The 2-Ingredient Apple Cobbler I Make All Fall Long

Instructions

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1. 1 Spray a 9x13-inch baking dish with nonstick cooking spray.
2. 2 Cut each cinnamon roll into four equal pieces so you have 20 pieces total from 5 cinnamon rolls. Separate all the layers from each piece of cinnamon roll by pulling apart each sliver of dough. Add the dough pieces to a medium mixing bowl, then add the apple pie filling. Use a spatula to stir until each piece of dough is coated in the apple pie filling.
3. 3 Pour the mixture into the prepared 9x13-inch baking dish. Bake, uncovered, for 15 minutes. Spray a layer of nonstick cooking spray onto a piece of aluminum foil large enough to cover the surface of the baking dish. Place the foil, greased-side down, loosely over the cobbler. Continue baking until the cinnamon roll dough is fully cooked and no gooey parts remain, 20 to 25 minutes.
4. 4 Remove the cobbler from the oven and use a fork to gently stretch apart a piece of the cinnamon roll to check for doneness. The bread should be fluffy inside, not stretchy or gooey. If it’s still gooey, bake until the bread is fluffy and fully cooked, 5 to 10 more minutes. Be careful not to over or underbake this recipe; the cinnamon rolls should have crispy edges and soft centers, but not be gooey inside.
5. 5 Remove the cinnamon roll icing from its plastic container and add it to a small microwave-safe bowl. Microwave to loosen the icing enough to be pourable, about 10 seconds, then use a spoon to drizzle the icing over the warm cobbler. Serve warm for breakfast or dessert! Store fully cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in 10-second increments in the microwave until warmed through to enjoy your leftovers. Did you love the recipe? Leave us stars below!