dessert Archives - Masala Monk

Q: Can I use homemade apple pie filling?

Yes. Use 2 to 2.5 cups homemade apple pie filling to replace one 20 to 21 oz can. Diced filling works best because it spreads evenly between the cinnamon roll pieces.

Q: Should I use one can or two cans of apple pie filling?

Use one can for the most reliable 9x13 bake. Use 1.5 to 2 cans if you want a very gooey, apple-heavy version, but expect a longer bake time and check the center carefully.

Q: Can I make this with one tube of cinnamon rolls?

Yes. Use an 8x8 inch pan or 9-inch round pan with 1 tube of cinnamon rolls and about 1 to 1.5 cups apple pie filling. Bake until the center is cooked through, usually 22 to 30 minutes depending on the dough size and pan.

Q: Do I need heavy cream?

No. Heavy cream is optional. Use 2 to 3 tablespoons if you want a softer, richer bake. Skip it if you are using extra apple pie filling or if you are worried about a wet center.

Posted on May 5, 2026May 5, 2026 by Masala Monk — Leave a comment

Apple Cinnamon Roll Bake with Apple Pie Filling

Apple cinnamon roll bake with apple pie filling is the shortcut dessert you make when you want warm apple pie flavor without rolling pie crust, peeling apples, or making cinnamon roll dough from scratch.

At its simplest, this can be a 2-ingredient apple cinnamon roll bake made with refrigerated cinnamon rolls and apple pie filling. This version keeps that easy shortcut, then adds a few small upgrades — butter, brown sugar, cinnamon, optional cream, and better ratio guidance — so the pan tastes more finished and bakes more evenly.

If you are looking for apple cinnamon rolls with apple pie filling, this is the easy bake-style version: soft cinnamon roll pieces, warm apple filling, sticky icing, and clear fixes for the common problem of wet or doughy centers.

Jump to Recipe

Best Filling Ratio

Fix Doughy Centers

What’s in this guide

Quick Answer: Apple Cinnamon Roll Bake with Apple Pie Filling

Cut refrigerated cinnamon rolls into pieces, toss them with melted butter, cinnamon, brown sugar, and apple pie filling, then bake everything in a greased 9×13 inch pan at 350°F / 175°C until the center is puffed and cooked through. For the most reliable texture, use 2 tubes of cinnamon rolls with 1 can of apple pie filling. Use 1½ to 2 cans only if you want a very gooey, apple-heavy bake and are comfortable baking it a little longer.

This is not a from-scratch cinnamon roll recipe. It is the easy refrigerated cinnamon roll bake, and the best way to make it taste more homemade is to upgrade the filling first. Diced homemade apple pie filling gives better texture without turning the recipe into a full dough project.

Best default ratio: 2 large tubes refrigerated cinnamon rolls, about 35 oz / 990 g total, plus 1 can apple pie filling, 21 oz / 595 g. This gives you a soft, gooey bake without overloading the pan.

Quick guide for apple cinnamon roll bake with apple pie filling showing a 9x13 pan, 350°F bake temperature, 40 to 50 minute time, and 2 tubes to 1 can ratio. — For the safest first version, use this starting formula: 2 tubes of cinnamon rolls, 1 can of apple pie filling, a 9×13 pan, and enough bake time for the middle to set before icing.

Need exact amounts? Jump to the recipe. Still choosing filling amount? Check the ratio guide.

Apple Cinnamon Roll Bake at a Glance

Best pan	9×13 inch / 23×33 cm baking dish for a full batch
Oven temperature	350°F / 175°C
Best cinnamon rolls	Refrigerated cinnamon rolls, cut into quarters; jumbo rolls can be cut into 6 pieces
Best filling ratio	2 tubes cinnamon rolls + 1 can apple pie filling
Homemade filling replacement	Use 2 to 2½ cups homemade apple pie filling to replace one 20–21 oz can
Bake time	Usually 40–50 minutes for a 9×13 pan
Center cue	The middle should be puffed, set, and no longer wet or raw
Rest time	10–15 minutes before adding icing
Yield	8–10 servings

Why This Apple Cinnamon Roll Bake Works

This recipe works because it treats the filling ratio as the main decision, not an afterthought. Apple pie filling is sweet, saucy, and heavy, so using too much can keep the cinnamon roll pieces from baking evenly in the center. Starting with 1 can of filling for 2 tubes of cinnamon rolls gives you enough apple flavor without turning the middle wet.

Cutting the rolls into smaller pieces also matters. Smaller pieces bake through faster, hold the apple filling better, and give you more soft edges for the icing to settle into. A wide 9×13 pan helps the dough spread instead of steaming in a deep pile.

The result is still gooey, cozy, and generous, but the center cooks through properly.

Before mixing the pan, compare the best filling ratios and choose the right version for your pan.

Ingredients You Need

This recipe starts with the easy version: refrigerated cinnamon rolls and apple pie filling. The small upgrades — butter, brown sugar, cinnamon, salt, and optional cream — make it taste more like a finished bake and less like two packaged ingredients stirred together.

Ingredients for apple cinnamon roll bake including cinnamon roll tubes, apple pie filling, butter, brown sugar, cinnamon, salt, cream, pecans, and icing. — The shortcut comes from refrigerated cinnamon rolls and apple pie filling, but the small upgrades matter. Butter adds richness, brown sugar deepens the flavor, cinnamon reinforces the apple-pie taste, and a pinch of salt keeps the bake from tasting flat.

Using smaller tubes or extra filling? Check the filling ratio before mixing the pan.

Refrigerated Cinnamon Rolls

Use 2 tubes of refrigerated cinnamon rolls for a full 9×13 pan. Large tubes are often about 17.5 oz / 496 g each, giving you about 35 oz / 990 g total dough. If your tubes are smaller, use the ratio guide below instead of guessing.

Use any brand of refrigerated cinnamon rolls you like. The important part is the total dough weight, not the brand name. If your tubes are smaller than the large 17.5 oz / 496 g size, reduce the filling slightly or use the small-batch guide.

Reserve the icing packets. Drizzle the icing after the bake has rested, not before it goes into the oven.

Apple Pie Filling

Use 1 can of apple pie filling, usually 21 oz / 595 g, for the most reliable full-pan bake. If the apple slices are large, chop them into smaller pieces before mixing. Smaller apple pieces distribute better and reduce wet pockets in the center.

