Cinnamon Roll Apple “Lasagna”

This Cinnamon Roll Apple “Lasagna” is the dessert I reach for when I want something cozy, nostalgic, and packed with layers of comforting sweetness. It’s got everything I love about fall baking: tender cinnamon-spiced apples, gooey cinnamon roll layers, and just the right amount of sticky caramel drizzle. Think apple pie meets cinnamon rolls in a warm, bubbly casserole dish—it’s indulgent, easy to make, and perfect for a holiday breakfast or weekend treat.

Why You’ll Love This Recipe

• Layered decadence – Each bite has soft cinnamon roll dough, spiced apples, and buttery caramel.
• Minimal prep – I use refrigerated cinnamon rolls to save time while still getting amazing results.
• Crowd favorite – Whether I serve it at brunch or bring it to a potluck, it disappears fast.
• Versatile – It works for breakfast, dessert, or anything in between.
• Make-ahead friendly – I can prep it the night before and bake fresh in the morning.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Apple Filling

• 4 cups peeled, diced apples (about 4 medium apples)
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Cinnamon Roll Layers

• 2 cans refrigerated cinnamon rolls (8 rolls per can), with icing packets included
• Flour, for dusting

For the Caramel Drizzle

• ¼ cup caramel sauce (store-bought or homemade)

directions

Step 1: Preheat and Grease
I preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish with butter or nonstick spray.

Step 2: Make the Apple Mixture
In a large bowl, I toss the apples with sugar, cornstarch, cinnamon, and nutmeg until evenly coated. This mix gets beautifully gooey when baked.

Step 3: Flatten the Cinnamon Rolls
I open the cinnamon roll cans and set the icing aside. I slice each roll into ¼-inch rounds, then flatten them into 3–4 inch disks on a lightly floured surface. This gives me the “lasagna noodles.”

Step 4: Layer the Dish

• First, I line the pan with a single layer of flattened cinnamon rolls, slightly overlapping.
• I spread half the apple mixture on top, then drizzle 2–3 tablespoons of caramel.
• I repeat the layers: cinnamon rolls, the rest of the apples, and more caramel.
• For the final layer, I add more flattened rolls and drizzle the last bit of caramel on top.

Step 5: Bake Covered
I cover the pan with foil and bake for 30 minutes so the cinnamon rolls bake through and the apples soften.

Step 6: Bake Uncovered
I remove the foil and bake for another 10 minutes to brown the top and give it a golden, slightly crisp finish.

Step 7: Cool and Ice
I let the pan cool for 15 minutes before drizzling the reserved icing over the top.

Step 8: Slice and Serve
I slice it into 9 squares (or 12 smaller ones) and serve it warm—plain, with ice cream, or whipped cream.

Servings and timing

• Servings: 6–8
• Prep time: 20 minutes
• Cook time: 40 minutes
• Rest time: 15 minutes
• Total time: 1 hour 15 minutes

Variations

• Add nuts: I like adding a handful of chopped pecans or walnuts between layers for crunch.
• Spice it up: A pinch of cloves or allspice gives a deeper spice profile.
• Pumpkin twist: I’ve swapped apples for canned pumpkin mixed with brown sugar and pumpkin spice—delicious fall vibes.
• Bourbon caramel: For grown-up gatherings, I use bourbon-spiked caramel sauce.

storage/reheating

• Fridge: I store leftovers covered in the refrigerator for up to 4 days.
• Reheat: I warm individual portions in the microwave for 20–30 seconds. For larger amounts, I cover with foil and reheat in a 300°F oven until warmed through.
• Freeze: I wrap slices individually in foil and freeze for up to 2 months. I reheat straight from frozen in the oven or microwave.

FAQs

Can I use canned apple pie filling instead of fresh apples?

Yes, I’ve used it when I’m short on time. Just skip the sugar and cornstarch since the filling is already sweetened and thickened.

Do I need to cook the apples before layering?

Not at all. The apples soften perfectly during baking, especially when covered with foil for the first part.

Can I use homemade cinnamon roll dough?

Definitely! I sometimes make my own dough when I want an extra-special version. Just slice and flatten it the same way.

What kind of apples work best?

I like using a mix of tart and sweet—Granny Smith and Honeycrisp are my favorites. They hold their shape and add great flavor.

Can I make it the night before?

Yes, I assemble the whole dish and store it covered in the fridge overnight. In the morning, I bake it straight from the fridge, adding a few extra minutes if needed.

Conclusion

Cinnamon Roll Apple “Lasagna” is one of those dishes that feels like a warm hug. It’s sweet, spiced, soft, and sticky in the best way—and it never fails to make my kitchen smell amazing. Whether I serve it for a special breakfast or a comforting dessert, it always delivers that nostalgic, homey feeling I crave. It’s become a favorite in my home, and once I make it, I know I’ll be looking for any excuse to bake it again.

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