I like this recipe because it’s easy to make with store-bought cinnamon rolls, but still feels totally homemade. The apples soften into a sweet-spiced filling, and the cinnamon roll layers bake into a soft, golden crust that soaks up all the flavor. Plus, the drizzle of caramel and icing on top makes each bite taste like something you’d find at a bakery.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (12.4 oz) cans refrigerated cinnamon rolls (with icing included) 4 large apples, peeled and diced ½ cup granulated sugar 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 tablespoon cornstarch ⅓ cup caramel sauce, plus extra for drizzling
Directions
Prepare Oven and Apples:
I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, I mix the diced apples with sugar, cinnamon, nutmeg, and cornstarch. I toss everything together until the apples are evenly coated.
Prepare the Cinnamon Roll Layers:
I separate the cinnamon rolls from both cans and set aside the icing for later.
I cut each roll into ¼-inch thick slices, then roll each slice flat with a rolling pin on a floured surface.
Assemble the First Layers:
I press a layer of the flattened cinnamon roll pieces into the bottom of the baking dish, overlapping slightly and pressing up the sides to create a sealed base.
I spread half the apple mixture evenly over this layer and drizzle with 2–3 tablespoons of caramel sauce.
Add Middle and Top Layers:
I add another full layer of cinnamon roll pieces, followed by the remaining apples and a second drizzle of caramel.
I finish with a final layer of the remaining flattened cinnamon roll slices on top.
Bake:
I cover the dish tightly with foil and bake for 30 minutes.
Then I remove the foil and bake for another 10–15 minutes until the top is puffed and golden brown.
Cool and Finish:
I let the dessert cool in the pan for at least 30 minutes so it sets up a bit.
Just before serving, I drizzle the reserved cinnamon roll icing over the top—and sometimes a little extra caramel too.
Servings and timing
This recipe makes about 8–10 servings. It takes around 25 minutes to prep and 40–45 minutes to bake, plus cooling time. I usually set aside a little over an hour total.
Variations
When I want to switch things up, I use honeycrisp or granny smith apples for a slightly tart contrast. I’ve also added chopped pecans or walnuts between the layers for crunch. For a holiday twist, I sprinkle in some clove or allspice with the cinnamon. If I want to go over the top, I serve it with vanilla ice cream.
Storage/Reheating
I store leftovers covered in the fridge for up to 3 days. To reheat, I microwave individual slices for 20–30 seconds or warm the whole dish in a 300°F oven until heated through. It stays soft and gooey even after reheating, which I love.
FAQs
Can I use pre-cut cinnamon rolls?
Yes, I’ve used both traditional cinnamon rolls and the ones that come pre-sliced in the tube. I just make sure to flatten them well so they bake into a solid base.
What apples work best?
I prefer firmer apples like Granny Smith, Honeycrisp, or Fuji. They hold up well during baking and give a nice balance of sweet and tart.
Do I need to use the caramel sauce?
I think the caramel really takes this dessert to the next level, but if I’m out, I sometimes skip it or substitute with a drizzle of maple syrup.
Can I make this ahead of time?
Yes, I’ve prepped it earlier in the day and stored it in the fridge before baking. I just bring it to room temperature first or add a few extra minutes to the baking time.
How do I keep the cinnamon roll layers from sticking?
I make sure to generously grease the pan and use a greased glass or measuring cup when pressing the dough in. Letting it cool helps it hold its shape better too.
Conclusion
This Apple Cinnamon Roll Lasagna is warm, sticky-sweet, and totally irresistible. I love how the layers melt together into a comforting, bakery-style dessert that’s perfect for sharing—or not. Whether I’m making it for a fall get-together or just because I want something cozy, this dessert always disappears fast.
Prepare Oven and Apples:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix apples, sugar, cinnamon, nutmeg, and cornstarch until well coated.
Prepare Cinnamon Roll Layers:
Separate cinnamon rolls (from both cans) and reserve icing.
Cut each roll into ¼-inch thick slices. On a floured surface, roll each slice flat.
Assemble the First Layers:
Press a layer of flattened rolls into the bottom and slightly up the sides of the dish to seal.
Spread half of the apple mixture on top and drizzle with 2–3 tablespoons of caramel sauce.
Add Middle and Top Layers:
Add another layer of flattened rolls. Top with the remaining apples and more caramel drizzle.
Finish with a final layer of flattened cinnamon roll slices.
Bake:
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden brown.
Cool and Finish:
Let cool for at least 30 minutes. Drizzle with reserved icing and extra caramel before serving warm.
Notes
Use tart apples like Granny Smith for a balanced flavor.
For extra texture, mix in chopped pecans or walnuts with the apple layers.
Leftovers can be stored in the fridge and reheated for a cozy next-day treat.
Serve with a scoop of vanilla ice cream for dessert perfection.
