Reynolds® Parchment Paper
1/4 cup packed brown sugar
2 tablespoons maple syrup
2 tablespoons butter, melted
1/4 cup coarsely chopped pecans
1 small apple, cored and thinly sliced
1 can (about 12 oz.) refrigerated cinnamon rolls

Preheat oven to 350°F. Line an 8x8x2-inch baking pan with Reynolds Parchment Paper, extending paper up sides of pan; set aside.

Combine brown sugar, maple syrup and butter; pour mixture in parchment-lined pan. Sprinkle evenly with pecans. Layer apple slices over pecans; place cinnamon rolls on top of apples.

Bake 20 to 25 minutes or until rolls are golden brown. Let stand 5 minutes. Invert onto platter. Remove parchment paper. Serve warm.

Note: Substitute 1/2 cup sweetened dried cranberries for the apple, if desired.

Makes 8 servings.

© 2008 and ®/™ Reynolds, used with permission.

Submitted by: Reynolds