As I’m sure you are like me, you’re always looking for a dessert that is both comforting and simple. Well, you’ve found the gem of a bargain, don’t you think? Cinnamon Roll Apple Lasagna is an unbelievably easy, layered dish of two of life’s greatest pleasures combined – warm, gooey cinnamon rolls and sweet, spiced apple pie. It’s a true show-stopper and can be done surprisingly little effort.
Truthfully, this dessert is like a warm hug. Great for lazy Sunday brunch, potluck or simply for that extra sweetness to improve your days. You get the best of both a homemade apple crisp and cinnamon roll, minus the extra work. No fancy doughs or finicky fruit prep here folks, just some pretty darn ingenious hacks so that you can get to the deliciousness faster. Prepare to create a wonderful baked treat!
Cinnamon Roll Apple Lasagna
Ingredients
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- 2 (12.4 oz each) cans refrigerated cinnamon rolls with icing
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- 2 (21 oz) cans apple pie filling
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- 8 oz cream cheese, softened
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- 1/2 cup granulated sugar
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- 1 tsp vanilla extract
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- 1/2 cup unsalted butter, melted
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- 1/2 cup packed light brown sugar
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- 1 tsp ground cinnamon
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- 1/2 cup all-purpose flour
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- 1/4 cup chopped pecans, optional (for streusel topping)
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Necessary Utensils & Equipment
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- 9×13 inch baking dish
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- Medium mixing bowl
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- Spatula or rubber scraper
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- Measuring cups and spoons
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- Rolling pin (optional, for flattening cinnamon rolls)
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- Aluminum foil
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Instructions
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- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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- Open one can of cinnamon rolls. Separate the rolls and set the icing aside. Flatten each cinnamon roll into a thin disc, roughly 4-5 inches wide. You can use your hands or a rolling pin for this.
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- Arrange half of the flattened cinnamon roll discs in a single layer at the bottom of your prepared baking dish. Don’t worry if they don’t perfectly cover the bottom; you can patch gaps with smaller pieces.
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- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Spread this cream cheese mixture evenly over the cinnamon roll layer in the baking dish.
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- Spoon both cans of apple pie filling over the cream cheese layer, spreading it out to cover everything.
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- Open the second can of cinnamon rolls, separate them, and set the icing aside. Flatten these rolls just like you did with the first can. Arrange them over the apple pie filling, creating the top layer.
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- Now, let’s make that crumbly streusel topping! In a medium bowl, combine the melted unsalted butter, packed light brown sugar, ground cinnamon, and all-purpose flour. Stir with a fork until it forms coarse crumbs. If you’re using pecans, mix them in now.
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- Sprinkle the streusel topping evenly over the top layer of cinnamon rolls.
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- Bake for 30 minutes. At this point, lightly tent the baking dish with aluminum foil to prevent the topping from over-browning. Continue to bake for another 10-15 minutes, or until the cinnamon rolls are golden brown and cooked through, and the apple filling is bubbly.
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- While the lasagna is baking, take the reserved icing from both cinnamon roll cans. If it’s too thick, you can microwave it for about 10-15 seconds or add a tiny splash of milk (about 1/2 teaspoon) to thin it slightly. Whisk until smooth.
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- Once the lasagna is out of the oven, let it cool for 10-15 minutes before drizzling generously with the prepared cinnamon roll icing. This cooling time lets the layers set a bit.
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- Serve warm and enjoy!
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What I Did Right Along The Way-
Making this Cinnamon Roll Apple Lasagna is super straightforward, but a few pointers can take it from great to absolutely legendary. These little tweaks ensure your dessert turns out perfectly every single time.
Choosing the Right Apples and Fillings
While canned apple pie filling is a huge time-saver here, you do have options! For those of you who have a little more time to invest, you could certainly make up your own apple pies from scratch! If you’re making homemade, I would recommend using Granny Smith and Honeycrisp or Fuji for tartness and sweetness and texture. A total of 6-7 medium apples, peeled, cored and cut in slices, will be required.
If you continue to use canned, experiment with other fruit pie fillings! Try making a cherry or peach roll lasagna! Yum! Keep in mind, however, that other fruits may be a little sweeter, so you may need to make a few adjustments with the cream cheese sugar if you prefer.
