Sourdough Apple Pie Cinnamon Roll Bake
This sourdough apple pie cinnamon roll bake combines homemade sourdough cinnamon rolls, apples, maple syrup, and crunchy pecans in one cozy fall breakfast. Baked with a splash of heavy cream and finished with a sweet cream cheese glaze, it's perfect for weekend brunch or a special holiday morning.
Ingredients
Apple Cinnamon Roll Bake
- 1 batch unbaked sourdough cinnamon rolls
- 3 Granny Smith apples, diced
- 1 tbl butter
- 3 tbl maple syrup
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup pecans
- 1/4 cup heavy cream
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1l tbl milk
Instructions
- Preheat the oven to 350°F and grease a 9 × 13-inch casserole dish.
- Cut the unbaked sourdough cinnamon rolls into bite-sized pieces and arrange them in an even layer in the dish.Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, maple syrup, and cinnamon. Cook until the apples soften and become coated in a glossy sauce.Spread the apple filling over the cinnamon roll pieces.Sprinkle the pecans evenly over the top and drizzle with heavy cream.
- Bake for about 30 minutes, checking the center to ensure the cinnamon roll dough is completely cooked through.Whisk the softened cream cheese, powdered sugar, and milk in a small bowl until smooth.Allow the bake to rest briefly, drizzle with the cream cheese glaze, and serve warm.