This caramel apple cinnamon roll lasagna turns two cans of refrigerated cinnamon rolls into a warm, gooey dessert that tastes like a cinnamon roll and an apple pie had a baby.
Layers of soft dough hug spiced apples and a thick caramel drizzle, then the whole thing gets finished with a sweet cream cheese icing.
It sounds fancy, but it comes together in one baking dish with ingredients you probably already have on hand.
No yeast, no rising time, just simple layering and a short bake in the oven.
I first made this for a lazy Sunday brunch when I wanted something that looked impressive but didn’t need an entire morning of prep.
It disappeared in about ten minutes flat, and I’ve made it every fall since.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Caramel Apple Cinnamon Roll Lasagna
This recipe takes everything cozy about fall and stacks it into one pan. It’s the kind of dessert that makes your whole kitchen smell incredible in under an hour.
- Ready in under an hour, with no yeast or rising time required
- Uses convenient store bought cinnamon rolls, so prep stays quick
- Sweet spiced apples and buttery caramel in every single bite
- Perfect for potlucks, brunch, or a holiday dessert table
- Easy to double for a crowd, using two baking dishes
You might also enjoy: Salted Caramel Apple Pie
Ingredients
You’ll need three simple components here: the cinnamon roll layers, the spiced apple filling, and a quick cream cheese icing to finish.
Everything below is easy to find at a regular grocery store.
- 2 (12.4 oz) cans refrigerated cinnamon rolls with icing, such as Pillsbury Grands
- 6 cups peeled and diced apples, about 5 to 6 medium apples (Granny Smith or Honeycrisp work well)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 3 tablespoons unsalted butter
- 1/2 cup caramel sauce, plus extra for drizzling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Extra all purpose flour, for rolling the dough
This same spiced apple filling works beautifully in my Caramel Apple Pie Filling recipe if you want to make a big batch to keep on hand for later.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a handful of basics that make the whole process smoother.
- 9×13 inch glass baking dish
- A rolling pin
- Large mixing bowl
- Medium saucepan
- A hand mixer or a sturdy whisk
- Aluminum foil
- Measuring cups and spoons
Read Also: Apple Crumble Cheesecake
Recommended Products for This Recipe
These are a few products I personally reach for when I make this recipe.
They’re not required, but they make the process easier and the results more consistent every time.
1. OXO Good Grips Apple Corer, Peeler, Slicer
Dicing six cups of apples by hand takes forever, and this tool cuts that time down to a few minutes.
It peels, cores, and slices in one motion, which means more consistent pieces that cook evenly in the filling.
2. Pyrex 9×13 Glass Baking Dish
A glass dish lets you see the bottom layer browning, so you know exactly when it’s time to pull the lasagna out.
It also goes straight from oven to table, which is handy for a dessert this messy and delicious.
3. Salted Caramel Sauce
A good jarred caramel with a touch of salt balances all the sweetness in this dessert without you having to make caramel from scratch.
I always keep a jar in the pantry for drizzling over the top right before serving.
4. KitchenAid Hand Mixer
Whipping the cream cheese icing by hand works, but a hand mixer gets it smooth and lump free in seconds.
It’s also one of those tools that earns its spot in the kitchen for everyday baking.
5. French Rolling Pin
A tapered French style rolling pin gives you more control when flattening the cinnamon roll dough into thin layers.
Thinner dough means more layers in your lasagna, and more layers means more caramel apple goodness in every bite.
I reach for the same mixer whenever I whip up frosting for my Cinnamon Rolls Recipe, so it gets a lot of use in my kitchen.
Step-by-Step Instructions: How to Make Caramel Apple Cinnamon Roll Lasagna
1. Prep the Apple Filling
- Peel, core, and dice your apples into small, bite sized pieces, about a half inch each, so they soften evenly as they cook.
- In a medium saucepan, combine the diced apples, granulated sugar, cornstarch, ground cinnamon, and nutmeg. Stir well so the cornstarch coats the apples evenly.
- Add the lemon juice and butter to the pan, then place it over medium heat.
- Cook the mixture for 8 to 10 minutes, stirring occasionally, until the apples have softened slightly and the liquid has thickened into a glossy sauce.
- Remove the pan from the heat and let the filling cool for about 10 minutes while you prep the other components.
2. Make the Cream Cheese Icing
- Open both cans of cinnamon rolls and set the icing packets that come inside them to the side. You’ll use these later, along with the cream cheese mixture.
- In a mixing bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and free of lumps.
- Add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese, then beat again until fully combined.
- Fold in the reserved icing packets from the cinnamon roll cans until the icing is smooth and pourable. Set aside at room temperature.
3. Prepare the Cinnamon Roll Layers
- Lightly dust a clean work surface and your rolling pin with all purpose flour to prevent sticking.
- Unroll each cinnamon roll and flatten it out with your hands first, then use the rolling pin to roll it thin, about an eighth of an inch thick.
- Repeat with all of the cinnamon rolls from both cans, keeping them separated so they don’t stick back together.
- Lightly grease your 9×13 inch baking dish so the layers release easily once baked.