You do not need to drain the apple pie filling. If the can looks extremely saucy, spoon off a little excess gel, but do not strain it dry. The sauce is part of what makes the bake soft and gooey.

You can also use homemade apple pie filling. For this recipe, diced apple pie filling works better than long slices because it spreads evenly between the cinnamon roll pieces.

Butter, Brown Sugar and Cinnamon

Melted butter coats the dough pieces and helps the edges bake up richer. Brown sugar adds a light caramel note, while cinnamon or apple pie spice reinforces the apple-pie flavor.

Melted butter: ¼ cup / 4 tablespoons / 57 g
Light brown sugar: 2 tablespoons / about 25 g
Cinnamon or apple pie spice: ½ to 1 teaspoon
Fine salt: a small pinch, optional but useful

Heavy Cream, Optional

Heavy cream can make the bake softer and more gooey, but too much can slow down the center. For this recipe, use only 2–3 tablespoons / 30–45 ml if you want the cream upgrade.

Icing or Cream Cheese Glaze

The easiest option is the icing that comes with the cinnamon rolls. For a thicker finish, make the quick cream cheese glaze in the recipe card. Add icing while the bake is warm, not piping hot, so it melts slightly without disappearing completely.

Pecans or Walnuts, Optional

Chopped pecans or walnuts add crunch and make the bake feel more holiday-ready. Use about ½ cup / 55–60 g, and sprinkle some inside the bake or over the top before baking.

Best Ratio of Cinnamon Rolls to Apple Pie Filling

This is where many apple cinnamon roll bakes go wrong. One version may call for two cans of apple pie filling, while another uses one can for the same amount of dough. Both can work, but they do not give the same result.

For the most reliable center, use 1 can of apple pie filling with 2 large tubes of cinnamon rolls. If you want a wetter, cobbler-style bake, increase the filling and bake longer.

If you want visible apple pieces in every bite, chop the filling smaller before adding a second full can. Smaller pieces distribute better without flooding the center.

Ratio guide comparing small batch, balanced full batch, and extra apple-heavy apple cinnamon roll bake with apple pie filling. — The filling ratio changes the whole texture of the bake. One can gives a safer, more evenly baked center, while extra filling creates a gooier dessert-style pan that usually needs more time in the oven.

Version	Cinnamon rolls	Apple pie filling	Pan	Bake time
Small batch	1 tube / 12–17.5 oz / 340–500 g	1 to 1½ cups	8×8 inch or 9-inch round	22–30 minutes
Balanced full batch	2 large tubes / about 35 oz / 990 g total	1 can / 21 oz / 595 g	9×13 inch / 23×33 cm	40–50 minutes
Extra apple-heavy	2 large tubes / about 35 oz / 990 g total	1½ to 2 cans / 31–42 oz / 880–1190 g	9×13 inch / 23×33 cm	45–55 minutes
Homemade filling version	2 large tubes	2 to 2½ cups homemade filling per can replacement	9×13 inch / 23×33 cm	40–50 minutes

One Can vs Two Cans of Apple Pie Filling

If you are making this apple cinnamon roll bake for the first time, one can of apple pie filling is the safer starting point. Two cans can taste extra gooey, but the added sauce makes the center slower to bake and easier to undercook.

One can versus two cans of apple pie filling comparison for apple cinnamon roll bake, showing balanced and extra-gooey versions. — One can is the best default for a balanced apple cinnamon roll bake. Two cans can be deliciously gooey, but the center needs more attention because extra sauce slows down the bake.

Want the simplest shortcut? See the 2-ingredient version. Ready to bake? Jump to the method.

Small-roll note: If your cinnamon roll tubes are smaller than 17.5 oz / 496 g each, do not automatically use a full can of filling for every tube. Smaller tubes need less filling, or the pan can turn wet before the dough cooks through.

Can You Make This with Just 2 Ingredients?

Yes. You can make a 2-ingredient apple cinnamon roll bake with only refrigerated cinnamon rolls and apple pie filling. Cut the rolls, fold them with the filling, bake until the center is cooked through, then drizzle with the icing. The butter, brown sugar, cinnamon, and salt in this recipe are small upgrades that make the bake taste more finished, but they are not required.

Comparison of 2-ingredient apple cinnamon roll bake and upgraded version with butter, brown sugar, cinnamon, and optional cream. — The 2-ingredient version works when you need the fastest shortcut. However, the upgraded version adds better flavor balance and a softer, more bakery-style finish without turning this into a from-scratch cinnamon roll recipe.

Which Version Should You Make?

The best version depends on what you want from the pan. If this is your first time making it, start with the balanced 9×13 bake. Once you know how your oven, pan, and cinnamon rolls behave, you can make it more apple-heavy or richer with cream.

Choose this version	Use it when	What to expect
Balanced 9×13 bake	You want the safest first try	Soft rolls, clear apple flavor, less risk of a doughy center
Extra apple-heavy bake	You want a gooier dessert-style casserole	More filling, more sauce, longer bake time
Small batch	You are using 1 tube of cinnamon rolls	Better for an 8×8 pan or 9-inch round pan
Homemade filling version	You want better apple texture and less canned sweetness	Best flavor, especially with diced apple pie filling

Canned vs Homemade Apple Pie Filling

Canned apple pie filling is the fastest option, and it works well for this recipe. Homemade filling gives you better control over sweetness, apple texture, and spice. The best homemade version for this bake is diced or chopped, not long slices.

Canned and homemade apple pie filling comparison for apple cinnamon roll bake, showing canned filling and diced homemade filling in bowls. — Canned apple pie filling is the fastest option, but homemade diced filling gives better control over sweetness and texture. For this bake, small apple pieces distribute more evenly than long slices.

Filling	Best for	How much to use
Canned apple pie filling	Fastest shortcut bake	1 can / 21 oz / 595 g for a balanced 9×13 bake
Homemade diced apple pie filling	Better texture and less canned sweetness	2 to 2½ cups to replace one can
Extra saucy filling	Gooey casserole-style bake	Use carefully; too much sauce can delay the center
Fresh raw apples	Not the best direct swap	Cook them first or use a proper apple pie filling method

If you want to make the filling from scratch, use this apple pie filling recipe and dice the apples for this bake. Use about 2 to 2½ cups homemade filling for every 20–21 oz can you are replacing.

