Cinnamon Apple Caramel Roll Lasagna is a fun and tasty combination of classic caramel apple pie and excellent cinnamon buns.

This beautiful fall delicacy (like this amazing Apple Crumb Cake) is delicious as a dessert but also a perfect idea for a simple breakfast casserole.

2 cinnamon roll cans
4 large peeled and chopped apples (Granny Smith or Golden Delicious)
12 cups granulated sugar
1 teaspoon ground cinnamon
14 tsp ground nutmeg
1 teaspoon cornstarch
14 – 13 cups caramel sauce
Making Caramel apple lasagna with Cinnamon Rolls
Preheat the oven to 375 degrees Fahrenheit and coat a glass or ceramic 8 x 8 x 2 inch dish with nonstick spray (I used a 7 x 9 x 2 inch ceramic dish).
To coat evenly, combine chopped apples, sugar, cornstarch, cinnamon, and nutmeg in a mixing dish.
Roll out cinnamon buns in 14-inch pieces on a floured work surface until thin. They are too sticky and will break apart if not dusted with flour when rolled out. If it’s easier, dust your hands with flour and press them together to thin it out.
Arrange the bottom and edges of a dish with the first layer of flattened cinnamon rolls. Seal them well by pressing them with your palms.
Spread half of the apples from the filling on top and drizzle with 2-3 tablespoons of caramel sauce. Add another layer of flattened cinnamon rolls on top.
Spread the remaining apples on top and sprinkle with caramel sauce again. Cover with the rest of the flattened cinnamon rolls.
Bake for 30 minutes, covered with aluminum foil. Remove the foil and continue baking for another 10-15 minutes or until the top is golden brown.
Allow it cool for at least 30 minutes before sprinkling with frosting (which came with the cinnamon rolls), slicing, and serving.