Cinnamon Roll Apple Lasagna Recipe Easy Dessert with Caramel Glaze

Introduction

The first time I smelled cinnamon rolls baking with apples, I thought my kitchen had turned into a bakery. The sweet, spicy aroma mixed with the warmth of bubbling apples—honestly, it’s the kind of scent that makes you pause, close your eyes, and just breathe in. But here’s the kicker: I didn’t invent this Cinnamon Roll Apple Lasagna recipe out of nowhere. It happened on a rainy afternoon, when my craving for cinnamon rolls collided with my need to use up a pile of apples. You know those days when you want something comforting but don’t want to fuss with yeast or dough rising? That’s exactly where this recipe shines.

I’ve made this cinnamon roll apple lasagna more times than I can count (especially during autumn, when apples are everywhere). It’s quick enough for a weeknight but decadent enough for holiday mornings or potlucks. The layers—soft cinnamon rolls, tender apples, and creamy caramel glaze—are pure magic. If you love cinnamon rolls but want something a little extra, this twist will be your new go-to. There’s no fancy equipment or rare ingredients involved, and you can swap things based on what’s in your pantry.

This dessert is perfect for families, brunch lovers, and anyone looking for an easy apple treat with a caramel finish. It’s even great for picky eaters (my kids devour it!), and the leftovers taste just as good reheated. I’ve tested variations, played with apple types, and even tried it gluten-free. So, if you’re searching for an easy cinnamon roll apple lasagna recipe with a caramel glaze that truly delivers, you’re in the right place.

Why You’ll Love This Recipe

Let’s face it—sometimes you want a dessert that feels special but won’t take all day. This cinnamon roll apple lasagna recipe packs all the cozy, gooey flavors you love, with a few surprises. After making this for family gatherings, late-night cravings, and even as a breakfast treat, I can honestly say it’s a crowd-pleaser. Here’s what makes it irresistible:

• Quick & Easy: Ready in under an hour, it’s perfect for spontaneous baking or last-minute dessert needs. No yeast, no waiting for dough to rise!
• Simple Ingredients: Most of what you need is already in your kitchen—store-bought cinnamon rolls, fresh apples, pantry staples. No complicated shopping trips.
• Perfect for Any Occasion: Brunch, potlucks, cozy dinners, holiday mornings—this recipe fits right in. You can even prep it ahead for stress-free mornings.
• Crowd-Pleaser: Kids and adults alike rave about it. I’ve never had leftovers go to waste; people always ask for seconds (sometimes thirds!).
• Unbelievably Delicious: The combination of soft cinnamon rolls, baked apples, and creamy caramel glaze is next-level comfort. It’s the sort of dessert that gets you those “wow, what is this?” comments.

But here’s what sets this cinnamon roll apple lasagna apart from other apple desserts—the layering technique. By slicing the cinnamon rolls and stacking them with spiced apples, you get a texture that’s gooey in the middle, slightly crisp on the edges, and full of flavor in every bite. The caramel glaze seeps into every nook and cranny, creating a mouthwatering finish. I’ve tried plenty of shortcuts, and this method just works.

It’s the kind of comfort food that’s both nostalgic and new. You’ll love how easy it is to customize—switch up the apples, add nuts, or drizzle on extra caramel. When you need something special without the hassle, this recipe is your ticket.

Ingredients Needed

This cinnamon roll apple lasagna keeps things simple but flavorful. Here’s what you’ll need:

• For the Apple Layer:
  • 4 large apples, peeled, cored, and sliced thin (about 700g) (I use Granny Smith for tartness, but Honeycrisp or Fuji works too)
  • 2 tablespoons lemon juice (keeps apples bright and adds a slight zing)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour (8g, helps thicken the juices)
• For the Cinnamon Roll Layer:
  • 2 cans refrigerated cinnamon rolls (16.3oz/460g each, usually 10 rolls per can)
  • Cinnamon roll icing (comes with the cans, reserve for topping)
• For the Caramel Glaze:
  • 1/2 cup unsalted butter (115g)
  • 1 cup packed light brown sugar (200g)
  • 1/4 cup heavy cream (60ml)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
• Optional Add-Ins:
  • 1/2 cup chopped pecans or walnuts (for crunch)
  • Raisins or dried cranberries (for extra texture)

Ingredient Notes & Tips:

• Store-bought cinnamon rolls save time and guarantee a soft, gooey texture. If you prefer, you can use homemade dough—just slice it thin for layering.
• Apples: I recommend Granny Smith for the best sweet-tart balance, but any firm apple works. If your apples are small, use an extra one.
• Caramel glaze is easy to make from scratch and worth it! If you’re short on time, store-bought caramel sauce is a decent substitute.
• Gluten-free option: Use gluten-free cinnamon rolls and swap the flour for 1:1 gluten-free blend.
• Dairy-free: Substitute the butter with plant-based butter and use coconut cream instead of heavy cream.
• Personal favorite brands: Pillsbury cinnamon rolls for consistency, Kerrygold butter for richness.

