Cinnamon Roll Apple “Lasagna”

This Cinnamon Roll Apple “Lasagna” is a decadent layered dessert that brings together everything I love about apple pie and cinnamon rolls in one sweet, gooey dish. With layers of tender cinnamon rolls, spiced apples, and a rich, creamy filling, it’s the kind of treat I make when I really want to impress—without a lot of effort.

Why You’ll Love This Recipe

I love how fun and unexpected this recipe is. It’s warm, spiced, and sweet, with textures that melt together in the oven and create a comfort dessert that’s perfect for holidays, weekend brunch, or whenever I want to treat myself. The cinnamon rolls give it a soft, doughy base and topping, while the apple layer adds just the right amount of fruity freshness and spice.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated cinnamon roll dough (with icing included)

• Apples (peeled and diced, preferably a mix of tart and sweet like Granny Smith and Honeycrisp)

• Brown sugar

• Ground cinnamon

• Nutmeg (optional)

• Cream cheese (softened)

• Powdered sugar

• Vanilla extract

• Butter

directions

1. I preheat the oven to 350°F (175°C) and grease a baking dish.

2. I peel and dice the apples, then toss them with brown sugar, cinnamon, and a pinch of nutmeg. I sauté them in a skillet with a bit of butter until they’re soft and caramelized, about 5–7 minutes.

3. I unroll the cinnamon rolls and separate them. I press half of them flat and lay them across the bottom of the baking dish to form the first “lasagna” layer.

4. In a bowl, I mix the softened cream cheese with powdered sugar and vanilla until smooth. I spread this mixture over the base layer of cinnamon rolls.

5. Next, I spoon the cooked apples evenly over the cream cheese layer.

6. I press the remaining cinnamon rolls flat and place them on top to cover the apples, forming the final layer.

7. I bake the lasagna for 25–30 minutes, or until the cinnamon rolls are golden and baked through.

8. Once slightly cooled, I drizzle the icing that came with the cinnamon rolls over the top.

9. I let it sit for a few minutes before slicing and serving warm.

Servings and timing

This dessert makes about 6 to 8 servings. I spend around 20 minutes prepping and 25–30 minutes baking, so it’s ready in under an hour. It’s best served warm, but leftovers are just as good the next day.

Variations

I sometimes add a layer of chopped pecans or walnuts over the apples for a bit of crunch. For an extra gooey version, I drizzle a little caramel sauce between the layers before baking. I’ve also swapped the cream cheese filling for a simple custard when I want something lighter and more eggy.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm slices in the microwave for 20–30 seconds, or in the oven at 300°F (150°C) for about 10 minutes to keep the cinnamon rolls soft and fluffy.

FAQs

Can I use homemade cinnamon roll dough?

Yes, and it makes it even more special. I just make sure it’s rolled thin enough to press into layers easily.

Do I have to cook the apples first?

I recommend it. Cooking them down enhances the flavor and prevents too much liquid from making the dessert soggy.

Can I use apple pie filling?

Yes, in a pinch I’ve used canned apple pie filling to save time. I just reduce the added sugar a bit since it’s already sweet.

Can this be made ahead?

Yes, I assemble the lasagna and store it in the fridge before baking. I bake it fresh when ready to serve, adding 5 extra minutes to the cooking time.

What size pan should I use?

I use an 8×8-inch or 9×9-inch baking dish. If I double the recipe, I use a 9×13-inch pan and add a few more minutes to the bake time.

Conclusion

Cinnamon Roll Apple “Lasagna” is the kind of dessert that turns heads and wins hearts. I love the way the warm spices, gooey apples, and soft cinnamon rolls come together in every bite. Whether it’s for a holiday breakfast or an indulgent dessert, this sweet layered dish always delivers comfort and joy.