2 Large (or 3 small) Apples
1 tbsp Lemon Juice
1/2 cup Water
2 packages Immaculate Baking Cinnamon Roll Dough
1/2 cup Brown Sugar
1 stick Butter
1/2 cup Granulated Sugar
1 1/2 tsp Cinnamon
1 tsp Nutmeg
Add apples, lemon juice and water to a small saucepan. Bring to a boil and then reduce to a simmer and cover. Simmer for 10 minutes then remove the top. Continue to simmer and mash with a fork until water has evaporated and apples are mashed (about 5 more minutes). Add brown sugar, butter, and a sprinkle of cinnamon and nutmeg and continue cooking over low heat until butter has completely melted. Preheat oven to 350 F. Spray a bundt pan with cooking spray. Open cinnamon rolls according to package instructions. Cut each roll into 6 pieces.
Combine granulated sugar and the rest of the cinnamon and nutmeg in a plastic bag. Toss cinnamon roll pieces in the bag with sugar until evenly coated (may need to be done in 2 batches).
Add half of the cinnamon rolls to the bundt pan. Pour half of the apple compote mixture over the cinnamon roll pieces. Add the remaining cinnamon roll pieces and another layer of apple compote on top.
Bake for 40 - 50 minutes until top pieces are nicely browned and center feels set. You may want to place a cookie sheet on the lower oven rack in case there is any spill over while baking. Cool for 5 minutes and then invert into a serving plate. Drizzle with icing and enjoy!