Long Slices vs Diced Apple Pie Filling

For this bake, diced or chopped apple pie filling works better than long slices. Smaller pieces spread between the cinnamon roll pieces more evenly, which gives you apple flavor throughout the pan without creating wet pockets.

Comparison of long apple slices and diced apple pie filling for apple cinnamon roll bake, showing diced filling as the better choice for even distribution. — Long apple slices can look beautiful, but they may leave wet pockets between the dough pieces. Diced or chopped apple pie filling spreads more evenly, which helps the center bake through cleanly.

Filling ready? Go to the step-by-step method. Worried about the center? Check the doughy-center fixes.

How to Make Apple Cinnamon Roll Bake with Apple Pie Filling

The goal is simple: keep the dough pieces small, spread the filling evenly, and give the center enough time to bake through. The apple filling should sit around and between the cinnamon roll pieces rather than forming one thick layer over the top.

Step-by-step apple cinnamon roll bake method showing cut cinnamon rolls, chopped apple filling, seasoned dough, unbaked 9x13 pan, and iced baked rolls. — Cutting the rolls smaller and chopping the apple filling before baking helps every bite cook more evenly. As a result, you get soft cinnamon roll pieces with apple flavor throughout instead of wet pockets in the middle.

Preheat the oven. Heat oven to 350°F / 175°C. Grease a 9×13 inch / 23×33 cm baking dish.
Reserve the icing. Open the cinnamon roll tubes and set the icing aside for later.
Cut the cinnamon rolls. Cut regular rolls into quarters. If using jumbo rolls, cut each roll into 6 pieces.
Chop the apple filling. If the apple slices are large, chop them into roughly ½-inch / 1.25 cm pieces.
Season the dough. In a large bowl, toss the cinnamon roll pieces with melted butter, brown sugar, cinnamon or apple pie spice, and a small pinch of salt.
Add the apple pie filling. Fold in the filling gently so the dough pieces are coated but not crushed.
Spread in the pan. Transfer the mixture to the baking dish and spread it in one even layer.
Add cream, if using. Drizzle 2–3 tablespoons / 30–45 ml heavy cream over the top. Keep it light so the center still bakes through cleanly.
Bake. Bake for 40–50 minutes, checking the center around 35–40 minutes. Tent loosely with foil if the top browns before the middle is done.
Rest and ice. Let the bake rest for 10–15 minutes, then drizzle with the reserved icing or cream cheese glaze.

Center still looks soft? Use the doughy-center checklist. Different pan size? Check pan sizes.

Common Mistakes to Avoid

Using too much filling the first time. Two cans can work, but 1 can is the better starting point for a full 9×13 bake.
Leaving the cinnamon rolls too large. Big pieces brown on the outside before the middle cooks through.
Using a deep pan for a full batch. A deep dish traps steam and slows the center.
Adding icing too early. If the pan is piping hot, the icing melts away instead of sitting on top.
Judging only by the edges. The edges cook first. Always check the center before pulling the pan from the oven.

How to Keep Apple Cinnamon Rolls from Staying Doughy

A doughy center is the most common problem with this kind of shortcut bake. It usually happens because the dough pieces are too large, the pan is too deep, or there is too much wet filling sitting over the middle.

Troubleshooting guide for fixing a doughy center in apple cinnamon roll bake, comparing a wet underbaked center with a puffed and set center. — A doughy center usually means the pan was too deep, the filling was too heavy, or the roll pieces were too large. If the top browns first, tent it with foil and keep baking until the middle is set.

Use a wide pan. A 9×13 pan is safer for a full batch than a deep round dish.
Cut the rolls small enough. Quarter regular rolls; cut jumbo rolls into 6 pieces.
Start with 1 can of filling. Two cans can work, but the bake becomes wetter and needs more time.
Chop large apple slices. Big apple pieces create wet pockets around the dough.
Spread everything evenly. Avoid leaving a mound of filling in the center.
Tent with foil if needed. If the top is browning but the center is not done, cover loosely and keep baking.
Check the middle, not just the edges. The center should be puffed and no longer raw or collapsed.
Use a thermometer if unsure. The thickest doughy part should be about 190–200°F / 88–93°C, a helpful doneness range for soft baked dough.
Rest before icing. Resting helps the filling settle and keeps the icing from disappearing into the hottest parts of the pan.

Glass and ceramic pans: These may need a little longer than metal pans. If the edges look done but the middle is still soft, tent with foil and continue baking in 5-minute intervals.

For other texture issues, see the taste and texture fixes. For pan-specific help, check the pan guide.

How to Fix the Taste and Texture

If the first pan is not exactly how you like it, the fix is usually simple. Adjust the filling, pan, or bake time rather than changing the whole recipe.

Texture Guide: Too Wet, Just Right or Too Dry

The texture should be soft and gooey, but the center should still look set. Use the visual cues below to decide whether the bake needs more time, less filling next time, or a little more moisture.

Texture guide for apple cinnamon roll bake showing too wet, just right, and too dry examples with apple filling and icing. — The ideal texture is soft, gooey, and set in the center. If the bake looks loose or sunken, give it more time; if it looks dry and crumbly, use a little more filling or check it earlier next time.

Problem	Why it happened	Fix it next time
Center is doughy	Too much filling, large dough pieces, or deep pan	Use a 9×13 pan, cut rolls smaller, start with 1 can filling
Top is too brown	Top cooked before the center finished	Tent loosely with foil and keep baking
Bake is too wet	Too much apple filling or heavy cream	Use less filling or skip cream next time
Rolls feel dry	Too little filling or baked too long	Use the balanced ratio and check earlier
Too sweet	Sweet filling plus icing plus caramel or extra sugar	Skip caramel, reduce brown sugar, or use homemade filling
Not enough apple flavor	Filling pieces were too sparse or too large	Chop the apples smaller and spread them evenly

Pan Sizes and Bake Times for Apple Cinnamon Roll Bake

The pan changes everything. A full batch needs room to spread. A smaller batch can work beautifully in an 8×8 pan, but a full 2-tube recipe crowded into a deep dish is more likely to stay doughy.

Pan size guide for apple cinnamon roll bake showing 8x8 pan, 9-inch round pan, 9x13 pan, muffin tin, and pie plate options. — A full batch spreads and bakes best in a 9×13 pan, while one tube works better in an 8×8 pan or 9-inch round dish. In other words, matching the pan to the batch size is one of the easiest ways to avoid a doughy center.