4. Assemble the First Layer
- Arrange half of the flattened cinnamon roll pieces across the bottom of the greased baking dish, pressing the edges together with your fingers to seal any gaps.
- Spread half of the cooled apple filling evenly over this first layer of dough.
- Drizzle 2 to 3 tablespoons of caramel sauce over the apples in a zigzag pattern.
5. Add the Middle Layer
- Take the remaining flattened cinnamon roll pieces and layer them over the apples and caramel, again pressing the edges to seal.
- Spread the rest of the apple filling over this second layer of dough, using a spatula to keep it even from corner to corner.
- Drizzle another 2 to 3 tablespoons of caramel sauce over the top of the apples.
6. Add the Final Layer
- If you have any leftover scraps of cinnamon roll dough, patch them together to form a thin top layer over the apples and caramel. This helps hold in moisture as it bakes.
- Cover the baking dish tightly with aluminum foil to prevent the top from browning too quickly.
7. Bake the Lasagna
- Preheat your oven to 350 degrees Fahrenheit if you haven’t already.
- Bake the covered dish for 25 minutes, then carefully remove the foil.
- Continue baking uncovered for another 10 to 15 minutes, until the top layer is golden brown and the edges are bubbling slightly.
- Remove the dish from the oven and let it cool in the pan for at least 15 minutes before topping. This resting time helps the layers set so it slices more cleanly.
8. Cool and Frost
- Once the lasagna has cooled slightly but is still warm, pour the cream cheese icing evenly over the top, letting it drip into the cracks and edges.
- Finish with an extra drizzle of caramel sauce over the icing for good measure.
- Slice into squares and serve warm, or let it cool completely for cleaner slices.
For another no yeast breakfast bake, try my Apple Cider Cinnamon Rolls the next time you’re craving something similar.
Tips for The Best Caramel Apple Cinnamon Roll Lasagna
A few small details make a big difference between an okay batch and one that disappears in minutes.
Keep these in mind as you work through the layers.
- Use a firmer apple variety, like Granny Smith or Honeycrisp, so the filling doesn’t turn to mush during baking
- Don’t skip the resting time after cooking the apple filling, since it needs to cool before touching the dough
- Roll the cinnamon roll dough as thin as you can without tearing it, for cleaner, more defined layers
- Press the seams of each dough layer together firmly so the caramel doesn’t leak out during baking
- Let the lasagna cool slightly before adding the icing, or it will melt and slide right off
I picked up several of these tricks while developing my Apple Pie Filling recipe, and they carry over nicely here.
Serving Suggestions
This dessert is rich enough to stand on its own, but a few extras can turn it into a full spread.
Here are some of my favorite pairings.
- A scoop of vanilla ice cream melting over a warm square
- A hot mug of coffee or spiced chai alongside a slice
- Fresh whipped cream and a sprinkle of cinnamon on top
- A side of tangy Apple Cider Cheesecake for a full fall dessert table
- Chopped toasted pecans scattered over each serving for crunch
Variations of Caramel Apple Cinnamon Roll Lasagna
Once you’ve made this recipe once, it’s easy to switch things up based on what you’re craving or what’s in your pantry.
Here are a few directions to take it.
- Swap the apples for pears for a softer, more delicate filling
- Add a half cup of chopped pecans or walnuts between the layers for crunch
- Stir a teaspoon of pumpkin pie spice into the apple filling for extra warmth
- Use cinnamon rolls with maple icing instead of the classic vanilla icing
- Turn it into individual portions by assembling the layers in ramekins instead of one large dish
If you love the idea of stuffing cinnamon rolls with fruit, my Cinnamon Roll Peach Cobbler is another one worth trying.
Storage and Reheating
This lasagna keeps well for a few days, which makes it a great make ahead dessert for gatherings.
Here’s how to store and reheat it properly.
- Store leftovers covered in the refrigerator for up to 4 days
- Freeze unfrosted portions in an airtight container for up to 2 months
- Reheat individual slices in the microwave for 20 to 30 seconds until warm
- Warm larger portions in a 300 degree oven, covered with foil, for about 10 minutes
- Add a fresh drizzle of caramel after reheating, since it firms up in the fridge
My Slow Cooker Caramel Apple Pudding Cake stores in a similar way, so it’s another good make ahead option for the season.
Nutritional Facts
These numbers are estimates based on a standard batch cut into 12 servings, and they will vary slightly depending on the exact brands you use.
- Calories: approximately 380 per serving
- Total Fat: approximately 16g
- Carbohydrates: approximately 54g
- Sugar: approximately 31g
- Protein: approximately 4g
- Sodium: approximately 390mg
For a lighter treat from the same fall flavor family, take a look at my Apple Cinnamon Blondies.
Health Benefits of Key Ingredients
This is very much a dessert, but a few of the ingredients still bring something worthwhile to the table.
Here’s a quick look at what they offer.
