This is a recipe that I got from Rhodes Dough. My family loves their cinnamon rolls and this recipe gives them a nice fall twist. So I made this over the weekend. I did change something on this, and I am going to make sure I don’t do it again. My family is not a fan of nuts, so I increased the quick oats to 1 1/2 cups. Next time, I’ll just make it with the 3/4 cup and just not use the nuts. It turns out a little dry that way. Still good, just the crisp topping was a little too dry. So follow the recipe, and if you don’t want the nuts just leave them out. Everyone gobbled these babies up.
9 Rhodes Anytime!™ Cinnamon Rolls (make sure they are the Anytime ones)
21 oz can apple pie filling
3/4 cup brown sugar
3/4 cup quick oats
3/4 cup chopped pecans
1/4 cup flour
1/4 cup butter, softened
frosting packet (that came with the rolls)
Place cinnamon rolls in 3 rows of 3 in a sprayed 9×13-inch baking pan. Pour and spread pie filling to evenly cover rolls. In a bowl, combine sugar, oats, pecans, flour and butter. Mix until well combined. Sprinkle over the apple pie filling and rolls. Bake at 350°F 50-60 minutes (put these in the oven cold, include the preheating as part of the 50 min, I also think I should have done mine for 45 min) or until cinnamon rolls are baked through. Cool Slightly and drizzle with frosting from the frosting packet.