4–6 pieces. Scatter pieces over the apple layer.
- Bake uncovered for 30–40 minutes, until the top is golden and the center is set. If the top browns too quickly, cover loosely with foil for the last 10–15 minutes.
- Rest 10 minutes, then drizzle icing over the warm bake.
- Serve warm.
Notes
