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Cinnamon Roll Apple Lasagna layers warm baked apples and gooey cinnamon rolls into a dessert that always draws a crowd. It’s that dreamy cross between classic cinnamon rolls and tender apple pie but without all the fuss of scratch dough. The first time I made it for a weekend brunch, there were no leftovers to bring home which I considered a very good sign.
The magic for me happened the morning my niece asked if we could have apple pie for breakfast. I improvised this recipe and now any family get-together means everyone expects Cinnamon Roll Apple Lasagna to show up.
Ingredients
- Refrigerated cinnamon rolls: using two cans for enough doughy layers and you get frosting included which makes finishing easy
- Fresh apples: choose crisp varieties like Honeycrisp or Granny Smith they hold their shape and offer tartness that balances the sweetness
- Unsalted butter: brings richness to the cooked apples without adding extra saltiness
- Brown sugar: deepens the caramel notes in the apple filling look for dark brown sugar for even more flavor
- Ground cinnamon: essential for warmth and that signature cinnamon roll flavor use fresh for best aroma
- Nutmeg: optional but gives a subtle complexity buy whole and grate just before using for maximum fragrance
- Cream cheese frosting: either from the cinnamon roll can or homemade creamy tang that complements apples beautifully
- Chopped pecans or walnuts: totally optional but they add crunch and toasty flavor always taste your nuts before using to make sure they are fresh
Instructions
- Prep the Rolls:
- Flatten the cinnamon rolls use clean hands or a rolling pin to press each roll into thin discs so they will bake into even layers rather than thick swirls
- Prepare the Baking Dish:
- Grease a 9 by 13 inch dish well with butter or nonstick spray this prevents sticking and ensures easy serving later
- Cook the Apples:
- Melt butter in a skillet over medium heat then add sliced apples brown sugar cinnamon and nutmeg stir often and cook about five to seven minutes until apples are tender but not mushy this step creates a pie filling texture and concentrates the apple flavor
- Layer the Lasagna:
- Arrange a layer of flattened cinnamon rolls on the bottom of the prepared baking dish they can overlap slightly to cover the surface evenly Spoon half the cooked apples over the cinnamon rolls spread gently to ensure each bite gets apples Drizzle with a little cream cheese frosting using a spoon to drop small amounts lets it melt throughout the dish Repeat with a second layer of cinnamon rolls and remaining apples reserving a few rolls for the very top layer which should be bare dough
- Bake:
- Place in preheated oven at 350 degrees Fahrenheit and bake for twenty five to thirty minutes until the top is golden and cooked through check by lifting a corner with a spatula
- Finish and Serve:
- Immediately spread with remaining cream cheese frosting it will melt into the warm rolls and apples for a glossy finish Sprinkle with chopped pecans or walnuts if desired for texture and visual appeal Allow to cool for ten minutes before slicing and serving warm
My favorite moments are sneaking the first piece while the frosting is still melting into the apples and knowing the leftovers will be fought over the next morning. The cream cheese frosting is my can’t-miss ingredient it somehow brings every layer together.
Storage Tips
Cover any leftovers tightly and keep them in the fridge for up to three days. Reheat slices in a low oven or microwave to regain that gooey texture. If you want to serve at a brunch or gathering make it the evening before and bake fresh the next morning.
Ingredient Substitutions
Try using pears or a mix of apples and pears for a twist. If someone avoids dairy swap the butter and frosting for a non dairy version there are some great plant based options now. For extra spice add a little ground ginger to the apples.
Serving Suggestions
Top with a large spoonful of vanilla ice cream for a true dessert treat. For brunch I like to dust the warm lasagna with a bit of extra cinnamon just before serving. Serve big squares with strong coffee or spiced tea for cozy vibes.
Roots of this Cinnamon Roll Apple Lasagna
Think of this as an American potluck evolution cinnamon rolls and apple pie are both Midwest favorites and putting them together just made sense. This recipe is perfect for fall but we make it year round whenever apples are sweet and plentiful. The first time I brought it to my church bake sale I had so many requests for the recipe I started printing copies.
Seasonal Adaptations
Choose tart green apples in fall for iconic flavor Use a mix of apples and peaches for summer gatherings Add dried cranberries to the apple mix for a winter holiday spin
Success Stories
A friend texted me that her kids call this “apple magic” after asking for it all week long. Another family friend brought it to Thanksgiving and the dish disappeared before the pies were even touched. It is a surefire winner anywhere you want that something special for dessert.
Freezer Meal Conversion
You can assemble the lasagna and freeze it unbaked covered tightly in foil. When ready to bake add an extra ten minutes to the oven time straight from the freezer. Use the frosting only after it comes hot from the oven for best results.
Serve this warm for maximum cozy appeal and watch as it vanishes slice by slice. It’s a guaranteed crowd-pleaser for any brunch or sweet occasion.
Recipe FAQs
- → Can I use homemade cinnamon roll dough?
Yes, homemade dough works well for this dish. Just roll and portion it into discs to layer as instructed.
- → Which apples are best for this dessert?
Firm varieties like Granny Smith, Honeycrisp, or Fuji hold up well and balance the sweetness.
- → Can I add raisins or dried fruit?
Absolutely. Dried fruits, such as raisins or cranberries, add extra texture and a touch of tartness.
- → Is it necessary to peel the apples?
Peeled apples yield a softer texture, but unpeeled apples provide a rustic finish and additional fiber.
- → What other toppings work besides pecans or walnuts?
Try sliced almonds, caramel drizzle, or a dusting of powdered sugar for more flavor and presentation.