Crock Pot Cinnamon Roll Apple Cobbler Recipe

I can’t wait to share my Crockpot Cinnamon Roll Apple Cobbler, where juicy cinnamon-spiced apples nestle among soft cinnamon roll pieces in an unexpectedly simple dessert perfect for any season.

I keep coming back to this idea. The apples and cinnamon are the perfect combination in this easy Crock Pot Cinnamon Roll Apple Cobbler!

You’ll want to make it year round! I kind of stumbled into it, left the apples to bubble while I tried different things, and it surprised me every time, like it was actually smarter than me.

It tastes like a shortcut that somehow feels indulgent, but not fussy. If you collect odd but delicious hacks you’ll love it.

I think it belongs on my list of Crockpot Dessert Recipes and even on a funny Crockpot Casserole roundup I keep.

Ingredients

• Apples give fiber and vitamin C, tart and sweet depending on variety, they add juiciness.
• Cinnamon roll dough brings big carbs, sugar and buttery flavor, plus sticky sweet glaze.
• Brown sugar adds deep sweetness and molasses notes, also increases moisture and caramel flavor.
• Cinnamon gives warm spice, low calories, and lots of aroma, feels cozy in desserts.
• Cornstarch thickens fruit juices without changing flavor, mostly carbs, no fiber or protein.
• Butter adds richness and mouthfeel, mostly saturated fat, boosts flavor and browning.
• Lemon juice brightens sweetness with acid, little vitamin C, balances sweet and tart.

Ingredient Quantities

• 4 medium apples (about 4 cups) peeled, cored and sliced
• 1 can (8 count, about 16 oz) refrigerated cinnamon rolls with icing packet
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1/4 cup water or apple cider
• pinch of salt

How to Make this

1. Peel, core and slice the 4 medium apples into 1/4 inch slices, then toss them with the 1 tablespoon lemon juice so they dont brown.

2. In a bowl mix 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg (optional), 1 tablespoon cornstarch and a pinch of salt.

3. Pour that sugar spice mix over the sliced apples and stir until the apples are evenly coated.

4. Lightly grease the inside of your Crock Pot with a little of the 2 tablespoons unsalted butter, then add the apple mixture to the pot in an even layer.

5. Pour 1/4 cup water or apple cider around the apples (not directly over the center), and dot the top of the apples with the remaining bits of the unsalted butter.

6. Cut each cinnamon roll into halves or quarters and place the pieces, spaced apart, on top of the apples so they can expand and bake through.

7. Cover and cook on LOW for about 2 to 3 hours (or on HIGH for 1 to 1 1/2 hours) until the apples are tender and the dough is cooked; start checking around 2 hours because every slow cooker heats a little different.

8. If the filling seems too runny after cooking, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the pot and cook uncovered for another 10 to 15 minutes to thicken.

9. Warm the icing packet slightly (10 seconds in the microwave works) and drizzle it over the warm cobbler just before serving.

10. Let sit 5 to 10 minutes so it sets a bit, then scoop and serve with ice cream or whipped cream if you want, and try this with tart apples like Granny Smith or a sweet one like Honeycrisp for different results.

Equipment Needed

1. Slow cooker / Crock Pot (4 to 6 quart)
2. Cutting board
3. Paring knife (for peeling, coring and slicing)
4. Vegetable peeler
5. Measuring cups and spoons
6. Large mixing bowl
7. Wooden spoon or silicone spatula
8. Small bowl and fork or whisk (for cornstarch slurry)
9. Microwave safe plate or small bowl (to warm the icing)

FAQ

Crock Pot Cinnamon Roll Apple Cobbler Recipe Substitutions and Variations

• Apples: Swap with pears, frozen apple slices (thaw and drain), or one 20 oz can apple pie filling. If you use canned filling cut the added sugar by a tablespoon or two cause canned is already sweeter.
• Cinnamon rolls: Use 8 refrigerated biscuits rolled in 2 to 3 tablespoons cinnamon sugar and dotted with butter, or use crescent roll dough brushed with butter and sprinkled with cinnamon sugar then drizzle the icing or a quick powdered sugar glaze.
• Granulated sugar: Replace with 3/4 cup honey or maple syrup for every 1 cup sugar and reduce other liquid slightly, or use coconut sugar 1 to 1 for a deeper caramel note, or a cup for cup erythritol style sweetener if you want low sugar.
• Cornstarch: Substitute arrowroot powder 1 to 1, or use all purpose flour at about 2 tablespoons flour for 1 tablespoon cornstarch. Flour may make the filling a bit cloudy but it still thickens fine.

Pro Tips

– Caramelize the apples first: toss a few slices in a skillet with a tablespoon butter and a sprinkle of sugar until they get a little brown. It concentrates the flavor and gets rid of some extra water so your slow cooker wont end up soupy.

– Pat or drain excess juice after mixing the apples and sugar mix. Letting them sit in a colander for 5 to 10 minutes, or blotting with paper towels, helps the dough pieces stay flaky instead of soggy.

– Give the cinnamon roll pieces room to expand, dont crowd them. If you want a slightly less soggy top, set the pieces on a makeshift foil rack or on a metal trivet so they arent sitting right in the juices.

– Watch the cooker toward the end, every slow cooker heats different so start checking 15 to 20 minutes early. For a browned top you can pop the whole dish under a hot oven broiler for a few minutes, but keep a close eye so it doesnt burn.

– Warm the icing gently before drizzling, but dont overheat it or it will run off. If it gets too thick, stir in a teaspoon of milk or a drop of vanilla to thin it, and let the cobbler rest a few minutes before serving so the filling sets.