A decadent dessert layered with gooey cinnamon rolls, tender spiced apples, and a rich cream cheese filling—this cinnamon roll apple lasagna is everything I love about fall flavors in one cozy dish. It’s sweet, creamy, warm, and deeply comforting. Whether I serve it warm with a drizzle of icing or chilled for a firmer bite, it always disappears fast at holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans (8 count each) refrigerated cinnamon rolls with icing
5 medium apples, peeled and diced (Granny Smith or Honeycrisp)
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons lemon juice
1 tablespoon butter
Cream Cheese Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Directions
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a saucepan, I cook the diced apples with both sugars, cinnamon, nutmeg, lemon juice, and butter over medium heat for 8–10 minutes, until softened. I stir in the cornstarch and let it cook for 2 more minutes to thicken, then remove it from the heat.
For the filling, I beat the softened cream cheese with powdered sugar and vanilla until smooth. Separately, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
I flatten half the cinnamon rolls and press them into the baking dish to form the bottom layer.
I spread half the cream cheese filling over that, followed by half the apple mixture.
Next I repeat the layers with the remaining cinnamon rolls, cream, and apples.
I bake it for 30–35 minutes until golden and bubbly.
After letting it cool for 10–15 minutes, I drizzle the included icing over the top. It’s delicious warm or chilled.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories per serving: Approximately 395 kcal
Variations
Caramel twist: I sometimes drizzle caramel sauce between the layers or on top before serving.
Nutty crunch: Chopped pecans or walnuts make a great addition to the apple layer for added texture.
Maple cream filling: Swapping vanilla extract for maple extract gives a warm, deeper flavor.
Apple variety: I like using a mix of Granny Smith and Honeycrisp for sweet-tart balance.
Pumpkin spice: Replacing the cinnamon and nutmeg with pumpkin pie spice adds a fun autumn spin.
Storage/Reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave for about 30–40 seconds. If I’m reheating a larger portion, I use a 300°F oven for 10–15 minutes until heated through. It’s also surprisingly tasty cold if I’m in a hurry.
FAQs
What kind of apples work best for this dessert?
I prefer Granny Smith for their tartness and firmness, but Honeycrisp is great if I want more sweetness. Sometimes I combine both for balance.
Can I make this apple lasagna ahead of time?
Yes, I often prepare it a day in advance and reheat it before serving. It holds up well and the flavors deepen overnight.
Can I use homemade cinnamon rolls?
Definitely! If I have extra time, homemade rolls add a personal touch, though store-bought ones keep it quick and easy.
Is it okay to freeze leftovers?
I don’t recommend freezing this dessert, as the cream cheese filling can change texture when thawed. Fresh is best.
Can I skip the cream cheese layer?
Yes, if I want something simpler, I sometimes leave out the cream layer and just enjoy it as a cinnamon apple bake. But I’ll miss that cheesecake-like richness!
Conclusion
This cinnamon roll apple lasagna is a cozy, crowd-pleasing dessert that always brings warmth to my kitchen—especially during the fall and holidays. The layers of soft cinnamon rolls, spiced apples, and fluffy cream cheese make every bite unforgettable. Whether I’m serving it warm from the oven or chilled the next day, it’s always a hit.
📖 Recipe:
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Cinnamon Roll Apple Lasagna
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A decadent fall dessert layered with gooey cinnamon rolls, spiced apples, and a rich cream cheese filling. Perfect for holidays or cozy nights in.
Ingredients
2 cans (8 count each) refrigerated cinnamon rolls with icing
5 medium apples, peeled and diced (Granny Smith or Honeycrisp)
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons lemon juice
1 tablespoon butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a saucepan, cook the diced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and butter over medium heat for 8–10 minutes until softened.
- Stir in the cornstarch and cook for 2 more minutes to thicken. Remove from heat.
- In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
- Separately, whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Flatten half of the cinnamon rolls and press into the baking dish to form the bottom layer.
- Spread half of the cream cheese filling over the cinnamon rolls, followed by half of the apple mixture.
- Repeat the layers with the remaining cinnamon rolls, cream cheese filling, and apple mixture.
- Bake for 30–35 minutes until golden and bubbly.
- Let cool for 10–15 minutes and drizzle the included icing over the top. Serve warm or chilled.
Notes
Use a mix of Granny Smith and Honeycrisp apples for a sweet-tart balance.
Drizzle caramel sauce or add chopped nuts for extra flavor and texture.
Store covered in the fridge for up to 4 days.
Reheat in the microwave or oven; also tasty when served cold.
Can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 28g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
