Upside-Down Cinnamon-Apple Coffee Cake

So this morning I revisited a recipe that i had tried a couple of times before, and I was not disappointed. This is a recipe that I found a while back in a Pillsbury cookbook. It is a gooey, sticky, delicious mess of a coffee cake... and best of all, it is super easy to make!

Ingredients:

• 1 1/2 cups chopped, peeled apples (I prefer Braeburn Apples) 
• 1 (12.4 - oz.) can Pillsbury Refrigerated Cinnamon Rolls with Icing
•  1/2 cup pecan halves or pieces
• 2 tablespoons margarine or butter, melted
• 1/3 cup firmly packed brown sugar (I like dark brown sugar)
• 2 tablespoons corn syrup

 Directions: 
   

1. Heat over to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of apples in bottom of pan.  
2. Separate dough into 8 individual rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecan pieces. 
3. In another bowl, combine melted butter, brown sugar and corn syrup; mix well. Add brown sugar mixture to the dough mixture; toss gently to combine. Spoon mixture over apples in the pie pan.  
4. Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
5. Microwave icing on high for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.