Upside-Down Cinnamon-Apple Coffee Cake

Prep Time: 20 minStart to Finish: 1 hr
Makes: 8 servings

Indulge yourself with this apple-flecked sticky-bun cakeeasily assembled
with refrigerated cinnamon roll dough.

1 1/2 cups chopped peeled apples
1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or buttermelted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup

1 . Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking
spray. Spread 1 cup of the apples in sprayed pan.
2 . Separate dough into 8 rolls. Cut each roll into quartersplace in large
bowl. Add remaining 1/2 cup apples and pecans.
3 . In small bowlcombine margarinebrown sugar and corn syrupmix well. Add
brown sugar mixture to dough mixturetoss gently to combine. Spoon mixture
over apples in pan.
4 . Bake at 350°F. For 28 to 38 minutes or until deep golden brown. Cool 5
minutes. Invert onto serving platter.
5 . Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.