Peel, core and dice the apple into 1/2 inch cubes. Set aside.

Preheat oven to 400 degrees. Coat the cups of a 12-count muffin tin with a generous amount of butter.

In a medium bowl, toss together the diced apples, walnuts and brown sugar.
Place equal amounts of the apple mixture into each muffin cup.

Take 12 of the cinnamon buns and place them cinnamon-side-up, on top of the apple mixture in the muffin cups. Place the muffin tin on a baking sheet and bake until the tops are golden brown - about 8 to 10 minutes.

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 medium bowl, combine the vanilla frosting with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until you get a thick, pourable consistency. Drizzle evenly over buns and serve.

* To make your own pumpkin pie spice blend, mix together 1/4 teaspoon cinnamon with a pinch of ground ginger, a dash of ground cloves and a single grating of nutmeg.


This recipe transforms refrigerated cinnamon rolls into amazing cinnamon sticky buns with just a couple additional ingredients and very little effort.

Mr Breakfast would like to thank bobby for this recipe.

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