If you do not have an oven-proof skillet for this recipe, I used a 10" cast iron skillet, then you can saute the apples and dump them into a 10" round cake pan.
Ingredients
2 cans cinnamon buns
2 C apples, cored, peeled & chopped
2 tsp. ground cinnamon
1/2 c butter
3/4 c packed brown sugar
4 eggs
1/2 c heavy cream
1 T pure vanilla extract
1/2 c raisins (optional)
3 T pure maple syrup & more for serving
French Vanilla ice cream (optional)
Preheat oven to 375*. In a 10" oven-proof skillet, melt butter and brown sugar; add cinnamon and apples (and raisins, if using); saute over medium heat, stirring occasionally until apples are soft, approximately 10 minutes.
Cut cinnamon rolls into quarters. Place them over the apple mixture.
In a medium bowl, add eggs, heavy cream and vanilla. Whisk until well blended. Pour over apples & cinnamon buns.
Bake for 25 - 35 minutes, or until bubbly, and cinnamon bun pieces are baked through. Cool on a wire rack for 10 minutes, then turn upside down onto a plate while holding the place over the pan. Drizzle with maple syrup. Serve warm with a scoop of vanilla ice cream if desired. Drizzle with more maple syrup.
Enjoy!
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