Introduction
Remember those cozy autumn afternoons, the scent of cinnamon wafting from the kitchen, and the undeniable comfort of a freshly baked apple pie? Or perhaps it was the sheer joy of biting into a warm, gooey cinnamon roll, sticky glaze melting on your fingers? What if I told you there’s a recipe that perfectly marries both of those beloved treats, creating an explosion of flavor and nostalgia that will instantly transport you to your happiest memories? Get ready to experience pure culinary magic, because today, we’re diving into a dessert that’s more than just a recipe – it’s a warm hug for your soul. This isn’t just any apple dessert; it’s an Apple Pie Cinnamon Roll Cake, a symphony of sweet, spiced apples nestled in a tender, swirled cinnamon roll base, crowned with a luscious cream cheese frosting. Prepare to dazzle your taste buds and impress your loved ones with this incredible creation that’s bound to become a new family favorite.
Why Make This Recipe
This isn’t just another dessert; it’s an experience waiting to happen. Here’s why this Apple Pie Cinnamon Roll Cake will quickly earn a coveted spot in your recipe repertoire:
- Ultimate Comfort Food Fusion: It combines the best of two classic desserts, offering the spiced warmth of apple pie with the soft, sweet indulgence of a cinnamon roll.
- Irresistibly Delicious: Each bite offers a delightful blend of tender, spiced apples, fluffy cinnamon roll cake, and a rich, creamy frosting.
- Impressive Yet Approachable: While it looks and tastes incredibly sophisticated, the steps are straightforward and achievable for home bakers of all skill levels.
- Perfect for Any Occasion: From special brunches to holiday gatherings or a simple weeknight treat, this cake is guaranteed to be a crowd-pleaser.
- Aromatic Kitchen Filler: The baking process alone will fill your home with the most heavenly scents of cinnamon, apples, and sweet dough.
How to Make Apple Pie Cinnamon Roll Cake
Making this cake involves a few simple steps: preparing the dough, cooking the apple filling, making the cinnamon filling, assembling the rolls, baking them, and then frosting. Each step is easy to follow.
Ingredients of Apple Pie Cinnamon Roll Cake
#### For the Dough
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Warm milk
- Melted unsalted butter
- Egg
- Salt
#### For the Apple Pie Filling
- Fresh apples (e.g., Granny Smith, Honeycrisp, or a mix)
- Brown sugar
- Ground cinnamon
- Nutmeg
- Lemon juice
- Cornstarch
- Unsalted butter
#### For the Cinnamon Filling
- Brown sugar
- Ground cinnamon
- Melted unsalted butter
#### For the Cream Cheese Frosting
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Milk or cream (optional, for consistency)
Directions of Apple Pie Cinnamon Roll Cake
- Prepare the Dough:
- Activate the yeast in warm milk with a pinch of sugar.
- Combine flour, sugar, salt in a large bowl.
- Add melted butter, egg, and activated yeast mixture to the dry ingredients.
- Mix until a dough forms, then knead until smooth and elastic.
- Let the dough rise in a warm place until doubled in size.
- Make the Apple Pie Filling:
- Peel, core, and dice the apples.
- In a saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter.
- Cook over medium heat until apples are tender but still hold their shape.
- Stir in cornstarch mixed with a tablespoon of water to thicken the filling.
- Remove from heat and let cool.
- Prepare the Cinnamon Filling:
- In a small bowl, mix brown sugar and ground cinnamon.
- Melt butter separately.
- Assemble the Apple Pie Cinnamon Roll Cake:
- Punch down the risen dough and roll it out into a large rectangle on a lightly floured surface.
- Brush the melted butter evenly over the dough.
- Sprinkle the cinnamon sugar mixture generously over the buttered dough.
- Spread the cooled apple pie filling evenly over the cinnamon sugar layer, leaving a small border.
- Carefully roll the dough tightly from one long side, forming a log.
- Cut the log into slices (approximately 1.5 inches thick).
- Arrange the slices in a prepared baking dish, close together but not packed too tightly.
- Let the cake rise again briefly (about 20-30 minutes).
- Bake the Apple Pie Cinnamon Roll Cake:
- Preheat oven to the specified temperature.
- Bake until the cake is golden brown and cooked through.
- If the top browns too quickly, loosely tent with foil.
- Prepare and Apply Frosting:
- While the cake cools slightly, beat softened cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- If needed, add a splash of milk or cream to achieve desired consistency.
- Spread the warm-to-touch cake generously with the cream cheese frosting.
How to Serve Apple Pie Cinnamon Roll Cake
- Warm with a Scoop of Vanilla Ice Cream: This classic pairing adds extra indulgence.
- Alongside a Hot Cup of Coffee or Tea: It’s perfect for a decadent breakfast or afternoon treat.
- With a Drizzle of Caramel Sauce: This elevates the sweetness and adds elegance.
- As a Holiday Dessert: This cake makes a stunning centerpiece for any festive meal.
- Brunch Staple: It is a guaranteed showstopper for any brunch spread.
How to Store Apple Pie Cinnamon Roll Cake
Store leftover Apple Pie Cinnamon Roll Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently for best results.
