Cinnamon Roll Apple Lasagna
Layers of refrigerated cinnamon rolls and thin apple slices baked until golden and finished with a drizzle of icing.
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.
Notes
Substitutions: Use Braeburn or Gala apples in place of Granny Smith, or swap in a can of apple pie filling.
Tips: Blot juicy apple slices dry and check the middle layer for raw dough before pulling the dish.
Storage: Refrigerate covered for up to three days and reheat until hot at 165 degrees F.