Shelley Janik | San Bernard EC

Celebrate the holidays on the sweetest note with Janik’s casserole. Cinnamon rolls and apple filling topped with a creamy brown sugar glaze are amazing for Christmas morning or even better after a holiday meal.

1 1/2 cups canned apple pie filling
2 tubes refrigerated cinnamon rolls (17.5 ounces each)
2 eggs
1/4 cup heavy cream
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Dice apples from apple pie filling. Coat the inside of a slow cooker with cooking spray.

2. Remove cinnamon rolls from tubes, place icing aside and cut each cinnamon roll into four pieces. Place half of the cinnamon roll pieces on bottom of slow cooker.

3. Spoon half the apple pie filling over cinnamon roll pieces. Top with remaining cinnamon roll pieces.

4. Whisk together eggs, cream, brown sugar, cinnamon and vanilla. Pour over cinnamon rolls.

5. Spoon the remaining apple pie filling on top. Cover and cook on low 2 1/2–3 hours.

6. Spread the icing that came with the cinnamon rolls on top of the casserole and serve warm.

Serves 8.