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Dutch Oven Caramel Apple Pie
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| 18 Rhodes cinnamon rolls, thawed but still cold | |
| 2 | Granny Smith apples, peeled and diced |
| 1/2 cup | brown sugar |
| 1 teaspoon | cinnamon |
| 1/2 cup | graham cracker crumbs |
| 1/4 cup | pecans, chopped |
| Caramel Icing | |
| 2 packets | cream cheese frosting, included in rolls |
| 1/3 cup | caramel ice cream topping |
Cut each roll into 4 pieces and arrange in bottom of a 14 inch Dutch oven lined with Dutch oven liner or aluminum foil. In a bowl combine apples, brown sugar, cinnamon, graham cracker crumbs and pecans. Sprinkle evenly over cut rolls. Cover with lid and bake with 10-12 briquettes bottom and 14-16 briquettes top heat for 25-30 minutes.
For icing combine cream cheese frosting with caramel topping. Drizzle over pie while still warm.
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