Megan Day’s Red Hot Thanksgiving Apple Cinnamon Roll Cake

Red Hot Apples

• 8 Pink Lady apples (3 to 3.5 pounds)
• 3/4 cup white sugar
• 1 1/2 cups water
• 3/4 cup Red Hot candies

Cinnamon Roll Cake

• 2 Tubes of Cinnamon rolls with icing
• ½ cup Heavy Whipping Cream
• 1 teaspoon Vanilla extract

• Royal Oak® 100% Charcoal Pellets
• Sharp Knief
• Cooking Spray
• Springform pan
• Piping bag

Red Hot Apples

1. Peel, core, and slice apples.
2. In a 3-quart pot over low heat, combine the sugar, water and Red Hot candies. Gently simmer for about 30 minutes until the candies fully dissolve.
3. Add the sliced apples and continue cooking for additional 30-40 minutes for desired tenderness.
4. Remove from heat. Apples will get more flavorful as they continue to soak in the Red Hot syrup mixture.
5. Set aside and prepare a Cinnamon Roll Cake.

Cinnamon Roll Cake

1. Warm up smoker and set to 350°.
2. Coat springform pan with cooking spray.
3. Unravel cinnamon rolls into strips of dough and set aside.
4. Set included icing cups aside.
5. Place first roll in center of greased pan and place remaining strips of dough around that center roll. Work from the center and move out until all strips are used to surround that center roll.
6. Drizzle dough with heavy whipping cream and place springform pan in a 350° smoker for 15 minutes.
7. Turn pan 90° and check doneness. Check every 3 minutes and pull pan once dough is cooked.
8. Scoop icing into a piping bag and add a splash of cream and vanilla extract. Squeeze to combine ingredients.
9. Spoon a portion of the red hot soaked apples over top of the cinnamon roll cake.
10. Release and remove the sides of the springform pan and cut the tip of the icing bag. Drizzle icing over dessert.
11. Serve hot or room temperature with another scoop of apples.