1 12.4 ounce can Refrigerated Cinnamon Rolls, With icing
1 medium Apple, Peeled, cored, and thinly sliced
1 tablespoon Fresh Lemon Juice, Or orange juice
2 tablespoons Brown Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cloves
1/8 teaspoon Ground Cardamom
Preheat the oven according to your cinnamon roll package instructions (standard is 400°F). Line a baking sheet with parchment paper.
Open the cinnamon rolls and set aside the frosting package. Unroll the dough. Turn the prepared baking sheet so that it’s vertical in front of you and lay the strips out horizontally across it, with just a small gap between each.
Toss the apples with the lemon (or orange) juice. Then add the brown sugar and spices. Toss to evenly coat.
Spread the apple mixture down the center of the cinnamon roll dough strips. Then start to pull the strips towards the other side, alternating in a criss cross fashion.
Bake for 20 minutes.
Drizzle your baked breakfast braid with the icing, slice, and serve.
You can use 2 teaspoons prepared apple pie spice in place of the individual spices.