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Preheat and Prepare the Baking Dish: Turn your oven up to 375°F (190°C). Coat an 8x8x2-inch glass or ceramic baking dish with nonstick cooking spray. I went for a 7x9x2-inch ceramic dish and it worked perfectly.
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Combine Apple Filling Ingredients: In a large mixing bowl, meld together the diced apples, sugar, cornstarch, cinnamon, and nutmeg until the apple pieces are evenly coated.
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Prep the Cinnamon Roll Layers: Slice your cinnamon rolls into ¼-inch slices. Sprinkle flour on a clean work surface and roll out these slices until thin. They can be sticky, so feel free to dust your hands with flour to make the process easier. If need be, give the dough a press to achieve the desired thinness.
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Assemble the First Layer: Lay a layer of the flattened cinnamon roll slices on the bottom and sides of your prepped baking dish. Make sure to press down firmly to ensure the rolls adhere together well.
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Add Apple and Caramel Layer: Spoon half of the apple mixture over this cinnamon roll base. Embellish it with a generous drizzle of 2-3 tablespoons of caramel sauce.
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Add Second Layer of Cinnamon Rolls: Overlay the apple-caramel layer with another layer of flattened cinnamon rolls.
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Repeat Apple and Caramel Layer: Empty the remaining apple mixture onto this layer and top it off with another dash of caramel sauce.
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Finish with Cinnamon Rolls: Crown your dessert by laying down the final layer of flattened cinnamon rolls.
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Bake to Perfection: Cover the assembled lasagna with aluminum foil and bake for 30 minutes. Unveil it, then continue baking for an additional 10-15 minutes, or until the top turns a delightful golden brown.
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Final Touch and Serving: Allow your Cinnamon Roll and Caramel Apple Lasagna to cool for a minimum of 30 minutes. Drizzle the supplied icing from the cinnamon roll package over the top, slice into delectable portions, and serve.
