2 cans (17.5 oz) refrigerated Cinnamon Rolls
1 large tart apple, peeled, chopped
½ cup BBF Coconut Palm Sugar
1 ½ tsp ground cinnamon
¼ cup BBF Virgin Coconut Oil, melted
Heat oven to 350°F. Grease a 12-cup fluted tube cake pan with coconut oil or cooking spray.
Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters.
Place the apple in a small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to the apples; toss to coat. Sprinkle half of the apple pieces in the pan. Roll half of the dough pieces in the sugar mixture; place on apples in the pan.
Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted coconut oil over top.
Bake for 40 to 45 minutes or until golden brown across the top. Cool for 10 minutes; run a knife around the edge of the pan to loosen. Place a heatproof serving plate over the pan and turn over; remove the pan. Cool 10 minutes longer.
Drizzle reserved icing over the top of bread, allowing some to drizzle down the sides. Pull apart to serve; serve warm.