Apple Cinnamon Roll Bake 
Ingredients
2 cans refrigerated cinnamon rolls
4 large apples
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1/3 cup caramel sauce
All‑purpose flour
Instructions
Step 1 – Preheat and prepare the baking dish
Position an oven rack in the center. Preheat your oven to 375°F. Spray a 9×13‑inch baking dish generously with nonstick cooking spray. Set the dish aside.
Step 2 – Make the apple filling
In a large mixing bowl, combine the peeled, diced apples, 1/2 cup of granulated sugar, 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1 tablespoon of cornstarch. Stir with a spatula or large spoon until all apple pieces are evenly coated. The cornstarch will help thicken the juices as the apples bake. Set the bowl aside.
Step 3 – Flatten the cinnamon roll dough
Open both cans of refrigerated cinnamon rolls. Remove the icing packets and set them aside for later. Take each cinnamon roll and slice it horizontally into 1/4‑inch thick rounds. (Each roll will yield 3 to 4 slices.) Lightly dust a clean work surface with all‑purpose flour. Place the dough slices on the floured surface. Using a rolling pin, roll each slice into a thin, flat oval or circle—about 2 to 3 inches wide. The dough should be thin enough to see light through it but not tearing. Dust the rolling pin with flour if it sticks.
Step 4 – Build the first layer
Arrange half of the flattened dough pieces in the bottom of the prepared 9×13‑inch dish. Press them together with your fingers to seal any gaps. The dough should cover the entire bottom and come slightly up the sides.
Step 5 – Add half the apples and caramel
Spread half of the apple filling evenly over the first dough layer. Drizzle 2 to 3 tablespoons of the caramel sauce over the apples.
Step 6 – Add the second dough layer
Arrange another layer of flattened dough pieces over the apples and caramel. Again, press the pieces together to seal any gaps.
Step 7 – Add the remaining apples and caramel
Spread the remaining apple filling over the second dough layer. Drizzle the remaining caramel sauce over the apples (about 2 to 3 more tablespoons).
Step 8 – Add the top dough layer
Arrange the last of the flattened dough pieces over the top. Press gently to create a relatively even surface. It is fine if the top layer is not perfectly smooth—some gaps will fill as the dough bakes and expands.
Step 9 – Bake covered, then uncovered
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the foil. Bake uncovered for an additional 10 to 15 minutes, until the top is golden brown and the apple filling is bubbling at the edges.
Step 10 – Cool, then ice
Remove the dish from the oven. Place it on a wire rack. Let the bake cool for at least 30 minutes. This cooling time is important—it allows the juices to thicken and the layers to set. After 30 minutes, open the reserved icing packets. Drizzle the icing over the warm top of the bake. Serve warm by scooping out portions with a large spoon or spatula.
Apple Cinnamon Roll Bake
