This cinnamon roll apple lasagna stacks refrigerated cinnamon rolls and thin apple slices in layers, then bakes them into a warm dessert that tastes like apple pie and a sticky bun in one dish.
You only need three ingredients, one baking dish, and a short bake, so it works when you want a sweet finish or a weekend brunch tray without mixing dough from scratch. The icing from the cans is saved for the end and drizzled over the top.
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Why This Cinnamon Roll Apple Lasagna Recipe Works
Pressing the rolls flat creates two soft layers that soak up the apple juices, so the middle bakes tender instead of staying doughy.
Thin apple slices cook through in the time the rolls need, which means the fruit turns soft and sweet without any cooking on the stove first.
Butter melted in the bottom of the dish crisps the underside of the rolls and keeps them from sticking, so the squares lift out cleanly.
Ingredients for Cinnamon Roll Apple Lasagna
- For the layers: 2 cans refrigerated cinnamon rolls, 8 count each, with the icing tubs set aside.
- For the filling: 4 medium apples, peeled, cored, and sliced thin.
- For the dish: 2 tbsp unsalted butter, melted, plus the icing from both cans for drizzling.
Cinnamon rolls. Look for the larger 8 count cans so sixteen rolls fill a 9 by 13 inch dish in two layers.
Apples. Granny Smith holds its shape and adds tartness, while Braeburn or Gala slices turn softer and sweeter.
Butter. Unsalted butter lets you control the salt, since the rolls already carry plenty.
Icing. The icing tubs from the cans are warmed briefly and drizzled on top, which turns the baked rolls into a glazed dessert.
Baking dish. A glass or ceramic dish bakes the layers evenly and holds the apple juices.
How to Make Cinnamon Roll Apple Lasagna
1. Heat and butter Heat the oven to 350 degrees F, pour the melted butter into a 9 by 13 inch dish, and tilt it so the butter coats the bottom.
2. Make the base Separate the rolls and press eight of them flat into the dish, trimming extra pieces to fill any gaps.
3. Add apples Spread half of the sliced apples over the rolls in an even layer, overlapping the slices slightly.
4. Repeat the layers Press the remaining rolls flat over the apples, then top with the rest of the apple slices.
5. Bake Bake for 25 to 30 minutes, until the rolls are golden and the apples are soft when poked with a fork, and cover loosely with foil if the top browns too fast.
6. Cool and glaze Rest the dish for 10 minutes, warm the icing for a few seconds in the microwave, and drizzle it over the top before cutting into squares.
How to Serve Cinnamon Roll Apple Lasagna
Cut the dessert into squares while it is still warm and add a scoop of vanilla ice cream for contrast. It also pairs well with a scoop of fruit ice cream, a slice of streusel coffee cake for brunch, an iced caramel coffee drink, or a glass of peach lemonade.
How to Store and Reheat Cinnamon Roll Apple Lasagna
Cover leftovers and refrigerate for up to three days, within two hours of baking. Reheat single squares in the microwave for about thirty seconds, or warm a covered dish at 325 degrees F for ten to fifteen minutes. Skip freezing, because the apples release water and turn the rolls soggy once thawed.
Tips and Variations for Cinnamon Roll Apple Lasagna
Flag the allergens. The rolls contain wheat, milk, and soy, so label the dish for guests with those allergies and check the icing label.
Slice thin. Cut the apples thin and even, since thick slices stay firm while the rolls finish baking.
Check the center. Poke a knife into the middle layer, and if it feels doughy, bake another five minutes under foil until the dough is cooked through.
Pat dry. Blot very juicy apple slices with a paper towel so extra liquid does not pool under the rolls.
Add a crunch. Sprinkle chopped pecans over the top layer before baking, and flag the tree nuts if you serve it to guests.
Spoon the juices. Serve in shallow bowls and spoon the pooled apple juices over each square for extra flavor.
Do not taste raw dough. Unbaked refrigerated dough contains raw flour, so keep tastes to the baked dessert.
Check trusted guidance. For safe handling and reheating of leftovers, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Cinnamon Roll Apple Lasagna
Can I make cinnamon roll apple lasagna ahead of time?
Assemble the layers, cover, and chill for up to four hours, then bake just before serving. For a neater finish, add the icing after baking.
How do I know cinnamon roll apple lasagna is done?
The top turns deep golden, the apples feel soft when poked, and the middle rolls are cooked through with no raw dough when you check with a knife.
Can I use apple pie filling in cinnamon roll apple lasagna?
Yes. Swap in one can of apple pie filling for the fresh apples and shorten the bake by about five minutes, since the filling is already soft.
Which apples work well here?
Granny Smith, Braeburn, and Gala all bake nicely. Pick firm apples and slice them thin so they soften in the same time as the rolls.
Can I add nuts or raisins?
Yes. Scatter chopped pecans or raisins between the layers, and keep the amount modest so the layers still press together.
Cinnamon Roll Apple Lasagna
Equipment
- 9 by 13 inch baking dish
Ingredients
Main Ingredients
- 2 can refrigerated cinnamon rolls 8 count each, icing tubs set aside
- 4 medium apples peeled, cored, and sliced thin
- 2 tbsp unsalted butter melted
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and coat the bottom of a 9 by 13 inch dish with the melted butter.
- Layer. Press half of the rolls into the dish, add half of the apples, then repeat with the remaining rolls and apples.
- Bake. Bake for 25 to 30 minutes, until golden on top and the apples are soft.
- Cool. Let it rest for 10 minutes so the layers set.
- Glaze. Drizzle the icing from the cans over the top and cut into squares.
