Next, take one can of cinnamon roll dough and unroll it carefully on a clean surface. I usually like to break them into little pieces, but you can layer them whole as well. Spread half of the dough evenly across the bottom of your greased baking dish. Then, layer half of the spiced apples over the dough, followed by half of the cream cheese mixture. Repeat these layers, starting with the remaining cinnamon roll dough, then adding the rest of the apples, and finally topping it off with the last of the cream cheese mixture.
For the final touch, drizzle the melted butter over the top of your assembled lasagna. Bake it in the oven for 30-35 minutes, or until golden brown and bubbly! You’ll know it’s ready when your kitchen smells like a heavenly mix of cinnamon and apples. Let it cool for about 10 minutes; I know that’s the hardest part, but trust me, it’s worth the wait!
Pro Tips for Best Results
When I first made this recipe, I experimented with different types of apples. I found that Granny Smith apples provided a beautiful contrast with the sweet filling. If you enjoy a little tartness, definitely stick with those! I also like to sprinkle some chopped pecans on the apple layer for a delightful crunch.
To make slicing easier, I suggest using a sharp serrated knife. It cuts through the layers beautifully without squishing everything together. And let’s be honest, the aesthetic of layers is half the fun!
Lastly, don’t rush the cooling process! It may be tempting to dive right in, but letting it rest for a bit enhances the flavors and makes it easier to serve. Your patience will truly be rewarded!
Common Mistakes to Avoid
One common mistake I made the first time I tested this recipe was overloading on the cream cheese layer. While it’s tempting to layer on more for creaminess, it can make the dessert overly rich. A little goes a long way here, and I recommend sticking to the measurements provided. (See the next page below to continue…)