Apple Cinnamon Lasagna Roll

Preheat oven to 375°F and spray an 8″ x 8″ x 2″ glass or ceramic dish with nonstick spray (I used a 7″ x 9″ x 2″ ceramic dish).

In a bowl, mix apple cubes, sugar, cornstarch, cinnamon, and nutmeg to coat evenly.

Cut the cinnamon rolls into 1/2-inch strips and roll them out on a floured work surface until fluffy. Sprinkle it with flour, as it is very sticky and will fall apart when rolled. You can dust your hands with flour and tap it to loosen it up if you find it easier.

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

Spread 1/2 apple out of the filling and drizzle 2-3 tablespoons of caramel sauce on top. Cover with another layer of cinnamon rolls.

Spread the remaining apples and pour again with caramel sauce. Cover with remaining flat cinnamon rolls.

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

Leave to cool for at least 30 minutes, drizzle with icing (which comes with the cinnamon rolls) and serve.

Enjoy!