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A layered dessert or breakfast casserole combining cinnamon rolls, spiced diced apples, and caramel sauce, finished with a sweet icing drizzle.

Ingredients

Scale
  • 2 cans cinnamon rolls
  • 4 large apples, peeled and diced (Granny Smith or Golden Delicious)
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • ¼ to ⅓ cup caramel sauce (salted caramel optional)

Instructions

  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 sauce.
  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 layers to set.
  13. Drizzle the icing from the cinnamon rolls or a prepared glaze over the cooled top before slicing.

Notes

Choose firm apples like Granny Smith or Golden Delicious as they hold their shape well when baked., Heavily flour the cinnamon roll dough and your workspace to prevent sticking while rolling and pressing the dough thin., Press layers and seams well to avoid leaks and soggy texture., Add extra ½ teaspoon cornstarch if apples are very juicy to help thicken filling., Bake covered for 30 minutes, then uncover to bake 10-15 minutes for a golden top; watch closely to prevent burning., Let the lasagna cool before slicing for cleaner portions., For variations, try salted caramel, add chopped nuts like pecans or walnuts, or sprinkle a crumbly topping made of flour, brown sugar, and cold butter., You may substitute canned apple pie filling if drained and adjusted with less sugar and added cinnamon and cornstarch if needed., Assemble ahead and refrigerate overnight, adding 5 to 10 minutes extra baking time if baking cold., Store leftovers in an airtight container in the fridge for 3 to 4 days; reheat in microwave or oven., Freeze fully baked and cooled lasagna wrapped well for up to 2 months; thaw overnight in fridge before warming.

Nutrition

Find it online: https://gingerbaking.com/caramel-apple-cinnamon-roll-lasagna/