Hello friends! With Autumn right around the corner, it puts me in a “let’s turn the oven back on” mindset. Shifting from easy, cooler recipes like salads and fresh fruit to savory foods- crock pots, roasts, and desserts with hints of fall. Warm cinnamon, cloves, and nutmeg seem to instantly bring the holidays closer, faster every year. September’s recipe is a twist on a classic breakfast (or any time snack- who are we kidding), bringing the traditional cinnamon roll level of mess and difficulty down a couple notches, which is always a win!
Now Serving, Gooey Caramel Apple Pull Aparts! Enjoy!
4 Nature’s Valley crunchy granola bars, crushed
2 tsp cinnamon, divided
1 cup heavy whipping cream
1/2 cup packed brown sugar
Two 17.5 oz cans of refrigerated cinnamon rolls, with icing
1 Granny Smith apple, peeled and coarsely chopped
1) Heat oven to 350. Spray a bundt pan with cooking spray.
2) In a small bowl, mix crushed granola bars and 1 tsp cinnamon. Sprinkle mixture evenly on bottom of bundt pan.
3) In a large bowl, mix whipping cream, brown sugar, and remaining 1 tsp cinnamon.
4) Open and separate both cans of cinnamon rolls, set icing containers aside. Cut each cinnamon roll into quarters.
5) Gently add cinnamon roll quarters and chopped apples into the whipping cream mixture, fold to coat evenly. Spoon mixture into bundt pan, spreading evenly.
6) Bake 45-50 minutes, or until deep golden brown. Immediately invert pan onto a heat proof platter and let sit for 5 minutes. Remove pan and scrape out any remaining topping onto rolls and let sit another 5 minutes. Drizzle icing over top of warm cinnamon rolls and serve!