- Apples provide fiber and vitamin C, along with natural sweetness that cuts down on added sugar
- Cinnamon has long been valued for its warming flavor and has been studied for its effect on blood sugar levels
- Cream cheese offers a bit of calcium and protein alongside its richness
- Lemon juice adds vitamin C and helps brighten the flavor of the apple filling
- Butter, used in moderation, adds fat soluble vitamins along with flavor
You’ll find similar ingredients doing double duty in my Apple Cobbler recipe as well.
FAQs About Caramel Apple Cinnamon Roll Lasagna
1. Can I make this ahead of time?
Yes, you can assemble the layers a day ahead and refrigerate the dish, unbaked, until you’re ready to bake it.
Add a few extra minutes to the covered baking time since it will be starting out cold.
2. Can I use homemade cinnamon roll dough instead of the canned kind?
You can, though it will add rising time to the total prep.
Homemade dough also tends to be thicker, so roll it out as thin as possible for the best layered texture.
3. Why did my apple filling turn out watery?
This usually happens if the apples release extra juice or the filling wasn’t cooked long enough for the cornstarch to thicken properly.
Let it simmer a few extra minutes next time, and cool it fully before assembling.
4. Can I freeze the whole dish after baking?
It’s best to freeze it unfrosted, since the cream cheese icing doesn’t thaw as smoothly.
Wrap the baked, unfrosted lasagna tightly and freeze for up to 2 months, then thaw and add fresh icing before serving.
5. What apples work best for this recipe?
Granny Smith and Honeycrisp are my top picks because they hold their shape during baking.
Softer varieties like Red Delicious tend to break down too much and can make the filling mushy.
Caramel Apple Cinnamon Roll Lasagna
Ingredients
- 2 cans refrigerated cinnamon rolls with icing 12.4 oz each, such as Pillsbury Grands
- 6 cups apples peeled and diced, about 5 to 6 medium (Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 3 tablespoons unsalted butter
- 1/2 cup caramel sauce plus extra for drizzling
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- salt a pinch
- all purpose flour for rolling the dough
Equipment
- 9×13-inch glass baking dish
- Rolling Pin
- Large mixing bowl
- Medium saucepan
- Hand mixer or a sturdy whisk
- Aluminum foil
- Measuring cups
- Measuring spoons
- OXO Good Grips Apple Corer, Peeler, Slicer optional
- French Rolling Pin optional
Method
- Peel, core, and dice apples into half-inch pieces. Combine with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and butter in a medium saucepan. Cook over medium heat for 8-10 minutes until apples soften and liquid thickens. Cool for 10 minutes.
- Open both cans of cinnamon rolls and reserve the icing packets. Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and salt, then beat again. Fold in the reserved icing packets until smooth and pourable. Set aside at room temperature.
- Lightly flour a work surface and rolling pin. Unroll each cinnamon roll, flatten with your hands, then roll to about 1/8 inch thick. Grease a 9×13 inch baking dish.
- Arrange half of the flattened cinnamon roll pieces in the bottom of the dish, pressing edges to seal gaps. Spread half of the cooled apple filling evenly over the dough. Drizzle 2-3 tablespoons of caramel sauce over the apples.
- Layer the remaining flattened cinnamon roll pieces over the apples, pressing edges to seal. Spread the rest of the apple filling on top, then drizzle with another 2-3 tablespoons of caramel sauce.
- Patch together any leftover dough scraps to form a thin top layer over the apples. Cover the baking dish tightly with aluminum foil.
- Preheat oven to 350°F. Bake covered for 25 minutes, then remove foil and bake uncovered for 10-15 minutes more until golden brown and bubbling. Cool in the pan for at least 15 minutes.
- Pour the cream cheese icing evenly over the warm lasagna, letting it drip into the cracks. Finish with an extra drizzle of caramel sauce. Slice and serve warm.
Nutrition
Notes
- Use a firmer apple variety, like Granny Smith or Honeycrisp, so the filling doesn’t turn to mush during baking.
- Don’t skip the resting time after cooking the apple filling, since it needs to cool before touching the dough.
- Roll the cinnamon roll dough as thin as you can without tearing it, for cleaner, more defined layers.
- Press the seams of each dough layer together firmly so the caramel doesn’t leak out during baking.
- Let the lasagna cool slightly before adding the icing, or it will melt and slide right off.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze unfrosted portions in an airtight container for up to 2 months.
- Reheat individual slices in the microwave for 20 to 30 seconds until warm.
- Warm larger portions in a 300 degree oven, covered with foil, for about 10 minutes.
- Add a fresh drizzle of caramel after reheating, since it firms up in the fridge.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This caramel apple cinnamon roll lasagna is one of those desserts that looks like it took hours, but really only asks for about an hour of your afternoon.
It’s warm, gooey, and packed with all the fall flavors people ask for again and again.
I hope this one earns a permanent spot in your rotation the way it has in mine.
Give it a try this weekend, and let me know in the comments how your layers turned out.
Recommended:
- Red Velvet Cinnamon Rolls
- Cinnamon Roll Overnight Oats
- Apple Cinnamon French Toast Casserole
- Apple Spice Cake Recipe
- Cinnamon Apple Cake Recipe
