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APPLE CINNAMON ROLL LASAGNA is the dessert you need

APPLE CINNAMON ROLL LASAGNA

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A cozy and indulgent layered dessert combining soft cinnamon rolls, caramelized apples, and a creamy cheesecake filling, perfect for fall gatherings and holiday potlucks.

Ingredients

Scale
  • 2 cans refrigerated cinnamon rolls (8-count, with icing)
  • 4 large apples (peeled, cored, sliced thin – Granny Smith or Honeycrisp)
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • Caramel sauce, for drizzling
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
  2. Separate cinnamon rolls and flatten each into a 1/4-inch thick circle. Press into the bottom of the dish, sealing edges to form a crust. Bake for 8–10 minutes.
  3. In a skillet, melt butter over medium heat. Add apple slices, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook until apples are soft and caramelized, about 8–10 minutes. Let cool.
  4. In a mixing bowl, beat cream cheese, granulated sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture.
  5. Spread half the cream mixture over the partially baked cinnamon roll base. Layer half the apples on top. Add another layer of flattened cinnamon rolls. Repeat with remaining cream and apples.
  6. Bake 25–30 minutes, until golden and bubbling. Cool completely.
  7. Drizzle with caramel sauce and dust with powdered sugar before serving.

Notes

  • Chill before serving for perfect layers.
  • Pair with a scoop of vanilla ice cream.
  • Warm it slightly before drizzling extra caramel.
  • Use a mix of tart and sweet apples for best balance.
  • Don’t overbake or the cream layer can split.
  • Can be stored refrigerated up to 3 days.

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