Ingredients

4 pecan-crunch flavored crunchy granola bars, crushed with rolling pin to make 3/4 cup
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1 cup whipping cream
1/2 cup packed light brown sugar
2 cans (17.5 ounces each) refrigerated cinnamon rolls with icing
1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Directions

Heat oven to 350 degrees. (For Utah altitude, heat to 375 degrees.) Spray 12-cup Bundt pan with nonstick 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 apples into whipping-cream mixture to coat. Spoon mixture into pan; spread evenly.

Bake 50-60 minutes or until deep golden brown. (For Utah altitude, bake 40-50 minutes.) Immediately place serving 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.