Sheet Pan Apple Cinnamon Roll Bites
A warm, gooey, cinnamon-spiced delight made easily on a sheet pan with apples and cinnamon rolls, perfect for breakfast, brunch, dessert, or Halloween treats.
Equipment
- Half-sheet pan
- Parchment paper
- Mixing bowl
- microwave-safe bowl,
- - Spatula
Ingredients
Cinnamon Rolls with Icing
- 2 12.4-ounce cans refrigerated cinnamon rolls with icing any brand, grand biscuits work well for larger bites
Apples
- 2 medium apples such as Gala, Honeycrisp, Fuji, or Granny Smith; firm and crisp apples hold shape best
- 1/4 cup unsalted butter melted
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional, recommended for depth of flavor
- pinch salt enhances sweet flavors
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a large rimmed baking sheet (half-sheet, ~13x18 inches) with parchment paper for easy cleanup.
- Wash apples. Peel if desired. Core and cut into 1/2 to 3/4 inch bite-sized cubes. Place in medium mixing bowl.
- Open refrigerated cinnamon rolls, reserve icing packets. Separate each roll and cut into 6-8 bite-sized pieces. Add pieces to bowl with apples.
- Melt butter in microwave-safe bowl (20-30 seconds). Add brown sugar, cinnamon, nutmeg (optional), and salt. Stir to combine, then add vanilla extract.
- Pour butter mixture over apples and cinnamon roll pieces. Toss gently to coat all pieces evenly with cinnamon-sugar sauce.
- Spread mixture evenly on prepared baking sheet, avoiding overcrowding.
- Bake for 15-20 minutes until cinnamon rolls are golden and puffed, apples tender.
- While warm, snip corner of icing packets and drizzle icing over bites. Let cool a few minutes to set.
- Serve warm on a platter or in bowls.
Notes
For best results, do not overcrowd the pan and use firm, crisp apples. Parchment paper helps prevent sticking and eases cleanup. Warm the icing if needed for easier drizzling.