There’s something irresistibly comforting about the scent of cinnamon and apples baking together in the oven. Every time I prepare this Cinnamon Roll Apple Lasagna, I’m transported back to weekends in my grandmother’s warm kitchen. She had a knack for taking simple ingredients and creating magic—and this recipe is one of those nostalgic creations with a modern twist.
This dessert brings together the gooey sweetness of cinnamon rolls and the spiced warmth of baked apples in a layered treat that’s both indulgent and surprisingly easy to make. Whether it’s a winter holiday table or a summer family picnic, this dish fits right in and guarantees rave reviews.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Versatile enough for both summer and winter gatherings
- Simple ingredients and minimal prep time
- A creative dessert that stands out
- Family-friendly and great for entertaining
Ingredients
For the Apple Filling:
- 4 cups peeled, diced apples (such as Honeycrisp or Granny Smith)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- Pinch of salt
For the Cinnamon Roll Layers:
- 2 cans (8-count) refrigerated cinnamon rolls (with icing included)
- 1 tablespoon butter (for greasing the pan)
Optional Toppings:
- ½ cup chopped pecans or walnuts
- Caramel sauce, for drizzling
Tools You’ll Need
- 9×13-inch baking dish
- Large mixing bowl
- Peeler and sharp knife
- Spatula or wooden spoon
- Measuring spoons and cups
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease the baking dish with butter or non-stick spray and set aside.
2. Prepare the Apple Filling
In a large mixing bowl, combine the diced apples, sugar, cornstarch, cinnamon, lemon juice, and a pinch of salt. Stir well until all apple pieces are coated. Let the mixture sit for 5–10 minutes to allow the juices to release.
3. Flatten the Cinnamon Rolls
Open the cans of cinnamon rolls and set the icing aside. Slightly flatten each roll into a disc using your hands or the bottom of a glass.
4. Assemble the Lasagna
- Place a layer of cinnamon roll discs on the bottom of the greased pan.
- Spread half of the apple filling evenly over the cinnamon rolls.
- Repeat with another layer of cinnamon roll discs and the remaining apple mixture.
- Finish with a final layer of cinnamon rolls on top.
5. Bake
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes, until the top is golden and the apples are tender.
6. Finish and Serve
Allow the lasagna to cool for about 10 minutes. Drizzle the included icing over the top, and for added texture and flavor, sprinkle with chopped nuts and a generous drizzle of caramel sauce.
Tips for Success
- Use tart apples like Granny Smith if you prefer a contrast to the sweetness of the cinnamon rolls.
- Don’t skip the cornstarch—it helps thicken the filling.
- Press the cinnamon rolls flat enough to cover the pan evenly for each layer.
Variations
- Substitute apples with ripe pears or even mixed berries.
- Use a cream cheese glaze in place of the packaged icing for a tangier finish.
- Add a splash of vanilla extract or apple pie spice to the apple mixture for extra depth.
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Serving Suggestions
- Serve warm with a scoop of vanilla or cinnamon ice cream.
- Pair with a hot cup of coffee or spiced cider during colder months.
- Chill and serve with whipped cream for a refreshing summer dessert.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap individual portions tightly and freeze for up to 2 months.
- Reheat: Warm in a 300°F oven or microwave in short bursts until heated through.