• ¼ cup (½ stick) salted butter melted
• ½ cup light brown sugar
• 2 Tablespoons cinnamon
• 3 Turano Brioche Rolls
• 20 ounce can apple pie filling
• ⅓ cup caramel sauce
• Vanilla ice cream optional garnish
• Extra caramel sauce optional garnish

① Preheat the oven to 425 degrees Fahrenheit and set out a cupcake or muffin tin, upside down.
② Place the melted butter in a shallow bowl for dipping. In a second shallow bowl, whisk together the brown sugar and cinnamon until well combined and all lumps have been broken up. Set a small plate next to it.
③ Use a roller to flatten each piece of the Brioche Roll until thin like a tortilla. Dip each round into the melted butter, covering both sides with the butter, and then allow the excess to drip off, shaking the round gently.
④ Place the buttered round on the plate and scoop some of the cinnamon sugar mixture onto it and spread it all over. Gently shake the excess sugar back into the bowl and then repeat on the other side.
⑤ Place the round in between two muffin tin indents to form a taco shape. Repeat with the remaining rounds. Bake for 5-7 minutes or until the “tacos” have puffed slightly and are holding their shape but are not golden brown yet.
⑥ While the rounds are baking, place the apple pie filling in a medium sized mixing bowl and cut up any large apple slices into bite size pieces with a spoon. Pour in the caramel sauce and stir the mixture together until well combined.
⑦ Remove the partially baked shells from the oven and scoop in 1-2 large spoonfuls of apple pie filling mixture. Place the tin back in the oven and cook for an additional 3-5 minutes or until the tacos are golden brown and the apple pie filling is hot.
⑧ Remove the shells from the oven and allow to cool for 3-5 minutes. Serve warm, garnished with vanilla ice cream and drizzled caramel, optional. Enjoy!