This Caramel Apple Cinnamon Roll Casserole combines refrigerated cinnamon rolls with fresh apples baked in a caramel sauce for a sweet, shareable breakfast or dessert.A 30-MINUTE BREAKFAST OR DESSERT RECIPEThis Caramel Apple Cinnamon Roll Casserole is the perfect mix of sweetness and soft pops of cinnamon rolls. Its simple to make, smells incredible as it bakes, and works beautifully for breakfast, brunch, or even dessert. It doesnt matter if youre serving it for out of town guests or just making a special treat for your family, this easy casserole is one youll want to keep on repeat.FREQUENTLY ASKED QUESTIONS:Can I make this ahead of time? You can make this ahead of time. Place it in the fridge after you have made it. Just pop it in the oven before serving. You may need to add on a few extra minutes baking time since youre starting everything from cold. What to serve with this casserole? You can top each serving with vanilla ice cream or whipped cream if serving as a dessert. If serving as a breakfast, you could serve with some fresh fruit. Why does the heavy cream need to be at room temperature? If the cream is cold and poured directly into the sauce, it can curdle. Using room temperature cream will create a smooth and silky sauce. Can I double the caramel sauce? Yep, you can double the ingredients for the sauce if you want a gooier casserole. The extra sauce could also be drizzled on top before serving. Can I use apple filling? Yes, if you want to use apple filling, I would suggest adding a bit of caramel sauce to the pie filling so its more of a caramel apple filling. In fact, I already have a recipe you can use- try my Cinnamon Roll Casserole instead. How do I store leftovers? This is definitely best served after it comes out of the oven. You can keep this at room temperature for up to 2 days. You can refrigerate this casserole for up to 3 days. To reheat, pop it in the microwave for 20-40 seconds. You can also heat this up in the oven with a foil on top at 325F or until heated through. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)refrigerated cinnamon rolls cut into fourths, just set aside icing for later use. Using store-bought refrigerated cinnamon rolls is a huge time saver, but you can definitely make your own from Made From Scratch Cinnamon Rolls. You can use any brand for this recipe.Granny Smith and Pink Lady apples I used a combination of apples but you can just use Granny Smith apples. Granny Smith apples are tart and have a firmer texture that holds their shape well.You can use any combination of baking apples. Generally, you want something tart that holds up to the baking process without turning to mush though.unsalted butter The butter is needed for the base of the caramel sauce that coats the apples. I prefer unsalted butter so I can control how much salt is in the dish.light brown sugar This is the key component for caramel sauce. I use light brown sugar over dark, as it has a more creamy flavor and is milder than dark brown sugar.maple syrup or you can use corn syrup (which is not high fructose corn syrup). I like to add this instead of doubling up the brown sugar, as the maple syrup adds a layer of sweetness that isnt overpowering.vanilla extract The vanilla extract offers balance to bring all the flavors together.ground cinnamon The cinnamon adds an additional layer to the cinnamon roll flavor without overpowering it.ground nutmeg Nutmeg goes great alongside the cinnamon. You dont need much of it though.heavy cream room temperature. Make sure the heavy cream is at room temperature to prevent it from curdling when it hits the hot pan. You can pop the cream in the microwave for 15 seconds, stopping at 5-second increments and mixing.chopped pecans You can leave the pecans out if youre not a fan. If you love nuts, you can use walnuts, hazelnuts, or almonds in place of the pecans.HOW TO MAKE CARAMEL APPLE CINNAMON ROLL CASSEROLE:Preheat the oven to 375 F. Spray a 913-inch casserole dish with nonstick spray. To a skillet, add the apples and butter over medium heat. Stir for 4 minutes or until the apples start to soften and go golden brown.Add the brown sugar, maple syrup, vanilla extract, and seasonings.Add heavy cream. Stir until the sauce thickens and the apples are fully coated in the sauce. Remove the skillet from heat.To the casserole dish, add the cut cinnamon rolls. Set the icing off to the side, as that will be used at the end for drizzling on top. Transfer the apples to the top of the cinnamon rolls.Bake uncovered, on the middle rack, for 10 minutes.Sprinkle the pecans on top.Bake for an additional 5-8 minutes or until the cinnamon rolls are fully cooked through and golden brown on top. If the cinnamon rolls are starting to get too dark for your liking, cover with aluminum foil until rolls are done and no longer raw inside. Note: Oven times can vary so please go by doneness and not just time. Remove from the oven and drizzle the reserved icing on top.Serve and enjoy. CRAVING MORE RECIPES?Heavy Cream Cinnamon Rolls (Tik Tok Viral Recipe)Kings Hawaiian Cinnamon RollsApple Pie Cinnamon RollsCrock Pot Caramel Apple DipCinnamon Roll Bubble Up PrintCaramel Apple Cinnamon Roll CasseroleThis Caramel Apple Cinnamon Roll Casserole combines refrigerated cinnamon rolls with fresh apples baked in a caramel sauce for a sweet, shareable breakfast or dessert.Course Breakfast, Brunch, Dessert, SnackCuisine AmericanPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 8Calories 469kcalAuthor Brandie SkibinskiIngredients2 Granny Smith apples, peeled and diced (see notes below)1 Pink Lady apple, peeled and diced2 Tablespoons unsalted butter cup light brown sugar, packed cup maple syrup (or light corn syrup) teaspoon vanilla extract teaspoon ground cinnamon teaspoon ground nutmeg teaspoon salt cup heavy cream, room temperature2 (12.4 ounce) cans refrigerated cinnamon rolls, cut into fourths (set aside icing) cup chopped pecans (optional)InstructionsPreheat the oven to 375 F. Spray a 913-inch casserole dish with nonstick spray.To a skillet, add 2 Granny Smith apples, peeled and diced, 1 Pink Lady apple, peeled and diced and 2 Tablespoons unsalted butter over medium heat. Stir for about 4 minutes or until the apples start to soften and turn a light golden brown. Add in 1/8 cup light brown sugar, packed, 1/8 cup maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon salt and stir. Pour in 1/4 cup heavy cream, room temperature. Stir until warmed though and the apples are fork tender and fully coated in the sauce. Remove the skillet from heat. To the casserole dish, add 2 (12.4 ounce) cans refrigerated cinnamon rolls, cut into fourths. Set the icing from the cinnamon rolls off to the side, as that will be used at the end for drizzling on top. Transfer the cooked apples to the top of the cinnamon rolls. Spread them out as evenly as possible. Bake uncovered, on the middle rack, for 10 minutes.Remove and sprinkle 1/2 cup chopped pecans (if using). Bake for an additional 5-8 minutes or until the cinnamon rolls are fully cooked through and golden brown on top. If the cinnamon rolls are starting to get too dark for your liking but still aren't done, cover with aluminum foil until rolls are done and no longer raw inside. NOTE: Oven times can vary so please go by doneness and not just time.Remove from the oven and drizzle the reserved icing on top. Then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You can use all Granny Smith apples if you prefer.NutritionCalories: 469kcal | Carbohydrates: 62g | Protein: 5g | Fat: 24g | Sodium: 676mg | Fiber: 2g | Sugar: 33g