Breakfast Cake with Sausage and Apples

1 . Stage

Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning often, until cooked through and browned, 12 to 16 minutes. Remove from the heat and cut links into 1/2-inch pieces.

2 . Stage

While the sausages are cooking, preheat the oven to 350 degrees F (175 degrees C). Spray the bottom, sides, and center of a fluted tube pan (such as Bundt®) with nonstick spray.

3 . Stage

Open cinnamon rolls and set frosting packages aside. Separate rolls and layer, with sides touching, to completely cover the bottom, sides, and center of the pan. Reserve several rolls for the top.

4 . Stage

Dump apple pie filling into a bowl. Use 2 knives and cut apples in opposite directions (crisscross) into 1/2-inch pieces. Add sausage slices, cinnamon, and allspice; gently stir until blended, being careful not to break up the apples any more. Spoon apple-sausage mixture into the cinnamon roll-lined pan, distributing it evenly around the pan. Lay cinnamon rolls on top to completely seal the apple mixture inside the rolls. You may not use all of the rolls.

5 . Stage

Bake in the preheated oven until cinnamon rolls are brown, about 20 minutes. Remove from the oven and let sit for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

6 . Stage

While the cake is cooling, warm icing packets in hot water. Drizzle icing over top of the cake. Cut into slices and serve.