Most Wednesday evenings will see me having supper out at a local restaurant with my father and his two friends Hazel and Marilyn. It's just nice to get out of the house in a fresh setting and have some other people to talk to.
My father ordered cherry pie for his dessert the other night and we got to talking about how much we love cherry pie and cherry pie filling.
Hazel said that reminded her of a dessert she used to make for her family using a can of cherry pie filling and a can of refrigerated cinnamon rolls. She said it was very good and it sounded really good too, and relatively easy.
I was still thinking about it when I got home. I got to thinking that it would probably be great using any kind of pie filling and then I thought oh boy, would it ever be delicious using apple pie filling.
And it is apple season, the autumn, the season for everything pumpkin and apple. I decided to look online to see if anyone else had thought of that and, lo and behold, I discovered this recipe on the Pillsbury site, for a make-ahead apple pie cinnamon roll breakfast bake.
Now that's a mouthful!
It actually sounded delicious and used very few ingredients. A bit more than what Hazel had discussed, but still very few.
I was not able to get the same size tin of Cinnamon rolls and so I used the tin that has 8 smaller rolls in it rather than the one with 5 larger rolls. It worked out just fine.
