Cinnamon Roll Apple Cobbler
A delightful and easy-to-make cobbler featuring tender apples baked under a sweet, golden cinnamon roll topping, finished with a generous drizzle of icing.
Equipment
- 9x13 inch baking dish
- Large bowl
- Knife
- Cutting board
- Aluminum foil
Ingredients
Main Ingredients
- Fresh Apples (Granny Smith, Honeycrisp, Fuji)
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour or Cornstarch
- Ground Cinnamon
- Nutmeg (optional)
- Lemon Juice
- Vanilla Extract
- Butter
- Canned Refrigerated Cinnamon Rolls (with icing included)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Apple Filling
- Peel, core, and slice the apples. In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour or cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla extract. Toss to coat evenly.
Assemble Cobbler
- Pour the apple mixture into the greased baking dish and dot the top with small cubes of butter.
- Separate the canned cinnamon rolls and cut each into quarters. Arrange these pieces evenly over the apple filling.
Bake & Serve
- Bake for 30-40 minutes, or until the apples are tender and the cinnamon roll topping is golden brown and cooked through. If the topping browns too quickly, loosely cover it with aluminum foil.
- Remove from the oven and drizzle the included cinnamon roll icing generously over the warm cobbler. Let it cool slightly before serving.
Notes
For best results, use a mix of tart and sweet apples. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. If the topping browns too quickly, loosely cover the dish with aluminum foil.