Apple Pie Cinnamon Roll Breakfast Bake Recipe

Apple Pie Cinnamon Roll Breakfast Bake

Only 5 ingredients needed for this yummy breakfast dish!

Ingredients:

1/2 cup sugar

1 tsp ground cinnamon

2 cans (17.5 oz each) Pillsbury Grands! Flaky refrigerated cinnamon rolls with icing

1/4 cup butter (melted)

1 cup apple pie filling with more fruit (from 21-oz can)

Spray 9x13 inch glass baking dish with cooking spray. In large resealable food-storage plastic bag, mix sugar and cinnamon. Remove rolls from cans (cover and refrigerate icing containers) Separate dough into 10 rolls; cut each into 6 pieces. Add roll pieces to a large bowl; drizzle with melted butter, tossing to coat. Add half of the roll pieces to bag with sugar and cinnamon mixture; seal and shake to coat pieces, breaking up any large clumps. Remove from bag, and arrange pieces in baking dish. Repeat for remaining dough; discard any remaining sugar mixture. Cover and refrigerate overnight (9 to 12 hours)  Heat oven to 350°F. Remove baking dish from refrigerator. In a small bowl, add apple pie filling, cut apples into 1 inch pieces. (Fill 1 cup apple pie filling with more fruit) Sprinkle on top of the dough, making sure to get it even.  Bake 27 to 32 minutes or until dough is baked through in center and deep golden brown around edges. If starting to brown too much, cover with foil last 5 minutes of baking. Cool 10 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.

Optional: can add 1/4 cup pecans before baking

Side note: You don't have to refrigerate over night. (I like to do that for Christmas morning and special days) You may opt out of the refrigerate part and just make it the same night:)