Caramel Apple Cinnamon Roll Lasagna

This apple cinnamon roll lasagna with caramel is a delightful mashup of classic caramel apple pie flavors and soft, gooey cinnamon rolls. It’s not just a delicious dessert, but also makes a fantastic, easy breakfast casserole that your family will adore.

If you’ve been around here a while, you know I love calling my layered treats “lasagna.” I’ve made all kinds—from No Bake Strawberry Jello Lasagna to White Chocolate Blueberry Lasagna, Caramel Pecan Lasagna, No Bake Summer Berry Lasagna, Chocolate Lasagna, Christmas Lasagna, Key Lime Pie Lasagna, and Pumpkin Lasagna. Usually, those recipes layer cookies or shortbread crusts, creamy puddings, cheesecake layers, and whipped toppings.

If you’re a fan of caramel and apple, you’ll want to check out my whole Dessert Lasagna Recipes collection—there’s something crazy good for every season.

This apple cinnamon roll lasagna takes a slightly different spin, but I still call it lasagna because it’s all about those layers. Think of it as a playful twist on apple pie—essentially a layered apple pie dessert.

Instead of a traditional pie crust, cinnamon rolls step in as the base. I slice each roll thin, then gently flatten it before layering it at the bottom of the baking dish. On top goes a mix of diced fresh apples, sugar, cornstarch, and cinnamon. Then I drizzle caramel sauce over the apples, and add another flattened cinnamon roll layer. Since this is a layered treat, I repeat all those layers once more for good measure.

The result? A mouthwatering apple cinnamon roll lasagna with three layers of cinnamon rolls sandwiching two layers of apple pie filling and caramel sauce. To top it all off, there’s a sweet sugar icing glaze that usually comes with the cinnamon rolls.

Even though it’s summer right now, my mind is already dreaming about fall baking. I just can’t resist all those cozy apple desserts with cinnamon and caramel. I had so many apple recipe ideas buzzing around, I had to try one—yes, even in July!

Plus, this apple cinnamon roll lasagna was a perfect excuse to have dessert for breakfast. Since it’s made with cinnamon rolls, calling it a breakfast casserole feels totally justified, doesn’t it?

This apple cinnamon roll lasagna with caramel sauce is a fall-inspired bake that hits all the cozy notes. Between warm cinnamon-spiced dough, tender apples, and sticky caramel, it’s like a fresh take on apple pie meets cinnamon rolls. The best part? It doubles as a great dessert or a weekend breakfast treat.

You’ll work mostly with store-bought cinnamon rolls as your base layer, then add juicy, cinnamon-spiced apple filling and drizzles of luscious caramel between three layers of softened, flattened roll dough. After baking, you get a tender, sticky dish finished with that classic sweet icing that comes with canned rolls. Serve it warm right out of the oven for dessert or slice it for a special breakfast casserole everyone will love.

I’ve included everything you need here: an easy ingredient list, thorough, step-by-step instructions, plus my best tips and ideas for variety and storage so you can make this your own. Ready to turn a couple of apple-filled cinnamon rolls into something truly special? Let’s dive in!

What Makes It Irresistible

This apple cinnamon roll lasagna is the best of both worlds: the flavors of apple pie and the comforting texture of cinnamon rolls in one easy dish—similar to this Easy Cinnamon Roll Apple Pie recipe. It comes together quickly using store-bought dough, which is a total time-saver. You get soft, spiced layers loaded with gooey caramel apple filling, reminiscent of a Caramel Apple Dump Cake, finished with sweet icing to top it all off. Whether you serve it warm as a dessert or slice it up for breakfast, it’s a crowd-pleaser that captures that perfect fall vibe anytime you want.

Ingredients and Quantities

• 2 cans cinnamon rolls
• 4 large apples, peeled and diced (Granny Smith or Golden Delicious work best)
• ½ cup sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon cornstarch
• ¼ to 1/3 cup caramel sauce (salted caramel works great too)

Assemble and Bake the Layers

1. Preheat oven to 375°F and lightly spray an 8×8 or 7×9 glass or ceramic baking dish with nonstick spray.
2. Peel and dice 4 large apples.
3. In a medium bowl combine the diced apples, ½ cup sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg; toss to coat and let sit briefly to release juices.
4. Slice each can of cinnamon rolls into ¼-inch-thick pieces.
5. On a floured surface gently roll or press each cinnamon roll slice flat until thin, using extra flour and dusting your hands to prevent sticking.
6. Fit a layer of the flattened cinnamon roll pieces into the bottom and up the sides of the prepared dish, pressing seams firmly to seal.
7. Spoon half of the apple mixture over the first cinnamon roll layer and drizzle 2 to 3 tablespoons of caramel sauce evenly over the apples.
8. Add a second layer of flattened cinnamon roll pieces, pressing edges to seal, then spread the remaining apple mixture and drizzle more caramel.
9. Finish with the last layer of flattened cinnamon roll pieces, sealing seams as needed.
10. Cover the dish tightly with aluminum foil and bake for 30 minutes.

