Tart, juicy apples and plump cranberries topped with cinnamon rolls and icing. Apple pie, cinnamon rolls, and cobbler all in one!
Is it breakfast or dessert? Yes!!
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Apple pie is probably my favorite Fall flavor. But I really hate messing with pie crusts.
So crisps and cobblers are my go-to recipes.
But this isn’t just any cobbler! Oh, no!
This cobbler uses cinnamon rolls instead of cobbler dough!
Yep! I sure did!
I like to use Granny Smith apples because the tartness plays well off of the sweetness. But they can be a little too tart for some people.
Honey Crisp and Braeburn are sweeter options and hold up well to baking.
Of course, cranberries often accompany apples in my recipes. But if you’re not a fan, substitute raisins or just leave them out.
Start by lining a sheet pan with some foil. You don’t want to clean this up in case it bubbles over.
Next, spray a 2 quart baking dish with cooking spray.
In a large bowl, mix the flour, brown sugar, and apple pie spice.
Add the apples, cranberries, and water; stir to combine. Spoon the apple mixture into your prepared casserole and place it on the foil covered sheet pan.
Cover it with foil and bake it for 50 minutes or until apples are beginning to soften.
Spread the cinnamon roll pieces on top of the apples. Don’t worry about covering the apples completely, the cinnamon rolls will puff up as they bake and fill in the spaces.
Bake it, uncovered, for another 25-30 minutes or until the cinnamon rolls are golden brown.
Cool your cobbler for 30 minutes (I know, it’s hard!), then drizzle the icing (from the can of cinnamon rolls) over the top.
I don’t think it needs another thing!
Ok, maybe a scoop of ice cream?
Try these bits of apple cranberry goodness next:
And you can find my Homemade Apple Pie Spice here.
Resources (affiliate links):
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