"CIN'S CARAMEL-PEPPERMINT APPLE DUMPLINGS"

Provided by Straws Kitchen(*o *) @CinCooks

Number Of Ingredients 8

10 - cinnamon rolls (2-cans of 5-ea) with icing; i use pillsbury
2 large fuji apples (cut into med/thick slices approximately 6-8 slices per apple)
- cinnamon-sugar (for sprinkling)
1 stick(s) butter (melted)
1 cup(s) splenda (or sugar)
2 tablespoon(s) caramel sundae syrup (i used smuckers fat-free)
1 tablespoon(s) peppermint candy cane 'dip' (i used robert rothschild's)
6 ounce(s) canada dry ginger ale (caffeine free)

Steps:

1-Deep-dish round pie plate (or you could use an 8x8-inch square baking dish).
Preheat oven: 350 dF Bake time: 50 to 60 minutes
Open cans of cinnamon rolls and with you're hands, flatten a cinnamon roll, wrap around 1-slice of apple and lay in the dish...continuing with each one until all 10 are done. If you have any apple-slices left, cut them into bite-size pieces and place them intermingled between cinnamon filled rolls, and on top.
Sprinkle cinnamon-sugar over the top.
Take the warm melted butter and stir together with the splenda, caramel syrup and peppermint dip. Then pour over the cinnamon rolls and apples.
Now pour the Canada Dry Ginger Ale over top of all and place in center of oven to bake for 50 to 60 minutes.
When baked pour the icing, that came with the cinnanmon rolls, over the top...OR NOT...your choice. I did.
You could just drizzle some of the Caramel Sundae Syrup on top if you'd rather. This turned out yummy...