Friday, June 10, 2011

Upside Down Cinnamon Apple Coffee Cake

Sorry that I’ve been gone for so long!  In-laws were here last week and I’ve had a sick little one this week.  We’re all on the mend so bring on the DESSERT.  :)

I heart coffee cake.  And I also heart anything that has the word “pie filling” after it – cherry, apple, etc.  This is a great recipe that is pretty quick and simple.  It looks nice enough that I would serve it for brunch to friends or take to a church pot luck breakfast.


-1 can apple pie filling

-1/2 tsp cinnamon

-1 tube Pillsbury Grand! Cinnabon Cinnamon Rolls (with frosting)

-2 Tbsp butter, melted

-1/3 cup firmly packed brown sugar


1.  Mix together apple pie filling and cinnamon.  Spread a thin layer of the filling onto the bottom of a well greased, 9” pie pan (with handles if you have it – makes it easier to turn it out later).  Set the remaining filling aside.

2.  Separate cinnamon roll dough into 8 rolls (or 5 rolls depending on your package).  Cut each roll into quarters for 8 rolls or into 8 sections for 5 rolls.  Place the cut rolls into a large bowl and add remaining apple pie filling.  In a separate bowl, combine melted butter and brown sugar.  Mix well and add to cinnamon roll mixture.  Toss gently to combine.

3.  Spoon cinnamon roll mixture over the layer of apples in the pie pan.  Bake at 350 for 28-32 minutes or until a deep golden brown.  (I actually ended up cooking mine for closer to 40 minutes to ensure that the rolls in the middle were cooked all the way through.  Add foil around the edges to avoid excess browning if needed.)

4.  Cool for 5 minutes and invert onto a serving platter.  Remove the lid from the frosting container and microwave for 10 seconds or until a thin consistency.  Drizzle over warm coffee cake.



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1 comment:

Courtney @ {not so homemade} said...

This looks SO good! I'm sharing this on my Facebook page!


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