Apple pie filling with cinnamon rolls smothered in brown sugar, cinnamon, and vanilla icing. Delicious breakfast that makes for a perfect lazy sunday morning, holiday, or potluck recipe. Make, eat, and rate!
2tubesrefrigerated cinnamon rolls12.4 oz each, (8 rolls per tube)
1/2cupheavy whipping cream
2tablespoonsbrown sugar
1teaspoonground cinnamon
Instructions
Prepare the Base: Spread a can of apple pie filling evenly at the bottom of your slow cooker.
Chop and Layer Cinnamon Rolls: Take each cinnamon roll, cut it into quarters, and separate each layer. Sprinkle these pieces over the apple pie filling in the slow cooker.
Add the Second Layer: Pour the second can of apple pie filling over the cinnamon roll pieces.
Mix in Cream: Pour heavy whipping cream over the top and gently mix to combine everything together.
Sweet Topping: In a small bowl, mix brown sugar and ground cinnamon. Sprinkle this mixture over the contents in the slow cooker.
Cook Time: Cover your slow cooker and set it to cook on high for about 2 to 3 hours. You'll know it's done when a knife inserted into the center comes out clean, and the cinnamon rolls in the center are fully cooked. (Note: It might take up to 3 hours, so check the doneness at the 2-hour mark and adjust cooking time accordingly.)
Cool and Serve: Let the dish stand to cool until it’s warm. Serve it warm, topped with the icing from the cinnamon rolls (see notes on icing).
Notes
Cooking Tips: Do not remove the lid from the crockpot for at least 2 hours. When you lift the lid, it releases heat and will take longer to cook. Check the center of the roll pieces for doneness at 2-hour mark. If not done, check every 30 minutes. It may take up to 3 hours (like ours did). Tip for Store-Bought Icing: To make pouring easier, gently warm the icing. Either place the container in warm water for a few minutes or microwave it for 10-20 seconds after removing any metal lids or foil.