11. Remove the foil and bake an additional 10 to 15 minutes until the top is golden and the apple filling is bubbling.

    

12. Remove from oven and cool at least 30 minutes to allow the layers to set.
13. Drizzle the icing from the cinnamon rolls (or your prepared glaze) over the cooled top before slicing.

Expert Tips for Best Results

• Choose firm apples like Granny Smith or Golden Delicious. They hold their shape well and aren’t too mushy when baked. For a quick comparison of which apples bake up best, see our Easy Homemade Apple Pie Recipe.
• Heavily flour the cinnamon roll dough and your workspace since the dough is sticky. It’ll handle rolling and pressing much better.
• Make sure to press the layers and seams together really well to avoid leaks, which can make your dish soggy.
• If your apples are very juicy, add an extra ½ teaspoon of cornstarch to help thicken the filling as it bakes (see the method in our Apple Pie Dip with Cinnamon Sugar Chips).
• For a nice golden, slightly crunchy top, remove the foil for the last 10 to 15 minutes of baking, and watch closely so it doesn’t burn.
• Let the apple cinnamon roll lasagna cool before cutting. This resting time helps the filling set and makes slicing cleaner and neater.

Flavor Swaps and Add-Ins

• Try salted caramel: swap your caramel sauce for salted caramel or sprinkle flaky sea salt on top at the end for a delicious sweet-salty mix.
• Add crunch with chopped nuts like pecans or walnuts sprinkled over the apple layers before baking.
• For a crumbly topping, mix 1/3 cup flour, 3 tablespoons brown sugar, and 3 tablespoons cold butter into crumbs and sprinkle over the top cinnamon roll layer before baking. For a deeper, nutty note, try a brown-butter crumble.
• Use canned apple pie filling for a shortcut! Just drain it a bit and skip some sugar; if it seems too runny, add a teaspoon of cinnamon and a tablespoon of cornstarch.
• Swap the icing for a tangy cream cheese glaze made by whisking 2 oz cream cheese, ½ cup powdered sugar, and 1-2 teaspoons milk. Drizzle it over the cooled lasagna for a luxe finish, or go tropical with a spoonful of passion fruit curd.

Store, Reheat, and Freeze

• Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat single portions in the microwave for 20 to 40 seconds or warm in a 325°F oven for 10 to 15 minutes.
• Want to prep ahead? Assemble your apple cinnamon roll lasagna in the baking dish, cover tightly, and refrigerate overnight. Add 5 to 10 extra minutes to the covered baking time if baking straight from cold. For another make-ahead fall bake that chills well and slices cleanly, try our Apple Pie Bars Recipe.
• Fully baked and cooled lasagna freezes beautifully. Wrap it well with plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight, then warm in a 325°F oven until heated through.

Questions You May Have

• Can I use canned apple pie filling instead of fresh apples?

  Absolutely! Just drain the canned filling well and reduce or skip additional sugar. If the filling looks thin, stir in about 1 tablespoon of cornstarch to thicken it up while baking. If you have extra filling, try it in these Apple Pie Cheesecake Bars.

• Will the cinnamon rolls get soggy after baking?

  Pressing the dough seams tightly and using cornstarch in the apple mix helps keep things from getting too soggy. Cooling the lasagna before slicing also lets the layers firm up for better texture.

• How many servings does this recipe make?

  Using two cans of cinnamon rolls in an 8×8 or 7×9 pan will usually feed about 8 to 10 people, depending on how big you cut the slices.

• Can I swap other doughs like biscuit or puff pastry?

  Sure—feel free to experiment! Keep in mind puff pastry will be flakier and likely needs less bake time, while biscuit dough bakes denser. Baking time and texture will change with different doughs.

• How much caramel sauce should I add?

  The recipe suggests about ¼ to ⅓ cup total, drizzled in small amounts between each layer. Save extra caramel for serving if you want an extra gooey touch. For another layered caramel-and-apple dessert, check out our Caramel Apple Layer Cake.