By Cristie Will
¾-cup Chopped and peeled Granny Smith Apples ¾-cup Chopped and peeled fresh pineapple or canned drained 12.4 ounces Refrigerated cinnamon rolls with icing ½-cup Pecan or walnut halves 2-tablespoons Melted butter 1/3 -cup Brown sugar, packed 2-tablespoons Corn syrup
Preheat oven to 350°. Combine chopped apples and pineapple in a medium bowl and set aside. Spray 9-inch glass pie plate with cooking spray with flour. Spread 1 cup of chopped apple and pineapple mixture in sprayed pie plate. Separate roll dough into 8 rolls and cut each roll into about quarter size and place in a large bowl. Add remaining apple and pineapple mixture along with ½ cup of pecans or walnuts.
In a small bowl, stir together butter, brown sugar and corn syrup. Add brown sugar mixture to dough mixture; toss and spoon mixture over apples in pie plate.
Bake 30 to 35 minutes or until deep golden brown. Let cool for 5 minutes. Turn upside down onto serving plate. Remove lid from icing and microwave icing on high for 10 to 15 seconds or until thin enough to drizzle. Drizzle over warm coffee cake and serve warm.
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