Insanely Delicious Cinnamon Roll Cake With Apples And Pecans

Insanely Delicious Cinnamon Roll Cake With Apples And Pecans mixes familiar fall flavors with refrigerated cinnamon rolls for an easy ooey gooey breakfast cake or quickie coffee cake.

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


Unsalted Butter Apples Canned Cinnamon Rolls Brown Sugar Cinnamon Corn Syrup Whiskey Egg Pecans

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.

Spread 1 cup of the apples in the bottom of the pan. Separate the canned cinnamon rolls and cut each into 4 pieces.

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 your stand mixer or 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 until the top of the cake has turned a deep golden brown. Remove from oven and allow to cool 10 minutes.


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