Cinnamon Roll

8 cups apples, peeled -- sliced

12 ounce jar caramel ice cream topping

1 tablespoon flour

1/2 cup pecans -- very finely chopped

1/2 cup brown sugar

1 tube refrigerated cinnamon rolls (8 or 10 count)

6 tablespoons margarine -- melted

vegetable cooking spray

Preheat oven to 375 degrees.

Place apple slices in a large bowl. Combine caramel topping and flour and pour over the apple

slices. Toss with a fork to mix. Place the apples into a 12x8-inch baking dish that has been sprayed

with vegetable cooking spray. Bake for 25-30 minutes or until the apples are just tender. Combine

the pecans and brown sugar in a small bowl. Separate the cinnamon rolls and cut into 4 quarters.

Dip each piece of the roll into the melted margarine and then roll in the sugar nut

mixture. Arrange the pieces of roll over the top of the apples and bake until the rolls are golden

8 to 10 minutes.