Upside-Down Cinnamon-Apple Coffee Cake

Top off cinnamon rolls with apples before baking for a simple fall twist on sticky buns. MORE+ LESS-

By Pillsbury Kitchens

September 9, 2014

1 1/2

cups chopped peeled apples

(12.4-oz.) can Pillsbury™ Refrigerated Cinnamon Rolls with Icing

1/2

cup pecan halves or pieces

tablespoons margarine or butter, melted

1/3

cup firmly packed brown sugar

tablespoons corn syrup

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1

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.
2

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
3

In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
4

Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
5

Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.