for 4 portions
2 packages of cinnamon rolls, with icing
½ cup of milk (120 ml)
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 tablespoons of butter
2 granny smith apples, diced
1 cup brown sugar (220 g), packed
vanilla ice cream, topping
Preheat the oven to 190°C (375°F).
Cut the cinnamon roll dough into 3 regular strips, then cut these strips into 3 pieces, making a total of 9 pieces per cinnamon roll. Set aside the icing.
In a medium bowl, combine eggs, milk, cinnamon and extract, stirring until smooth. Set aside.
In a skillet over medium-high heat, combine the butter, apples and brown sugar, cooking until the sugar begins to caramelize, about 10 minutes. Remove from heat.
Sprinkle cinnamon rolling dough evenly into 23 x 23-cm (9 x 9-inch) baking sheet. Pour the egg mixture over the top, then the apples. Pour the reserved frosting on top.
Bake in the oven for 25-30 minutes, until the dough is golden brown. Serve with ice cream!