My inspiration was this photo a friend posted on Facebook (or Pinterest, who can keep them all straight?!) I decided there was no way I was going to be able to cut them thin enough to keep their shape without totally destroying them!
What you need:
This was so delicious and quite easy to make. For a 16x20 jelly roll pan I used about 2 cans of pre-made cinnamon rolls (store brand not the jumbo sized Pillsbury ones) 6 apples, a cup of sugar, some vanilla and almond extract, and nutmeg, cinnamon, and allspice.
I started out by unrolling my cinnamon rolls and pressing them flatter into the greased jelly roll pan (you should hold back 2-4 raw cinnamon roll pieces for the top later).
I put them in the oven to cook for about 15-20 minutes. As these were cooking I was cutting and peeling my apples.
I used my apple slice to cut my apples down, then cut each slice into 4-5 smaller bite-sized pieces. I basically used the recipe for the filling in apple pie for the apple portion of this dessert. Mix the peeled apples and spices together in a bowl before adding to the cooked cinnamon roll crust.
After you spread out your apple filling, you can make a cross-hatched cinnamon roll top to the pastry. This dessert was such a hit that I actually had to find a close photo of the "finished" product because it was cut into before I could take a picture! You can drizzle icing from the cinnamon roll package over the top of your pastry.
If you would want to make pie instead of a breakfast pastry just make the same dessert in a pie pan rather than a jelly roll pan!