Caramel apple cinnamon roll lasagna made with cinnamon rolls, apples, sugar, warm spices, and caramel sauce.
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I’m just going to say it: Caramel Apple Cinnamon Roll Lasagna sounds a little unhinged the first time you hear it. Lasagna? For dessert? With cinnamon rolls? Apples? Caramel? It feels like one of those ideas you come up with when you’re standing in the kitchen too long, a little hungry, a little bored, maybe scrolling recipes you don’t really need.
And yet… here we are. Because once you make it, it makes perfect sense. This is the dessert I make when I can’t decide, when fall baking energy hits hard, or when I want something cozy and indulgent without pretending I’m going to make pie dough from scratch. Sound familiar?
This Caramel Apple Cinnamon Roll Lasagna came out of a very real internal debate: apple pie or cinnamon rolls? I remember it clearly. Apples everywhere. Cinnamon rolls in the fridge. That slightly chilly, gray afternoon feeling where you want the house to smell good immediately. I didn’t want to choose, and honestly, I didn’t want rules either.
So I layered. I guessed. I hoped. When it came out of the oven—bubbling, golden, smelling like a fall fair and a bakery had a baby—I just stood there for a second. That moment when you know you accidentally made something dangerous. When people ate it later, there was that quiet pause. Forks stopped. Someone said, “Okay… wow.” That’s when a recipe earns its keep.
Now this caramel apple cinnamon roll dessert shows up every fall, sometimes for holidays, sometimes just because apples were on sale and I needed a win.
Why you’ll Love this Caramel Apple Cinnamon Roll Lasagna?
On paper, Caramel Apple Cinnamon Roll Lasagna sounds like too much. Too sweet. Too heavy. Too chaotic. And yet… it’s not. The cinnamon rolls bake into soft, doughy layers that soak up all the apple juices and caramel instead of fighting them. The apples turn tender and saucy, very apple-pie-adjacent, without needing extra steps.
And the caramel? It doesn’t overpower—it sneaks in. You get pockets of gooey sweetness that tie everything together. It’s rich, yes, but not in a “one bite and I’m done” way. More like a “small slice… okay maybe another” situation. I’m not saying it’s balanced, but it’s balanced enough.
Ingredient Notes
This recipe keeps things simple, which is part of why it works.
- Cinnamon Rolls – Canned is the right call here. Soft, sweet, and easy to flatten into layers. No shame.
- Apples – Granny Smith if you like a little tartness, Golden Delicious if you want softer and sweeter. I’ve mixed them before. Zero regrets.
- Sugar – Helps the apples release their juices and become that saucy filling.
- Cinnamon – Non-negotiable. This is where the cozy comes from.
- Nutmeg – Just a pinch, but it adds warmth and depth. You’d miss it if it wasn’t there.
- Cornstarch – Keeps the apple layer thick instead of watery. Very important.
- Caramel Sauce – Regular or salted. I lean salted, but that’s a personal truth.
How to Make Caramel Apple Cinnamon Roll Lasagna?
- I start by preheating the oven to 375°F and spraying an 8×8-ish baking dish. I’ve used slightly different sizes depending on what was clean. It’s fine. The dessert doesn’t judge.
- In a bowl, I toss the diced apples with sugar, cornstarch, cinnamon, and nutmeg until everything looks glossy and well-coated. This is your shortcut apple pie filling. No stovetop. No stress.
- Then I slice the cinnamon rolls into about ¼-inch pieces and flatten them out on a floured surface. They’re sticky. They’ll annoy you a little. Flour your hands and press them out if rolling feels like too much effort. Perfection is not required here.
- I press the first layer of flattened cinnamon rolls into the bottom and slightly up the sides of the dish, sealing gaps with my hands. Half the apple mixture goes on top, followed by a drizzle of caramel. Then another cinnamon roll layer. Then the rest of the apples. More caramel. Finish with the last cinnamon roll layer on top.
- I cover it with foil and bake for about 30 minutes. Then I uncover it and bake another 10–15 minutes until the top is golden and the filling underneath is bubbling like it means business. Let it cool for at least 30 minutes—this is hard, I know, but it helps it slice instead of collapse. I drizzle the icing that comes with the cinnamon rolls over the top and call it done.
Storage Options
Leftover Caramel Apple Cinnamon Roll Lasagna can be covered and stored in the fridge for up to 3 days. Reheat slices in the microwave or warm the whole dish in the oven. Honestly, day two might be even better—the flavors settle and deepen. Freezing isn’t my favorite here; the texture changes. But short-term leftovers? Very much worth keeping.
Variations & Substitutions
Once you make this once, your brain will start suggesting things.
- Different Apples – Honeycrisp or Fuji work great.
- Extra Spice – Cloves or allspice if you want more fall vibes.
- Salted Caramel – Highly recommended if you love sweet-salty desserts.
- Add Nuts – Pecans or walnuts for crunch between layers.
- Cream Cheese Glaze – Swap the icing for a thicker cream cheese drizzle if you’re feeling bold.
What to Serve with Caramel Apple Cinnamon Roll Lasagna?
This dessert is rich, so pairing helps.
- Vanilla Ice Cream – Melting on top is everything.
- Whipped Cream – Lightens things up just enough.
- Coffee or Espresso – Cuts the sweetness beautifully.
- Hot Apple Cider – Full cozy-season energy.
- Holiday Brunch – Surprisingly perfect next to savory dishes.
FAQ:
Can I make this ahead of time?
Yes. Assemble it a few hours ahead, refrigerate, and bake when ready.
Do I really have to flatten the cinnamon rolls?
It helps with layering, but pressing them out by hand works just fine.
Is it super sweet?
It’s definitely dessert, but the apples balance things nicely.
Can I double it?
Absolutely. Use a larger dish and add a little bake time.
If you’re craving something warm, cozy, and a little bit ridiculous in the best way, Caramel Apple Cinnamon Roll Lasagna is calling your name. It’s nostalgic, indulgent, and not pretending to be anything else.
So tell me—extra caramel, or extra apples? I’m genuinely curious.
Caramel Apple Cinnamon Roll Lasagna
Ingredients
- 2 cans refrigerated cinnamon rolls icing reserved
- 4 large apples peeled and diced (Granny Smith or Golden Delicious recommended)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- ¼ –⅓ cup caramel sauce salted caramel may be used if preferred
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8 × 8 × 2-inch glass or ceramic baking dish with nonstick cooking spray.
- In a medium bowl, combine the diced apples, granulated sugar, cornstarch, ground cinnamon, and ground nutmeg. Stir until the apples are evenly coated and set aside.
- Cut the cinnamon rolls into approximately ¼-inch slices. On a lightly floured surface, roll or press each slice until thin. Dust with additional flour as needed to prevent sticking.
- Arrange a single layer of the flattened cinnamon roll pieces along the bottom and slightly up the sides of the prepared baking dish. Press gently with your hands to seal any gaps.
- Spread half of the apple mixture evenly over the cinnamon roll layer. Drizzle 2–3 tablespoons of caramel sauce over the apples.
- Add a second layer of flattened cinnamon rolls, followed by the remaining apple mixture. Drizzle again with caramel sauce.
- Finish with a final layer of flattened cinnamon rolls, ensuring the top is evenly covered.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the top is golden brown and the filling is bubbling.
- Remove from the oven and allow the dessert to cool for at least 30 minutes before drizzling with the reserved icing from the cinnamon rolls. Slice and serve.
Notes
