A decadent fall dessert layered with gooey cinnamon rolls, spiced apples, and a rich cream cheese filling. Perfect for holidays or cozy nights in.

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

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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.

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.