Apple Pecan Cinnamon Roll Bake

Why You’ll Love This Recipe

I like this recipe because it feels indulgent but is so easy to make. Using refrigerated cinnamon rolls saves me time, while the apples and pecans give it a homemade touch. The spiced egg mixture makes it fluffy and custardy, and the drizzle of icing finishes it off beautifully. It’s the kind of dish I enjoy serving for brunch, holidays, or just a special family breakfast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 can (12 oz) refrigerated cinnamon rolls with icing
2 medium apples, peeled, cored, and diced
1/2 cup chopped pecans
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1 teaspoon vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.

2. I cut the cinnamon rolls into quarters and spread them evenly in the prepared dish.

3. In a bowl, I combine the diced apples, chopped pecans, brown sugar, cinnamon, and nutmeg, then sprinkle the mixture over the cinnamon rolls.

4. In another bowl, I whisk together the eggs, milk, and vanilla extract.

5. I pour the egg mixture evenly over the cinnamon rolls and apple mixture.

6. I bake for 35–40 minutes, until the bake is golden brown and set in the center.

7. I remove it from the oven, drizzle with the icing from the cinnamon roll package, and let it cool slightly before serving warm.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prepare, 40 minutes to bake, and about 55 minutes total from start to finish.

Variations

I sometimes add raisins or dried cranberries for extra sweetness. If I want more crunch, I sprinkle in extra nuts like walnuts. For a fall twist, I use pumpkin spice instead of just cinnamon and nutmeg. I also like swapping the apples for pears when I want a slightly different flavor.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm portions in the microwave or cover the dish with foil and reheat in the oven at 325°F until heated through. If I freeze it, I wrap it tightly in portions and thaw overnight before reheating.

FAQs

Can I make this ahead of time?

Yes, I can assemble it the night before, refrigerate it, and bake it fresh in the morning.

What apples work best for this recipe?

I like using Granny Smith for tartness or Honeycrisp for sweetness.

Can I use homemade cinnamon rolls?

Yes, I can make my own rolls and cut them up for this bake if I have extra time.

Can I make this dairy-free?

Yes, I use almond milk or oat milk and skip the icing or use a dairy-free glaze.

Can I double this recipe?

Yes, I double the ingredients and bake in a 9×13-inch dish, adjusting the baking time as needed.

How do I know when it’s done?

I check the center—if it’s set and no longer wet, it’s ready.

Can I add more spices?

Yes, I sometimes add a pinch of ginger or cloves for a deeper spiced flavor.

Can I make it less sweet?

Yes, I reduce the brown sugar slightly and drizzle on less icing.

Can I use a different type of nut?

Yes, walnuts or almonds work just as well as pecans.

Can I freeze this bake?

Yes, I freeze baked portions and reheat them in the oven or microwave when I want a quick treat.

Conclusion

This apple pecan cinnamon roll bake is one of my favorite breakfast casseroles because it’s sweet, cozy, and easy to prepare. I love how it combines tender apples, crunchy pecans, and gooey cinnamon rolls into a dish that always disappears fast. Whether for a weekend brunch or a holiday breakfast, it’s a recipe I keep coming back to.