Pan	Best for	Suggested amount	Bake cue
8×8 inch / 20×20 cm	Small batch	1 tube rolls + 1 to 1½ cups filling	Center puffed and no raw dough
9-inch / 23 cm round	Small pull-apart style bake	1 tube rolls + 1 to 1½ cups filling	Keep the dough in an even layer
9×13 inch / 23×33 cm	Full batch	2 tubes rolls + 1 can filling	Best all-around option
12-cup muffin tin	Apple cinnamon roll cups	Flatten rolls into cups and fill lightly	Do not overfill
9-inch pie plate	Cinnamon roll apple pie variation	Pressed cinnamon roll crust + filling	Better as a separate pie-style version

Small-Batch Apple Cinnamon Roll Bake

A small batch is best when you only have one tube of cinnamon rolls or do not want a full 9×13 pan. Use an 8×8 pan or 9-inch round dish so the dough sits in an even layer and bakes through cleanly.

Making the full version instead? Return to the ratio guide. Need exact amounts? Jump to the recipe card.

Should You Add Heavy Cream?

Heavy cream is optional. It can make cinnamon rolls softer and richer, but it also adds moisture. For this apple filling version, a small amount is enough.

Heavy cream guide for apple cinnamon roll bake comparing no cream, 2 to 3 tablespoons of cream, and too much cream. — Heavy cream can make the rolls more tender, but apple pie filling already adds moisture. Therefore, 2–3 tablespoons is the safest upgrade if you want a softer bake without risking a wet center.

Heavy cream amount	Result	Best use
None	Cleanest, most reliable bake	Best default if you worry about a doughy center
2–3 tbsp / 30–45 ml	Softer, slightly gooier	Best controlled cream option
⅓ cup / 80 ml	Richer and wetter	Works, but watch the center carefully
½ cup / 120 ml or more	Very gooey, casserole-like	Higher risk of a wet center with apple filling

If you use extra apple pie filling, skip the heavy cream the first time. The filling already brings moisture and sauce.

Not sure about texture yet? Compare the texture fixes. Ready to bake? Go to the recipe card.

Icing, Cream Cheese Glaze and Caramel Drizzle

The icing packet that comes with refrigerated cinnamon rolls is the easiest finish. Let the bake rest first, then drizzle the icing over the top while the rolls are still warm.

For a thicker glaze, stir together:

2 oz / 55 g softened cream cheese
1 tablespoon / 14 g softened butter
½ cup / 60 g powdered sugar
1–2 tablespoons / 15–30 ml milk
½ teaspoon vanilla extract
Small pinch of salt

Caramel drizzle also works well, especially if you are making a fall dessert or holiday brunch bake. Use it lightly so the pan does not become too sweet.

Variations

Once the basic method is clear, you can change the finish, pan, or serving style without changing the whole recipe. These variations are useful when you want more crunch, more caramel flavor, or a portioned version for guests.

Variation guide for apple cinnamon roll bake showing pecan, caramel apple, muffin-tin cups, pie-plate version, and slow cooker options. — Once the basic apple cinnamon roll bake works for you, choose a variation based on how you want to serve it. Muffin cups are better for portions, pecans add crunch, caramel makes it more dessert-like, and a pie plate gives a more sliceable bake.

Apple Cinnamon Roll Casserole with Pie Filling

Use the same 9×13 method, but make it extra gooey with 1½ cans of apple pie filling and a slightly longer bake. Tent with foil if the top browns too quickly.

Caramel Apple Cinnamon Rolls

Drizzle caramel sauce over the rested bake after icing. Add chopped pecans for a caramel-apple-pie flavor.

Apple Pie Cinnamon Roll Bake with Pecans

Fold ½ cup chopped pecans or walnuts into the mixture before baking, or scatter them over the top for crunch.

Cinnamon Roll Apple Pie Cups

For a portioned version, flatten individual cinnamon rolls into a greased muffin tin, add a spoonful of chopped apple pie filling, and bake until puffed and golden. Keep the filling light so the cups rise properly instead of bubbling over.

Apple cinnamon roll cups made in a muffin tin with apple pie filling, icing drizzle, pecans, and a plated single-serving cup. — Muffin-tin cinnamon roll cups are a good variation for parties or portioned desserts. Even so, fill them lightly because apple pie filling expands and bubbles as the dough bakes.

Prefer the main 9×13 version? Use the recipe card. Looking for serving ideas? See how to serve it.

Cinnamon Roll Apple Pie Crust

For a pie-style variation, flattened cinnamon rolls can be pressed into a pie plate and filled with apple pie filling. If you want a classic pie instead, use this apple pie crust recipe.

Apple Cinnamon Roll Monkey Bread

Use smaller pieces of cinnamon roll dough, toss with butter and cinnamon sugar, and layer with chopped apple pie filling in a Bundt pan. This is a separate bake style and usually needs careful timing so the center cooks.

Crock Pot Apple Cinnamon Roll Bake

A slow cooker version can work, but the top will not brown the same way. Use less filling, line or grease the cooker well, and cook until the dough is fully set in the center.

How to Serve This Apple Cinnamon Roll Bake

Serve this warm while the icing is still soft. It works as a sweet brunch bake, a holiday breakfast, or an easy apple dessert with very little prep.

Close-up serving of apple cinnamon roll bake with glossy apple filling, icing drizzle, pecans, and a fork on a dark plate. — Let the bake rest briefly before serving so the filling thickens slightly and the scoops hold together better. Then serve it warm, when the icing is still soft and the apple filling tastes richest.

For breakfast or brunch, serve it with coffee, tea, fresh fruit, or something salty like eggs or breakfast potatoes.
For dessert, add vanilla ice cream, whipped cream, or a light caramel drizzle. Keep the topping light if your bake is already extra apple-heavy or very sweet.
For a holiday table, sprinkle chopped pecans over the top and serve it straight from the baking dish.

Make Ahead, Storage, Freezing and Reheating

Because this bake is soft and saucy, the best make-ahead approach is to keep the icing separate and reheat gently. That way, the rolls stay tender instead of drying out or turning overly sticky.

Can You Make It Ahead?

Yes. Assemble the bake up to 24 hours ahead, cover tightly, and refrigerate. For the most even bake, let the pan sit at room temperature for 20–30 minutes while the oven preheats. If baking straight from the fridge, add a few extra minutes.

When Should You Add the Icing?

Add icing after baking, not before. If you are making the bake ahead, keep the icing separate until the pan is baked and rested.

