24- 1.1 oz. Soft Dinner Rolls, baked Item #01508
- 6 oz eggs
- 3 oz cinnamon sugar
- 1g salt
- 10g vanilla extract
- 13 oz whole milk
- 9 oz apple sauce
- 2 oz caramel sauce
- 1 ½ cups Granny Smith apples (peeled / chopped)
- 2 cup chopped pecans
- 8 oz cream cheese
- 4 oz butter (melted)
- 6 oz whole milk
- 7 oz powdered sugar
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.