Tips to Make Apple Pie Cinnamon Roll Cake
- Don’t Overmix the Dough: Overmixing makes the cake tough.
- Cool the Apple Filling: Make sure the apple filling is cool before spreading it on the dough. This prevents the butter from melting too quickly.
- Proper Proofing: Let the dough rise enough for a light and fluffy texture.
- Adjust Spices to Taste: Change the amount of cinnamon and nutmeg in the Apple Pie Cinnamon Roll Cake to your liking.
- Even Slices: Use a sharp knife to cut even slices for uniform baking.
- Don’t Overbake: Watch the cake. Overbaking makes it dry. It should be golden brown and cooked through.
Variations
- Nutty Twist: Add chopped pecans or walnuts to the apple filling or sprinkle them on top before baking.
- Caramel Apple Version: Drizzle store-bought or homemade caramel sauce over the apple filling before rolling.
- Spiced Glaze: Make a simple powdered sugar glaze with a bit of cinnamon or ginger instead of cream cheese frosting.
- Different Apples: Try various apple types for different levels of sweetness and tartness in your Apple Pie Cinnamon Roll Cake.
- Cream Cheese Streusel Topping: For more texture, sprinkle an oat streusel topping over the Apple Pie Cinnamon Roll Cake before baking.
FAQs
#### Q1: Can I make the Apple Pie Cinnamon Roll Cake dough ahead of time?
Yes, you can! After the first rise, punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30-60 minutes before rolling it out and continuing with assembly. This helps spread out the baking process for your Apple Pie Cinnamon Roll Cake.
#### Q2: What kind of apples are best for this Apple Pie Cinnamon Roll Cake recipe?
A mix of apples often works best! Use firm, tart apples like Granny Smith for structure and flavor, along with sweeter, crispier apples like Honeycrisp or Fuji for added sweetness and texture in your Apple Pie Cinnamon Roll Cake filling.
#### Q3: How do I know when my Apple Pie Cinnamon Roll Cake is fully baked?
The cake is ready when it is golden brown on top, and a toothpick inserted into the center of one of the rolls (avoiding areas with a lot of apple filling) comes out clean. The internal temperature of the dough should be around 200-205°F (93-96°C).
Apple Pie Cinnamon Roll Cake
Equipment
- Small bowl
- Large bowl
- Electric mixer
- Medium saucepan
- 9x13 inch baking dish
- Oven
- Sharp knife
- Plastic wrap or kitchen towel
- Aluminum foil
- Toothpick
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (105-115°F)
- 1/4 cup melted unsalted butter
- 1 large egg
- 1/2 tsp salt
For the Apple Pie Filling:
- 2 fresh apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp unsalted butter
For the Cinnamon Filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup melted unsalted butter
For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or cream (optional, for consistency)
Instructions
Prepare the Dough:
- Activate yeast in warm milk with a pinch of granulated sugar; let it sit for 5-10 minutes until foamy.
- In a large bowl, combine flour, remaining granulated sugar, and salt, then add melted butter, egg, and the activated yeast mixture; mix until a shaggy dough forms and then knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Make the Apple Pie Filling:
- While the dough rises, peel, core, and dice the apples.
- In a medium saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter; cook over medium heat for 8-10 minutes, stirring occasionally, until apples are tender.
- Mix cornstarch with 1 tablespoon of water to create a slurry, stir it into the apple mixture, and cook for 1-2 minutes until slightly thickened, then remove from heat and let cool completely.
Prepare the Cinnamon Filling:
- In a small bowl, whisk together brown sugar and ground cinnamon, then set aside the melted butter separately.
Assemble the Apple Pie Cinnamon Roll Cake:
- Once the dough has doubled, gently punch it down and roll it into an 18x12-inch rectangle on a lightly floured surface.
- Brush the melted butter evenly over the dough surface and sprinkle the cinnamon sugar mixture generously, leaving a small 1/2-inch border along one long edge.
- Evenly spread the cooled apple pie filling over the cinnamon sugar layer, again leaving the small border uncovered.
- Carefully roll the dough tightly from the long side opposite the uncovered border, forming a log; pinch the seam to seal, and then cut the log into 12-14 slices, approximately 1.5 inches thick.
- Arrange the slices in a prepared 9x13 inch baking dish, close together but not overly packed; cover loosely and let rise again for 20-30 minutes, or until slightly puffy.
Bake the Apple Pie Cinnamon Roll Cake:
- Preheat oven to 375°F (190°C) and bake for 25-35 minutes, or until the cake is golden brown on top and cooked through; loosely tent with aluminum foil if the top browns too quickly.
- A toothpick inserted into the center of a roll should come out clean, indicating it is cooked through.
Prepare and Apply Frosting:
- While the cake cools slightly, beat softened cream cheese and butter together in a medium bowl with an electric mixer until smooth and creamy.
- Gradually add powdered sugar, 1/2 cup at a time, beating until fully incorporated, then add vanilla extract and beat until light and fluffy; add milk or cream if the frosting is too thick, 1 tablespoon at a time, until desired consistency is reached.
- Spread the cream cheese frosting generously over the warm-to-touch cake and serve warm.