Description
Cinnamon Roll Apple Lasagna is a decadent and layered fall dessert featuring tender apples spiced with cinnamon and nutmeg, sandwiched between layers of buttery cinnamon roll dough. Baked to golden perfection and finished with a drizzle of sweet icing, this easy-to-make recipe combines the warmth of classic apple pie flavors with the delightful texture of cinnamon rolls, making it a perfect treat for cozy gatherings.
Ingredients
Scale
Cinnamon Roll Base
- 2 cans refrigerated cinnamon rolls with icing
- Non-stick cooking spray
Apple Filling
- 6 large apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Toppings
- 1 tablespoon butter, cut into small pieces
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with non-stick cooking spray to prevent sticking.
- Flatten cinnamon rolls: Separate each cinnamon roll from the can and use your hands or a rolling pin to flatten each into a round disk about 3-4 inches in diameter.
- Create the first layer: Arrange 6 flattened cinnamon rolls evenly at the bottom of the prepared baking dish, pressing together gently to form a solid and even crust layer.
- Mix apple filling: In a large mixing bowl, combine the thinly sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, cornstarch, lemon juice, and vanilla extract. Toss thoroughly until the apples are fully coated with the mixture.
- Layer apple filling: Spread half of the apple mixture evenly over the cinnamon roll crust. Dot with half of the butter pieces and sprinkle with half of the pecans, if using.
- Add the middle cinnamon roll layer: Place another layer of flattened cinnamon rolls atop the apple filling, gently pressing to seal the edges and form a cohesive layer.
- Repeat layers: Spread the remaining apple mixture over the second cinnamon roll layer, dot with remaining butter, and sprinkle with the remaining pecans.
- Top with final layer: Finish by placing the last layer of flattened cinnamon rolls on top, covering the apple mixture completely.
- Bake the lasagna: Cover the dish loosely with aluminum foil and bake in the oven for 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and the filling is bubbling.
- Cool and glaze: Allow the apple lasagna to cool for at least 15 minutes to set. Warm the icing from the cinnamon roll package slightly to make it drizzle-friendly, then drizzle it over the top before serving.
Notes
- You can substitute pears for apples or combine both fruits for a flavorful twist.
- Adding a caramel drizzle on top enhances the richness of the dessert for a more decadent treat.
- Serve warm with a scoop of vanilla ice cream to make it a cozy and comforting fall dessert.