Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Baking sheet
- Whisk
- Knife and cutting board
- Spatula
Step-by-Step Instructions
When I start making Cinnamon Roll Apple Lasagna, the first thing I do is preheat my oven to 350°F (175°C). While the oven warms up, I grab my baking dish and lightly grease it with non-stick spray. Trust me, you want to do this to prevent any gooey mess later! Then, I take the cinnamon roll dough out of the cans, and while I love the pop of the can, I always keep my fingers away from the edges just in case. After separating the rolls, I cut each cinnamon roll into quarters and throw them into the prepared baking dish, creating a lovely base to build on!
Next, I wash and prepare the apples. I like using a mix of tart Granny Smith and sweeter Fuji apples for the best flavor balance. I peel, core, and slice the apples thinly, then toss them into a large mixing bowl with brown sugar, cinnamon, nutmeg, and vanilla extract. The aroma is heavenly! This adds an incredible flavor to the apples. Once everything is well mixed, I layer half of this sweet apple mixture evenly over the quarters of cinnamon rolls in the baking dish. Make sure to spread it evenly so every bite is bursting with flavor!
After that, I whip up a creamy layer to sandwich between the apples and the remaining cinnamon roll pieces. I take a bowl, add the softened cream cheese, and beat it together with powdered sugar until smooth with a whisk. The cream cheese mixture adds a nice richness that complements the sweetness of the apples perfectly. I spread this creamy goodness over the apples, then sprinkle some chopped pecans on top—I find the crunch really enhances the overall texture of the dish! Finally, I top it with the remaining quarters of cinnamon rolls before giving it a gentle press down to compact everything together.(See the next page below to continue…)