|
|
Reynolds® Parchment Paper
|
|
1/4
|
cup packed brown sugar
|
|
2
|
tablespoons maple syrup
|
|
2
|
tablespoons butter, melted
|
|
1/4
|
cup coarsely chopped pecans
|
|
1
|
small apple, cored and thinly
sliced
|
|
1
|
can (about 12 oz.) refrigerated cinnamon
rolls
|
PREHEAT oven
to 350°F. Line an 8x8x2-inch baking pan
with Reynolds Parchment Paper, extending paper up sides of pan; set aside.
COMBINE
brown sugar, maple syrup and butter; pour mixture in parchment-lined pan. Sprinkle
evenly with pecans. Layer apple slices
over pecans; place cinnamon rolls on top of apples.
BAKE 20 to 25
minutes or until rolls are golden brown. Let stand 5 minutes. Invert onto
platter. Remove parchment paper. Serve warm.
REYNOLDS KITCHENS TIP: Substitute 1/2 cup sweetened dried
cranberries for the apple, if desired./span
Number of Servings: 8
Nutrition Information:
(Per Serving)
| calories | | 243 |
| grams fat | | 10 |
| % calories from fat | | 38 |
| milligrams cholesterol | | 8 |
| milligrams sodium | | 327 |
| grams carbohydrates | | 36 |
| grams fiber | | 1 |
| grams protein | | 3 |
