This delicious yeast-based, pull-apart apple fritter bread is filled with roasted apples and a generous cinnamon-sugar filling. Yes it’s true. Here’s what you need: granny smith apples, dark brown sugar, unsalted butter, lemon juice, vanilla extract, cinnamon, ground nutmeg, ground cloves, cornstarch …
2 (8 count) packages of cinnamon rolls
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
2 large Granny Smith apples, peeled and grated
2 teaspoons cinnamon
1/3 cup granulated sugar
For the glaze:
1/2 cup powdered sugar
1-3 tablespoons cream
Preheat oven to 350°F and grease a loaf pan with butter or nonstick spray. Set aside.
Remove cinnamon rolls and icing from package. Discard icing or set aside for another use.
Take each cinnamon roll and stretch it out until it becomes flat like a pancake and lay them out on a parchment paper-lined work surface.
In a small bowl, whisk together the butter and vanilla until thoroughly combined. Spread the butter mixture evenly over each flattened cinnamon roll and then top with grated apples.
In a separate small bowl, mix together the sugar and cinnamon and sprinkle evenly over the apples.
Layer cinnamon rolls in stacks of 3 or 4. Once all rolls are stacked, transfer each stack to the loaf pan, standing them on end so no apple filling touches the ends of the pan.
Cover tightly with foil and bake for 30 minutes. Remove foil and bake for 15-20 minutes more.
Remove to a wire rack and let cool 10 minutes before removing from pan.
While loaf cools, make the glaze by mixing powdered sugar with 1 to 3 tablespoons of milk or cream until desired consistency is reached. If you’d like a more pourable consistency, microwave for 10 seconds.
Drizzle glaze over cooled loaf and enjoy!