Apple season where I live is a big deal. There are many different apple orchards all around. Even though this year looked much different from the rest and I did not pick my own apples, I still was inspired with all the things you can do with them. This breakfast bake is warm, delicious, and pairs so well with a nice cup of coffee. Perfect for a weekend brunch, or even or just a yummy breakfast for two….because it even freezes well!
Apple Mixture
3 LBS Large Granny Smith Apples, peeled and sliced thinly
3 T Butter
3T Cornstarch
1 T Cinnamon
1 tsp Vanilla
1/2 C Sugar
Pinch of salt
Cinnamon Roll Mixture
2 Tubes of Cinnamon Rolls, each cinnamon roll quartered
6 Eggs
1 C Half and Half
2 T Pure Maple Syrup
1 tsp Vanilla
In a large saute pan, melt butter and add in all the ingredients
Toss until everything is well combined and cook for 10-15 minutes stirring frequently until apples have softened
Set aside to cool
Preheat oven to 350
In a lightly greased 9×13 casserole dish, spread out half of the raw cinnamon roll quarters
Top with half of the apple mixture
Top with the remaining half of the cinnamon roll dough and apples
In a medium size mixing bowl, add in eggs, half and half, syrup, and vanilla
Whisk until thoroughly combined
Top egg mixture over cinnamon roll dough and press down lightly to ensure the egg mixture has covered all the dough pieces
Cover with tinfoil and bake at 350 for 30 minutes
Remove tinfoil and bake for an additional 15 minutes or until top is golden brown
Carefully remove from oven and set aside to cool slightly
Maple Cream Cheese Frosting
4 Oz Cream Cheese, softened
2 T Half and Half
3 T Pure Maple Syrup
Pinch of Salt
Mix all ingredients until thoroughly combined
Carefully frost the lightly cooled cinnamon rolls
Top with 1/4 C Chopped Pecans (Optional)
Enjoy!
Cooking with Love ❤️ 
Yum!!
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