I like this recipe because it looks impressive but is surprisingly easy to put together. I love how the apples become tender and saucy, how the cinnamon rolls bake into soft, pillowy layers, and how the caramel ties everything together. I also enjoy that it works just as well for brunch as it does for dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by preheating the oven to 375°F (190°C) and greasing an 8×8-inch baking dish.
In a large bowl, I mix the diced apples with sugar, cornstarch, cinnamon, and nutmeg until the apples are evenly coated.
I open the cinnamon rolls and set the icing packets aside. I slice each roll into about 1/4-inch rounds, lightly flour my surface, and gently flatten each piece into thin disks.
For the first layer, I arrange flattened cinnamon rolls across the bottom of the baking dish, slightly overlapping them. I spoon half of the apple mixture evenly over the dough and drizzle a little caramel sauce on top.
I repeat the process with another layer of cinnamon rolls, the remaining apples, and more caramel. I finish with a final layer of cinnamon rolls and drizzle the rest of the caramel over the top.
I cover the dish tightly with foil and bake for 30 minutes. Then I remove the foil and bake for another 10 minutes, until the top is golden and lightly crisp.
Once baked, I let it cool for about 15 minutes. I drizzle the reserved icing over the top just before slicing and serving.
Servings and timing
I usually get 6 to 8 servings from this dish. I spend about 20 minutes prepping, 40 minutes baking, and let it rest for 15 minutes. The total time comes to around 1 hour and 15 minutes.
Variations
I sometimes mix different apple varieties for more depth of flavor. When I want extra texture, I add chopped pecans or walnuts between the layers. I also like swapping caramel for maple syrup or adding pumpkin spice for a seasonal twist.
storage/reheating
I store leftovers covered in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat the whole dish in the oven until heated through. I’ve also frozen portions and reheated them successfully.
FAQs
What apples work best for this recipe?
I like using Granny Smith for structure or mixing them with Honeycrisp for sweetness.
Can I assemble this ahead of time?
I assemble it the night before, refrigerate it, and bake it the next morning with a few extra minutes added.
How do I know the cinnamon rolls are fully baked?
I check that the center layers are no longer doughy and that the apples are bubbling.
Can I make this less sweet?
I reduce the sugar in the apple filling or go lighter on the caramel drizzle.
Can I serve this as dessert?
I serve it as dessert often, especially with vanilla ice cream or whipped cream.
Conclusion
I love this cinnamon roll apple “lasagna” because it brings together familiar flavors in a fun, layered way. It’s warm, comforting, and perfect for sharing, and every time I make it, it feels like a little celebration straight from the oven.
A cozy, layered bake that blends cinnamon rolls, tender apples, and caramel into one irresistible dessert-for-breakfast treat.
Author:Emma
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour 15 minutes
Yield:6–8 servings
Category:Breakfast, Brunch, Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
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 reserved
Extra flour, for dusting
For the Caramel Drizzle:
¼ cup caramel sauce (store-bought or homemade)
Optional Add-ons:
Chopped pecans or walnuts, for crunch
Cream cheese (for icing upgrade)
Instructions
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
Make the Apple Filling: In a bowl, mix apples, sugar, cornstarch, cinnamon, and nutmeg until well coated. Set aside.
Flatten the Rolls: Separate cinnamon rolls and slice into ¼-inch rounds. On a floured surface, flatten each roll into a 3–4 inch disk.
Layer 1: Place a layer of flattened cinnamon rolls along the bottom of the pan, overlapping slightly. Top with half the apple filling. Drizzle with 2–3 tablespoons of caramel.
Layer 2: Repeat with another layer of cinnamon rolls, the remaining apple mixture, and another 2–3 tablespoons of caramel.
Top Layer: Add the final layer of cinnamon rolls and drizzle remaining caramel over the top.
Bake Covered (30 mins): Cover tightly with foil and bake for 30 minutes to steam and soften the apples.
Bake Uncovered (10 mins): Remove foil and bake another 10 minutes, until golden and bubbly.
Cool & Ice: Let rest for 15 minutes. Drizzle with reserved icing packets, or combine them with softened cream cheese for a tangy twist.
Serve: Slice into squares and enjoy warm—optionally topped with ice cream or whipped cream.
Notes
Mix apple varieties for more depth (e.g., Granny Smith + Honeycrisp).
Flatten rolls evenly to ensure proper baking.
Add chopped nuts between layers for texture.
Make-ahead: Assemble the night before and bake the next day.
Store leftovers covered in the fridge up to 3 days.
