This apple cinnamon roll casserole, made with refrigerated cinnamon roll dough, is puffy and warm, with a crunchy streusel topping and a drizzle of cinnamon icing. It's perfect for holiday breakfast or brunch.
2 (17.5 ounce) cans cinnamon rolls, such as Pillsbury® Grands!
1 (21 ounce) can apple pie filling
1 1/4 cups heavy cream
1/4 cup butter, softened
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup rolled oats
2 teaspoons ground cinnamon, divided
Cut each cinnamon roll into 1-inch pieces and set icing aside.
Lightly grease a 9x13-inch baking dish; add cinnamon roll pieces to the dish. Dollop apple pie filling randomly among cinnamon roll pieces and pour heavy cream evenly over the casserole.
Cover and refrigerate at least 4 hours or overnight.
Preheat the oven to 350 degrees F (180 degrees C).
Combine butter, flour, brown sugar, oats, and 1 1/2 teaspoons cinnamon in a bowl, and use a pastry cutter or a fork to mix until large crumbs form and everything is well combined. Uncover the casserole and spread the streusel topping evenly over the top.
Bake in the preheated oven until browned and bubbly, about 45 minutes.
Meanwhile, whisk icing from the package and remaining cinnamon together in a small bowl. Drizzle over the warm casserole.
