Ingredients
2 cans of refrigerated canned cinnamon rolls with icing (8 count in each)
2 cups of apple pie filling diced into smaller chunks
½ Tbsp. fresh lemon juice
5 Tbsp. butter – melted
⅓ cup of brown sugar
2 tsp. of cinnamon
1 cup of pecans
Garnish:
Icing from cinnamon rolls
Maple syrup (if desired)
Directions
Preheat the oven to 375°F.
Butter a 3 qt. casserole dish and set aside.
Open both cans of cinnamon rolls and set the icing aside.
Cut each cinnamon roll into 4 pieces and place all the pieces in the prepared casserole dish.
Melt butter and pour over the cinnamon roll pieces
In a medium bowl, combine the brown sugar and cinnamon.
Sprinkle the cinnamon mixture over the top of the buttered cinnamon roll pieces.
Into a larger bowl, pour both cans of apple pie filling. Cut up the apples and place them back in the bowl. Add the lemon juice and mix together.
Add the diced apples and filling over top of the crumble, then the pecan halves.
Use a spoon to mix these into the casserole a bit to incorporate. Don’t mix completely, only a bit. Cover with a lid or aluminum foil.
Place the casserole dish in the preheated oven and bake for 40 minutes.
Remove cover and bake for another 3-5 minutes or until golden brown on top. (Be careful while browning because pecans can burn quickly when on top)
Place all the icing in a microwave safe bowl and melt slightly for 10 seconds.
Drizzle the warm icing over the casserole and serve warm!
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour