An apple a day, but make mine baked

If October is the month of the pumpkin, then September must be the month of the apple. Is there any more beautiful sight in the autumn than an orchard of trees full of bright red apples? Apple picking is one of my favorite fall activities and cooking, baking, and eating of the apples is equally fun for me. Depending on the amount I've picked and the types, I've made applesauce, apple butter, cakes, crisps, galettes, and pies. While the apple-forward options are extensive, I'm always on the hunt for a new and exciting recipe to tackle. I'm committed to making Dolly Parton's famous apple fritters recipe this year to pay homage to the recently-passed legend, but first I decided to try an easy little recipe I saw online. This recipe is great for the non-bakers, the low-on-time bakers, and the littlest bakers who are just getting started in the kitchen. Not everyone loves to bake, and these rolls will work for them, too. The great thing about these apple cinnamon rolls is that they don't even need an official recipe, but you'll need two medium or large red apples, brown sugar, butter, cinnamon, and a can of refrigerated cinnamon rolls. You'll also need one or two cupcake pans, depending on the number of rolls you're baking. Preheat your oven according to the temperature recommended on your can of cinnamon rolls. Grease your cupcake tins. Dice your apples and divide among the number of rolls you're making, filling about one-third to halfway. Some may wish to peel their apples, but I chose to leave the peels on for a little extra texture and health. Top each pile of apples with about a half teaspoon of brown sugar and a thin pat of butter. Sprinkle each one with cinnamon, and I also added a little sprinkle of nutmeg for extra flavor. Press a cinnamon roll down onto each one, pushing down and flattening until they reach the edges and are level with the top of the cupcake tin. Bake according to package instructions. When finished baking, remove tins from the oven and allow them to cool for five or more minutes before flipping the pans over and tapping the cinnamon rolls out. You may need to run a knife around the edges to loosen each one. Drizzle the icing provided over each apple cinnamon roll and serve as a breakfast, brunch, or dessert item. Per the instructions, I baked my rolls at 400 degrees Fahrenheit for about 15-ish minutes and the apples were cooked to perfection, which was one of my initial hesitations in trying this recipe. If the amount of sugar seems too high for your liking, you could omit either the brown sugar or the drizzle of icing, although the butter and brown sugar combine to sweeten and soften the apples while they cook in the pan. While not every trending recipe is a winner, and I'm the first to call out one that's a waste of time or ingredients, this one was pretty good and I can definitely see kids having a great time making these with their parents in the kitchen and handling most of the steps independently or with minimal assistance. It might not be the fanciest recipe and the baked component obviously doesn't have the most from-scratch flavor given its use of the canned rolls, but it's a super-quick and easy way to highlight September's most delicious fruit.