Wednesday, October 5, 2011

Apple Cinnamon Sticky Buns

This coffee cake was a huge hit at this office this week! They especially love it when I bring some sort of concoction in and it's still warm. I spend my morning calculating the exact second the warm gooey treat comes out of the oven so it retains its heat when it arrives at the office. This is perfect with a cup of coffee.

One of the wonderful ladies at the office brought me a pile of fresh Virginia Gala apples so I threw together this apple cinnamon sticky bun coffee cake that's flecked with pecans and diced apple.

1 1/2 cups chopped peeled apples
1(12.4-oz.) can reduced fat Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or butter, melted
1/3 cup firmly packed brown sugar
2 tablespoons maple syrup

Heat oven to 350°.
Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
Bake for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm.

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