Cinnamon Roll Apple Lasagna
Ingredients
For the apple filling
4 cups peeled and diced apples (about 4 medium apples)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
1 teaspoon lemon juice
1/2 cup water
For the cinnamon roll layers
2 cans refrigerated cinnamon rolls with icing
For the cream layer
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
225 g cream cheese, softened
Instructions
Make the apple filling
In a saucepan over medium heat, combine the apples, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and water. Cook for 8 to 10 minutes, stirring occasionally, until the apples are tender and the mixture thickens. Remove from heat and let it cool.
Prepare the cinnamon roll base
Preheat the oven to 175°C. Grease a baking dish. Open the cinnamon rolls and press them flat to form a dough layer. Place them evenly in the bottom of the dish, sealing the edges.
Bake the base
Bake for 12 to 15 minutes until lightly golden. Remove from the oven and let it cool slightly.
Prepare the cream layer
In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, then mix well. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assemble the lasagna
Spread half of the cream mixture over the baked cinnamon roll base. Add the apple filling evenly on top. Spread the remaining cream layer over the apples.
Top layer
Cut remaining cinnamon rolls into thin slices and place them over the top layer, or drizzle with the icing that comes with the rolls.
Chill
Refrigerate for at least 2 to 3 hours before serving to allow the layers to set.
Serve
Slice and serve chilled or slightly softened at room temperature. Enjoy this creamy, cinnamon-spiced dessert.