Most ingredients are pantry staples, and you can adjust based on what’s available. Trust me, even with basic apples and cinnamon rolls, this dessert comes out fantastic.

Equipment Needed

• 9×13-inch baking dish (ceramic or glass works best for even heating)
• Sharp knife and cutting board (for prepping apples)
• Medium mixing bowl (for tossing apples with spices)
• Small saucepan (for making caramel glaze)
• Spatula or wooden spoon (for stirring glaze and spreading layers)
• Measuring cups and spoons (accuracy is key for the caramel)
• Aluminum foil (to cover if browning too quickly)

Honestly, you don’t need anything fancy. I’ve made this with disposable aluminum pans for potlucks (easy cleanup!), and it comes out just as good. If you don’t have a 9×13-inch dish, two smaller pans work—just adjust baking times. For the caramel, a nonstick saucepan is my favorite (less sticking, easier cleanup). Knives don’t need to be chef-grade; just sharp enough to slice apples thin. If you’re on a budget, thrift-store bakeware works perfectly—just check that the pan is sturdy.

Pro tip: If you use nonstick bakeware, go easy on metal spatulas to avoid scratches. Hand-wash your pan for longevity, especially if it’s ceramic. For the caramel, soak your saucepan after cooking—it makes cleaning up a breeze.

Preparation Method

1. Preheat and Prep:
   • Preheat oven to 350°F (175°C).
   • Grease your 9×13-inch baking dish with a little butter or nonstick spray.
2. Prepare Apple Filling:
   • Peel, core, and slice apples thin (about 1/4-inch thick). Place in a medium bowl.
   • Toss apples with lemon juice, sugar, cinnamon, nutmeg, and flour until evenly coated. Set aside.
   • If apples start browning fast, don’t worry—the acidity and baking will balance it out.
3. Slice Cinnamon Rolls:
   • Open cinnamon roll cans and separate the rolls. Using a sharp knife, slice each roll horizontally into 3 thin disks. (If rolls are very soft, chill them for 10 minutes first for easier slicing.)
4. Layer the Lasagna:
   • Arrange half the sliced cinnamon rolls on the bottom of the dish, overlapping slightly. Press gently to fill gaps.
   • Spread half the apple mixture evenly over the rolls.
   • If using nuts or raisins, sprinkle half over the apples.
   • Repeat with remaining cinnamon rolls and apple mixture.
   • Top with remaining nuts or raisins.
5. Make Caramel Glaze:
   • In a small saucepan over medium heat, melt butter.
   • Add brown sugar and whisk until combined.
   • Pour in heavy cream, add salt, and cook for 2-3 minutes, stirring constantly, until bubbling and slightly thickened.
   • Remove from heat and stir in vanilla extract.
   • Drizzle half of the warm caramel glaze evenly over the lasagna layers before baking (reserve the other half for serving).
6. Bake:
   • Cover dish loosely with foil and bake for 30 minutes.
   • Remove foil and bake another 15-20 minutes, until apples are soft and cinnamon rolls are golden.
   • Tip: Check after 30 minutes—if the top is browning too fast, recover loosely. If apples aren’t soft, bake an extra 5 minutes.
7. Final Touch:
   • Let lasagna cool for 10 minutes. Drizzle with remaining caramel glaze and reserved cinnamon roll icing.
   • Slice and serve warm for best flavor.

Troubleshooting & Notes:

• If your cinnamon rolls shrink or pull away from the edges, just press them gently once baked—they’ll settle back in.

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• For a crispier top, broil for 1-2 minutes at the end—watch closely!

Trust me, once you’ve made this cinnamon roll apple lasagna, you’ll want to keep the ingredients around for every season.

