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Notes

Recipe:
11-12 Rhodes Frozen Cinnamon Rolls
2-3 (1 cup) Granny Smith apples, peeled, cored and diced
1/2 cup butter, unsalted 
1 cup packed light or dark brown sugar
3/4 cup heavy whipping cream
1/2 tsp kosher salt
Crumble
3/4 cups all-purpose flour
1/2 cup light brown sugar packed
1/2 teaspoon kosher salt
1/4 cup rolled oats
1/2 cup Biscoff Cookies, crushed
1/2 cup (1 stick) cold unsalted butter, diced
Directions:
In a buttered round 12-14 inch baking dish (or an 11x7 rectangle baking pan) add your frozen Rhodes Cinnamon Rolls, make sure to leave enough room for them to rise. Cover and let rise overnight in the refrigerator (or according to package instructions.)
Preheat oven to 350 degrees F. In a non-stick pan on medium-high heat add butter, brown sugar, heavy cream, and salt. Mix until sugar is dissolved. Reduce heat to low and let simmer for 3-4 minutes. Add apples. Set aside to cool while you make the crumble.
In a large mixing bowl, combine the flour, sugar, oats, crushed cookies, salt, and cold butter. With your fingers, or a pastry cutter mix until all the ingredients come together. The mixture should be forming crumbs and hold its shape when pinched.
Once your rolls have doubled in size, add your caramel apple sauce, making sure to cover all the cinnamon rolls. Top with the cookie crumble.
Loosely cover with foil and bake for 25 minutes. Remove the foil and bake for a remaining 20 minutes. *Make sure to bake in a deep baking pan or the caramel WILL ooze out! We HIGHLY suggest placing a sheet pan underneath to prevent any spills in your oven. 
Let cool for ~20 minutes before serving. Enjoy warm or at room temperature! 
Optional: Drizzle with the cream cheese pouches included with the Rhodes Cinnamon Rolls.