12.4 oz. can refrigerated canned cinnamon rolls
1 small granny smith apple, peeled and finely chopped
2 large eggs
1/4 C. whipping cream
1/4 tsp. cinnamon
1 tsp. vanilla extract
chopped pecans or walnuts (optional)
How to make it
Take each individual cinnamon roll and cut into 4 pieces. Place the cut pieces in the bottom of a 1 1/2 quart casserole dish that has been lightly sprayed with cooking spray. Place the chopped apple over the top of the rolls. Whisk together the eggs, cream, cinnamon and vanilla. Pour over the dish. Top with nuts, if using. Bake in a 400 degree oven for 25-30 minutes or until set in the center. Place the icing in a microwave safe dish and heat for 10 seconds, drizzle over the casserole before serving.
