INGREDIENTS
1 tablespoon butter or margarine, softened
1 tablespoon whipping cream
2 tablespoons packed brown sugar
1/4 cup finely chopped fresh apple
2 frozen cinnamon rolls with icing (from 17.5-oz bag)
DIRECTIONS
1 Heat oven to 350°F. Spray 2 (6-oz) custard cups with cooking spray. In small bowl, mix butter, cream and brown sugar; spoon into custard cups. Top with chopped apple. Place 1 frozen cinnamon roll in each cup; place cups on cookie sheet. 2 Bake 22 to 25 minutes or until golden brown and rolls are no longer doughy. Immediately run sharp knife around edge of each cup; turn each upside down onto serving plate. Slowly lift cup from biscuit, releasing biscuit onto plate. Spread any remaining apple mixture in cups over rolls. Divide 1 icing packet between hot rolls, drizzling evenly over rolls. Cool 5 minutes before serving.
Add crunch to your breakfast treat when you stir 1 tablespoon chopped pecans into the chopped apple.
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