Dutch Apple Breakfast Bake

Take a shortcut using refrigerated sweet rolls and convenient pie filling in a luscious streusel-topped coffee cake.


12 servings


1/2 cup unsalted or salted butter, melted
2 (13.9 ounce) cans refrigerated orange flavor sweet rolls with icing
(8 rolls each) (e.g. Pillsbury™)
1 (21 ounce) can apple pie filling with more fruit
1 (8 ounce) package cream cheese, softened
3/4 cup granulated (white) sugar
2 teaspoons grated orange peel
1 teaspoon pure vanilla extract
1 egg
2/3 cup sour cream
1/2 cup shredded sharp Cheddar cheese (2 oz)
1/2 cup all purpose flour
1/2 cup sliced almonds
1/2 cup sweet orange marmalade
1 1/2 cups frozen (thawed) whipped topping, if desired


Preheat oven to 3750°F (191°C).

Pour 1/4 cup of the melted butter into ungreased 13 x 9-inch (3-quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish.

Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces.

In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover.

In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese and flour until mixture looks like coarse crumbs. Stir in almonds. Sprinkle mixture over cream cheese layer.

Bake 30 to 40 minutes or until set and topping is golden brown. Cool on wire cooling rack 20 minutes.

In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoon orange peel and marmalade. Microwave uncovered on HIGH 40 seconds; stir.

For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.

Estimated Time

Preparation Time: 25 minutes
Total Time: 1 hour 25 minutes

Nutritional Information

Amount per serving: Calories 600; Calories from Fat 260; Total Fat 29 g; Saturated Fat 13 g; Trans Fat 2 1/2 g; Cholesterol 65 mg; Sodium 580 mg; Total Carbohydrate 77 g; Dietary Fiber 1 g, Sugars 46 g, Protein 7 g; Exchanges: 2 Starch; 0 Fruit; 3 Other Carbohydrate; 5 1/2 Fat

Recipe Courtesy Of

Linda Bibbo, Chagrin Falls, Ohio

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