This easy Apple Cinnamon Roll Casserole combines cinnamon rolls, buttery apples, pecans, and maple custard, finished with plenty of sweet icing.

This Apple Cinnamon Roll Casserole is soft, gooey, buttery, and loaded with warm cinnamon apples, pecans, and sweet icing. It takes the easy, comforting goodness of a classic cinnamon roll breakfast casserole and adds a layer of tender apples for a little fall magic.

Think cinnamon rolls + apple pie + French toast casserole, all baked together in one dish.

And the best part? You start with refrigerated cinnamon rolls, so there’s no yeast, no rising, and absolutely no reason to be standing in your kitchen at 6 a.m. making dough.

This easy apple breakfast casserole is perfect for weekend breakfasts, holiday brunch, Thanksgiving morning, or a cozy Christmas morning breakfast casserole the whole family can dig into.

Why You’ll Love This Apple Cinnamon Roll Casserole

• Easy enough for a weekend: Refrigerated cinnamon rolls do most of the work.
• Full of fall flavor: Buttery cinnamon apples, brown sugar, maple, and pecans make this taste like something much more complicated.
• Perfect for holidays: It’s an easy Christmas breakfast casserole when you want something special without spending the morning cooking.
• Feeds a crowd: Everything bakes together in one 9×13-inch dish.
• Make-ahead friendly: Assemble it the night before and bake it in the morning.
• No homemade dough required: Because sometimes breakfast should be easy.
• Extra icing: Because the tiny icing containers that come with cinnamon rolls are simply not enough for a casserole this size.

Looking for More Easy Breakfast Casseroles?

If you love breakfast recipes that can feed a crowd without turning your kitchen into a short-order diner, you’re in the right place.

→ See all of my easy breakfast casseroles

You’ll find everything from sweet breakfast bakes to hearty savory casseroles that are perfect for weekends, holidays, brunch, and those mornings when everyone wakes up hungry at the exact same time.

Ingredients You’ll Need

For the Cinnamon Roll Casserole

• 2 (12-ounce) cans refrigerated cinnamon rolls — These are the shortcut that makes this an easy cinnamon roll breakfast casserole. Save both containers of icing for later.
• 4 large eggs — The eggs give the custard structure and help bring all of the cinnamon roll pieces together as they bake.
• ½ cup heavy cream — Makes the custard rich and creamy without adding unnecessary sweetness.
• 2 tablespoons maple syrup — Adds just enough maple flavor to complement the apples and cinnamon rolls without making the custard overly sweet.
• A dash of salt — A little salt balances all that sweetness and keeps the flavors from tasting flat.
• ½ cup chopped pecans — Adds a much-needed crunchy contrast to all those soft, gooey cinnamon roll pieces.

For the Cinnamon Apples

• 2 Honeycrisp or Granny Smith apples, diced — Honeycrisp gives you a sweeter apple flavor, while Granny Smith adds a little tartness. Both hold their texture well when baked.
• 2 tablespoons butter — Gives the apples a rich, buttery base and helps the brown sugar caramelize.
• ¼ cup packed brown sugar — Creates that warm, caramel-like coating on the apples.
• 1 teaspoon ground cinnamon — Because we’re making cinnamon apples. This one isn’t optional in spirit.

For the Extra Icing

• Reserved icing from both cinnamon roll cans — This becomes the base for the finishing drizzle.
• Powdered sugar — Sifted powdered sugar thickens the icing and gives you enough to actually cover the casserole.
• Heavy cream — Makes the icing smooth, creamy, and easy to drizzle while adding a richer flavor.
• Vanilla extract — Adds a little extra flavor and rounds out the sweetness.

How to Make Apple Cinnamon Roll Casserole

Prepare the Apples

• Melt 2 tablespoons butter in a skillet over medium heat. Add 2 diced apples, ¼ cup packed brown sugar, and 1 teaspoon ground cinnamon. Cook for 3–4 minutes, stirring occasionally, until the apples are coated and just beginning to soften. Remove from the heat and set aside.

Prepare the Cinnamon Rolls

• Preheat the oven to 350°F and spray a 9×13-inch baking pan generously with nonstick cooking spray.
• Remove the icing from 2 (12-ounce) cans of refrigerated cinnamon rolls and set it aside.
• Cut each cinnamon roll into quarters, then transfer the pieces directly into the prepared baking pan.

