The church picnic in our little town square used to bring folks together in the most comforting ways, folding chairs lined up on the grass, kids chasing each other around the fountain, and a potluck table sagging under the weight of generations-old recipes.
One particular year, I brought something new though it used familiar flavors from my mother’s pantry. I’d been playing around with a fall dessert that tasted like home but looked just a bit playful. That’s when Cinnamon Roll Apple “Lasagna” was born.
I had apples from the farmers market, picked up from a weathered wooden crate, each one with a different shade of red. The smell of cinnamon rolls baking in the air always brought me back to my classroom days, those chilly mornings when I’d bring in a pan of warm rolls to share with my students before a test. That sense of comfort and reward inspired this dish.
Instead of a typical cobbler or pie, I layered sweet apples between soft cinnamon roll dough, drizzled it all with caramel, and baked it like a lasagna. My neighbor Edith called it a “dessert casserole,” and to this day, that’s how she requests it. It’s become a staple for family get-togethers and bake sales alike. And honestly, slicing into it feels just as satisfying as a good book ending on the perfect page.
Short Description
A warm, layered dessert made with flattened cinnamon rolls, spiced apples, and a caramel drizzle, baked into a comforting, shareable treat.
Key Ingredients
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
- Extra flour (for dusting)
For the Caramel Drizzle:
-
¼ cup caramel sauce (store-bought or homemade)
Tools Needed
- 8×8-inch baking dish
- Mixing bowls
- Wooden spoon or silicone spatula
- Knife and cutting board
- Rolling pin or clean drinking glass
- Aluminum foil
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease your 8×8-inch baking dish well with butter or nonstick spray.
Step 2: Make the Apple Filling
In a mixing bowl, toss together diced apples, sugar, cornstarch, cinnamon, and nutmeg. Stir until the apple pieces are well coated.
Step 3: Flatten the Cinnamon Rolls
Open the cans and save the icing for later. Slice each roll into ¼-inch rounds. Lightly flour your surface and press each round into a thin 3–4 inch circle.
Step 4: Build the First Layer
Place flattened cinnamon rolls along the bottom of your baking dish, overlapping slightly. Spoon in half the apple mixture. Drizzle 2–3 tablespoons of caramel over the top.
Step 5: Add the Second Layer
Repeat with another layer of flattened cinnamon rolls. Spread the remaining apple mixture evenly. Drizzle another 2–3 tablespoons of caramel.
Step 6: Top it Off
Finish with a final layer of dough. Drizzle the last of the caramel over the top.
Step 7: Bake Covered
Cover the dish with aluminum foil and bake for 30 minutes. This helps soften the apples and steam the rolls.
Step 8: Bake Uncovered
Remove the foil and continue baking for 10 minutes, or until the top turns golden and slightly crispy.
Step 9: Cool and Ice
Let it cool for 15 minutes before drizzling with the reserved icing. This helps it set without melting the icing too quickly.
Step 10: Slice and Serve
Cut into squares and serve warm. A scoop of vanilla ice cream or a dollop of whipped cream takes it over the top.
Why You’ll Love This Recipe
Warm and Cozy: Baked apples and cinnamon rolls together make this the ultimate fall or holiday dessert.
Beginner-Friendly: No pie dough, no fuss—just store-bought rolls and pantry ingredients.
Perfect for Sharing: Makes a beautiful addition to potlucks, brunches, or family dinners.
Dessert Twist on a Classic: Like an apple pie and cinnamon roll had a sweet baby.
Kid-Approved: Gooey, sweet, and fun to eat—no fork fights necessary.
Serving and Pairing Suggestions
Serve As: Dessert, brunch centerpiece, or after-dinner treat.
Pair With: Hot coffee, chai latte, spiced cider, or a scoop of vanilla bean ice cream.
Serving Style: Family-style in the pan, or plated with whipped cream for a more elegant touch.
Storage and Reheating Tips
To Store: Cover the pan tightly with foil or transfer leftovers to an airtight container. Refrigerate up to 4 days.
To Freeze: Slice into portions, wrap individually in plastic wrap, then freeze in a zip-top bag for up to 2 months.
To Reheat: Microwave single slices for 30–45 seconds or warm in a 300°F (150°C) oven for 10–12 minutes until gooey again.
FAQs
1. Can I make this ahead of time?
Yes! Assemble the layers, cover tightly with foil, and refrigerate overnight. Bake fresh the next day.
2. What’s the best type of apple to use?
Honeycrisp, Fuji, or Gala are great—sweet and firm enough to hold up to baking.
3. Can I use homemade cinnamon roll dough?
Absolutely! Just make sure to roll it thin, and use about the same amount as 16 store-bought rolls.
4. My rolls didn’t bake through—why?
They may have been too thick. Make sure to flatten each roll and avoid piling too many layers.
5. Is this overly sweet?
It’s indulgent, yes—but balanced with the apples’ tartness. Reduce caramel if you prefer a milder sweetness.
Tips & Tricks
Lightly flour your hands when pressing the rolls—makes it less sticky and easier to flatten.
Use a glass with a flat bottom if you don’t have a rolling pin.
Mix in a handful of chopped pecans or walnuts with the apples for crunch.
Warm your caramel slightly before drizzling so it spreads more evenly.
For a more rustic look, skip precise layers and just scatter dough and filling in loose tiers.
Recipe Variations
Pumpkin Spice Version: Replace apples with 1½ cups of pumpkin puree mixed with brown sugar and pumpkin spice.
Maple-Pecan Delight: Add chopped pecans between layers and drizzle with maple syrup instead of caramel.
Berry Bliss: Substitute apples with a mix of fresh blueberries and strawberries. Use lemon zest instead of cinnamon.
Savory Spin (for brunch): Use unsweetened dough, replace filling with sautéed apples and brie cheese, skip icing and caramel.
Final Thoughts
That Sunday at the church picnic, I didn’t expect much more than a polite nod or two, but I ended up scribbling this recipe onto napkins for folks I barely knew. When I make Cinnamon Roll Apple Lasagna now, I picture those folding chairs and paper plates, the hum of stories floating around the tables.
It’s a simple bake, but it holds layers of memory like its cinnamon roll sheets stacked with warmth. If you ever need a dessert that’ll get people talking (and coming back for seconds), give this apple “lasagna” a place at your table.
Cinnamon Roll Apple “Lasagna”
Print ThisIngredients
- 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
- Extra flour (for dusting)
- For the Caramel Drizzle:
- ¼ cup caramel sauce (store-bought or homemade)
Instructions
Step 1: Preheat and Prepare
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
Step 2: Make the Apple Filling
Mix apples, sugar, cornstarch, cinnamon, and nutmeg in a bowl until evenly coated.
Step 3: Flatten the Cinnamon Rolls
Open cans, reserve icing. Cut rolls into ¼-inch slices and flatten into 3–4 inch circles on a floured surface.
Step 4: First Layer
Line the pan with flattened rolls, slightly overlapping. Spread half the apple mix and drizzle 2–3 tbsp caramel.
Step 5: Second Layer
Repeat with another roll layer, add remaining apples, and drizzle 2–3 tbsp caramel.
Step 6: Top Layer
Finish with final dough layer and remaining caramel drizzle.
Step 7: Bake Covered
Cover with foil and bake 30 minutes to soften apples and cook the rolls.
Step 8: Bake Uncovered
Remove foil and bake 10 more minutes until golden on top.
Step 9: Cool and Ice
Cool 15 minutes, then drizzle with reserved icing.
Step 10: Slice and Serve
Cut into squares and serve warm—ice cream or whipped cream optional but delicious.
