Melt butter in a large nonstick skillet over medium heat. Add apple, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 tablespoons brown sugar; cook 2 minutes or until sugar melts. Remove from heat.
Place quartered rolls on a jelly-roll pan; bake at 250° for 15 minutes. Arrange rolls in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cranberries evenly over rolls; top with apple mixture. Combine apple juice and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over roll mixture; sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight.
Preheat oven to 350°.
Uncover dish, and sprinkle with almonds. Bake at 350° for 55 minutes or until golden.
Well...not a big fan. I am shocked that this didn't turn out as well as I thought it would. I love everything in it! Mine was not soggy at all. It was a bit dry. I would say that I would make again, except there are sooo many breakfast casseroles out there to try.
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