My boys actually like this one better than the Cherry Almond Coffee Cake, but both are delicious and for family get togethers I make a pan of each.
1 1/2 cups apples, chopped and peeled
1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls with icing
2 tablespoons butter or margarine, melted
1/3 cup brown sugar
2 tablespoons corn syrup
Heat oven to 350 degrees. Spray a 9 inch glass pie plate with cooking spray. Spread apples on plate. Mix butter, brown sugar and corn syrup and pour over apples. Separate dough into 8 rolls and cut each roll into quarters. Place in pie pan. Bake about 30 minutes until golden and baked through. Cool 5 minutes and then turn upside down onto a plate. Remove lid from icing and microwave in high 10-15 seconds or until thin enough to drizzle. Drizzle over warm coffee cake and serve warm.