Pillsbury Canadian Baking Challenge

INGREDIENTS

• 4 Nature Valley® Apple Crisp or Oats 'N' Honey Crunchy Granola Bars (2 pouches from 210 g pkg), crushed
• 1/4 cup (50 mL) chopped pecans
• 1 tsp (5 mL) cinnamon
• 1 cup (250 mL) whipping cream
• 1/2 cup (125 mL) packed brown sugar
• 2 cans (each 496 g) Pillsbury* Grands!* Refrigerated Cinnamon Rolls with Icing
• 1 1/4 cups (300 mL) Granny Smith apple, peeled, coarsely chopped

INSTRUCTIONS

Heat oven to 350°F (180°C). Spray 12-cup (3 L) fluted tube cake pan with non-stick cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 tsp (2 mL) of the cinnamon. Sprinkle mixture evenly in bottom of pan.

In large bowl, mix whipping cream, brown sugar and remaining 1/2 tsp (2 mL) cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.

Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

Makes: 12 servings

Kitchen Tip: To easily crush granola bars, do not unwrap; use rolling pin to crush bars. Variation: substitute pears for apple.