Love cinnamon rolls but sometimes wish they could serve as an impressive dessert? Look no further! This recipe for cinnamon roll cake with apples is just what you’re looking for!
I adapted this recipe from one I found on a popular food blog called “What Megan’s Making”.
This was originally a cupcake recipe but I tweaked it and turned it into a cake. Two actually. One we ate right away and the other is wrapped and frozen (without icing) waiting for the perfect time to make it’s appearance.
This cake was relatively easy to make but it did take a bit of time, due to it being a yeast dough that needed to get it’s “rise” on. Give yourself approximately 4 hours from start to icing time and you’re good to go.
APPLE CINNAMON ROLL CAKE {PRINT THIS RECIPE}
For the dough:
2 cups milk
1 tablespoon active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/4 cup unsalted butter at room temperature
-In a small saucepan, warm milk to about 110 degrees.
-In a large mixing bowl, dissolve yeast and the sugar in the milk.
-Add the salt and two cups of flour and beat for a few minutes.
-Beat in the eggs and butter.
-Stir in the remaining flour a half cup at a time, beating well after each addition.
-Turn the dough out onto a lightly floured surface and knead until smooth and elastic (approximately 5 minutes).
-Place the dough in a large bowl and cover with plastic wrap.
-Set it in a warm place and allow it to rise until doubled, approximately 1 hour.
While the dough is rising, prepare your filling.
For the Filling:
1/2 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup chopped walnuts
2 cups finely chopped tart apples
1 cup raisins
1/4 teaspoon freshly grated nutmeg
1 tablespoon lemon zest
-Mix all the filling ingredients together in a medium-sized bowl and set aside until your dough is doubled.
-Roll out the dough into a long rectangle about 1/4″ thick and brush with half of the melted butter.
-Spread the apple nut mixture evenly over the dough, leaving about an inch empty border on all sides.
-Once again, cover with plastic wrap and allow your cakes to double in a warm place for approximately 1 hour.
-Once doubled, preheat your oven to 350 degrees and brush with remaining melted butter.
-Bake for approximately 45-50 minutes or until your cakes are golden in color.
-Remove from the oven and allow your cakes to cool for 20 minutes before removing them from the pans to complete the cooling process.
-Once your cakes are totally cool, you can then either ice them or wrap them well and place into the freezer to serve at a later date. Or, do one of both 🙂
1/2 teaspoon cinnamon
2 teaspoons corn syrup
1 teaspoon vanilla
2 teaspoons almond extract
Whole Milk (Enough to mix to reach the consistency of honey)
I iced mine twice because the first time my cake was still a bit too warm and the icing more like melted then drizzled.
Do as I say, not as I do 🙂
Be patient and you’ll not be disappointed.
Slice and serve!
Thank you so much for visiting me here in my Kudos Kitchen!!
I hope you’ve enjoyed this recipe and will try making it for yourself sometime. I do believe you’ll enjoy it as a dessert or even as a breakfast treat for your family. Great for when you have company over too.
Until we bake again,
You awesome baker you! This cake looks so delicious. As I was reading and scrolling down I was hoping that you would have a picture of the cake cut. You never disappoint. It is beautiful. Wish I had one in MY freezer right now!
What a great twist in the cinnamon roll! Sure would go great with my coffee right now.
Lovely! I might have to make this…SOON!
Once I saw the inside of this cake I literally said "Oh my God." That looks SOOOO good. And beautiful too! Thanks for sharing!
Seeing it sliced is the real kicker here!
Oh wow! What a showstopper!