2 Ingredients Cinnamon Rolls And Apple Pie Filling

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. What if I told you we could whip up something that tastes like a warm hug and an autumn fair had a delicious baby, with just TWO ingredients? Your mind, it’s about to be blown.

Why This Recipe is Awesome

Okay, look, we all have those days. You want to impress someone (or just yourself, no judgment), but the thought of a sink full of dishes or deciphering a cookbook makes you want to nap. Enter *this* recipe. It’s so ridiculously simple, it practically makes itself.

Seriously, if you can open a can and scoop, you’re basically a Michelin-star chef with this one. **It’s practically idiot-proof**, even I didn’t mess it up (and trust me, I’ve burned water before). Plus, the aroma alone will make your neighbors think you’re some kind of baking wizard. Prepare for compliments.

Ingredients You’ll Need

The lineup is short, sweet, and to the point. No fancy stuff here, just pure convenience!

• 1 can (12.4 oz) refrigerated cinnamon rolls: The kind with the icing included, because, duh. We’re not making extra work for ourselves here. This is our secret shortcut to buttery, cinnamon-sugar goodness.
• 1 can (21 oz) apple pie filling: Pre-sliced, perfectly spiced, and ready to roll. No peeling apples, no dicing, no seasoning from scratch. We’re living the dream, folks.

Step-by-Step Instructions

1. **Preheat your oven** to the temperature specified on your cinnamon roll can. This is usually around 375°F (190°C). Don’t skip this; a cold oven is a sad oven.
2. **Pop open that can of cinnamon rolls.** Gently separate them. Resist the urge to eat one raw. Almost there!
3. **Unroll each cinnamon roll.** You’ll have flat strips of dough. Don’t worry if they tear a little; we’re going to roll them back up anyway.
4. **Spread a generous spoonful of apple pie filling** over the entire surface of each unrolled cinnamon roll strip. Don’t be shy; more filling means more yum!
5. **Carefully re-roll each strip** back into a spiral, encasing that glorious apple filling inside.
6. **Place the re-rolled cinnamon rolls** into a baking dish (a regular 8×8 or 9×9 inch pan works great). Try to space them out a little, but they’ll snuggle up as they bake.
7. **Bake according to the package directions** for the cinnamon rolls, usually 13-17 minutes, or until golden brown and puffed up.
8. **Once out of the oven, let them cool for a minute or two.** Then, drizzle that included icing all over them. Go wild!
9. **Serve warm and devour!** Seriously, don’t wait.

Common Mistakes to Avoid

Even the simplest recipes have pitfalls. Learn from my past errors (so you don’t have to):

• **Thinking you don’t need to preheat the oven:** Rookie mistake, my friend. Your rolls will bake unevenly and probably be sad. Don’t do it.
• **Overfilling the rolls:** While I said “generous,” don’t make it impossible to roll. We want deliciousness, not a messy explosion of apple goo.
• **Forgetting the icing:** I mean, *come on*. That’s half the fun! It’s right there, don’t waste it.
• **Eating them all yourself and denying it:** We all know. Just enjoy your moment, but maybe share one. Or not. Your call.

Alternatives & Substitutions

Feeling a little rebellious? Here are some ways to switch things up:

• **Different pie fillings:** Got a can of cherry pie filling? Peach? Blueberry? Go for it! This recipe is super flexible. Imagine cherry pie cinnamon rolls… *chef’s kiss*.
• **No icing?** If your rolls mysteriously didn’t come with icing (the horror!), a simple glaze of powdered sugar and a splash of milk or water works wonders. Or just go plain, you rebel.
• **Add-ins:** Want more spice? Sprinkle a pinch of extra cinnamon or nutmeg over the apple filling before rolling. A few chopped pecans wouldn’t hurt either, just saying.

FAQ (Frequently Asked Questions)

• **Q: Can I use different types of cinnamon rolls?** A: Absolutely! Flaky, jumbo, reduced-fat… whatever your heart (and grocery store) desires. Just adjust baking time if needed.
• **Q: What if I don’t have apple pie filling?** A: Well, then it’s not *this* recipe, is it? But seriously, any canned fruit pie filling works. Or make your own from scratch if you’re feeling ambitious (but then you’re breaking the “2 ingredients” rule, you cheater).
• **Q: Do I *have* to unroll them?** A: Yes, unless you want apple chunks awkwardly baked *around* a regular cinnamon roll. The unrolling is key for that lovely apple swirl.
• **Q: Can I make these ahead?** A: You can assemble them a bit ahead and refrigerate for an hour or two before baking, but they’re definitely best warm from the oven. Fresh is always best, IMO.
• **Q: Are these healthy?** A: *Sigh*. Honey, we’re talking about canned cinnamon rolls and pie filling. Let’s just say they’re “comfort food healthy” for your soul. Everything in moderation, right?
• **Q: My rolls aren’t browning! Help!** A: Your oven might be lying to you (it happens). Give them a few more minutes, or if they’re still pale, try moving them to a higher rack. Keep an eye on them!

Final Thoughts

See? I told you it was easy! Now you’ve got these ridiculously delicious apple cinnamon rolls, and you barely broke a sweat (unless your kitchen is a sauna, in which case, my condolences). Go ahead, pat yourself on the back. You’ve earned it.

Now go impress someone—or yourself—with your new culinary skills. Maybe make a second batch, just in case the first mysteriously vanishes. You know, for science. Happy baking (and eating)!