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Ingredients (Makes 24 Servings)

 
Batter:
6 oz eggs
3 oz cinnamon sugar
1g salt
10g vanilla extract
13 oz whole milk
9 oz apple sauce
2 oz caramel sauce
 
Inclusions:
1 ½ cups Granny Smith apples (peeled / chopped)
2 cup chopped pecans
 
Icing:
8 oz cream cheese
4 oz butter (melted)
6 oz whole milk
7 oz powdered sugar
 
 
 


Preparation

Preheat oven to 350°F.

Take baked or leftover rolls and quarter them and fill up 2 cake pans.
 
Spread inclusions on top then gently toss in the pan so they sink into the middle.
 
Whisk all batter ingredients together in a large mixing bowl. Pour out evenly into both pans slowly try to wet all bread on the top.
 
Wrap with plastic wrap and let soak refrigerated for 5 hours.
 
Take out of the refrigerator, cover with foil and bake in a water bath for 1 hour. Let cool.
 
In a standing mixer blend icing ingredients using a paddle on medium speed until incorporated then high speed for 2 minutes. Transfer icing to squeeze bottle.
 
Cut out circles, squares or triangles for plating. Use caramel sauce and icing as topping. Serve warm.