Cinnamon and apples are a match made in flavor heaven. This fall dessert recipe is simple to make since quartered refrigerated cinnamon rolls top the apple cobbler, then the icing from the same package is drizzled on top.
Preheat oven to 350° F. In an extra-large bowl stir together sugar, flour, and ginger. Add apples, raisins, and the water; toss to combine. Spoon apple mixture into a 2-quart round casserole dish; cover. Place a foil-lined baking sheet on oven rack below casserole dish. Bake, covered, 50 minutes or until apples begin to soften.
Arrange cinnamon roll pieces on apple filling. Bake, uncovered, 25 to 30 minutes more or until rolls are golden. Cool at least 30 minutes. Drizzle icing from cinnamon roll package over top.
If you don't have a 2-qt. casserole, use a 2-qt. square baking dish. Prepare as directed, covering dish with foil and reducing baking time to 40 minutes in Step 1. Continue as directed in Step 2.