|24||Bridgford Cinnamon Roll dough pieces (#6710), slightly thawed|
|1 cup||granulated sugar|
|1 cup||apples, peeled and diced|
|½ cup||chopped pecans or walnuts|
|½ cup||melted butter|
Lightly grease a 24-cavity muffin pan (or use parchment cupcake liners set in each cavity); set aside. Mix together sugar, apples, nuts, and spices; set aside. With a sharp knife, cut each partially thawed cinnamon roll dough into 8 equal pieces (if it is too thawed, it gets messy). Place 4 pieces of cinnamon roll dough on bottom of muffin tin or liner. Sprinkle with 1 teaspoon of apple-sugar mixture. Place 4 more pieces of cinnamon roll dough on top of sugar. Top again with 1 teaspoon of apple-sugar mixture. Drizzle 1 teaspoon of melted butter over the top. Continue with remaining Bridgford Cinnamon Rolls.
Let rise in warm area until double in size. Bake in a preheated 325 ̊ convection oven for 15 minutes or until golden brown. Remove from oven and drizzle with caramel sauce. Serve warm.
Yield: 24 RollsPrint Recipe
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