Cinnamon Rolls: Not Just for Breakfast

The Cinnamon Roll Apple Tart . . .

I’ll admit that I sometimes fall into a rut with desserts, and for a long time, cinnamon rolls meant breakfast, but needing a quick dessert and having some not so fresh apples and a can of cinnamon rolls, this easy, delicious tart was born.

You’ll need:


A Can of Cinnamon Rolls

3 Apples (I had Granny Smith on hand)



A Skillet and Parchment Paper.

Preheat the oven and open the can very carefully. Put the icing aside for later. Line the skillet with parchment or baking paper.

On some waxed paper, unravel a roll and cut in half. Place it in the bottom of the skillet and continue cutting to fit the shape of the skillet. When you are done, the bottom should be covered. Pinch together the separate strips.


In a bowl, peel and slice the apples, mix with sugar and cinnamon, and layer over the top of cinnamon un-rolls.


Bake for about 30 minutes.

Let cool for about 5 or 10 minutes, transfer to a plate, ice with the icing packet, and slice. You might even add some creme fraiche, whipped cream, or vanilla ice cream for more decadence. Then, watch it disappear . . .


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