Cooking Tips & Techniques

After a few rounds of making cinnamon roll apple lasagna, I’ve picked up some tricks (and learned from a couple kitchen mishaps!). Here are my favorite tips for getting it just right:

• Apple Selection: Use firm apples like Granny Smith or Honeycrisp. Softer apples turn mushy and make the lasagna watery.
• Slice Cinnamon Rolls Thin: Slicing each roll into three disks ensures even layers and prevents doughy spots. If the rolls are sticky, chill them briefly before cutting.
• Layer Evenly: Overlap the cinnamon roll slices and apples so every bite gets both. Press gently to avoid gaps.
• Caramel Consistency: Don’t rush the glaze—cook just until it thickens. If it’s too thin, simmer for another minute. If it crystallizes, add a splash of cream and whisk again.
• Prevent Soggy Bottoms: Toss apples with flour and sugar before layering. This helps soak up excess juice.
• Make-Ahead Option: Assemble lasagna and refrigerate overnight. Bring to room temp before baking. It actually lets the flavors meld even more.
• Browning: If top browns too quickly, tent with foil. For extra crunch, broil for a minute at the end—but don’t walk away!

Common mistakes? Using too many apples (leads to soupiness), skimping on caramel glaze (makes it dry), or skipping the icing (it’s not the same without that sweet finish!). I’ve made all those errors, so you don’t have to.

Timing is key—prep apples while the oven heats, then slice rolls while apples rest. Multitasking makes assembly quick. And don’t worry about perfection; this dessert is all about comfort.

For consistent results, measure ingredients. Trust me, guessing on caramel never works out. If you’re making a double batch, use two pans for even baking.

Variations & Adaptations

This cinnamon roll apple lasagna recipe is super flexible. Here are a few ways to make it your own:

• Gluten-Free Version: Use gluten-free cinnamon rolls and substitute all-purpose flour with a gluten-free blend. Works just as well (I tried it for a friend with celiac—no one could tell the difference!).
• Dairy-Free Adaptation: Use plant-based butter and coconut cream in the caramel glaze. Pillsbury makes dairy-free cinnamon rolls too.
• Berry Twist: Replace half the apples with fresh or frozen berries for a summer-inspired version. Blueberries or raspberries add color and tartness.
• Nutty Crunch: Add chopped pecans or walnuts between layers. Toast them first for deeper flavor.
• Spice It Up: Add ground ginger or cardamom to the apple mix for extra warmth.
• Cooking Methods: Try baking in individual ramekins for single servings (shorten baking time to 25 minutes).
• Less Sweet: Cut back sugar in apples and caramel by 25% for a more tart dessert.

I once swapped in pears and cranberries for a winter potluck—it was a hit! Don’t be afraid to experiment with whatever fruit is in season. If allergies are a concern, skip nuts and use sunflower seeds for crunch.

Serving & Storage Suggestions

This cinnamon roll apple lasagna tastes best warm, fresh from the oven. Here’s how to serve and store it:

• Serving Suggestions:
  • Serve warm, sliced into squares. Drizzle with extra caramel glaze and cinnamon roll icing.
  • Garnish with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • Pair with coffee, chai tea, or apple cider for the ultimate cozy treat.
• Storage:
  • Cool leftovers to room temperature, then cover and refrigerate for up to 4 days.
  • For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheat in the microwave (30-second bursts) or oven (300°F/150°C for 10 minutes).
  • Lasagna gets even gooier after a day in the fridge—the flavors meld beautifully!
• Note: If you plan to freeze, hold back the extra glaze until reheating, then drizzle on fresh.

This dessert travels well for potlucks—just bake, cover, and reheat before serving. Honestly, I think it tastes even better the next day.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for one serving (based on 12 servings):

• Calories: ~320
• Carbohydrates: ~54g
• Protein: ~4g
• Fat: ~10g
• Fiber: ~3g
• Sugar: ~34g

Health Benefits: Apples add fiber, vitamin C, and antioxidants. Cinnamon supports blood sugar balance and gives warmth. If you use nuts, you’ll add heart-healthy fats. While it’s a dessert, you can tweak it for lower sugar or add whole-grain flour.

Dietary Notes: Can be made gluten-free or dairy-free. Contains wheat, dairy, and may contain nuts—always check labels for allergens.

Honestly, I love that this recipe gives you a bit of fruit and comfort all in one. It’s a treat, but not just empty calories!

Conclusion

If you’re searching for a dessert that’s easy, comforting, and a little out-of-the-box, this cinnamon roll apple lasagna recipe with caramel glaze is it. It’s warm, gooey, and just the right amount of sweet—perfect for cozy nights or special brunches. Customize it however you like, and don’t worry about perfection; it’s all about flavor and fun.

