So, really.....nothing screams FALL like Granny Smith apples, pecans, caramel sauce and cinnamon, right? Well, this little goody has it all. Warning - if you're counting calories (and sugar content), you might want to bypass this one and head for the carrot sticks instead. But, if your week has been one for the record books, then this dreamy, delicious caramel apple pull apart will certainly be the perfect hug on a plate. (It's all about moderation, anyway).
Caramel Apple Pull-Apart
2 large Granny Smith apples, peeled, cored and diced
1 c. pecans, roughly chopped
12.25 oz. jar of caramel sauce (ice cream topping)
2 13oz. tubes of prepared cinnamon rolls (8 rolls each)
1 tsp. lemon juice
½ c. butter, melted
1 c. granulated sugar
1 ½ Tbsp. ground cinnamon
Preheat oven to 375°
Spray inside of a Bundt cake pan with cooking spray. Set aside.
Place apple pieces in medium bowl. Toss with lemon juice.
Add chopped pecans.
Pour caramel sauce over apples and use a spatula to stir and mix well making sure to coat apples and evenly distribute. Pour caramel apple mixture into Bundt cake pan and spread evenly.
Cut each cinnamon roll into fourths. (Tip: I stacked one cinnamon roll on top of the other. Slice through both in half and then in fourths).
Place all cinnamon pieces in bowl of melted butter. Use spatula to turn over and coat all pieces.
Pour sugar and cinnamon in 1-gallon plastic bag and either whisk or gently shake to distribute evenly.
Pour cinnamon roll pieces in plastic bag, seal the bag and shake to coat each piece.
Pour cinnamon roll pieces over top of apple mixture in Bundt cake pan. Place on middle rack in preheated oven.
Bake 35-37 minutes. Let it cool about 20-30 minutes before turning out on round dish.