Cinnamon Roll Lasagna

Cinnamon rolls layered like a lasagna for a delicious twist to everyone’s favorite breakfast indulgence!

Cinnamon Roll Lasagna

This is quite possibly the greatest greatness to ever come out of my oven! It’s cinnamon rolls that are layered like a lasagna and every single bite tastes like the doughy middle that everyone loves! Enough said, right?!

Cinnamon Roll Lasagna

This decadent dish actually happened on a whim one morning when I was planning to make mini cinnamon rolls, but they kept unrolling so I just layered them in a baking dish and breakfast brilliance was born!

We were amazed by how great it turned out and I was so relieved because I had volunteered to bring cinnamon rolls to breakfast with the parents that morning at Baker’s school. Needless to say, they disappeared within minutes and I can’t even tell you how many people have asked for the recipe since!

Cinnamon Roll Lasagna

Let me show you how simple it is to make this delicious breakfast treat! No rising required…just layer and bake!

Cinnamon Roll Lasagna

Seriously, the best! I don’t know if I’ll ever make regular cinnamon rolls again!

Layer after layer of soft dough, butter, cinnamon and a sweet vanilla glaze. A simple breakfast treat that will blow your loved ones away!

Cinnamon Roll Lasagna

Enjoy every indulgent bite!

Cinnamon Roll Lasagna


This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Cinnamon Roll Lasagna
Prep time
Cook time
Total time
Cinnamon rolls layered like a lasagna for a delicious twist to everyone's favorite breakfast indulgence!
Recipe type: Breakfast
Serves: 12
  • Dough:
  • 3 cups Gold Medal® self-rising flour
  • ½ cup butter flavored shortening or softened unsalted butter
  • 1-1/4 cups buttermilk
  • Filling:
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup dark brown sugar
  • 2 tablespoons cinnamon
  • Glaze:
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  1. Preheat oven to 375°F. Butter an 8-inch square baking dish and set aside.
  2. In a large bowl, add the flour and cut the shortening in with a pastry blender or two knives until well combined and mixture is crumbly. Stir in the buttermilk until a thick dough forms. Let rest in bowl while preparing the filling and glaze.
  3. In a small bowl, melt ½ cup butter for the filling. Once melted, whisk in brown sugar and cinnamon until well combined and smooth. Set aside.
  4. In a medium bowl, whisk together glaze ingredients until smooth. Set aside.
  5. Roll the dough out into a rough 16x16-inch square. Cut dough into 1-inch strips and cut each strip in half.
  6. Spread a few tablespoons of filling evenly over the bottom of the prepared baking dish. Place enough strips of dough into the bottom of the baking dish so it is completely covered and the dough strips are touching. Spread with about ¼ cup filling. Drizzle with about ½ cup glaze. Repeat with remaining dough strips, filling and glaze until you have three layers in the baking dish, covering the top layer with filling and glaze, but reserving about ¼ cup glaze for drizzling over the lasagna once it's baked.
  7. Bake for 30-35 minutes or until the top is starting to crisp and brown. Let set at least 10 minutes before serving. Drizzle with remaining glaze just before serving.
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  1. Christy

    Hi Meagan, this recipe looks delish!! I just wanted to say thank you for giving the recipe if using all purpose flour…I am going to try this with gluten free flour. Just wanted to say thanks on behalf of those who are gf:) hope this message finds you well!

  2. Sue

    Kathy, my husband makes bread and was having trouble with the kneading part. We purchased a Kitchenaide mixer with the dough hooks. He’s been very pleased so far. Watch for sales!!!

  3. Shelley

    So I Made this in pan and at temperatures and time directed and the middle came out pretty doughy. Did I do something wrong or should just left in longer??

    • MaeganMaegan

      Hi Shelley! It sounds like it needed to bake longer. It should be more tender like a biscuit than doughy. Try inserting a knife in the center of the dough and if it feels to doughy or dough sticks to the knife when you life it, it needs to bake longer. Hope this helps!

  4. Cam

    This recipe is seriously DELICIOUS! You are definitely right with using buttermilk. The bottom layer seemed to remain a bit mushy but not raw (BUT in no way did that take away from how yummy it is), do you have any suggestions on what I could do differently, or where I may have gone wrong? Aside from it being wonderful right out of the oven, it is an amazing treat for breakfast, the next day! I will definitely make this again. Thanks for sharing!

    • MaeganMaegan

      Hi Cam! So glad you baked and enjoyed it! Some of the filling does drip to the bottom while it’s baking so the bottom layer absorbs it. You could definitely bake it a little longer next time or place it on the bottom rack of the oven for the last 10 minutes to get more heat on the bottom of the dish. Enjoy!

  5. Alison

    Hi!I made these Thanksgiving morning. All I can say is YUMMY! I have been requested to make a double batch for an ornament exchange breakfast this weekend. Thank you so much for this delicious recipe.

  6. Jan

    Thanks for sharing, it looks and sounds really yummy. I’ll try it when my parents come to stay.

    Two questions, please:

    1. How soft does the butter need to be fit into the cup?

    2. You say 1 stick of butter. How much does a stick weigh – grams or ounces. Here, in Australia, we buy butter in 250 or 500 gram block.

    Thanks again.

    • MaeganMaegan

      Hi Jan! One stick of butter is 4 ounces, 113 grams or 1/2 cup. The butter should be soft to touch, but not at all melted. If you press on it with your finger, it should make and keep an indention. Hope this helps! Enjoy!

  7. Danielle

    Hi – looks amazing, can’t wait to try. Wondering why you cut into strips to form each layer, rather than adding 1 whole piece for each layer? Is it to do with how well it cooks?

    • MaeganMaegan

      Hi Danielle! I cut them into strips so the filling cooks all around and between each strip, similar to a lasagna. You could certainly use 1 whole layer or larger strips and it should still bake up great, there just might not be as good of a coverage of filling with each serving. Enjoy!

  8. Ramona

    Just wondering, if you are going to have the strips of dough touching why do you need to cut them into strips? Why not just roll out 8″ x 8″ squares of dough?


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