A few weeks ago, we got to introduce my family to the Outer Banks. Mark and I have been their several times with friends and with his family so we were excited to show off one of our favorite places. We rented a house and my parents, my sister and Mark’s Mom joined us for a week of rest and relaxation – it was glorious.
One of the things I love about OBX is that we always rent a house – so we always have a kitchen. I love exploring new restaurants but a week straight of eating out gets old. My sister and I planned the menu for the week, but we actually did very little of the cooking ourselves – everyone pitched in to make meals easier!
This was one of the few meals I actually made myself during our beach week. We wanted a few easy-but-fun breakfasts and this one fit the bill. I had pre-measured the brown sugar, butter and walnuts and brought them with us in plastic containers so all we needed to pick up was an apple and a package of cinnamon roll. Easy to make, even when I wasn’t in my own kitchen, and they were gobbled up!
Apple Walnut Sticky Buns
2 Tbsp. butter, softened
1 medium granny smith apple, diced
3/4 cup chopped walnuts
1/2 cup packed brown sugar
1 can (12.4 oz.) Pillsbury refrigerated cinnamon rolls with icing.
Preheat the oven to 375F degrees and grease an 8″ round cake pan with softened butter.
In a small bowl, toss together apples, walnuts and brown sugar. Spread evenly over the bottom of the pan. Place cinnamon rolls evenly around the pan, on top of the apple mixture.
Bake for 15-20 minutes, or until the tops are brown. Cool for 5 minutes. Place a plate over the pan and invert the pan so the cinnamon rolls come out.
Remove lid from the icing container and microwave on medium for 5 seconds, until thin enough to drizzle. Drizzle over the sticky buns and serve immediately.