This recipe has been a huge success over at Lady Behind The Curtain! It has received lots of wonderful comments from readers – let’s have a look at what they’ve had to say about it:
I loved this recipe! I didn’t have apples, I had fresh peaches. Also, I had orange cinnamon rolls with orange flavored icing. I thought, hmmm… this might work. It worked great! OMG, this tasted sooo yummy, and while I was preparing it, somehow a little of the orange icing got into my cup of coffee.
Thanks to you, I would’ve never thought of making this heavenly breakfast treat!
oh my they sound so wonderful, I can’t wait to try this recipe, I cook for a summer family and I am going to save this for them for one of their Brunches or Breakfasts when they get back. Thank you so very much for sharing!
- 1-1/2 cups apples, chopped and peeled
- 1 (12.4 ounce) can cinnamon rolls with icing
- 1/2 cup pecan halves or pieces
- 2 tablespoons butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons corn syrup
Preheat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray.
Spread 1 cup of the apples in pie plate.
Separate dough into 8 rolls. Cut each of them into quarters and place in large bowl. Add remaining 1/2 cup apples and pecans.
Mix butter, brown sugar and corn syrup together until well blended. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
Bake 28-38 minutes, until cake is deep golden brown. Cool 5 minutes. Invert onto serving platter.
Remove lid from icing. Microwave icing on high 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake.
Quick Tip: If you don’t like apples, try using peaches instead!
Thanks to Lady Behind the Curtain for this awesome cake idea!