Apple Pie Cinnamon Roll Cake: 3 Easy Steps

Introduction: A Taste of Nostalgia and Comfort

Remember those childhood mornings, waking up to the comforting scent of warm apple pie baking, or perhaps the sugary delight of cinnamon rolls fresh from the oven? Imagine combining those two beloved memories into one extraordinary treat that fills your home with an irresistible aroma and your heart with pure joy. Today, we’re diving into the wonderful world of the Apple Pie Cinnamon Roll Cake, a dessert that perfectly marries the flaky, spiced goodness of apple pie with the soft, sweet swirl of a cinnamon roll. Get ready to embark on a culinary adventure that promises to become a new family favorite.

Why Make This Recipe

This cake is the best comfort food. It tastes amazing with tangy apples and warm cinnamon. Your guests will love this dessert because it looks and tastes so good. It looks fancy but is easy to make. You can eat it for breakfast, brunch, dessert, or a snack. It is good for any time.

How to Make Apple Pie Cinnamon Roll Cake

Making this cake involves a few main steps: preparing the dough, making the apple filling, assembling the cake, baking it, and then adding the cream cheese glaze. Each step is easy to follow.

Ingredients of : Apple Pie Cinnamon Roll Cake

• For the Dough:
• 1 cup warm milk (105-115°F or 40-46°C)
• 2 ¼ teaspoons active dry yeast (one packet)
• ¼ cup granulated sugar
• 1 large egg
• ⅓ cup melted unsalted butter
• ½ teaspoon salt
• 3 ½ to 4 cups all-purpose flour

• For the Apple Pie Filling:
• 3 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced
• ¼ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter

• For the Cinnamon Sugar Swirl:
• ½ cup melted unsalted butter
• ½ cup packed light brown sugar
• 2 tablespoons ground cinnamon

• For the Cream Cheese Glaze:
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 ½ cups powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract

Directions of : Apple Pie Cinnamon Roll Cake

1. Preparing the Dough
2. Activate the Yeast: Pour warm milk into a large bowl. Sprinkle yeast and 1 teaspoon of sugar over the milk. Stir gently. Let it sit for 5-10 minutes until foamy.
3. Combine Wet and Dry Ingredients: Add the remaining sugar, egg, melted butter, and salt to the yeast mixture. Mix well. Gradually add 3 cups of flour, mixing until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Add small amounts of the remaining flour as needed. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back when you gently poke it.
5. First Rise: Place the dough in a lightly oiled bowl. Turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

1. Making the Apple Pie Filling
2. Sauté the Apples: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples soften slightly.
3. Thicken the Filling: In a small bowl, mix cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the apple mixture. Cook for another 1-2 minutes, stirring constantly, until the filling thickens.
4. Cool Completely: Remove the apple filling from the heat. Let it cool completely before you use it.

1. Assembling the Apple Pie Cinnamon Roll Cake
2. Roll Out the Dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 18×12 inches.
3. Spread the Cinnamon Sugar: In a small bowl, mix the melted butter, brown sugar, and ground cinnamon for the swirl. Spread this mixture evenly over the rolled-out dough, leaving a small border at one long edge.
4. Layer the Apple Filling: Spread the cooled apple pie filling evenly over the cinnamon sugar mixture.
5. Roll and Slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp, un-serrated knife or dental floss, slice the log into 12 equal pieces, about 1.5 inches thick.
6. Arrange in Pan: Grease a 9×13 inch baking dish. Arrange the sliced rolls in the prepared dish, leaving a little space between them.
7. Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy and have almost doubled in size.

1. Baking the Cake
2. Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Bake the cake for 25-30 minutes, or until the tops are golden brown and the rolls are baked through.
3. Check for Doneness: If the tops brown too quickly, you can loosely cover the cake with aluminum foil.

1. Preparing the Cream Cheese Glaze
2. Whip Cream Cheese: In a medium bowl, beat softened cream cheese and softened butter with an electric mixer until smooth and creamy.
3. Combine Ingredients: Add powdered sugar, milk (start with 2 tablespoons), and vanilla extract. Beat until smooth and well combined.
4. Achieve Desired Consistency: If the glaze is too thick, add a little more milk, a teaspoon at a time, until it reaches a drizzly consistency. If it’s too thin, add a little more powdered sugar.

1. Glazing and Serving
2. Glaze While Warm: Let the cake cool for about 5-10 minutes after baking. Drizzle or spread the cream cheese glaze generously over the warm cake.
3. Serve and Enjoy: Serve the Apple Pie Cinnamon Roll Cake warm.

How to Serve Apple Pie Cinnamon Roll Cake

Serve this cake warm. You can add whipped cream or vanilla ice cream for breakfast or dessert. It goes well with coffee or tea for a cozy snack. It is a great dish for holidays like Thanksgiving or Christmas.

How to Store Apple Pie Cinnamon Roll Cake

Store leftover cake in an airtight container at room temperature for up to 2 days. You can also store it in the refrigerator for up to 4 days. Warm it gently in the microwave or oven before eating for the best taste.

