Caramel Apple Cinnamon Roll Lasagna

Instructions

Prepare the Oven and Collect Your Baking Ingredients: All it takes is a preheated oven at 375°F, or 190°C. Coat an 8x8x2-inch baking dish made of ceramic or glass with nonstick cooking spray. My 7x9x2-inch ceramic dish was plenty for the task.

 
Cook the apple filling until it melts. A big bowl is all you need to cover the apples with cinnamon, nutmeg, sugar, cornstarch, and chopped apples. Combine until all of the apples are coated.
 
Get the Cinnamon Roll Tray Put Together: Make quarter-inch slices from the cinnamon buns. After dusting a clean work surface with flour, roll out these slices until they are thin. No worries if you need to add flour to make them less sticky before using them. To get the desired thickness, press the dough down if needed.
 
First, get the baking dish ready by stacking the bottom and edges with the cinnamon roll pieces that have been flattened. Applying a firm push will ensure that the rolls adhere well to one another.
 
Half of the apple mixture should be spread over the cinnamon roll base to make the apple and caramel layer. As a finishing touch, drizzle over a couple of teaspoons of caramel sauce.
 
Spread Out Additional Cinnamon Rolls: On top of the apple-caramel layer, put down a second layer of cinnamon rolls, but this time press them down a little.
 
To make it a double-layer affair, pour in the remaining apple mixture and top with more caramel sauce.
 
To Top It Off: Layer some flattened cinnamon buns on top of your dessert for the final touch.
 
If you want your lasagna to turn out perfectly, bake it covered in foil for 30 minutes. Ten to fifteen more minutes in the oven after uncovering, or until the top becomes a stunning golden brown.
 
Finally, before serving, set aside half an hour to allow the Cinnamon Rolls and Caramel Apple Lasagna to cool. Use the icing that accompanied the cinnamon buns as a garnish and cut into delicious pieces.