Insanely Delicious Cinnamon Roll Cake With Apples And Pecans

Insanely Delicious Cinnamon Roll Cake With Apples And Pecans combines the flavors of fall like apple and pecan together with refrigerated cinnamon rolls for an easy ooey gooey breakfast cake or quickie coffee cake.

Trust me – stop what you’re doing and make this recipe!

This easy country coffee cake cheats by calling for refrigerated cinnamon roll dough that, once combined with ripe apples and sweet pecans, becomes a coffeetime indulgence you’ll not soon forget.

One bite of a homemade cinnamon roll and you’ll swear you’re going to learn to bake come hell or high water.

Hey, in my case, there’s a first time for everything! But seriously…

Prep Time: 10mins

Cook Time: 40mins

Cooling: 10 mins

Total Time: 1hr

Servings: 8 servings

INGREDIENTS:

for the cinnamon roll cake

2 tablespoons unsalted butter divided; 1 tablespoon melted, the other at room temperature

1 ½ cups apples peeled, cored, and chopped

1 can (roughly 10 ounces) canned cinnamon rolls

⅛ cup brown sugar light or dark, firmly packed

1 teaspoon cinnamon

⅓ cup light corn syrup

1 tablespoon whiskey may substitute apple brandy, pear cognac or any orange-flavored liquor such as Cointreau

2 large eggs

¾ cup pecans halves and pieces

for the glaze

⅓ cup Confectioners sugar

½ teaspoon vanilla extract

1 to 2 teaspoons milk reduced fat or full fat

INSTRUCTIONS:

Heat oven to 350°F. Use 1 tablespoon of the butter which has softened to room temperature to butter the bottom and sides of a 9-inch round or 8 x 8-inch cake/baking pan. **NOTE in Not Entirely Average test kitchen trial bakes, this cake baked ooey gooey at 350°F with the apples in tact and texture maintained. We also baked this cake at 375°F for the same amount of time and yielded a less ooey gooey cake with slightly broken down apples. Oven accurateness plays a major role in how recipes finish. Take all into consideration when determining the best temperature to set your oven within the 350°F to 375°F range for this recipe.

Spread 1 cup of the apples in the bottom of the pan. Separate the canned cinnamon rolls and cut each into 4 pieces. Arrange cinnamon roll pieces point side up over the apples. Scatter remaining apples.

In a large mixing bowl, combine the remaining tablespoon of butter which you have melted, brown sugar, cinnamon, corn syrup, whisky, and the eggs. Using an electric hand mixer, beat the mixture to 2 to 3 minutes until the brown sugar is visibly at least partially dissolved.

Stir in the pecans and pour over the assembles apples and cinnamon roll points being sure to fill all of the peaks and the valleys.

Bake for 35 to 45 minutes at 350°F or until the top of the cake has turned a deep golden brown. Remove from oven and allow to cool 10 minutes. Cake will have puffed up significantly.

While the cake cools, prepare the sugar icing by whisking all of the glaze ingredients in a small bowl until very smooth. Drizzle over warm coffee cake.

Serve warm with hot coffee as a breakfast, Brunch, or mid-morning treat, or serve warm with a scoop of French vanilla ice cream and a drizzle of hot caramel sauce as a dessert.

Notes:

Substituting Alcohol use apple or orange juice in equal measure in lieu of any alcohol if preferred.

Substituting Pecans use walnuts, macadamias, or whole or chopped almonds in lieu of pecans if preferred.

Make Ahead by one day and refrigerate uneaten portions for up to three days. Reheat in microwave for several seconds to serve warm.

To Freeze use a vacuum sealing system if possible. May also freeze in a plastic freezer bag or casserole dish with a lid.

Nutritional Info: