Cinnamon Roll Cake

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!

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

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 its 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 its "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
⅓ cup sugar
2 teaspoons salt
6 ½ cups all-purpose flour, divided
2 eggs
¼ 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:
½ 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
¼ 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 ¼" 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.

I iced mine twice because the first time my cake was still a bit too warm and the icing more melted than drizzled. 

Do as I say, not as I do. 🙂 

Be patient and you'll not be disappointed. 

Slice and serve!