How Long Do Leftovers Keep?

Store leftovers covered in the refrigerator for up to 3 days. This fits within the USDA’s 3-to-4-day leftover storage guidance. The rolls will soften as they sit because of the apple filling, but they reheat well.

How Do You Reheat It?

Reheat individual portions in short microwave bursts until warm. For a larger portion, cover loosely with foil and warm in a low oven until heated through.

Can You Freeze Apple Cinnamon Roll Bake?

You can freeze it, but the texture is best fresh. If freezing, freeze before icing. Thaw overnight in the refrigerator, reheat gently, and add icing after warming.

Making it now? Return to the recipe card. Need quick answers? Jump to FAQs.

Apple Cinnamon Roll Bake with Apple Pie Filling Recipe

Saveable recipe card for apple cinnamon roll bake with apple pie filling listing prep time, bake time, yield, ingredients, and basic method. — Use this saveable recipe card when you want the full bake in one glance. It keeps the key numbers together, so you do not have to scroll back for the filling ratio, oven temperature, or bake time.

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Yield
8–10 servings

Description: Easy apple cinnamon roll bake made in a 9×13 pan with refrigerated cinnamon rolls, apple pie filling, optional heavy cream, and icing drizzle. The recipe uses a reliable filling ratio so the rolls stay soft and gooey without leaving the center raw.

Equipment

9×13 inch / 23×33 cm baking dish
Large mixing bowl
Knife or kitchen shears
Spatula or large spoon
Foil for tenting, if needed
Optional instant-read thermometer

Ingredients

2 tubes refrigerated cinnamon rolls, about 17.5 oz / 496 g each, about 35 oz / 990 g total, icing reserved
1 can apple pie filling, 21 oz / 595 g, chopped if slices are large
¼ cup / 4 tablespoons / 57 g unsalted butter, melted
2 tablespoons / about 25 g light brown sugar
½ to 1 teaspoon ground cinnamon or apple pie spice
Small pinch fine salt, optional
2–3 tablespoons / 30–45 ml heavy cream, optional
½ cup / 55–60 g chopped pecans or walnuts, optional

Homemade filling option: Replace one 20–21 oz can with 2 to 2½ cups homemade diced apple pie filling.

Optional Cream Cheese Glaze

2 oz / 55 g cream cheese, softened
1 tablespoon / 14 g butter, softened
½ cup / 60 g powdered sugar
1–2 tablespoons / 15–30 ml milk
½ teaspoon vanilla extract
Small pinch salt

Instructions

Preheat oven to 350°F / 175°C. Grease a 9×13 inch / 23×33 cm baking dish.
Open the cinnamon roll tubes and reserve the icing for later.
Cut regular cinnamon rolls into quarters. If using jumbo rolls, cut each roll into 6 pieces.
Chop large apple slices in the apple pie filling into smaller pieces, about ½ inch / 1.25 cm.
In a large bowl, toss cinnamon roll pieces with melted butter, brown sugar, cinnamon or apple pie spice, and salt.
Fold in the apple pie filling gently until the dough pieces are evenly coated.
Spread the mixture in one even layer in the prepared baking dish.
Drizzle 2–3 tablespoons heavy cream over the top, if using. Sprinkle with nuts, if using.
Bake for 40–50 minutes, checking the center around 35–40 minutes. Tent loosely with foil if the top browns before the center is done.
The bake is ready when the center is puffed, set, and no longer wet or raw. If using a thermometer, the thickest doughy center should be about 190–200°F / 88–93°C.
Let the pan rest for 10–15 minutes.
Drizzle with reserved icing or cream cheese glaze. Serve warm.

Notes

For the most reliable texture, start with 1 can of apple pie filling for 2 large tubes of cinnamon rolls.
For an extra apple-heavy bake, use 1½ to 2 cans filling and bake longer.
Glass and ceramic pans may need extra time compared with metal pans.
If the top browns too quickly, tent with foil and continue baking until the center is done.
Add icing after the bake rests, not immediately out of the oven.

FAQs

Can I use homemade apple pie filling?

Yes. Use 2 to 2½ cups homemade apple pie filling to replace one 20–21 oz can. Diced filling works best because it spreads evenly between the cinnamon roll pieces.

Should I use one can or two cans of apple pie filling?

Use one can for the most reliable 9×13 bake. Use 1½ to 2 cans if you want a very gooey, apple-heavy version, but expect a longer bake time and check the center carefully.

Can I make this with only cinnamon rolls and apple pie filling?

Yes. You can make a 2-ingredient version with only refrigerated cinnamon rolls and apple pie filling. The butter, brown sugar, cinnamon, and salt are optional upgrades that make the bake taste richer and more balanced, but the shortcut version still works without them.

Why are my cinnamon rolls doughy in the middle?

The most common reasons are too much filling, dough pieces that are too large, a pan that is too deep, or not enough bake time. Use a wide 9×13 pan, cut the rolls smaller, spread the filling evenly, and bake until the center is puffed and set.

Can I make this with one tube of cinnamon rolls?

Yes. Use an 8×8 inch pan or 9-inch round pan with 1 tube of cinnamon rolls and about 1 to 1½ cups apple pie filling. Bake until the center is cooked through, usually 22–30 minutes depending on the dough size and pan.

Can I use jumbo cinnamon rolls?

Yes. Cut jumbo rolls into 6 pieces instead of quarters so the center cooks more evenly. Jumbo rolls often need a longer bake time.

Do I need heavy cream?

No. Heavy cream is optional. Use 2–3 tablespoons if you want a softer, richer bake. Skip it if you are using extra apple pie filling or if you are worried about a wet center.

Can I make apple cinnamon rolls with apple pie filling overnight?

Yes. Assemble the pan, cover it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20–30 minutes while the oven heats, or bake straight from chilled with a little extra time.

Can I make this in a muffin tin?

Yes. Flatten individual cinnamon rolls into greased muffin cups, spoon in chopped apple pie filling, and bake until puffed and cooked through. Keep the filling light so the cups do not overflow.

Can I use fresh apples instead of apple pie filling?

Fresh raw apples are not the best direct swap because they release moisture and may not soften enough before the dough bakes. For better results, cook the apples into a quick apple pie filling first.

Can I freeze apple cinnamon roll bake?

Yes, but the texture is best fresh. Freeze before icing if possible. Thaw overnight in the refrigerator, reheat gently, and add icing after warming.

