Method:

• Heat oven to 350°F (180°C). Spray 12-cup (3 L) fluted tube cake pan with non-stick cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 tsp (2 mL) of the cinnamon. Sprinkle mixture evenly in bottom of pan.
• In large bowl, mix whipping cream, brown sugar and remaining 1/2 tsp (2 mL) cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
• Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.