Cinnamon Roll Coffee Cake


  • 1 cup Butter, unsalted, softened
  • 1 cup Sugar, brown, packed
  • cups 4 Oats, quick
  • 1 tablespoon Cinnamon, ground
  • 1/2 tablespoon Nutmeg, ground
  • 50 each Pillsbury™ Place & Bake™ Cinnamon Roll Supreme
  • cups 3 1/4 Filling, apple, finely diced



  1. Mix butter, sugar, oats and spices in small bowl until thoroughly combined; set aside.


  1. Place 50 frozen cinnamon rolls in well-greased full steam table pan (12x20x2 1/2-inches).
  2. Spread apple filling evenly over cinnamon rolls; add oat topping evenly.
  3. Cover and refrigerate until rolls are completely thawed, or overnight.
  4. Bake until cake is set in center and top is starting to brown. 


Convection Oven*    300°F    55-60 minutes
Standard Oven         350°F     60-70 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 27 minutes of baking. Icing

  1. Melt icing; drizzle over coffee cake.
  2. Cut into 4x8-inch pattern and serve warm.

Tip: Drizzle with caramel sauce or top with a dollop of whipped topping if desired.

Recipe by Chef Ted Osorio, General Mills Convenience and Foodservice