Quote:
Originally Posted by Kat Stokes
I think I'm doing this one this year with some good ole' Jimmy Dean breakfast links...
Caramel-Cranberry-Apple Pull-Aparts
4 Nature Valley Pecan Crunch Granola Bars, crushed (3/4 c.)
1/2 c. chopped pecans
1 tsp. ground cinnamon
1 c. whipping cream
1/2 c. packed light brown sugar
2 cans (17.5 oz each) Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing
1/4 c. unsweetened dried cranberries
1 med. granny smith apple, peeled, coarsely chopped (about 1-1/4 c.)
Heat oven to 350. Spray 12 cup fluted tube cake pan with cooking spray. In a small bowl mixed crushed granola bars, pecans and 1/2 tsp. of the cinnamon. Sprinkle mixture evenly in bottom of pan.
In large bowl, mix whipping cream, brown sugar and remaining 1/2 tsp. cinnamon. Separate cans of dough into 10 rolls. Set icings aside. Cut each roll into quarters. Stir roll pieces, cranberries and apple into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan. Turn plate and pan over. DO NOT remove pan. Cool 5 minutes. Remove pan. Scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle with icings. Serve warm.
|
*suctions puddle of drool off keyboard so she can type*
DANGIT, KAT! Why did you have to show me, my fat arse and my over-developed love handles that recipe! I neeeeeeeeeeed those now! Grrrrr...
