Apple Walnut Sticky Buns

I've been trying a couple new recipes for options of "breads" to bring to my Moms group. I ran across this recipe for Sandra Lee's Apple Walnut Sticky Buns. What drew me to them was that not only did they look super yummy, but in Sandra Lee fashion, they were also SUPER easy. You can check out the video of her preparing them HERE.

*Tip -- The Cinnamon rolls come in packages of 8. This recipe calls for 2 packages - to make 12 sticky buns and then to use the other 4 in another recipe. Just get 3 packages, increase apple/walnut mixture bit and then use 2 muffin tins to make 24 rolls. :)

Ingredients
1 Granny Smith apple
3/4 cup chopped walnuts
1/2 cup brown sugar
5 tablespoons unsalted butter, softened
2 (8-count) tubes refrigerated cinnamon rolls
1/2 teaspoon pumpkin pie spice
1 to 2 teaspoons water

Directions
Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.

Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.


Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns for Round 2 Recipe Cinnamon Roll French Toast.)


Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.


In a small bowl, combine 1 container of the vanilla frosting (save the other for Round 2 Cinnamon Roll French Toast) with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.