Apple Cinnamon Roll Coffee Cake with Apple Cream Cheese Icing

No ratings yet

An easy semi-homemade apple coffee cake made with refrigerated cinnamon rolls, fresh apples, pecans, and a quick apple cream cheese icing.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword apple coffee cake,, apple cream cheese icing, cinnamon roll coffee cake,, Fall dessert

Prep Time 20

Cook Time 17

Total Time 37

Servings

Calories 20kcal

Author Shirley Wood

2 (8) ct. pkgs. Cinnamon Rolls (The biscuit type works best) (save the icing packet for later)
1 large Apple Chopped, I use Pink Lady
1/2 Cup Chopped Pecans, divided
1 Tbsp. Unsalted Butter
1 Tbsp. Confectioners Sugar
4 oz. Cream Cheese, softened

Peel, core, and chop the apple into small bits. Then divide the apple bits in half and set one half aside for the icing.
Chop the pecans. I break them by hand, one by one. It only takes a couple of minutes and saves you have have those too tiny bits. Divide the chopped pecans in half.
Place the butter in a skillet over medium-high heat and begin to melt. As the butter begins to melt, add half the apples and half the pecans to the hot skillet.
Cook the buttery apple and pecan mixture on medium heat, stirring often until the apples are fork tender.
While the apple mixture is cooking, preheat the oven to 375°. Spray a 9″ round cake pan with non-stick spray and set aside.
Once the apples are fork tender, spread the apples and pecans mixture evenly in the bottom of the prepared cake pan.
Place the cinnamon rolls, with sides touching, on top of the apple pecan mixture. Set the icing packet aside. You will be using it later.
Bake according to package directions, usually 13 to 17 minutes, until golden brown. The bottom is going to become the top of this coffee cake. Remove the golden brown cinnamon rolls from the oven and cool completely before icing.

Turn cooled cinnamon rolls onto a plate by placing the plate on top of the cooled cake pan and then turning it over. The bottom, with the apples and nuts, will now be the top.

Chop the remaining apples in a food chopper until they are small bits. They will be moist.
In a small bowl, mix the icing from the canned cinnamon rolls, softened cream cheese, confectioners' sugar, and apple bits together until well blended. If your icing is too thick, add a drop of milk and continue to stir until smooth. If your icing is too thin, add a pinch of powdered sugar at a time, stirring well until you reach the desired consistency.
Spread icing over cooled Apple Cinnamon Roll Coffee Cake.
Serve and Enjoy!

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.