Cinnamon Roll Pecan Lasagna

Why You’ll Love This Recipe

I love how this recipe transforms refrigerated cinnamon rolls into something show-stopping. The layers make it feel like a dessert lasagna, but the flavors are cozy and familiar—sweet cinnamon, nutty pecans, and creamy caramel. It’s easy to put together, feeds a crowd, and tastes like a bakery-style treat straight from my oven.

Ingredients

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

2 cans refrigerated cinnamon rolls (with icing)
1 cup cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
½ cup caramel sauce
1 cup pecans, chopped (plus extra whole pecans for garnish)
1 teaspoon ground cinnamon

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I separate the cinnamon rolls and press half of them into the bottom of the dish to form the first layer. I bake this base for 10 minutes to set.

3. While the base bakes, I make the filling. In a bowl, I beat the cream cheese, powdered sugar, vanilla, and heavy cream until smooth and fluffy.

4. I spread half of this cream mixture over the baked cinnamon roll layer, then drizzle with caramel sauce and sprinkle chopped pecans on top.

5. I press the remaining cinnamon rolls flat and layer them over the filling. I spread the rest of the cream mixture on top, drizzle more caramel, and scatter over more pecans.

6. I bake the dish for 25–30 minutes, until the top is golden and the layers are gooey but set.

7. Once out of the oven, I drizzle with the reserved cinnamon roll icing and extra caramel before serving warm.

Servings and timing

Yield: 10–12 servings
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Serving Size: ~1 slice
Calories per Serving: ~420 kcal

Variations

When I want a seasonal twist, I add a pinch of pumpkin spice or nutmeg to the cream mixture. For a richer flavor, I toast the pecans before layering them in. Sometimes I even swap caramel for chocolate sauce for a totally different but equally indulgent version.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm slices gently in the oven at 300°F for about 10 minutes or microwave them for 20–30 seconds. Adding a drizzle of extra caramel or icing makes them taste freshly baked again.

FAQs

Can I use homemade cinnamon rolls instead of canned?

Yes, homemade dough makes this even more special, though it adds prep time. I just bake the bottom layer slightly longer to make sure it holds up.

Do I have to use pecans?

No, I sometimes use walnuts or almonds, or leave the nuts out entirely if I’m serving people with allergies.

Can I make this ahead of time?

Yes, I assemble it the night before, cover it tightly, and bake it fresh in the morning.

Can I freeze this?

Yes. I bake, cool, and wrap individual slices in foil before freezing. I reheat in the oven when ready to serve.

What’s the best way to serve this?

I love serving it warm with vanilla ice cream or a cup of coffee for the perfect indulgent pairing.

Conclusion

This Cinnamon Roll Pecan Lasagna is rich, gooey, and layered with everything I love about cozy holiday baking. With cinnamon rolls, caramel, pecans, and cream cheese all baked into one dish, it’s a guaranteed crowd-pleaser and a recipe I keep coming back to for brunches and festive gatherings. It’s comfort food at its sweetest.