½ tsp ground cinnamon 1 c whipping cream
½ c packed light brown sugar 2 cans (17.5ox) Pillsbury Grands cinnamon
1 medium Granny Smith apple, rolls with icing
Peeled and grated.
Heat oven to 350F. Spray 12-cup bundt pan with No-stick cooking spray.
In large bowl, mix whipping cream, brown sugar and cinnamon. Separate both cans of dough into 10 rolls. Set icing aside. Cut each roll into quarters. Stir roll pieces and apples 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 patter 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 reserved icing over top. Serve warm.