apple cinnamon roll

Caramel Apple Cinnamon Roll Lasagna is fun and delicious combo of classic caramel apple pie and yummy cinnamon rolls.

Caramel Apple Cinnamon Roll Lasagna

cinnamon rolls

apples-

sugar

cinnamon

nutmeg

cornstarch

¼ -1/3 cup caramel sauce

Preheat the oven to 375 F and spray glass or ceramic 8 x 8 x 2 inch dish with nonstick spray( I used 7 x 9 x 2 inch ceramic dish).

In a bowl stir together diced apples, sugar, corn starch, cinnamon and nutmeg to coat evenly.

Cut cinnamon rolls in ¼ inch slices and then roll it out on floured work surface until thin. Dust it with flour because they are too sticky and they will fall apart when rolling out. You can dust your hands with flour and press it to thin it out if you find that easier.

Arrange first layer of flattened cinnamon rolls at the bottom and sides of a dish. Press them with your hands to seal them well.

Spread half of apples from the filling and drizzle 2-3 tablespoons of caramel sauce on top. Cover with another layer of flattened cinnamon rolls.

Spread remaining apples and drizzle again with caramel sauce. Cover with remaining flattened cinnamon rolls.

Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top are golden brown.

Cool at least 30 minutes, drizzle with icing(that came with cinnamon rolls) slice and serve.

You are a baking  genius!!!!!!!! YUMMMMMM
Kudos to you!!!!!!

I made this yesterday and had the same issue. I had to cook it an additional 40 minutes. It was also a bit too bready for me.

Turned out pretty good. Middle layer was gooey even though the top and bottom were done. I would leave out the middle layer next time.

where do you get cinnamon rolls in a can from please__

I made a doubke recipe for Christmas morning. I partially baked the bottom layer for 15 minutes at 325 degrees. Followed the rest of the recipe and it turned out perfect! Thank you for an amazing idea!?

Made these today and absolutely fell in love! They are now my family’s favorite. They were so so delicious.  They were too good! I can’t stop making your recipes, everything is amazing. Thank you so much for sharing. Can’t wait for the next recipe you are going to share. Best wishes to you! You are doing such a great job. This is very very appetizing!

https://content.jwplatform.com/videos/R43uNakU.mp4

Caramel Apple Cinnamon Roll Lasagna is fun and delicious combo of classic caramel apple pie and yummy cinnamon rolls. This awesome fall treat is delicious dessert, but it is great idea for easy breakfast casserole, too.

These Apple Pecan Cinnamon Rolls are super gooey and delicious. They are filled with a cinnamon brown sugar filling, a cooked apple pie filling, and toasted pecans. They are then finished off with a smooth cream cheese frosting. The components for these Cinnamon Rolls can be made ahead of time, meaning the rolls just need to be assembled in the morning for the perfect Thanksgiving breakfast!

Apple Cinnamon Rolls

whole milk, lukewarm

Granulated Sugar

tsp active dried yeast

eggs,

tsp kosher salt

All-Purpose Flour

Unsalted Butter,

Unsalted Butter

tsp cinnamon

tsp Kosher salt

Tbsp Corn starch

Pecan Halves

Brown Sugar

Kosher salt

Cream Cheese,

Powdered Sugar, sifted

Heavy Whipping Cream

Make the Brioche Dough

Place the lukewarm milk, 25g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

Place the lukewarm milk, 25g of the sugar, and the yeast in a medium-sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.

Add the milk mixture and egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.

Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.

BRIOCHE DOUGH 

Melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon, and salt, and cook, stirring often, until the apples are tender, 3-5 minutes. 

Add the corn starch and mix well to incorporate, then continue to cook until the mixture has thickened and the apples are coated. 

Transfer to an airtight container and chill until ready to use. 

APPLE FILLING

Preheat the oven to 350°f / 180°c. Line a small sheet pan with parchment paper and place the pecans on it. 

Toast the pecans for about 10 minutes, shaking occasionally, until lightly browned and toasted throughout (snap one open to check). 

Transfer to an airtight container until ready to use and store at room temperature. 

