Gooey Apple Breakfast Pull Aparts

During my studying over the past, oh, five months I must admit that I took frequent breaks.  It's just hard to study all day long!  Two weeks ago, I found a recipe for apple cinnamon monkey bread that looked really good.  I decided to make it for Sunday School.  We used to have some form of breakfast treat each week but haven't recently so I thought it would be fun to take something. 

Instead of using the traditional biscuits, this recipe used cinnamon rolls, which I suppose makes it easier since you don't have to toss it in cinnamon sugar.  This is actually a Pillsbury recipe.  It called for granola bars on "top."  Well, I used them but they kind of stuck to the pan...oh, well!  That just means they were super gooey and yummy!  I thought the apple actually turned out great.  It cooked perfectly.  A really yummy fall treat that you can portion as you want!  A couple of pieces for a little treat or several to "equal" a full cinnamon roll.  Try it out!

Apple cinnamon Pull-Aparts from Pillsbury
4  crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

1/4 cup Fisher® Chef's Naturals® chopped pecans

1 teaspoon ground cinnamon

2/3 cup milk

 3/4 cup packed light brown sugar 

 

2 cans Grands cinnamon rolls with icing set aside

 

1 Granny smith apple cored, peeled and chopped

 

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Baking cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.

In large bowl, mix milk, brown sugar and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut or tear each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.

Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm. Enjoy!