Ingredients
Main Ingredients
- 2 cans refrigerated cinnamon roll dough (icing reserved)
- 4 cups apples, peeled and sliced
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
Creamy Layer & Optional Add‑Ins
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg (optional)
- Chopped pecans or walnuts (optional)
Use firm apples like Granny Smith (or similar baking apples) for the best texture.
Kitchen Equipment Required
- 9×13‑inch baking dish (glass bakes very evenly)
- Large skillet
- Mixing bowl
- Hand mixer or whisk
- Knife and cutting board
- Measuring cups and spoons
Apple cinnamon roll “lasagna” and casserole recipes use almost exactly this lineup: two cans of cinnamon rolls, sliced baking apples, butter, brown sugar, cinnamon, and often a cream cheese layer plus optional nuts for extra richness.
Ingredients and Why They Matter
Refrigerated cinnamon roll dough is the shortcut base; apple cinnamon roll bakes consistently use canned cinnamon rolls with icing because they puff into soft layers and already have cinnamon sugar built in. Cutting them into pieces gives you little pockets of dough that bake into a pull‑apart, bread‑pudding‑like texture instead of one solid slab.
Apples bring the fruit layer and structure; recipes for apple cinnamon roll lasagna recommend tart, firm baking apples like Granny Smith or Honeycrisp so they hold their shape and don’t turn mushy. Unsalted butter, brown sugar, and cinnamon create a quick skillet apple filling reminiscent of apple pie, which is exactly how caramel apple cinnamon roll lasagna and similar recipes build their apple component.
For the creamy layer, cream cheese, granulated sugar, and vanilla mimic a simple cheesecake or cream cheese frosting and show up in multiple cinnamon roll apple lasagna and apple cinnamon roll casserole recipes. Nutmeg is an optional warm spice that deepens the fall flavor profile, similar to how nutmeg is used in some caramel apple cinnamon bakes. Chopped pecans or walnuts are common add‑ins sprinkled between layers or on top for crunch and nutty richness.
Step‑by‑Step Instructions
Preheat and prep the pan
I start by preheating the oven to 350°F (175°C) and greasing a 9×13‑inch baking dish. Apple cinnamon roll casseroles and breakfast bakes typically use this temperature and pan size to ensure even cooking and enough room for bubbling apples.
Then I open the cinnamon roll cans, set aside the icing packets, and cut each cinnamon roll into quarters. Many apple cinnamon roll lasagna and casserole recipes either cut rolls into chunks or flatten them to build a layer; quarters give you great texture and easy layering.
Cook the apples
In a large skillet over medium heat, I melt the 1/4 cup butter. I add the sliced apples, brown sugar, cinnamon, and nutmeg (if using), then cook for 6–8 minutes, stirring occasionally, until the apples soften slightly and the mixture looks glossy. Apple cinnamon roll lasagna recipes describe this same step: cook apples in butter, sugar, and spices just until they’re tender but still hold their shape.
Once the apples are just fork‑tender and the juices have thickened a bit, I remove the skillet from the heat and set it aside. If the apples are extremely juicy, apple‑cinnamon casserole recipes sometimes stir in a spoonful of cornstarch to lightly thicken the juices, but with 6–8 minutes of cooking this is usually not necessary.
Make the creamy layer
In a mixing bowl, I beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Cinnamon roll apple lasagna variations that include a cream cheese layer mix these ingredients exactly the same way, sometimes adding cinnamon to echo the rolls. I scrape down the bowl as needed so there are no lumps.
Build the lasagna layers
I spread half of the cinnamon roll pieces evenly in the bottom of the greased baking dish. Apple cinnamon roll lasagna methods typically start with a dough layer to form a base that will puff and trap the juices underneath.
Next, I spoon half of the warm apple mixture over the cinnamon roll pieces, trying to distribute the apples and their syrup evenly. If I’m using nuts, this is a good place to sprinkle a handful of chopped pecans or walnuts for crunch, mirroring other caramel apple cinnamon roll lasagna recipes.
Then I drop spoonfuls of the cream cheese mixture over the apples and gently spread or swirl it into a rough layer. Apple cinnamon roll lasagna posts that use cream cheese often show this “dollop and spread” approach so you get pockets of creamy filling instead of one heavy slab.
I repeat the layers with the remaining cinnamon roll pieces and the rest of the apple mixture, building a second cinnamon‑apple layer on top. If I held back any cream cheese mixture, I can dot a little on top as well, though it’s optional.
Bake until bubbly and golden
I bake the lasagna uncovered at 350°F (175°C) for about 35–40 minutes, or until the cinnamon roll pieces are puffed and baked through, the top is golden, and the apple mixture is bubbling around the edges. Apple cinnamon roll casseroles and lasagnas give almost the same time and doneness cues: golden brown top and center pieces that are no longer doughy.
If I notice the top browning too quickly while the center still seems underdone, cinnamon roll casserole recipes recommend tenting the dish loosely with foil and continuing to bake until the middle is set.
Finish with icing and serve
Once baked, I remove the dish from the oven and let it cool on a rack for 10–15 minutes; cinnamon roll breakfast bakes and apple roll casseroles often include this short rest so the juices can thicken and the rolls finish setting.
Then I warm the reserved icing packets slightly (if needed) and drizzle the icing over the warm lasagna. Recipes for cinnamon roll casseroles and apple lasagnas do the same, sometimes whisking icing with a little cinnamon or cream and drizzling just before serving. I serve scoops warm so the cinnamon rolls are soft, the apples are saucy, and the cream cheese layer is silky.