from Sandra LeeIngredients
1 Granny Smith apple3/4 cup chopped walnuts
1/2 cup brown sugar
5 tablespoons unsalted butter, softened
2 (8-count) tubes refrigerated cinnamon rolls
1 teaspoon pumpkin pie spice
2 to 4 teaspoons water
Directions
Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.
Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.
Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns per package directions)
Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
In a small bowl, combine the vanilla frosting with the pumpkin pie spice and 2 to 4 teaspoons of water. Mix until very thin and of pourable consistency. Drizzle over buns and serve.
Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.
Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns per package directions)
Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
In a small bowl, combine the vanilla frosting with the pumpkin pie spice and 2 to 4 teaspoons of water. Mix until very thin and of pourable consistency. Drizzle over buns and serve.
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