Crock Pot Cinnamon Roll Apple Cobbler Recipe

I just made a Crockpot Cinnamon Roll Apple Cobbler that gives you syrupy apples and pillowy cinnamon-roll pockets so good you’ll want to hide the pan, keep scrolling.

I’m obsessed with this Crockpot Cinnamon Roll Apple Cobbler because it tastes like every guilty fall dessert I hoard in my head. I love the sticky cinnamon roll edges and the way warm apples sing with brown sugar and spice.

But I’m not sentimental about it, I just want more. I keep 2 cans refrigerated cinnamon rolls in the fridge like it’s ammo, and I always grab 5 to 6 medium apples when they look good.

It’s messy, sugary, and ridiculous. Totally worth it.

I call this Crockpot Dessert Recipes because I want dessert without pretending it’s healthy today seriously.

Ingredients

• Apples: juicy base, tartness that keeps it from being cloying.
• Cinnamon rolls: basically the lazy shortcut to a gooey crust.
• Icing packets: sweet finish you’ll drizzle straight on top.
• Brown sugar: molassesy, warm sweetness that hugs the apples.
• Granulated sugar: plain sweetening, helps the fruit caramelize a bit.
• Cinnamon: warm spice, classic apple pairing you’ll crave.
• Nutmeg: subtle earthy note, adds cozy depth if you want.
• Cornstarch: thickens the sauce so it’s not runny.
• Lemon juice: brightens the whole thing, stops it tasting flat.
• Butter: adds richness and that slightly toasted flavor.
• Vanilla: round, mellow aroma that ties flavors together.
• Salt: tiny boost that makes sweetness sing a little louder.
• Pecans or walnuts: crunchy contrast, adds texture and nutty bite.

Ingredient Quantities

• 5 to 6 medium apples, peeled, cored and sliced (about 6 cups)
• 2 cans (8 count each) refrigerated cinnamon rolls, with icing packets included
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon plus extra for sprinkling
• 1/4 teaspoon ground nutmeg (optional but nice)
• 2 tablespoons cornstarch (for thickening)
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup chopped pecans or walnuts (optional for crunch)

How to Make this

1. Spray the inside of a 6 quart slow cooker with nonstick spray or rub with a little butter so stuff wont stick.

2. Peel, core and slice the apples so you have about 6 cups; toss them in a big bowl with the lemon juice right away so they dont brown.

3. Add the brown sugar, granulated sugar, 1 tablespoon cinnamon, nutmeg if using, cornstarch and a pinch of salt to the apples. Stir until well coated and the cornstarch is evenly distributed.

4. Pour the apple mixture into the prepared slow cooker, spreading into an even layer. Press down a little so the apples settle.

5. Open the cinnamon roll cans and cut each roll into quarters or halves depending on how big you want the dough bits. Nestle the pieces on top of the apples in a single-ish layer, leaving small gaps for steam.

6. Drizzle the melted butter over the cinnamon roll pieces, then sprinkle the chopped pecans or walnuts over everything if you want crunch. Sprinkle a little extra cinnamon on top for color.

7. Cover and cook on LOW for 2 to 2 1/2 hours or on HIGH for 1 to 1 1/2 hours. Check at about the 1 1/2 hour mark on LOW to make sure the rolls are cooked through and the apples are tender but not mushy. Cooking times vary by slow cooker.

8. While it cooks warm the icing packets: empty into a small bowl, add 1 teaspoon vanilla and 1 to 2 teaspoons hot water if needed, and whisk until smooth and pourable. Taste and adjust.

9. When the cobbler is done, spoon the icing over the warm cinnamon roll tops so it seeps down into the apples. If you like extra crispness on top you can remove the lid for 5 to 10 minutes before icing.

10. Let sit for 10 minutes to thicken slightly, then serve warm with extra nuts, a sprinkle of cinnamon, or vanilla ice cream if you want. Store leftovers covered in the fridge for up to 3 days.

Equipment Needed

1. 6-quart slow cooker
2. Cutting board
3. Chef knife (for peeling, coring and slicing apples and cutting rolls)
4. Vegetable peeler
5. Large mixing bowl
6. Measuring cups and spoons
7. Rubber spatula or large spoon (for mixing and spreading apples)
8. Small bowl and whisk or fork (for icing)
9. Baking brush or nonstick spray (for greasing the slow cooker)

FAQ

Crock Pot Cinnamon Roll Apple Cobbler Recipe Substitutions and Variations

• Apples: Use firm pears (Bosc or Bartlett) if you want a milder, softer texture. Use same amount, taste might be a bit sweeter so you can cut back on the added sugar.
• Refrigerated cinnamon rolls: Swap for canned flaky biscuits tossed in 2 teaspoons ground cinnamon and 2 tablespoons brown sugar before placing on top. They won’t be exactly the same but still give a pillowy, sweet topping.
• 1/2 cup packed light brown sugar: Substitute with 1/3 to 1/2 cup maple syrup or 1/2 cup packed coconut sugar. If using syrup reduce other liquid a little and reduce granulated sugar by 1 tablespoon to keep balance.
• 2 tablespoons cornstarch: Use 2 tablespoons arrowroot powder or 3 tablespoons all purpose flour as a thickener. Arrowroot gives clearer, silkier sauce; flour needs a bit longer to cook out its raw taste.

Pro Tips

1. Cut the apples a little thicker than you think you need, they hold up better and wont turn to mush while the rolls cook. If you do get one soft patch it still tastes fine, but thicker slices give nicer texture.

2. Toss the apple pieces with the lemon and sugar the minute you cut them. It keeps them from browning and helps the filling get syrupy sooner. Also the cornstarch works better if it’s evenly coated on the apples, so mix well.

3. Don’t pile the cinnamon roll pieces too close together. Leave tiny gaps so steam can escape and the dough bakes through. If the tops look underdone near the end, lift the lid for 5 minutes to let some moisture out.

4. Toast the nuts beforehand in a dry skillet for 3 to 4 minutes until fragrant. It amps up the flavor and crunch so they don’t get lost in the sweet apples. Add them near the end if you want them extra crisp, or earlier if you want them softer.

5. Warm the icing but go easy with the water. Add a tsp at a time so it stays thick enough to drizzle and seep into the apples rather than run off. For extra flavor stir in a pinch of salt or a splash of vanilla, and serve with a scoop of ice cream if you want to make it more dessert-y.