Apple Cinnamon Roll Casserole

Name: Apple Cinnamon Roll Casserole
Cook time: 30 min
Yield: 8 servings
Ingredients: 7 g unsalted butter divided; 14 g unsalted butter divided; 3 medium apple peeled, cored, and diced into 1/2 inch pieces; 50 g packed light brown sugar; 4 g ground cinnamon divided; 1 g ground nutmeg; 1 g fine salt divided; 10 ml lemon juice; 5 ml vanilla extract; 2 packages refrigerated cinnamon roll dough with icing packet cut each roll into 4 pieces; 7 g unsalted butter divided; 2 g ground cinnamon divided; 1 g fine salt divided; 113 g cream cheese softened; 60 g powdered sugar; 20 ml milk divided; 3 g ground cinnamon divided; 15 ml water for loosening the glaze if needed; 10 ml milk divided

This casserole bakes refrigerated cinnamon roll pieces with lightly cooked apples, brown sugar, and cinnamon in one dish, then gets a cream cheese glaze after baking. It serves as a soft, pull-apart dessert with warm apple pieces and a sticky top.

By Julienne

Cook time: 30 minutes

Servings: 8

Ingredients

7 g unsalted butter divided
14 g unsalted butter divided
3 medium apple peeled, cored, and diced into 1/2 inch pieces
50 g packed light brown sugar
4 g ground cinnamon divided
1 g ground nutmeg
1 g fine salt divided
10 ml lemon juice
5 ml vanilla extract
2 packages refrigerated cinnamon roll dough with icing packet cut each roll into 4 pieces
7 g unsalted butter divided
2 g ground cinnamon divided
1 g fine salt divided
113 g cream cheese softened
60 g powdered sugar
20 ml milk divided
3 g ground cinnamon divided
15 ml water for loosening the glaze if needed
10 ml milk divided

Instructions

Heat the oven to 190 C. Grease a 9 x 13 inch baking dish with 7 g of the butter. The oven is fully preheated and the dish is coated.
In a large skillet over medium heat, melt 14 g of the butter. Add the diced apples, brown sugar, 4 g of the cinnamon, nutmeg, 1 g of the salt, and the lemon juice. Cook for 6 to 8 minutes, stirring occasionally, until the apples are lightly softened and the liquid is syrupy. Stir in the vanilla, then remove from the heat. Apples are tender at the edges and coated in a glossy syrup.
Cut the cinnamon rolls into 4 pieces each. Scatter half of the pieces in the prepared baking dish, spoon the apples and syrup evenly over them, then top with the remaining cinnamon roll pieces. Brush the top with the remaining 7 g of melted butter and sprinkle with the remaining 2 g of cinnamon and the remaining 1 g of salt. The dish is layered evenly and the top is lightly seasoned.
Bake for 22 to 26 minutes, until the cinnamon roll pieces are puffed, deep golden brown, and the center reads hot and set rather than doughy. If the top browns too quickly, tent loosely with foil for the last few minutes. The top is browned and the center is cooked through.
While the casserole bakes, whisk the softened cream cheese, powdered sugar, 20 ml of the milk, and the remaining 3 g of cinnamon in a bowl until smooth. Add up to 15 ml more milk or the optional water a little at a time if needed to reach a pourable glaze. The glaze is smooth and thick but drizzles from a spoon.
Let the casserole rest for 5 minutes, then drizzle the glaze over the warm top and serve. The glaze melts slightly into the surface and the casserole slices or spoons cleanly.