Preheat oven to 400°F. Lightly spray a 12-count cupcake tin with nonstick spray. Set aside.
Mix together the butter, flour, brown sugar, walnuts, and baking chips. Set aside
2½ tablespoons unsalted butter, ¼ cup all-purpose flour, 6 tablespoons brown sugar, ¼ cup chopped walnuts, ¼ cup cinnamon baking chips
Chop the apples into small pieces (try to use as little liquid as possible). Set aside.
1½ cups store-bought apple pie filling
Take each cinnamon roll and flatten into a thin disc. Place in a cupcake well. Press down firmly and try to bring the cinnamon roll up the sides as much as possible. (see pic above)
12.4 ounces Pillsbury refrigerated cinnamon rolls
Place a spoonful of apple filling into each cup.
Top each with the brown sugar/walnut mixture.
Bake for 10-15 minutes, or until the cinnamon rolls are fully cooked.
Take out of the oven and allow to cool slightly before removing from the cupcake tin.
Drizzle each with the icing and top with whipped cream and caramel (optional).
Icing from the cinnamon rolls package, Whipped cream, Caramel sauce