Cinnamon Roll Apple “Lasagna”

Ingredients

For the Apple Filling:

• 4 cups peeled, diced apples (about 4 medium apples)
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice (to balance sweetness and prevent browning)

For the Cinnamon Roll Layers:

• 2 cans (8-count each) refrigerated cinnamon rolls (with icing included)
• 1 cup heavy cream
• 1/2 cup powdered sugar

Instructions

1. Start by preparing the apple filling. In a large saucepan, combine the diced apples, granulated sugar, cornstarch, cinnamon, and lemon juice. Stir everything together, ensuring the apples are well-coated with the sugar and cornstarch mixture.
2. Heat the mixture over medium heat, stirring occasionally, until the apples begin to soften and the sauce thickens, about 5-7 minutes. Once the apples are tender, stir in the butter and let it melt into the mixture, creating a rich, velvety filling. Remove the pan from the heat and set aside to cool slightly while you prepare the cinnamon roll layers.
3. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray or a small amount of butter. This will prevent the dessert from sticking and make it easier to serve later.
4. Open the two cans of refrigerated cinnamon rolls and unroll the dough. Cut each cinnamon roll into halves or quarters (depending on your desired portion size) to create pieces that will fit in the baking dish. You can also cut the dough into strips to mimic lasagna noodles, adding a fun presentation to the dish.
5. Place the cinnamon roll pieces in a single layer at the bottom of the greased baking dish. Don’t worry if the dough overlaps slightly—this will create layers of gooey, cinnamon goodness once baked.