I keep coming back to this recipe because it’s got that “wow” factor without the stress. Make it your own, experiment with different fruits, or add a splash of bourbon to the caramel for a grown-up twist. If you try it, I’d love to hear your tweaks or see your creations! Drop a comment below, share with friends, or even tag me on Pinterest if you make it your way.

Hope you love this cinnamon roll apple lasagna as much as I do. Happy baking—and may your kitchen always smell amazing!

Frequently Asked Questions

Can I make cinnamon roll apple lasagna ahead of time?

Absolutely! You can assemble the lasagna and refrigerate overnight. Bake fresh in the morning or reheat gently before serving.

What kind of apples work best for this recipe?

Firm, tart apples like Granny Smith or Honeycrisp are ideal. They hold up well during baking and don’t get mushy.

Is it possible to make this recipe gluten-free or dairy-free?

Yes! Use gluten-free cinnamon rolls and flour for a gluten-free version. Substitute plant-based butter and coconut cream for dairy-free.

How do I store leftovers?

Cover and refrigerate leftovers for up to 4 days. For longer storage, freeze tightly wrapped for up to 2 months. Reheat in the oven or microwave.

Can I use homemade cinnamon roll dough instead of store-bought?

Definitely! Just make sure to slice your homemade dough thin before layering. Adjust baking time if needed, depending on dough thickness.

Cinnamon Roll Apple Lasagna Recipe Easy Dessert with Caramel Glaze

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• Author: Ananya Patel
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

This Cinnamon Roll Apple Lasagna is a comforting, crowd-pleasing dessert featuring layers of soft cinnamon rolls, spiced apples, and a creamy caramel glaze. Quick to assemble and perfect for brunch, holidays, or cozy nights, it’s easy to customize and guaranteed to impress.

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Ingredients

Scale 1x2x3x

• 4 large apples, peeled, cored, and sliced thin (about 700g, ~1.5 lbs)
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour
• 2 cans refrigerated cinnamon rolls (16.3oz each, about 10 rolls per can)
• Cinnamon roll icing (comes with the cans, reserve for topping)
• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• Optional: 1/2 cup chopped pecans or walnuts
• Optional: Raisins or dried cranberries

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Peel, core, and slice apples thin (about 1/4-inch thick). Place in a medium bowl.
3. Toss apples with lemon juice, granulated sugar, cinnamon, nutmeg, and flour until evenly coated. Set aside.
4. Open cinnamon roll cans and separate the rolls. Slice each roll horizontally into 3 thin disks. (If rolls are very soft, chill for 10 minutes before slicing.)
5. Arrange half the sliced cinnamon rolls on the bottom of the dish, overlapping slightly. Press gently to fill gaps.
6. Spread half the apple mixture evenly over the rolls. If using nuts or raisins, sprinkle half over the apples.
7. Repeat with remaining cinnamon rolls and apple mixture. Top with remaining nuts or raisins.
8. In a small saucepan over medium heat, melt butter. Add brown sugar and whisk until combined.
9. Pour in heavy cream, add salt, and cook for 2-3 minutes, stirring constantly, until bubbling and slightly thickened.
10. Remove from heat and stir in vanilla extract.
11. Drizzle half of the warm caramel glaze evenly over the lasagna layers before baking (reserve the other half for serving).
12. Cover dish loosely with foil and bake for 30 minutes.
13. Remove foil and bake another 15-20 minutes, until apples are soft and cinnamon rolls are golden. If top browns too quickly, tent with foil. If apples aren’t soft, bake an extra 5 minutes.
14. Let lasagna cool for 10 minutes. Drizzle with remaining caramel glaze and reserved cinnamon roll icing.
15. Slice and serve warm for best flavor.

Notes

Use firm apples like Granny Smith or Honeycrisp for best texture. Slicing cinnamon rolls thin ensures even layers. Toss apples with flour to prevent soggy bottoms. For make-ahead, assemble and refrigerate overnight, then bake fresh. Customize with nuts, berries, or different spices. For gluten-free, use GF cinnamon rolls and flour; for dairy-free, use plant-based butter and coconut cream. Broil for 1-2 minutes at the end for a crispier top.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 square (1/12 of recipe)
• Calories: 320
• Sugar: 34
• Sodium: 340
• Fat: 10
• Saturated Fat: 6
• Carbohydrates: 54
• Fiber: 3
• Protein: 4

Keywords: cinnamon roll apple lasagna, easy dessert, caramel glaze, apple dessert, brunch, fall baking, potluck recipe, cinnamon rolls, layered dessert