Apple Cinnamon Roll Cake
This Apple Cinnamon Roll Cake brings together two of America's favorite comfort foods in a single, irresistible treat. Featuring warm, spicy cinnamon swirls perfectly balanced with tender apple pieces throughout a moist, buttery cake, this dessert saves time while delivering spectacular flavor.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Spatula
Ingredients
For the Cake Base
- 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened (can use coconut oil for dairy-free option)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup milk any variety works, including plant-based options
- 2 medium apples peeled and diced (Granny Smith or Honeycrisp recommended)
For the Cinnamon Swirl
- ⅓ cup unsalted butter melted
- ½ cup brown sugar packed (dark or light)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon freshly ground adds exceptional aroma
- ½ teaspoon nutmeg freshly grated if possible
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- 1 pinch salt enhances sweetness without adding sweeteners
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
- Add the flour mixture to the wet ingredients alternately with milk, beginning and ending with the flour mixture (flour-milk-flour-milk-flour). Mix just until combined after each addition.
- Gently fold in the diced apples with a spatula.
- In a small bowl, combine the melted butter, brown sugar, flour, cinnamon, and nutmeg for the swirl. Stir until thoroughly mixed.
- Pour half of the batter into the prepared pan, spreading it evenly with a spatula. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to gently swirl it into the batter.
- Add the remaining batter, then repeat with the remaining swirl mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The cake will be golden brown and slightly pull away from the edges when done.
- Allow the cake to cool for about 15 minutes.
- While the cake cools, prepare the glaze by whisking together powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency if needed.
- Pour the glaze over the warm (not hot) cake for that classic cinnamon roll finish.
Notes
For a healthier version, try these alternatives:
- Replace up to half the all-purpose flour with whole wheat pastry flour
- Reduce sugar by 25% and increase cinnamon by ½ teaspoon
- Substitute unsweetened applesauce for half the butter
- Use coconut sugar in place of brown sugar
- For dairy-free, use almond milk and plant-based butter alternatives Storage tips:
- Room temperature: Store covered for up to 2 days
- Refrigerate: In an airtight container for up to 5 days
- Freeze: Individual slices wrapped in plastic and foil for up to 3 months
- Replace up to half the all-purpose flour with whole wheat pastry flour
- Reduce sugar by 25% and increase cinnamon by ½ teaspoon
- Substitute unsweetened applesauce for half the butter
- Use coconut sugar in place of brown sugar
- For dairy-free, use almond milk and plant-based butter alternatives Storage tips:
- Room temperature: Store covered for up to 2 days
- Refrigerate: In an airtight container for up to 5 days
- Freeze: Individual slices wrapped in plastic and foil for up to 3 months
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 135mgFiber: 2gSugar: 32g
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