Baked Apple Cinnamon Rolls

Hot cinnamon rolls, fresh from the oven, drizzled with icing and wrapped in buttery baked apples. Warm, puffy, cinnamony, and sweet, but I have even better news: there are 3 ingredients in this recipe and it's ready in 20 minutes. Pinky promise.

The true backstory for this recipe? I had a coupon for the cinnamon rolls and apples on my counter. That's it. Nothing elaborate - I just wanted to combine the flavor and texture of sweet baked apples and frosted cinnamon rolls. I find that some of my best recipes start out that way - inventions born out of the desire to combine things we love! And this breakfast/brunch option is AMAZING!

In fact, I think you should consider this during the holiday season. It's quick, easy and a true crowd-pleaser. Plus, you can prep ahead by assembling everything before baking (assemble the cinnamon rolls with the buttery, softened apples, cover the pan with plastic and refrigerate up to 24 hours before baking).

About the refrigerated cinnamon rolls: I used the original version of Pillsbury's cinnamon rolls with icing. There are 8 cinnamon rolls in the container, and one little container of icing. You can use any brand and variety you want (or the brand you have a coupon for, like I did!).

Baked Apple Cinnamon Rolls

2 tablespoons butter
2 apples (such as Mackintosh, Gala or Fuji), cored and thinly sliced into 1/4-inch thick slices
12.4-ounce container cinnamon rolls with icing (8 count)

Preheat the oven to 375 degrees.
Melt the butter in a large skillet over medium heat. Add the apple slices and cook for 3 to 5 minutes, until soft, stirring gently and frequently.
Arrange the cinnamon rolls in a 9-inch round baking pan, with one in the center and the rest around the edges. Nestle the apple slices in and around the cinnamon rolls (I arranged them skin-side-up for color).
Bake for 12 to 15 minutes, until the cinnamon rolls are puffed up and golden brown.
Spread the icing over the warm cinnamon rolls and serve.

Serves 4-6