- January 19, 2017 at 2:09 am #375840mosParticipant
2 cans refrigerated cinnamon rolls with icing
1/4 cup butter, divided
3 Granny Smith apples, chopped
1-1/2 tsp. ground cinnamon
3.4-oz pkg instant vanilla pudding
1/4 of 8-oz. pkg cream cheese, softened
1 tbs water
Heat oven to 350º.
Remove cinnamon rolls from cans. Cut each into quarters. Reserve 1 icing packet for later use. Discard remaining packet or reserve for another use.
Melt 3 tbs butter. Reserve for later use. Melt remaining butter in large skillet on medium heat. Add apples and cinnamon. Cook and stir 4 min or until apples are crisp-tender.
Spray 10-cup fluted pan generously with cooking spray. Place 1/3 of the cinnamon roll pieces in prepared pan. Cover with layers of half each of the dry pudding mix, reserved butter and apples. Repeat layers. Top with remaining cinnamon roll pieces.
Bake 40 min or until golden brown. Carefully run knife around edges of pan to loosen bread. Cool 5 min. Invert bread onto heatproof plate. Remove pan. Cool bread 10 min.
Whisk cream cheese, water and reserved icing until blended. Drizzle over bread. Serves 16
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