Categories: Breakfast
Ingredients
- 5 envelopes (.74 oz. each) instant spiced cider mix
- 3 tubs refrigerated cinnamon rolls with icing
- 2 medium Granny Smith apples, peeled and chopped
- 1 cup chopped pecans or walnuts
- 6 tbsp. butter, melted
- 2 tsp ground cinnamon
Directions
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Preheat oven to 350. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to the cider mixture; toss to coat.
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Arrange a third of the dough pieces in a well-greased 10-inch fluted tube pan; top with half of the apples and half of the pecans. Repeat layers once. Top with the remaining dough.
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Mix melted butter, cinnamon and icing from 1 container until blended. Drizzle over top of rolls. Bake 45-50 minutes or until golden brown.
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Immediately invert bread onto a serving plate ; keep pan inverted for 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave the remaining icing, uncovered, until softened, about 10 seconds. Drizzle over bread. Serve warm.