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Apple Fritter Breakfast Bake

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 2 honey crisp apples, peeled cored and diced small
  • 1 tbsp brown sugar
  • 1 tbsp butter
  • 1/2 tsp cinnamon
  • 1 can Pillsbury Grand Cinnamon Rolls (5 rolls)
  • 4 tbsp butter
  • 1/3 cup brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 tbsp heavy cream (optional to make glaze)

Instructions
 

  • Preheat oven to 350°F.
    Spray a 9″ pie plate or pan with nonstick cooking spray. Place diced apples, brown sugar, ground cinnamon, and butter in a small saucepan over low-medium heat. Cook, stirring often, for 5 minutes until apples are soft and translucent. Drain well.
    While the apples are cooking, cut up the cinnamon rolls and sprinkle them evenly across the pan. It's okay if they fall apart a little.
    Once the apples are done, drain and sprinkle them over the cinnamon roll pieces.
    Wipe out saucepan and melt the 4 tbsp butter over low-medium heat. Stir in the brown sugar, cinnamon, nutmeg and cardamom. Cook until well combined. Pour over the top of the apples and cinnamon rolls.
    Bake for 28-32 minutes or until cooked through.
    Prior to serving, combine the icing that came with the cinnamon rolls in a small bowl with 1 tbsp heavy cream. Heat for about 10-20 seconds until it's a thinner consistency for pouring. Pour over the breakfast bake and serve warm.