Cinnamon Roll Apple Lasagna (Print Version)
Spiced apples, cinnamon rolls, and smooth cream cheese filling bake into a cozy layered dessert.
# Ingredients:
→ Base Components
01 -
2 cans refrigerated cinnamon rolls with icing
→ Fruit Layer
02 -
4 cups apple pie filling
03 -
1 teaspoon ground cinnamon
04 -
0.5 teaspoon ground nutmeg
→ Cream Cheese Layer
05 -
226 grams cream cheese, softened
06 -
65 grams powdered sugar
07 -
1 teaspoon vanilla extract
08 -
240 milliliters whipped topping
→ Finishing Touches
09 -
Caramel sauce for drizzling
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 23×33 cm baking dish with butter or nonstick spray.
02 -
Flatten half of the cinnamon rolls and arrange evenly in the bottom of the dish to create a crust.
03 -
Spread half of the apple pie filling over the cinnamon roll base. Sprinkle with cinnamon and nutmeg for warmth and aroma.
04 -
Using a mixer or whisk, blend softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped topping until incorporated and fluffy.
05 -
Evenly spread half of the cream cheese mixture over the apple filling.
06 -
Add the remaining pieces of flattened cinnamon roll, cover with the rest of the apple pie filling, and finish with the remaining cream cheese mixture.
07 -
Bake for 30–35 minutes or until the top is golden and bubbling gently. Monitor to avoid overbaking.
08 -
Remove from oven and cool for 10 minutes. Drizzle with reserved cinnamon roll icing and a generous amount of caramel sauce. Serve warm.
# Notes:
01 -
Allow the dessert to rest before cutting for clean layers and best texture.
02 -
Flatten cinnamon rolls for an even, consistent base.
03 -
Fully soften cream cheese to guarantee a lump-free, velvety filling.
04 -
Leftovers can be refrigerated for up to 3 days; reheat for optimal flavor and texture.
05 -
Freeze individual slices for up to one month; wrap securely to prevent freezer burn.