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Cinnamon Roll Apple Lasagna brings all the best parts of fall baking into one irresistible dessert. Imagine layers of gooey cinnamon rolls, creamy cheesecake filling, and warm apple pie flavors baked into a golden, caramel-topped treat. What I love about this recipe is how it transforms a few store-bought favorites into something that feels homemade and full of comfort. This is that recipe you make to wow your friends at a brunch or to celebrate Sunday evening with family when you crave something special but simple.
I first made this on a chilly October weekend when I wanted the coziness of apple pie without all the fuss. Now my niece asks for it every Thanksgiving, and it never lasts long.
Ingredients
- Refrigerated cinnamon rolls: two cans for soft layers that bake up golden and sweet choose a brand with a rich cinnamon swirl
- Apple pie filling: four cups filled with tender apples and warm spice look for one with real apple chunks and not just sauce
- Ground cinnamon: a teaspoon to add depth and that signature spice aroma
- Nutmeg: half a teaspoon for a subtle extra warmth optional but wonderful if you enjoy nutty undertones choose freshly ground for best flavor
- Cream cheese: eight ounces softened for a rich and tangy layer always use full-fat and let it sit out until soft to avoid lumps
- Powdered sugar: half a cup for sweetening the cream cheese filling sift for extra smoothness
- Vanilla extract: a teaspoon for fragrance and warmth pure vanilla gives the best results
- Whipped topping: one cup gently folded in to make the cheesecake layer airy you can use fresh whipped cream instead for an extra luscious result
- Caramel sauce: for drizzling on top after baking adds a rich sticky finish make sure to use one with real dairy if possible
Instructions
- Prepare the Base:
- Preheat the oven to three hundred fifty degrees Fahrenheit and grease your nine by thirteen inch baking dish well. Take one can of cinnamon rolls and flatten each round with your palms or a rolling pin. Press these out into the bottom of the dish until they completely cover and form a soft crust. Press seams together for a uniform base.
- Add the Apples:
- Spoon half the apple pie filling evenly over the cinnamon roll layer. Sprinkle with half the ground cinnamon and nutmeg. The spices will meld with the apples as they bake for maximum aroma and cozy flavor.
- Make the Cream Cheese Layer:
- In a medium bowl use a mixer or sturdy whisk to blend the softened cream cheese with powdered sugar and vanilla extract until it looks completely smooth and creamy. Gently fold in the whipped topping with a spatula so the mixture stays light.
- Layer It Up:
- Spread half of the cream cheese mixture over the apple layer and smooth it out with a spatula. Add another layer using the second can of cinnamon rolls flattened as before. Top this with the rest of the apple filling a sprinkle of cinnamon and nutmeg and finish with the remaining cream cheese filling.
- Bake to Perfection:
- Put the dish in the oven and bake for thirty to thirty five minutes. Watch for the top to turn golden and the edges to bubble. Your house will smell like a bakery.
- Finish with a Sweet Touch:
- Let the lasagna cool for ten minutes so the layers set. Drizzle over the included cinnamon roll icing and a generous swirl of caramel sauce for a glossy finish. Slice gently and serve warm.
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My favorite part is always the cream cheese layer. It goes silky and tangy under hot apples and sweet rolls. Every year my niece decorates the caramel drizzle in her own unique pattern and it becomes our little signature.
Storage Tips
Cover any extra slices tightly and keep in the refrigerator for up to three days. Reheat in the microwave for half a minute and the dessert becomes soft and gooey again. If you wish to freeze it wrap individual pieces in plastic and then foil. Defrost overnight in the fridge and warm up before serving.
Ingredient Substitutions
For a new twist try pumpkin pie filling in place of apple during autumn or fresh sautéed peaches for summer. If you want a richer dessert swap in mascarpone for cream cheese or use homemade cinnamon rolls dough if you have the time. Almond or maple extract can be used instead of vanilla for a fun change.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of extra whipped cream. Sprinkle chopped toasted pecans over the top for crunch. A dash of sea salt just before serving makes the caramel taste even more decadent.
Cultural and Historical Context
This dish takes inspiration from both classic American apple pie and beloved cinnamon rolls merging them into a modern layered dessert. The lasagna format is a playful riff on traditional layered bakes yet it remains rooted in the comforting flavors of home-style baking. It is exactly the sort of treat that fits right into a holiday meal or a cozy weekend breakfast table.
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This Cinnamon Roll Apple Lasagna is more than a dessert it is an experience of autumn comfort with every bite. Making it has become a way for me to slow down with family between bites of gooey cinnamon and apple and it is always worth repeating each season.
Frequently Asked Questions
- → Can I prepare it in advance?
Yes, you can assemble it a day ahead, refrigerate, and bake when ready to serve for easy entertaining.
- → Do I have to use store-bought cinnamon rolls?
No, homemade cinnamon roll dough works beautifully and adds an extra special touch to the dessert.
- → Is it possible to use different fruits?
Absolutely, swap in peach, cherry, or blueberry filling for delicious seasonal variations.
- → How is the dessert best reheated?
Reheat slices in the microwave for 20–30 seconds or warm the full dish in the oven at 300°F until heated through.
- → What are some tasty toppings or additions?
Top with vanilla ice cream, whipped cream, pecans, or an extra caramel drizzle for extra flair and flavor.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving for best texture.