Posted on May 5, 2026May 5, 2026 by Masala Monk — Leave a comment

Salted Caramel Cheesecake Recipe

This salted caramel cheesecake recipe is for anyone who wants caramel in every bite, not just a sweet drizzle on top. The baked filling is creamy and caramel-flavored, the topping settles into a glossy layer, and the buttery crumb crust keeps each slice rich, balanced, and sturdy enough to cut cleanly.

This is a baked salted caramel cheesecake, so the filling has the structure to hold caramel without turning loose in the middle. A measured amount of cooled caramel goes into the batter for flavor, then more caramel is spread over the chilled cheesecake for a glossy finish. That gives you real caramel depth, clean slices, and a top that looks polished instead of messy.

You’ll also learn how thick the caramel should be, when to add it, how to tell when the cheesecake is done, and why overnight chilling makes such a difference. Once those details are right, this is a deeply creamy, sliceable salted caramel cheesecake with a clean finish of flaky sea salt.

Text-free editorial photo of a salted caramel cheesecake slice with glossy caramel topping, flaky salt, creamy filling, and crumb crust on a dark plate. — A properly chilled baked cheesecake should cut cleanly and still look creamy inside; meanwhile, the caramel topping should sit on the surface instead of disappearing into it.

Jump to Recipe

Caramel Thickness Guide

Troubleshooting

What’s in this guide

Recipe, Variations & Fixes

Recipe Card
No-Bake Option
Variations
Storage & Freezing
Troubleshooting
FAQs

Quick Answer: Salted Caramel Cheesecake Recipe

To make salted caramel cheesecake, bake a buttery biscuit or graham cracker crust, fill it with a smooth cream cheese batter flavored with brown sugar and cooled salted caramel, then bake it gently at 300°F / 150°C until the edges are set and the center still wobbles slightly. Cool it slowly, chill it for at least 6 hours, then finish with a glossy caramel layer and flaky sea salt.

The trick is to use caramel in the right places. A controlled amount goes into the filling for flavor, while the topping is added after chilling so it stays visible and neat. That way, the cheesecake tastes caramel-forward without turning loose in the middle.

Want the exact measurements? Jump to the recipe card. Unsure about caramel thickness? Go to the caramel guide.

Salted Caramel Cheesecake at a Glance

Style	Baked round salted caramel cheesecake
Pan	9-inch / 23 cm springform pan
Yield	12 slices
Crust	Digestive biscuits, graham crackers, or Biscoff crumbs
Texture	Creamy, set, and sliceable after chilling
Caramel texture	Cooled and thick enough for the filling, glossy and slow-moving for the top
Bake temperature	300°F / 150°C after the crust is baked
Fan oven	About 285°F / 140°C
Chill time	8 hours or overnight for the cleanest slices; 6 hours is the bare minimum
Best finish	Caramel topping and flaky sea salt added after chilling

At-a-glance salted caramel cheesecake guide showing pan size, bake temperature, bake time, chill time, yield, and topping timing. — If you want the short version first, this at-a-glance guide covers the details that matter most: pan size, low baking temperature, chill time, yield, and when to add the caramel topping.

Why This Salted Caramel Cheesecake Recipe Works

Balance is the tricky part of caramel cheesecake. With too little caramel, the dessert tastes like plain cheesecake with sauce. Add too much, and the filling can turn soft, overly sweet, or difficult to slice. This version keeps the flavor deep without overloading the batter.

A controlled amount of caramel goes into the filling. It is enough to flavor the cheesecake, but not so much that the center turns loose.
Brown sugar supports the caramel flavor. It gives the filling a warmer, rounder sweetness than white sugar alone.
Sour cream balances the richness. That little tang keeps the cheesecake from tasting flat or cloying.
The topping goes on after chilling. The caramel sits as a glossy layer instead of melting into a warm surface.
A gentle bake protects the texture. The lower oven temperature gives the eggs time to set around the caramel-enriched filling.
Overnight chilling gives the cleanest slices. The cheesecake firms as it rests, and the caramel flavor becomes smoother.

Ready to make it? Skip to the step-by-step method. Prefer the short version? Go straight to the recipe card.

Before You Start This Salted Caramel Cheesecake

Cheesecake is not difficult, but it rewards patience. A few small details make the difference between a creamy slice and a soft, cracked, or lumpy one.

If you are still deciding between baked and chilled cheesecake styles, this no-bake cheesecake recipe explains the no-oven version in detail, including how cream cheese, whipped cream, and chill time create a sliceable texture.

Before you start: Bring the cream cheese, eggs, sour cream, and cream to room temperature. Use cooled caramel, not hot caramel. Mix gently after adding the eggs. Chill the cheesecake overnight if you want the neatest slices.

Use full-fat block cream cheese. Spreadable tub-style cream cheese can be softer and may not set as firmly.
Cool the caramel first. Warm caramel may seem easier to stir in, but it can soften the filling and make the cheesecake harder to bake evenly.
Scrape the bowl often. Cream cheese lumps like to hide at the bottom and sides of the bowl.
Mix on low after adding eggs. Too much air can make the cheesecake rise, fall, and crack.
Do not rush the chill. A caramel cheesecake needs time to firm up fully.

Salted Caramel Cheesecake Ingredients

This ingredient list is simple, but texture matters. Choose full-fat dairy, a sturdy crumb base, and caramel that is thick enough for cheesecake rather than a thin dessert syrup.

Ingredient board for salted caramel cheesecake showing crumbs, butter, brown sugar, cream cheese, sour cream, cream, eggs, caramel sauce, vanilla, cornstarch, and salt. — The best salted caramel cheesecake starts with a few texture-critical ingredients, so full-fat cream cheese, cooled caramel, and a firm crumb crust matter more than a long shopping list.

Buttery Crumb Crust

Digestive biscuits, graham crackers, or Biscoff crumbs: Digestives and graham crackers give the cheesecake a classic base, while Biscoff adds a deeper caramel-cookie flavor.
Melted butter: This binds the crumbs and helps the crust set firmly after baking.
Light brown sugar: A small amount adds a gentle caramel note to the base.
Fine salt: Salt keeps the crust from tasting flat underneath the sweet filling.

Crust options guide comparing digestive biscuit crust, graham cracker crust, and spiced cookie crust for salted caramel cheesecake. — Crust choice changes the whole dessert: digestive biscuits keep the flavor balanced, graham crackers feel classic, and spiced cookie crumbs push the cheesecake toward a deeper caramel-cookie profile.

