You’ll get a taste of fall with every bite of this dessert. Apple and cinnamon come together for that perfect nostalgic flavor.
Heidi Van Valkenburg, with Rhodes Bread, shares how to make this seasonal cinnamon apple bundt.
For more information, visit www.rhodesbakenserv.com.
Cinnamon Apple Bundt
- 12 Rhodes Cinnamon Rolls, thawed slightly
- 3 cups apple pie filling
- 1 diced fresh apple (optional)
- ½ cup butter, softened
- ½ cup flour
- ½ cup oats
- ½ cup brown sugar
- 1 cup chopped pecans
- 1 teaspoon cinnamon
Cut each cinnamon roll in 6 to 8 pieces.
Sprinkle a little crumble on bottom of a sprayed bundt pan. Layer rolls, pie filling, fresh apples and crumble; repeat.
Let rise to slightly below the top of the pan. Do not overrise to avoid spills in oven.
Bake at 350ºF for 40-45 minutes until done. Cover with foil approximately halfway to prevent over-browning.
Let cool slightly then loosen from the sides of the pan with a knife and invert onto serving plate.
Glaze with the cream cheese frosting provided with the rolls.