Move Over Pumpkin Spice, there’s a new flavor in town. Apple Cinnamon. I often wonder why this country is so 
obsessed with pumpkin spice at this time of the year since apples are in season too. Instead of giving pumpkin all the credit in my house apples are always my first choice. They are incredibly versatile and take way less time to process.
What I love about this recipe is the versatility. It can be both breakfast and dessert. It’s super easy to make with things starting off with a can of pre-made biscuits. I guess you can say it’s almost like a take on monkey bread. This is a great recipe to make ahead of time and serve over successive days. It can even be frozen and thawed later as breakfast for the week. While it’s easy to get carried away this recipe deserves a side of coffee or sausage if you’re choosing to make this for breakfast. Give it a try and let me know what you think.
