This is unlike any lasagna I’ve ever had before…
Fall is my favorite season. I love that the weather is cooler without being bitter cold like winter, the beautiful colors, the longer nights spent curled up with a cup of cocoa, and of course, the flavors of the season! Most people opt for pumpkin spice, but I’m a cinnamon apple girl through and through. There’s just something about juicy apples with their tart, slightly sweet flavor paired with the spicy, earthiness of cinnamon that brings back memories of autumns past.
I’m always looking for new cinnamon apple recipes, and trust me, this one does not disappoint. With layers of tart apples, sweet caramel, and buttery, savory cinnamon rolls, what’s not to love? Keep reading to see just how easy this Apple Cinnamon Roll Lasagna is to make!
Makes 8 servings
15m prep time
45m cook time
2 cans refrigerated cinnamon rolls (save the icing packets for later)
4 large apples- peeled and diced (Granny Smith or Golden Delicious)
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 tablespoon cornstarch
1/3 cup caramel sauce
Preheat oven to 375 F and spray a 9×13 dish with nonstick spray.
Stir together diced apples, sugar, corn starch, cinnamon, and nutmeg in a large bowl, making sure to coat evenly.
Cut cinnamon rolls in 1/4-inch thick slices. Sprinkle each piece with flour, then with a rolling pin, roll each piece on a floured surface until thin.
Arrange first layer of flattened cinnamon rolls at the bottom and sides of the dish. Press them with your hands to seal them well.
Spread half of the apple filling on top and drizzle 2-3 tablespoons of caramel sauce.
Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top is golden brown.
Cool at least 30 minutes, then drizzle with the icing that came with cinnamon rolls.