I love how simple and satisfying this dessert is. The cinnamon rolls puff up and bake into the apple filling, soaking up all that buttery, sweet goodness. It’s like a shortcut apple cobbler with a cinnamon roll twist—and it’s hard to stop at just one scoop. I also like that it uses store-bought ingredients, so I can get it into the oven fast with very little prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
21 oz canned apple pie filling (I use Lucky Leaf or any thick, chunky variety)
½ cup brown sugar
¼ cup melted butter
1 teaspoon alcohol-free vanilla flavoring (or vanilla extract if preferred)
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, I mix the apple pie filling, brown sugar, melted butter, and vanilla until combined.
I cut each cinnamon roll into quarters and gently fold them into the apple mixture so they’re well coated.
I pour the mixture into the prepared pan and spread it out evenly.
I drizzle the heavy cream over the top to help everything bubble up into a soft, rich texture.
I bake for 45 minutes, or until golden brown and bubbling around the edges.
I let it cool for 5–10 minutes, then drizzle the warmed icing from the cinnamon roll tubes over the top.
I serve it warm, usually with a scoop of vanilla ice cream or a dollop of whipped cream.
Servings and Timing
Servings: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories: Approx. 400–500 kcal per serving (depending on brands used)
Variations
I sometimes add chopped walnuts or pecans on top before baking for extra crunch. A sprinkle of extra cinnamon or a pinch of apple pie spice adds even more warmth. If I want a less sweet version, I cut back on the brown sugar a bit or use unsweetened apple pie filling and adjust to taste.
Storage/Reheating
I store leftovers in the fridge, covered, for up to 3 days. To reheat, I microwave individual portions for 20–30 seconds or warm the whole dish in a 300°F oven until heated through. It reheats beautifully and stays gooey and soft.
FAQs
Can I make this ahead of time?
Yes, I’ve assembled it a few hours in advance and kept it in the fridge before baking. I just let it come closer to room temperature before putting it in the oven.
What kind of cinnamon rolls should I use?
I use regular canned cinnamon rolls, not the jumbo ones, so they bake evenly. Any brand works, but I save the icing for the end.
Can I use homemade apple filling?
Definitely. I just make sure it’s thick enough so it doesn’t make the dish too watery. Homemade filling gives it a more from-scratch feel.
What’s the heavy cream for?
The heavy cream adds richness and helps everything bake up soft and custardy. I’ve skipped it before, but I really like the texture it gives.
Can I freeze this?
I don’t usually freeze it because the texture changes, but it can be frozen once baked. I wrap it tightly and thaw overnight in the fridge before reheating.
Conclusion
Apple Pie Bubble Up is a fun and foolproof dessert that tastes like fall in every bite. It’s warm, gooey, and full of cinnamon-spiced flavor—and the best part is how easy it is to throw together. Whether I’m baking it for a crowd or just for myself, it always brings a little extra comfort to the table.
