Apple Pie Cinnamon Roll Cake
This delightful recipe combines the comforting flavors of apple pie with the soft, sweet indulgence of cinnamon rolls. Featuring a tender yeast dough, a luscious apple-cinnamon filling, and a rich cream cheese glaze, it's a perfect treat for breakfast or dessert.
Equipment
- small bowl
- whisk
- large mixing bowl
- countertop
- skillet
- plastic wrap
- clean kitchen towel
- sharp knife
- 9x13 inch baking dish
- oven
- electric mixer
Ingredients
For the Dough
- 2.5-3 cups all-purpose flour
- 0.25 cup granulated sugar
- 2.25 teaspoons active dry yeast
- 1 cup warm milk between 105-115°F/40-46°C
- 0.25 cup unsalted butter melted
- 1 large egg
- 0.5 teaspoon salt
For the Cinnamon Apple Filling
- 3 medium apples firm, baking varieties like Granny Smith or Honeycrisp, peeled, cored, and diced
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg optional
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
For the Cinnamon Swirl
- 0.25 cup unsalted butter softened
- 0.5 cup brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1.5 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
A. Preparing the Dough
- Mix warm milk, 1 tbsp sugar, and yeast; let sit for 5-10 minutes until foamy to activate.
- Whisk melted butter and egg into the foamy yeast mixture.
- Combine flour, remaining sugar, and salt in a large mixing bowl.
- Pour wet ingredients into dry, mixing until a rough, sticky dough forms.
- Knead dough on a floured surface for 5-7 minutes until smooth, then place in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
B. Crafting the Apple Pie Filling
- Melt butter in a medium skillet, add diced apples, and cook for 5-7 minutes until slightly softened.
- Stir in brown sugar, cinnamon, nutmeg (if using), and lemon juice; cook for 2-3 minutes until sugar melts.
- Sprinkle cornstarch over apples, stir, and cook for 1 minute until thickened, then remove from heat and let cool.
C. Assembling the Apple Pie Cinnamon Roll Cake
- Gently punch down risen dough, then roll it into an 18x12 inch rectangle on a lightly floured surface.
- Mix softened butter, brown sugar, and cinnamon to form a paste, then spread evenly over the dough, leaving a ½ inch border.
- Carefully spoon the cooled apple filling over the cinnamon swirl layer, spreading evenly while maintaining the border.
- Tightly roll the dough into a log from one of the longer sides, then slice into 12 equal 1.5-inch pieces.
- Gently place the sliced rolls, cut side up, into a buttered 9x13 inch baking dish, leaving space between each.
- Cover the dish loosely and let rolls rise in a warm place for another 30-45 minutes until puffy and nearly doubled.
D. Baking to Golden Perfection
- Preheat your oven to 375°F (190°C).
- Bake for 25-30 minutes, or until golden brown and apples are tender; cover with foil if browning too quickly.
- Remove from oven and let the cake cool in the pan for about 10-15 minutes before glazing.
E. Drizzling the Cream Cheese Glaze
- Beat softened cream cheese in a medium bowl with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until fully mixed in and smooth.
- Stir in milk or heavy cream and vanilla extract, mixing until the glaze is smooth and easily pourable; adjust consistency as needed.
- Drizzle the cream cheese glaze generously over the warm cake and serve immediately.
Notes
For best results, ensure your yeast is active by checking for foam after activation. Allow ample time for the dough to rise in a warm, draft-free environment to achieve maximum fluffiness. When rolling the dough, try to keep an even thickness to ensure consistent baking. Don't overcook the apples in the filling; they should still have a slight bite before baking. Serving this cake warm with the glaze freshly drizzled is highly recommended for the ultimate experience.