Salted Caramel Cheesecake Filling

Full-fat block cream cheese: This gives the cheesecake its main structure. Let it come to room temperature before mixing so the batter turns smooth.
Light brown sugar: Brown sugar tastes warmer and more caramel-like than white sugar.
Sour cream: A little tang balances the caramel and keeps the filling from tasting too sweet.
Heavy cream or double cream: Cream adds richness and helps the texture feel smooth.
Eggs: These set the baked filling. Add them one at a time and mix gently.
Cornstarch or all-purpose flour: Either one gives the filling a little extra stability, which helps when caramel is involved.
Vanilla extract: Vanilla rounds out the dairy and caramel flavors.
Fine salt: This balances the sweetness inside the cheesecake, not just on top.
Cooled salted caramel sauce: Use caramel that is thick but stirrable, so it flavors the filling without making the batter too loose.

Salted Caramel Topping

Salted caramel sauce: Look for a sauce that falls from a spoon in a slow ribbon. Runny caramel is better saved for drizzling over individual slices.
Flaky sea salt: Sprinkle it on just before serving so it stays crisp and gives little salty pops against the caramel.

Need help with caramel texture before you start? See the caramel thickness guide. Ready to bake? Jump to the method.

Caramel for Cheesecake: Filling, Topping, and Drizzle

Caramel decides the texture here. A sauce that works beautifully over ice cream may be too thin for cheesecake. In this recipe, the caramel should be cool enough to protect the filling and thick enough to stay present in each slice.

The Spoon Test for Caramel Cheesecake Topping

Before adding caramel to the filling or spreading it on top, test it with a spoon. This is easier than guessing by color alone.

Caramel thickness guide showing too-thin caramel, pourable caramel, thick but stirrable caramel, and too-firm caramel for cheesecake. — Caramel thickness affects both texture and appearance; for that reason, thick but stirrable caramel works best in the filling, while slow-moving caramel is better for the top.

Caramel texture	What it looks like	Best use
Too thin	Runs off the spoon like syrup	Use only as a serving drizzle
Pourable	Coats the spoon and falls in a slow ribbon	Best for the top of the chilled cheesecake
Thick but stirrable	A spoon dragged through it leaves a trail for 2–3 seconds	Best for mixing into the filling or making a light swirl
Too firm	Clumps or spreads like cold fudge	Warm very briefly before using

Best Caramel Sauce for Salted Caramel Cheesecake

Best caramel sauce guide for cheesecake showing thick homemade caramel, good store-bought caramel, thin syrup, and cold firm caramel. — Not every caramel sauce belongs in cheesecake. Homemade or thick store-bought caramel works well in the batter, whereas thin syrup is better saved for drizzling over finished slices.

The best caramel sauce for salted caramel cheesecake is thick, glossy, and slow-moving. It should coat a spoon and fall in a ribbon rather than run like syrup. Homemade caramel gives you the most control, but store-bought salted caramel can work if it has enough body. Avoid thin ice cream-style caramel in the filling because it can make the cheesecake softer and harder to slice.

This same thick-caramel logic also matters in a banoffee pie recipe, where the caramel or dulce de leche needs enough body to sit under bananas and cream without turning the slices messy.

Homemade vs Store-Bought Caramel for Cheesecake

Homemade salted caramel gives you the most control because you can cook it to the right thickness. Store-bought caramel can still work, especially for the topping, as long as it is not watery. If your jarred caramel is thin and runny, keep it for a final drizzle instead of mixing it into the cheesecake batter.

For the filling, use caramel that has cooled completely. For the topping, choose a glossy sauce that moves slowly from the spoon. If it has been refrigerated and looks too firm, warm it for a few seconds at a time until it loosens, then let it cool slightly before spreading.

Quick Salted Caramel for This Cheesecake

If you do not already have caramel sauce, make a simple batch before you start the filling. It needs time to cool, so this is best done first.

200 g granulated sugar, about 1 cup
85 g unsalted butter, cubed, about 6 tbsp
120 ml heavy cream or double cream, 1/2 cup
1/2–1 tsp fine salt, to taste
1 tsp vanilla extract, optional

This makes enough caramel for the filling and topping, with a little extra for drizzling depending on how thick you cook it.

Place the sugar in a heavy-bottom saucepan over medium heat and let it melt, stirring gently only as needed until it becomes a deep amber caramel. The sugar may clump at first. Keep the heat moderate and continue stirring gently until the clumps melt. If it darkens too fast, lower the heat.

Carefully whisk in the butter; the mixture will bubble. Slowly add the cream while whisking, then simmer for 1–2 minutes until smooth. Remove from the heat, stir in salt and vanilla, and let it cool until thick but still spoonable.

Caramel safety note: Hot caramel is much hotter than boiling water and bubbles aggressively when butter or cream is added. Use a deep pan, pour the cream slowly, and keep your hands clear of the steam.

When to Add Caramel Topping to Cheesecake

Add the topping after the cheesecake has chilled and set. If you add caramel while the cheesecake is warm, it can sink into the surface or slide toward the edges. If you are making the dessert ahead, bake and chill the cheesecake first, then add the caramel layer on the day you serve it.

Best result: Make the caramel first, bake the cheesecake the day before serving, chill it overnight, then add the caramel topping and flaky salt on the day you serve it.

If your caramel feels too thin or the topping keeps sliding, check the troubleshooting section. Want the full recipe in one place? Go to the recipe card.

Equipment for Baked Salted Caramel Cheesecake

9-inch / 23 cm springform pan: A deeper pan is helpful because the filling rises slightly as it bakes.
Parchment paper: Makes it easier to release the cheesecake from the base.
Food processor or rolling pin: Use either one to make fine, even crumbs.
Stand mixer with paddle or electric hand mixer: Keep the speed gentle, especially after adding the eggs.
Roasting pan or deep baking tray: Helpful for a water bath or a steam-pan setup.
Heavy-bottom saucepan: Needed if making caramel from scratch.
Digital scale: Strongly recommended because small measurement changes affect cheesecake texture.
Offset spatula: Helpful for smoothing the batter and caramel layer.
Sharp knife: Warm and wipe it between cuts for neat slices.
Instant-read thermometer, optional: Useful if you want a precise doneness check.

