Upside Down Apple Cinnamon Roll Cake
This yummy upside down apple cinnamon roll cake is so easy to make. It starts with fresh apples and refrigerated cinnamon rolls that results in a delicious cake with a layer of caramelized apples on top of flaky cinnamon roll pastry!
Ingredients
- 2 cups chopped peeled apples divided
- 1 can of 8 refrigerated cinnamon rolls with frosting
- 1/2 cup chopped pecans or walnuts
- 2 tablespoons butter melted + more for greasing pan
- 1/3 cup packed brown sugar
- 2 tablespoons dark corn syrup
Instructions
- Heat oven to 350 degrees.
- Lightly butter a 9 inch glass pie plate or spray with non-stick cooking spray. Arrange 1 1/2 cups of the diced apples in the bottom of prepared pie plate.
- Cut each of the 8 cinnamon rolls into quarters and place in a mixing bowl; add remaining 1/2 cup of apples and the chopped nuts; gently toss together with your hands.
- In a small bowl combine butter, brown sugar and corn syrup and whisk until well combined and smooth. Pour over cinnamon roll mixture and gently toss until fully coated.
- Spoon dough over the apples in the plate plate, to cover apples fully.
- Bake for 28-30 minutes, or until puffed up and golden brown. Remove from oven and let stand for 5 minutes before placing a serving plate over top, and carefuly turning the pie plate upside down to release the cake onto the plate. Careful, it will be very hot!
- Allow cake to cool for 15 minutes, then microwave the frosting for about 10 seconds or until thin enough to drizzle over top of the cake. Best served warm!
Notes
I use a mix of granny smith and honey crisp apples, but feel free to use whatever type of apples you like.
Use whatever chopped nuts you like, or leave them out all together!
Best served warm, but still delcious served at room temp. Store leftovers covered for up to 2 days.
If you can't find a package of 8 cinnamon rolls, I used the 5 pack of large or "grand" cinnamon rolls and cut each into 6.
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https://www.redcottagechronicles.com/recipe/upside-down-apple-cinnamon-roll-cake/