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Caramel Apple Cinnamon Roll Lasagna Recipe

Caramel Apple Cinnamon Roll Lasagna

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 380 kcal

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

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

Instructions
 

  • 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 9x13 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.

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.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 54gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 390mgPotassium: 150mgFiber: 3gSugar: 31gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 6mg
Keyword apple pie casserole, caramel apple cinnamon roll lasagna, cinnamon roll dessert, easy cinnamon roll bake, fall dessert recipe
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