Common Mistakes to Avoid

Do not add hot caramel to the filling. It can loosen the batter and make the cheesecake bake unevenly.
Do not use thin caramel syrup in the batter. Save runny caramel for drizzling over individual slices.
Do not overmix after adding eggs. Too much air can make the cheesecake rise, fall, and crack.
Do not bake until the center looks fully firm. The middle should still wobble gently when the cheesecake leaves the oven.
Do not add the caramel topping while the cheesecake is warm. Add it after chilling so the top stays glossy and neat.

How to Make Salted Caramel Cheesecake

The steps are straightforward, but the order makes a big difference. Bake the crust first, let the caramel cool, mix the filling gently, bake the cheesecake slowly, then give it enough time to chill before adding the topping.

Step 1: Make the Crust

Heat the oven to 350°F / 175°C. Line the base of a 9-inch springform pan with parchment paper. Mix the biscuit crumbs, melted butter, brown sugar, and salt until the crumbs look evenly moistened, like damp sand.

Press the mixture firmly into the base of the pan. Bring the crumbs slightly up the sides to make a low edge, then bake for 8–10 minutes. Let the crust cool while you prepare the filling.

Step 2: Cool or Prepare the Caramel

If you are making caramel from scratch, make it now and let it cool. If you are using prepared caramel, check the texture with the spoon test. For the filling, the caramel should be cool and thick but still easy to stir.

Avoid adding hot caramel to the batter. It can soften the cream cheese mixture and make the cheesecake bake unevenly.

Step 3: Mix the Salted Caramel Cheesecake Filling

Lower the oven to 300°F / 150°C. If using a fan or convection oven, reduce the cheesecake baking temperature to about 285°F / 140°C. Beat the room-temperature cream cheese and brown sugar on low to medium speed until smooth. Stop and scrape the bowl a few times so no firm streaks of cream cheese remain.

Add the sour cream, heavy cream, vanilla, salt, cornstarch, and cooled caramel. Mix just until smooth. Add the eggs one at a time on low speed, mixing only until each egg disappears into the batter.

Mix gently once the eggs go in. Cheesecake batter should be smooth, not whipped. Too much air can make the cheesecake rise in the oven and crack as it cools.

Step 4: Bake the Salted Caramel Cheesecake Low and Slow

Pour the filling into the cooled crust and smooth the top. Bake at 300°F / 150°C for 70–80 minutes, using a water bath or steam pan if possible.

For a full water bath, wrap the outside of the springform pan well, place it in a roasting pan, and pour hot water around it until the water reaches about halfway up the sides. For the easier steam-pan method, place a tray of hot water on the lower rack and bake the cheesecake on the rack above.

The cheesecake is ready when the outer 2–3 inches look set and the center still has a soft wobble. It should move like set custard, not ripple like liquid. The top should look mostly matte rather than wet. If you are using a thermometer, the center should be around 145°F / 63°C; ThermoWorks uses the same internal temperature cue for cheesecake doneness.

Cheesecake doneness guide showing set edges, gently wobbling center, mostly matte top, and optional 145 degrees Fahrenheit or 63 degrees Celsius internal temperature cue. — Cheesecake is done before it looks fully firm, so look for set edges, a gentle center wobble, and a mostly matte top rather than waiting for a completely rigid middle.

Do not wait for the center to look completely firm in the oven. By that point, the cheesecake may be overbaked. It will continue to set as it cools and chills.

Step 5: Cool Gradually

Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. After that, move it to the counter and cool for another 1 hour. This slow cooling helps prevent sudden sinking and cracking.

Step 6: Chill Until Fully Set

Refrigerate the cheesecake for at least 6 hours. Overnight is better, and 8 hours gives a more reliable set. The filling becomes smoother and firmer as it rests, and the caramel flavor settles into the cream cheese base.

Step 7: Add the Salted Caramel Layer and Flaky Salt

Once the cheesecake is cold and set, spread the caramel over the top. Let it settle naturally, or guide it gently with an offset spatula. Finish with flaky sea salt just before serving.

For tidy slices, dip a sharp knife in hot water, wipe it dry, cut one slice, then wipe the blade before cutting again.

Clean cheesecake slicing guide showing chilling, warming the knife, wiping between cuts, adding topping after chilling, and softening firm topping. — Clean cheesecake slices come from a few small habits that make a big difference: chill thoroughly, warm the knife, wipe between cuts, and let very firm caramel soften slightly before serving.

Need to store it or make it ahead? Jump to storage and freezing. Cheesecake not setting the way you expected? See troubleshooting.

Do You Need a Water Bath for Salted Caramel Cheesecake?

A water bath gives cheesecake the smoothest texture because it surrounds the pan with gentle, moist heat. That is especially helpful here because caramel adds sweetness and moisture to the filling.

If wrapping a springform pan makes you nervous, use a steam pan instead. Place a deep tray of hot water on the lower oven rack and bake the cheesecake on the rack above it. You still get extra moisture in the oven without risking water leaking into the crust.

Comparison board showing a foil-wrapped springform pan in a water bath and a cheesecake baked above a separate steam pan. — A water bath gives the smoothest baked cheesecake texture, but a steam pan is an easier alternative; either way, added moisture helps the cheesecake bake more gently and crack less.

Method	Best for	What to expect
Full water bath	Smoothest texture and lowest crack risk	Wrap the pan well and place it in hot water while baking.
Steam pan	Easier setup with less leak risk	Place hot water on the lower rack while the cheesecake bakes above it.
No water bath	Shortcut baking	The cheesecake can still work, but cracks and firmer edges are more likely.

For another technical reference, Serious Eats also uses 145°F / 63°C as a cheesecake doneness target, which supports the thermometer cue in this recipe.

If you skip both the water bath and the steam pan, keep the oven temperature low and avoid overbaking. Any cracks can be covered with caramel, but the texture will be creamier if the cheesecake bakes gently.

Salted Caramel Cheesecake Recipe Card

This salted caramel cheesecake recipe makes a creamy baked cheesecake with caramel in the filling, a glossy caramel layer on top, buttery crumb crust, and a clean sliceable texture after chilling.

Yield
12 slices

Prep Time
35 minutes

Bake Time
1 hour 20–30 minutes

Chill Time
6 hours minimum, overnight best

Total Time: About 10 hours minimum including cooling and chilling; overnight chilling is best.

Pan: 9-inch / 23 cm springform pan