Apple Maple Breakfast Bundt

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.
Photo by Darla L.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

Ingredients

  • 1

    pkg.12 oz.) Johnsonville® Vermont Maple Syrup Breakfast Sausage Links

  • 1

    can(21 oz.) apple pie filling

  • 1

    tsp.vanilla

  • 1/2

    tsp.cinnamon

  • 3

    tubes(12.4 oz. each) refrigerated cinnamon rolls (24 rolls)

Directions

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.

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