Add Everything Together

• Spoon the cooked cinnamon apples over the cinnamon roll pieces, then sprinkle ½ cup chopped pecans evenly over the top.
• In a bowl, whisk together 4 large eggs, ½ cup heavy cream, 2 tablespoons maple syrup, and a dash of salt until smooth. Pour the custard evenly over the cinnamon rolls, apples, and pecans.
• Gently mix everything together right in the baking pan, being careful not to mash or break up the cinnamon rolls. Spread the mixture into an even layer.

Bake

• Bake for 25–30 minutes, or until the casserole is puffed and golden and the center is set but still soft.
• If the top starts browning too quickly, loosely cover the casserole with foil for the remainder of the baking time. Let the casserole rest for 5–10 minutes before adding the icing.

Make the Extra Icing

• Add the reserved icing from both cinnamon roll cans to a small bowl. Add 1 cup sifted powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons heavy cream. Stir until smooth and creamy.
• Drizzle the icing generously over the warm casserole before serving.

Don’t be stingy.

The little containers of icing that come with refrigerated cinnamon rolls are fine for cinnamon rolls. For a 9×13-inch cinnamon roll breakfast casserole, we need more.

Tips No One Tells You About Apple Cinnamon Roll Casserole

• Sauté the apples first. Cooking the apples for 3–4 minutes with butter, brown sugar, and cinnamon gives them a deeper, caramelized flavor and helps keep excess moisture out of the casserole.
• Don’t cook the apples until they’re soft. You want them tender but still holding their shape. They continue cooking in the oven.
• Choose the right apples. Honeycrisp gives this cinnamon roll apple breakfast casserole a sweeter flavor, while Granny Smith adds tartness that balances the sweet cinnamon rolls and icing.
• You don’t have to peel the apples. I leave the peel on because it saves time and gives the apples a little extra texture. Peel them if that’s your preference.
• Cut the cinnamon rolls evenly. Similar-sized pieces bake more evenly, so you don’t end up with one giant doughy chunk hiding in the middle.
• Don’t overmix. Once the apples, pecans, cinnamon rolls, and custard are together, gently combine them. Too much stirring can break apart the cinnamon roll pieces.
• Grease the baking dish well. Brown sugar, butter, cinnamon roll dough, and caramelized apples make a delicious combination.. and a stubborn one if they stick to your pan.
• Let the casserole rest. Give it 5–10 minutes after baking before adding the icing. This lets the custard finish setting and keeps the icing from immediately disappearing into the casserole.
• Watch the center. The edges will become golden before the center is completely done. The middle of your apple cinnamon roll breakfast casserole should be set and soft, not wet or sloshy.
• Make extra icing. Sift powdered sugar into the reserved icing until you have enough to generously drizzle over the entire casserole.
• Don’t be shy with the icing. This is a sweet Christmas morning breakfast casserole, not an exercise in icing restraint.

Prefer the Original Cinnamon Roll Breakfast Casserole?

Not an apple person? No problem.

If you love the original recipe and want all that gooey cinnamon-roll goodness without the apples, you can make my classic version instead.

→ Get the Original Cinnamon Roll Breakfast Casserole

Same easy breakfast casserole. Same gooey cinnamon rolls. Just no apples getting involved.

Sometimes you just want cinnamon rolls to be cinnamon rolls. I respect that.

Frequently Asked Questions

Can I Make Apple Cinnamon Roll Casserole Ahead of Time?

• Yes. This makes a great make-ahead breakfast casserole for Christmas morning or holiday brunch.
• Sauté the apples ahead of time and refrigerate them, or assemble the entire casserole, cover it tightly, and refrigerate overnight.
• If baking straight from the refrigerator, expect the casserole to need a little extra time in the oven.
• Wait to add the icing until after baking.

Can I Make This an Overnight Cinnamon Roll Casserole?

• Absolutely. Assemble the casserole the night before, cover it tightly, and refrigerate.
• In the morning, let the oven preheat while you get the casserole ready to bake.
• Because the casserole starts cold, your overnight cinnamon roll breakfast casserole may need a few additional minutes in the oven.

What Are the Best Apples for Cinnamon Roll Casserole?

• Honeycrisp and Granny Smith are my favorites.
• Honeycrisp gives you a naturally sweet apple flavor, while Granny Smith provides a little tartness to balance the cinnamon rolls, brown sugar, maple syrup, and icing.
• You can also use another firm baking apple that holds its shape well.

Do I Need to Peel the Apples?