Preventing a Soggy Bottom
The first time I tried this recipe, I made the mistake of not flattening my cinnamon rolls enough, and I pulled it out of the oven a little too early. The result? A delicious mess, but definitely a bit soggy in the middle. Live and learn, right? To avoid this, make sure those bottom cinnamon rolls are truly flattened well.
Also, don’t rush the baking time. That foil tenting is your friend! It allows the internal layers to cook thoroughly without scorching the lovely streusel topping. You want the apple filling to be bubbling, and the cinnamon roll layers to be puffed and golden. A small butter knife or toothpick inserted into one of the cinnamon roll pieces should come out mostly clean.
Pro Tip: For an extra layer of flavor and to help absorb excess moisture, sprinkle a tablespoon of finely crushed graham cracker crumbs or a teaspoon of cornstarch over the bottom cinnamon roll layer before adding the cream cheese mixture. It’s a small step that makes a big difference!
Storage and Reheating
Got leftovers? Lucky you! This apple lasagna keeps beautifully.
- To Store: Once completely cooled, cover the baking dish tightly with plastic wrap or aluminum foil. It will stay fresh in the refrigerator for up to 3-4 days.
- To Reheat: For best results, reheat individual servings in the microwave for 30-60 seconds, or until warmed through. You can also cover the entire dish loosely with foil and warm it in a 300°F (150°C) oven for about 15-20 minutes, until heated through. The warm spices wafting through your kitchen during reheating are an absolute treat.
- Freezing: You can freeze leftovers, tightly wrapped, for up to 1 month. Thaw in the refrigerator overnight before reheating.
Delicious Variations to Try
Want to mix things up? This recipe is pretty forgiving and open to creativity!
- Caramel Drizzle: After drizzling with the cinnamon roll icing, add a extra swirl of caramel sauce. It’s truly decadent.
- Nutty Goodness: Feel free to sprinkle extra chopped walnuts or pecans into the streusel topping, or even over the finished dessert. Toasted nuts add a lovely crunch and depth of flavor.
- Spice it Up: If you adore spices, add a pinch of allspice or cardamom to your streusel mixture. It brings a subtle but noticeable warmth.
- Cheesecake Twist: For an even richer cream cheese layer, consider adding 1/4 cup of sour cream or plain Greek yogurt to the cream cheese mixture. It gives it a slight tangy note that balances the sweetness.
This dessert is wonderfully versatile, meaning you can adjust it to your family’s preferences with ease. It’s a fantastic recipe to pull out when you want to impress without stressing.
Frequently Asked Questions
Can I make Cinnamon Roll Apple Lasagna ahead of time?
Absolutely! You can assemble the entire dish up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, pull it out of the fridge about 30 minutes before baking to let it come to room temperature, then bake as directed (you might need a few extra minutes in the oven).
What kind of cinnamon rolls should I use?
I always go for the larger, “Grand’s” style refrigerated cinnamon rolls from brands like Pillsbury. They flatten out nicely and provide a good, substantial layer. You’ll want the kind that comes with a small tub of icing included.
My streusel topping burned before the rolls were cooked. What went wrong?
This is a common issue! It sounds like you might need to tent your dish with aluminum foil earlier in the baking process. If you notice the topping getting too dark around the 20-25 minute mark, go ahead and cover it. This helps reflect heat away from the top, allowing the bottom layers to cook through without over-browning the streusel.
Can I use fresh apples instead of canned pie filling?
Yes, you can! You’ll need about 6-7 medium apples, peeled, cored, and thinly sliced. Toss them with 1/2 cup sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, and a squeeze of lemon juice. You might need to extend baking time slightly to ensure the fresh apples are tender.
How do I know when the Cinnamon Roll Apple Lasagna is fully cooked?
Look for a few signs: the top streusel layer should be golden brown and crisp, the edges of the cinnamon rolls should be puffed and slightly browned, and if you gently jiggle the dish, the apple filling underneath should appear bubbly and set, not runny. A toothpick inserted into the cinnamon roll layers (avoiding the apple filling) should come out mostly clean.
