“I could have more!”

That was what Quinn said after he ate his first helping of this yummy breakfast treat on Sunday morning! MMMM mmmmm! After Cara made it at playgroup, I knew we would love it…and, I was right!
UPSIDE DOWN CINNAMON APPLE COFFEE CAKE

1 can apple pie filling
1/2 tsp. cinnamon
1 tube Cinnamon Rolls
2 tbsp. butter, melted
1/3 cup firmly packed brown sugar

Mix together apple pie filling and 1/2 tsp. cinnamon. 
Spread a thin layer of the filling onto the bottom of a well greased, pie pan. 
Set the remaining filling aside.
Separate the cinnamon roll dough and cut each roll into quarters.
Place the quartered rolls into a large bowl and add remaining apple pie filling.  
In a separate bowl, combine melted butter and brown sugar. 
Mix well and add to the cinnamon roll/apple filling mixture. 
Toss gently to combine.
Spoon the cinnamon roll mixture over the layer of apples in the pie pan.
Bake at 350 for about 28-32 minutes or until a deep, golden brown. 
Cool for about 5 minutes and invert onto a serving platter.
Microwave frosting for about 10-15 seconds.
Drizzle over the warm coffee cake.