Gooey Caramel Apple Pull-Aparts

LAUREN POSEY

4 pecan crunch crunchy granola bars (2 pouches from 8 to 9 ounce box), crushed (3/4 cup)

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 (17 1/2-ounce) cans large refrigerated cinnamon rolls with icing

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Heat oven to 350°. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan. In large bowl, mix whipping cream, brown sugar, and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apple 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.