Tips to Make Apple Pie Cinnamon Roll Cake

• Don’t Overwork the Dough: Knead the dough just enough to make it smooth. Too much kneading makes the cake tough.
• Cool the Apple Filling: Make sure the apple filling is completely cool before you spread it on the dough. This stops the dough from getting soggy.
• Proper Rising: Let the dough rise fully for both times. This makes the cake light and fluffy.

Variation

• Nutty Additions: Add chopped pecans or walnuts to the apple filling for extra crunch.
• Caramel Drizzle: Pour a store-bought or homemade caramel sauce over the glaze for more flavor.
• Spice It Up: Add a tiny bit of cardamom or allspice to the apple filling for a different spice taste.
• Different Fruits: You can try using pears or peaches instead of apples for a seasonal change.

FAQs

Can I make the Apple Pie Cinnamon Roll Cake ahead of time?
Yes! You can prepare the dough and put the cake together the night before. Cover it tightly and put it in the refrigerator. In the morning, let it sit out for 30-60 minutes before baking it.

What kind of apples are best for this Apple Pie Cinnamon Roll Cake?
Firm, tart apples work best. Try Granny Smith, Honeycrisp, or Fuji apples. They hold their shape and give a nice balance to the sweet taste.

My dough isn’t rising, what went wrong?
This often happens if your yeast is old or if the milk was not the right temperature. Make sure your yeast is fresh. The milk should be warm, not too hot (105-115°F or 40-46°C). Too cold or too hot milk kills the yeast.

Apple Pie Cinnamon Roll Cake

A delightful dessert combining the comforting flavors of apple pie with the soft, sweet texture of cinnamon rolls, finished with a creamy cream cheese glaze. Perfect for breakfast, brunch, or a sweet treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings: 12 slices

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

For the Dough:

• 1 cup warm milk (105-115°F or 40-46°C)
• 2 1/4 teaspoons active dry yeast (one packet)
• 1/4 cup granulated sugar
• 1 large egg
• 1/3 cup melted unsalted butter
• 1/2 teaspoon salt
• 3 1/2 to 4 cups all-purpose flour

For the Apple Pie Filling:

• 3 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter

For the Cinnamon Sugar Swirl:

• 1/2 cup melted unsalted butter
• 1/2 cup packed light brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Glaze:

• 4 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract

Equipment

• Large bowl
• Medium saucepan
• Electric mixer
• 9x13 inch baking dish
• Sharp knife

Method

 

Preparing the Dough:

1. Pour warm milk into a large bowl, sprinkle with yeast and 1 teaspoon of sugar, then stir and let sit until foamy (5-10 minutes).
2. Add remaining sugar, egg, melted butter, and salt to the yeast mixture, then gradually mix in 3 cups of flour until a shaggy dough forms.
3. Turn the dough onto a floured surface, add more flour as needed, and knead for 5-7 minutes until smooth and elastic.
4. Place the dough in an oiled bowl, turn to coat, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.

Making the Apple Pie Filling:

1. Melt 2 tablespoons of butter in a saucepan, then add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice; cook for 5-7 minutes until softened.
2. Mix cornstarch with water to create a slurry, add it to the apple mixture, and cook for 1-2 minutes, stirring constantly, until thickened.
3. Remove the apple filling from heat and allow it to cool entirely before use.

Assembling the Apple Pie Cinnamon Roll Cake:

1. Punch down the risen dough and roll it into an 18x12 inch rectangle on a lightly floured surface.
2. Mix melted butter, brown sugar, and cinnamon for the swirl, then spread this mixture evenly over the rolled dough, leaving a small border.
3. Evenly spread the cooled apple pie filling over the cinnamon sugar mixture.
4. Tightly roll the dough into a log from the long edge opposite the border, then slice it into 12 equal 1.5-inch pieces.
5. Grease a 9x13 inch baking dish and arrange the sliced rolls inside, leaving some space between them.
6. Cover the baking dish and let the rolls rise in a warm place for 30-45 minutes until puffy and almost doubled.

Baking the Cake:

1. Preheat oven to 375°F (190°C) and bake the cake for 25-30 minutes until golden brown and baked through.
2. If the cake browns too quickly, loosely cover it with aluminum foil.

Preparing the Cream Cheese Glaze:

1. In a medium bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy.
2. Add powdered sugar, milk (starting with 2 tablespoons), and vanilla extract, then beat until smooth.
3. Adjust consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.

Glazing and Serving:

1. Let the cake cool for 5-10 minutes after baking, then generously drizzle or spread the cream cheese glaze over the warm cake.
2. Serve the Apple Pie Cinnamon Roll Cake warm.

Notes

For best results, ensure your yeast is active and the warm milk is within the specified temperature range. Don't rush the rising times, as this is crucial for a soft, fluffy texture. Serving the cake warm with the glaze makes it extra delicious!