Sweet and savory come together in a delicious morning Bundt cake made with cinnamon rolls, apple pie filling and flavorful Johnsonville Vermont Maple Breakfast Sausage.more
pkg.12 oz.) Johnsonville® Vermont Maple Syrup Breakfast Sausage Links
can(21 oz.) apple pie filling
tubes(12.4 oz. each) refrigerated cinnamon rolls (24 rolls)
Cook sausage according to package directions. Cool slightly; cut into 1/4-in. slices. In a bowl, combine the sausage, apple pie filling, vanilla and cinnamon. With a rolling pin, flatten 16 cinnamon rolls to 1/4-in. thickness. Line the inside of a greased 10-in. Bundt pan completely with rolled dough; press edges to seal. Fill with the sausage mixture. Flatten the remaining 8 rolls to 1/4-in. thickness. Place over the sausage mixture; pinch edges to seal. Bake at 350°F for 30-35 minutes. Cool for 10 minutes before inverting onto a serving platter. Drizzle with warmed cinnamon roll frosting.