Caramel Apple & Cinnamon Lasagna Rolls

Here’s a delicious and creative dessert twist on lasagna: Caramel Apple and Cinnamon Lasagna Rolls! Think sweet cinnamon-spiced apples wrapped in tender pasta sheets, layered with creamy filling and gooey caramel.

 

 

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Caramel Apple & Cinnamon Lasagna Rolls

 

Ingredients:

 

For the apple filling:

 

3 large apples (Granny Smith or Honeycrisp), peeled and diced

 

2 tbsp unsalted butter

 

1/4 cup brown sugar

 

1 tsp cinnamon

 

1/4 tsp nutmeg

 

1 tsp lemon juice

 

Pinch of salt

 

 

For the cream filling:

 

8 oz cream cheese, softened

 

1/2 cup powdered sugar

 

1/2 tsp vanilla extract

 

1/4 cup heavy cream or whipped topping

 

 

Other ingredients:

 

8–10 lasagna noodles (cooked al dente)

 

Store-bought or homemade caramel sauce (about 1/2 cup)

 

Optional: crushed graham crackers or chopped pecans for topping

 

 

 

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🔪 Instructions:

 

1. Prepare the apples:

 

In a skillet over medium heat, melt the butter.

 

Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt.

 

Cook for 8–10 minutes, stirring occasionally, until apples are tender and caramelized.

 

Let cool slightly.

 

 

2. Make the cream filling:

 

In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.

 

Fold in the heavy cream until light and fluffy.

 

 

3. Assemble the rolls:

 

Lay out the cooked lasagna noodles on a flat surface.

 

Spread a thin layer of cream filling on each noodle.

 

Spoon a few tablespoons of the apple mixture over the cream.

 

Roll up each noodle gently from one end to the other.

 

 

4. Bake (optional):

 

Preheat oven to 350°F (175°C).

 

Place rolls seam-side down in a greased baking dish.

 

Drizzle with caramel sauce and cover with foil.

 

Bake for 15–20 minutes if you want them warm and gooey.

 

 

5. Serve:

 

Drizzle with more caramel sauce before serving.

 

Optional: sprinkle with crushed graham crackers, chopped pecans, or a scoop of vanilla ice cream.

 

 

 

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💡 Tips:

 

These can be made ahead and stored in the fridge for 2–3 days.

 

Want it no-bake? Skip the oven and chill the rolls before serving cold.

 

Use ricotta instead of cream cheese for a lighter texture.

 

 

Let me know if you want a gluten-free version or to turn it into a trifle!