Apple Maple Breakfast Bundt

Sweet and savory come together in a delicious morning Bundt cake made with cinnamon rolls, apple pie filling and flavorful Johnsonville Vermont Maple Breakfast Sausage.

Apple Maple Breakfast Bundt

Photo by Darla L.

  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg.12 oz.) Johnsonville® Vermont Maple Syrup Breakfast Sausage Links

  • 1

    can(21 oz.) apple pie filling

  • 1


  • ½


  • 3

    tubes(12.4 oz. each) refrigerated cinnamon rolls (24 rolls)


Cook sausage according to package directions. Cool slightly; cut into 1/4-in. slices. In a bowl, combine the sausage, apple pie filling, vanilla and cinnamon. With a rolling pin, flatten 16 cinnamon rolls to 1/4-in. thickness. Line the inside of a greased 10-in. Bundt pan completely with rolled dough; press edges to seal. Fill with the sausage mixture. Flatten the remaining 8 rolls to 1/4-in. thickness. Place over the sausage mixture; pinch edges to seal. Bake at 350°F for 30-35 minutes. Cool for 10 minutes before inverting onto a serving platter. Drizzle with warmed cinnamon roll frosting.


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