Caramel Apple Cinnamon Roll Bake

This cinnamon roll recipe with apples and caramel sauce is easy, ready in 30 minutes, and you don’t even have to make scratch cinnamon roll dough.

Prep Time 10

Cook Time 30

Total Time 40

Servings 6 Servings

Calories 621 kcal

2 tubes Refrigerated cinnamon roll dough 8-count, with icing (I used Pillsbury Cinnabon Reduced Fat)
4 Large eggs
½ cup Milk I used unsweetened cashewmilk
1 tablespoon Cinnamon
1 teaspoon Vanilla extract
½ teaspoon Salt or to taste
2 tablespoons Unsalted butter
2 medium/large Granny Smith apples Cored and diced small, skins left on for texture
1 cup Light brown sugar Packed

Preheat your pressure cooker using the sauté mode.
Spray or grease a heatproof dish that fits inside your pot, about 7 inches by 11 inches.
Cut cinnamon rolls into quarters and place in the baking dish.
Whisk together eggs, milk, cinnamon, vanilla, and salt until smooth.
Pour egg mix over cinnamon roll pieces evenly.
Melt butter in a pan, toss with diced apples and brown sugar until coated.
Spread apple mixture on top of cinnamon rolls, cover dish with foil, and place in pressure cooker.
Add 1 cup of water to pressure cooker, seal, and cook on high pressure for 25 minutes.
Quick release pressure, carefully remove dish and peel back foil.
Spoon over icing and bake in oven at 350°F for 5 to 7 minutes.

Serve warm with a drizzle of salted caramel sauce or with vanilla ice cream or whipped topping for extra creaminess.