• No. Leaving the peel on is completely fine and saves you a step.
• I prefer leaving the peel on for this easy apple breakfast casserole because the apples keep a little more texture.
• If your family prefers peeled apples, peel them.

Can I Use Granny Smith Apples Instead of Honeycrisp?

• Yes. Granny Smith apples work beautifully in this recipe.
• Their tart flavor keeps the finished apple cinnamon roll casserole from becoming overly sweet, especially once the icing goes on.

Can I Leave Out the Pecans?

• Absolutely. Pecans add a buttery crunch, but they’re not necessary.
• Leave them out for a nut-free version or substitute chopped walnuts.

Can I Use Milk Instead of Heavy Cream?

• You can, but heavy cream gives the maple custard a richer, creamier texture.
• Since the custard only contains eggs, heavy cream, maple syrup, and salt, the heavy cream has a noticeable effect on the finished cinnamon roll breakfast casserole.

Why Is My Cinnamon Roll Casserole Soggy?

• The center may simply need more time in the oven. The finished casserole should be soft and custardy, but there shouldn’t be liquid sitting in the bottom of the baking dish.
• Overly juicy apples can also add extra moisture, which is another reason the quick apple sauté is important.
• If the top is getting too brown before the center is set, loosely cover the casserole with foil and continue baking.

Why Didn’t My Apple Cinnamon Roll Casserole Set?

• The most common reason is simply not enough baking time.
• Oven temperatures vary, and a casserole coming straight from the refrigerator will take longer than one assembled and baked immediately.
• Don’t rely only on the clock. Look for a center that is puffed and set rather than wet or jiggly.

Can I Make This Cinnamon Roll Casserole Without Apples?

• Absolutely. If you want the original easy cinnamon roll breakfast casserole without the fruit, use my original recipe.
• → Get the Original Cinnamon Roll Breakfast Casserole recipe

Can I Freeze Apple Cinnamon Roll Casserole?

• Yes, although I prefer it fresh.
• Cool the baked casserole completely, wrap it tightly, and freeze for up to 2 months.
• Thaw overnight in the refrigerator and reheat gently.
• Add fresh icing after reheating for the best texture.

How Long Does Cinnamon Roll Casserole Last in the Refrigerator?

• Store leftover apple cinnamon roll casserole covered tightly in the refrigerator for up to 4 days.
• Reheat individual servings in the microwave until warmed through.
• A little extra icing after reheating is highly encouraged.

What Can I Serve With Apple Cinnamon Roll Casserole?

• Crispy bacon is especially good with the sweet casserole.
• Breakfast sausage adds a savory contrast.
• Scrambled eggs make it a more complete breakfast.
• Fresh berries or orange slices add a little freshness.
• And obviously, hot coffee.

More Easy Breakfast Recipes

Need another breakfast casserole for the weekend or a holiday crowd?

→ Browse all of my easy breakfast recipes

From sweet breakfast bakes to hearty savory casseroles, these are the recipes to keep handy when you need to feed a crowd without spending all morning in the kitchen.

How to Store Apple Cinnamon Roll Casserole

• Refrigerate: Cover leftovers tightly and refrigerate for up to 4 days.
• Reheat: Warm individual servings in the microwave until heated through.
• Refresh the icing: Add a little extra icing after reheating if you want that fresh-from-the-oven finish.
• Freeze: The baked casserole can be wrapped tightly and frozen for up to 2 months.

Can I Make This for Christmas Morning?

• Absolutely. This is exactly the kind of Christmas morning breakfast casserole that lets you serve something warm and special without spending the entire morning making breakfast.
• Prepare the apples ahead of time, assemble the casserole the night before, and refrigerate.
• Bake it in the morning while everyone else is drinking coffee, opening presents, or wandering into the kitchen asking, “Is breakfast ready yet?”
• Add the icing right before serving.

And just like that, you’ve got a warm, gooey apple cinnamon roll breakfast casserole that looks like you put in a lot more effort than you actually did.

The Bottom Line

This Apple Cinnamon Roll Casserole takes an easy cinnamon roll breakfast casserole and gives it a buttery, cinnamon-apple upgrade.

You’ve got soft cinnamon rolls, tender apples cooked in butter and brown sugar, crunchy pecans, a simple maple custard, and plenty of sweet icing.

It’s easy enough for a lazy Sunday breakfast but special enough for Christmas morning, Thanksgiving brunch, fall breakfast, or a holiday gathering.

And nobody needs to know how little effort it actually took.

Those are the kinds of secrets we keep in the kitchen.