Ingredients:

  • 4 large Granny Smith apples, peeled and cubed (approx. 900g)
  • 3 tbsp unsalted butter, melted (42g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1 tbsp ground cinnamon (8g)
  • 1 tsp vanilla extract (5ml)
  • 1 tbsp lemon juice (15ml)
  • 2 tubes refrigerated cinnamon rolls (700g total)
  • 1/2 cup icing from cinnamon roll tubes (120ml)
  • 2 tbsp salted butter, melted (30g)
  • 1/4 cup heavy cream (60ml)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Peel and cube the apples into 1 inch pieces. Note: Keep them uniform so they cook at the same rate
  3. In a large bowl, toss the cubed apples with melted butter, brown sugar, cinnamon, vanilla, and lemon juice.
  4. Pour the apple mixture into the bottom of a 9x13-inch baking dish. Spread them into an even layer.
  5. Open the cinnamon roll tubes and separate the individual rolls.
  6. Place the rolls evenly on top of the apples. Leave a tiny bit of space between each roll to allow for expansion.
  7. Bake in the center rack for 35 to 45 minutes until the tops are deep golden brown and the apple juices bubble at the edges.
  8. Remove from the oven and let cool for 5 minutes.
  9. Whisk the tube icing with melted butter and heavy cream.
  10. Drizzle the glaze generously over the hot rolls.