Cinnamon Roll Apple Lasagna

Yield: 1 (9×13 inch) baking dish
Servings: 12
Prep Time: 25 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes (highly recommended!)
Total Time: 1 hour 40 minutes

Recipe Intensity: Moderate. This recipe involves several components but uses clever shortcuts. It’s perfect for a confident beginner or an intermediate home baker. The key is in the assembly!

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Ingredients

For the Apple Filling:

• 6 cups peeled, cored, and thinly sliced apples (a mix of Granny Smith and Honeycrisp works perfectly)

• 1/3 cup light brown sugar, packed

• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 tablespoon lemon juice

• 2 tablespoons unsalted butter

For the Cream Cheese Layer:

• 1 (8 oz) block full-fat cream cheese, softened to room temperature

• 1/4 cup granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

For the Assembly:

• 2 (12.4 oz) cans refrigerated cinnamon rolls with icing (5 rolls per can)

• 2 tablespoons all-purpose flour (for dusting)

• 1/2 cup chopped pecans or walnuts (optional)

• 2 tablespoons melted butter (for brushing)

For the Topping (Optional but Recommended):

• Reserved cinnamon roll icing

• Caramel sauce for drizzling

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Instructions

Step 1: Prepare the Apple Filling

In a medium-sized bowl, toss the thinly sliced apples with the lemon juice. This prevents them from browning and adds a bright note. Add the brown sugar, 2 tablespoons of flour, cinnamon, and nutmeg. Toss until the apples are evenly coated.

Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the coated apple mixture and cook, stirring occasionally, for 5-7 minutes, until the apples have just begun to soften and the sugar has created a fragrant syrup. The apples should still have a bit of bite, as they will continue to cook in the oven. Remove from heat and set aside.

Step 2: Create the Cream Cheese Layer

In a separate bowl, using a hand mixer or a sturdy whisk, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Beat in the egg and vanilla extract until the mixture is homogenous and silky. Set this aside as well.

Step 3: Assemble the “Lasagna”

This is where the magic happens! Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

Prepare the “Noodles”: Open the cans of cinnamon rolls. Set the included icing packets aside for later. On a lightly floured surface, unroll each cinnamon roll into a long, flat strip of dough. You will have 10 strips total. Don’t worry if they are imperfect; this adds to the rustic charm.

Layer 1: Place 5 of the unrolled cinnamon roll strips on the bottom of the prepared baking dish, stretching and pressing them together to form a solid base layer. It’s okay if there are small gaps.

Layer 2: Pour and spread the entire cream cheese mixture evenly over the first layer of dough.

Layer 3: Carefully spoon the warm apple filling over the cream cheese layer, spreading it into an even layer and making sure to include all the delicious syrupy juices.

Layer 4: Top the apples with the remaining 5 strips of unrolled cinnamon roll dough, creating the top “noodle” layer.

The Finishing Touch: Brush the top layer of dough with the 2 tablespoons of melted butter. If you’re using chopped nuts, sprinkle them evenly over the top now.

Step 4: Bake to Perfection

Place the assembled lasagna in the preheated oven and bake for 35-45 minutes. The top should be a deep golden brown, the edges should be bubbly, and a toothpick inserted into the doughy layers should come out clean.

Pro-Tip: Due to the creamy center, the center of the lasagna might jiggle slightly when shaken, which is normal. The key indicator is the color of the top crust.

Step 5: The Final Glaze and Serving

Once baked, remove the cinnamon roll apple lasagna from the oven. This next step is crucial: let it rest for at least 30 minutes. This allows the layers to set, making it much easier to slice and serve cleanly.

After the resting period, drizzle the entire dish with the reserved cinnamon roll icing and an extra swirl of caramel sauce if desired.

Serve warm. Use a sharp knife to slice into portions, revealing the beautiful, distinct layers of your incredible dessert creation.

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Nutrition Information

(Please note: This is an estimate based on the ingredients used. Actual values may vary.)

Serving Size: 1 slice (1/12 of recipe)
Calories: ~485
Total Fat: 22g

• Saturated Fat: 11g
  Cholesterol: 65mg
  Sodium: 480mg
  Total Carbohydrates: 68g

• Dietary Fiber: 2g

• Total Sugars: 42g
  Protein: 6g

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Storing and Reheating

Storage: Cover the baking dish tightly with plastic wrap or transfer individual slices to an airtight container. It can be stored in the refrigerator for up to 3 days.

Reheating: For the best results, reheat individual slices in the microwave for 30-45 seconds, or until warm. You can also reheat a larger portion in a 300°F (150°C) oven for 10-15 minutes, covered with foil to prevent the top from over-browning.

Chef’s Notes and Variations:

• Apple Variety is Key: Using a mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji) apples creates a more complex and balanced flavor.

• Make-Ahead Magic: You can assemble the entire lasagna the night before, cover it tightly, and refrigerate it. In the morning, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time.

• Spice It Up: Feel free to add a pinch of cardamom or allspice to the apple mixture for an extra layer of warmth.

• Go Nuts or Not: The nuts add a wonderful crunch, but they can be omitted for a nut-free version or for those with allergies.

The Cinnamon Roll Apple Lasagna is more than just a dessert; it’s an experience. It’s the joy of baking, the comfort of classic flavors, and the wow-factor of a stunning presentation, all baked into one unforgettable dish. Enjoy!