Apple Pecan Cinnamon Rolls
I used Pink Lady Apples from Stemilt Growers
Servings: 5
Ingredients
- 1 package Annie’s organic cinnamon rolls
For the apple topping:
- 1/3 cup packed light brown sugar
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 heaping cups apples; peeled and chopped
For the pecans:
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans semi-chopped or pecan halves
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place cinnamon rolls 2 inches apart on the baking sheet.
- Bake for about 20 to 22 minutes, or until golden brown.
- While the cinnamon rolls are on the oven. Make the apple and pecan toppings.
For the apple topping:
- In medium saucepan over medium low heat, combine the brown sugar, butter, pumpkin pie spice and salt. Stir until combined and smooth. Add the apples and cook, stirring often, for about 4 minutes, or until the apples have softened.
For the pecans:
- In a medium saucepan over medium low heat, combine the brown sugar, butter, heavy cream and salt. Turn heat up to medium heat and stir until smooth. Bring to a slight boil and cook until thickened, for about 3 to 4 minutes. Remove from the heat and stir in the vanilla extract and the pecans until the pecans are well coated.
- Remove cinnamon rolls from oven and let cool for a few minutes.
- Cut tip from corner of icing pouch and drizzle over the top of the cinnamon rolls. Then, top cinnamon rolls with the apple topping and then the pecan topping. Enjoy while warm.