Cinnamon Roll Apple Lasagna
Cinnamon Roll Apple Lasagna is a stunning layered dessert made with refrigerated cinnamon roll dough, spiced apple filling, and a smooth cream cheese layer baked together into one irresistible pan.It has all the warmth of apple pie and the soft sweetness of a fresh cinnamon roll in every single bite, making it the perfect crowd-pleasing dessert for holidays, brunches, and cozy weekends at home.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Electric hand mixer or stand mixer
- Sharp knife or mandoline
- Rubber spatula
Ingredients
- 2 cans refrigerated cinnamon roll dough 12.4 oz each, icing packets reserved
- 4 medium apples peeled, cored, and thinly sliced (Granny Smith recommended)
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish thoroughly with butter or nonstick cooking spray, coating the bottom, sides, and corners evenly.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together with an electric mixer on medium speed until completely smooth, fluffy, and lump-free. Set aside at room temperature.
- In a separate bowl, combine the thinly sliced apples, brown sugar, ground cinnamon, ground nutmeg, and melted butter. Toss until every apple slice is evenly and generously coated. Set aside.
- Open both cans of cinnamon roll dough and separate all the rolls. Using a sharp knife, slice each roll horizontally into two thinner rounds so you have double the number of pieces. This ensures even baking throughout the layers.
- Arrange half of the sliced cinnamon roll rounds in a single layer across the bottom of the prepared baking dish. Press them together gently, overlapping slightly to cover the entire bottom with no large gaps.
- Spread the entire cream cheese mixture evenly over the bottom cinnamon roll layer using a rubber spatula. Work it all the way to the edges of the dish for even coverage in every slice.
- Arrange the seasoned apple slices evenly over the cream cheese layer, then drizzle any remaining brown sugar and butter mixture from the bowl over the top of the apples.
- Place the remaining cinnamon roll slices over the apple layer, pressing them gently to cover the filling as completely as possible. It is fine if small gaps remain as the dough will expand while baking.
- Bake uncovered in the preheated oven for 40 to 45 minutes, until the top layer is deep golden brown and a toothpick inserted in the center comes out without wet dough. The filling should be visibly bubbling around the edges of the pan.
- Remove from the oven and allow the dessert to rest for 15 minutes before serving. Drizzle the reserved icing packets from the cinnamon roll cans generously over the entire top. Slice and serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Always soften cream cheese fully before mixing to avoid lumps. Slice apples as thin and evenly as possible for uniform cooking. If the top browns too quickly before the center is done, tent loosely with aluminum foil and continue baking. Leftovers keep in the refrigerator for up to 4 days covered tightly. To freeze, wrap individual portions and store for up to 2 months. Reheat in the microwave for 30 to 45 seconds or in a 325 degree oven covered with foil for 15 minutes. The dish can be assembled the night before and refrigerated unbaked, then baked fresh the next morning with an extra 5 minutes added to the bake time.