TOASTED PECANS

Make the cinnamon filling

Place the butter, brown sugar, cinnamon, and salt in a small bowl. Mix well to combine.

BROWN SUGAR CINNAMON FILLING

Assemble the cinnamon rolls

Grease a baking dish (9”x13” or 23cm x 33cm) or line with parchment paper. 

Assemble the cinnamon rolls.mov

Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown sugar cinnamon mixture, ensuring the filling is spread evenly over the surface.

Top with the prepared apple pie filling

Spread the apple pie filling out evenly. Roughly chop the toasted pecans, and spread over the apple filling.

Roll up the cinnamon rolls

Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this step is optional but helps give a neater cut).

Cut the cinnamon rolls

Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.

Cut the cinnamon rolls.mov

Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.

While the rolls are rising, preheat the oven to 350°f / 180°c.

Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Cream Cheese Frosting.

Make the cream cheese frosting

Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, heavy cream, and salt, and whip until light and fluffy.

Spread onto the cinnamon rolls while they are still slightly warm.

Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.

ASSEMBLY

It looks totally delicious.. your recipe is great.. but u suggest eggless version.. what can i use instead of eggs..thank you 😊

These were a wee bit out of my comfort zone in terms of number of steps &amp; they did take a while (would be more of a weebake than the midweek night I tried them) but they may just be the best thing I've made. Seriously sticky &amp; delicious. Next time I'd make the apple mix drier and I'd measure my cuts as I made them too small &amp; had too many - they were happily received by whānau though!

BY FAR THE BEST RECIPE IVE EVER COME ACROSS !!!

Hi Erin,
I made this recipe and it is soooo good. So soft, I left out the pecans and the icing and just enjoyed the cinnamon apples, as they are my favourite filling.
I actually put them in the tray, freezed  the tray, then left it in a cold spot to defrost and proof overnight and baked them 35 min. They were perfection. Thank you for all your hard work and recipes. I will def try making more.

This is such a clever recipe and perfect for the holidays. I made this for the fam and they were a huge hit! It was my first time making rolls in a sheet pan and I was nervous at first, but they came out perfectly. So delicious!

Hi Erin,

I made this for brunch for friends and it was such a huge hit! My friend said it was better than any pastry she has ever eaten before. Quite the compliment so thank you so much for sharing the recipe ☺️

Made this for family over Christmas but left out the pecans because I couldn't find any in my rush for last minute grocery shopping. This recipe was so much easier to make than I expected as it was my first 
time making any type of cinnamon rolls and I managed to have everything ready before the dough finished rising. I left the icing on the side so people could put as much or as little as they want. I used green apples in this recipe and it went really well with everything. Planning to make this again in the future since everyone loved it!

Instead of for Thanksgiving, I made these for Easter brunch, and they were delicious! I don't have a stand mixer so I used a hand mixer with dough hooks to mix the dough, and it worked just fine. I loved the brioche in this recipe, and the apples and cinnamon went great together. Also, the toasted pecans were a yummy touch!

I made this for Mother's Day and it was a huge hit! Really appreciate the detailed instructions you had for the brioche dough. It turned out super soft and tender and just chef's kiss. Thanks so much for this!

Just made these, and my goodness they are delicious! Thanks for a lovely recipe!

These are so delicous - perfect for a breakfast treat!

These might be the best thing I’ve ever  made. The dough was so fluffy and light. A bit messy to work with compared to standard cinnamon rolls with the added apples, but so so worth it! Trust the process, trust Erin!

Have just made this recipe and it is completely delicious. I do have a query, once it was rolled up I put it in the freezer to firm up for half an hour and that worked great for slicing. But after baking, a lot of the apples and cinnamon butter had moved to the bottom of the bun so they were clumped on the bottom. Maybe I didn't roll it firm enough?

Make these! You won’t regret it. The recipe is not as complicated as it looks on paper. They come together quickly for the most divine cinnamon rolls ever. I came here looking for something to do with an abundance of apples, and this was the winner. 
Excellent recipe, thank you Erin!

https://content.jwplatform.com/videos/AVXlU6l7.mp4

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