Gooey Caramel Apple Pull-Aparts

Just 10 minutes of prep, and you're ready to bake this oh-so-yummy coffee cake. ...MORE + LESS -

4 Nature Valley* Apple Crisp or Oats 'N' Honey Crunchy Granola Bars (2 pouches from 210 g pkg), crushed

1/4 cup (50 mL) chopped pecans

1 tsp (5 mL) cinnamon

1 cup (250 mL) whipping cream

1/2 cup (125 mL) packed brown sugar

2 cans (each 496 g) Pillsbury* Grands! Refrigerated Cinnamon Rolls with Icing

1 1/4 cups (300 mL) Granny Smith apple, peeled, coarsely chopped

Hide Images

1

Heat oven to 350°F (180°C). Spray 12-cup (3 L) fluted tube cake pan with non-stick cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 tsp (2 mL) of the cinnamon. Sprinkle mixture evenly in bottom of pan.
2

In large bowl, mix whipping cream, brown sugar and remaining 1/2 tsp (2 mL) cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
3

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.