Apple Pie Cinnamon Roll Cake – Cozy, Spiced, and Perfect for Sharing
Warm apples, soft swirls of cinnamon, and a tender cake base—this Apple Pie Cinnamon Roll Cake brings together two classics in one cozy bake. It’s the kind of dessert that makes your kitchen smell like fall, no matter the season. The texture lands somewhere between a gooey cinnamon roll and a soft coffee cake, with a glossy vanilla glaze on top.
5 Irresistible Desserts, Completely Free
Get five easy dessert recipes you’ll want to save, share, and make again and again—delivered straight to your inbox.
It’s simple to make, easy to serve, and even easier to love.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick spray or a thin layer of butter. Line with parchment if you want easy lifting later.
- Peel, core, and dice the apples into small cubes (about 1/2 inch). Toss with 1 tablespoon flour and 1/2 teaspoon cinnamon. Set aside. This helps keep the apples from sinking.
- In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, beat 1/2 cup softened butter with granulated sugar until light and fluffy, about 2 minutes. Add eggs one at a time, then 1 teaspoon vanilla. Mix until smooth.
- Stir in the dry ingredients and milk, alternating and starting/ending with dry. Mix just until combined. The batter should be thick but spreadable.
- Spread the batter evenly in the prepared pan. Gently fold the diced apples over the top and lightly press them into the batter with a spatula.
- Make the cinnamon ripple: Melt the remaining 1/2 cup butter. In a bowl, combine melted butter, 1 cup brown sugar, 2 teaspoons cinnamon, and nutmeg (if using). Stir to form a glossy, pourable mixture.
- Drizzle the cinnamon mixture evenly over the pan in thick ribbons. Use a butter knife to swirl it into the batter with a few gentle figure-eights. Don’t overmix—you want distinct cinnamon pockets.
- Bake for 32–40 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. A slightly gooey center is okay—that’s part of the charm.
- While the cake bakes, make the glaze: Whisk powdered sugar with 2–3 tablespoons milk and 1 teaspoon vanilla. Add a splash of lemon juice if you like it brighter. The glaze should be thick but pourable.
- Cool the cake in the pan for 15–20 minutes. Drizzle the glaze over the warm cake so it melts into the swirls. Let it set for 10 minutes, then slice and serve.
What Makes This Recipe So Good
- Two favorites in one: You get the flavors of apple pie with the soft comfort of cinnamon rolls.
- No yeast required: This is a quick batter-based cake, so there’s no rising or kneading.
- Perfect texture: Tender crumb, gooey cinnamon ripple, and soft apple pieces in every bite.
- Pan-friendly: Bakes in a standard 9×13-inch pan—great for gatherings or weekend treats.
- Make-ahead friendly: Stays moist, reheats well, and the glaze keeps it from drying out.
Shopping List
- Apples: 3 medium firm apples (like Honeycrisp, Granny Smith, or Fuji)
- Butter: 1 cup (2 sticks), divided and softened
- Sugar: 3/4 cup granulated, 1 cup light brown
- Flour: 2 1/2 cups all-purpose, plus 1 tablespoon for apples
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Ground cinnamon: 2 1/2 teaspoons total
- Ground nutmeg: 1/4 teaspoon (optional)
- Eggs: 2 large
- Milk: 1 cup (whole or 2%)
- Vanilla extract: 2 teaspoons, plus 1 teaspoon for glaze
- Powdered sugar: 1 1/4 cups
- Lemon juice: 1–2 teaspoons (optional, for glaze brightness)
- Vegetable oil or nonstick spray: For greasing the pan
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or a thin layer of butter. Line with parchment if you want easy lifting later.
- Peel, core, and dice the apples into small cubes (about 1/2 inch).
Toss with 1 tablespoon flour and 1/2 teaspoon cinnamon. Set aside. This helps keep the apples from sinking.
- In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt.
Set aside.
- In a large bowl, beat 1/2 cup softened butter with granulated sugar until light and fluffy, about 2 minutes. Add eggs one at a time, then 1 teaspoon vanilla. Mix until smooth.
- Stir in the dry ingredients and milk, alternating and starting/ending with dry.
Mix just until combined. The batter should be thick but spreadable.
- Spread the batter evenly in the prepared pan. Gently fold the diced apples over the top and lightly press them into the batter with a spatula.
- Make the cinnamon ripple: Melt the remaining 1/2 cup butter.
In a bowl, combine melted butter, 1 cup brown sugar, 2 teaspoons cinnamon, and nutmeg (if using). Stir to form a glossy, pourable mixture.
- Drizzle the cinnamon mixture evenly over the pan in thick ribbons. Use a butter knife to swirl it into the batter with a few gentle figure-eights. Don’t overmix—you want distinct cinnamon pockets.
- Bake for 32–40 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. A slightly gooey center is okay—that’s part of the charm.
- While the cake bakes, make the glaze: Whisk powdered sugar with 2–3 tablespoons milk and 1 teaspoon vanilla.
Add a splash of lemon juice if you like it brighter. The glaze should be thick but pourable.
- Cool the cake in the pan for 15–20 minutes. Drizzle the glaze over the warm cake so it melts into the swirls.
Let it set for 10 minutes, then slice and serve.
Keeping It Fresh
- Room temperature: Store covered for up to 2 days. The glaze helps lock in moisture.
- Refrigerator: Keeps 4–5 days. Warm slices in the microwave for 15–20 seconds for that soft, “freshly baked” feel.
- Freezer: Wrap slices tightly in plastic, then foil.
Freeze up to 2 months. Thaw overnight in the fridge and rewarm before serving.
- Prevent dryness: Add a small piece of bread or a damp paper towel in a separate, uncovered corner of the storage container to maintain humidity.
Benefits of This Recipe
- Comfort factor: Familiar flavors that please a crowd—great for brunches and holidays.
- No special tools: Just bowls, a whisk, and a baking pan. No dough rolling, no yeast.
- Flexible ingredients: Works with different apple varieties and pantry staples.
- Great for sharing: Easy to slice, pack, and bring to potlucks or office treats.
- Customizable sweetness: Adjust glaze thickness and sugar levels to taste.
Pitfalls to Watch Out For
- Overbaking: This cake can dry out if left too long.
Start checking at 32 minutes.
- Heavy-handed swirling: Too much swirling blends the batter and ripple into one. Keep the pattern loose.
- Apple size: Large chunks take longer to soften and may create wet pockets. Aim for small, even cubes.
- Cold ingredients: If the butter and eggs are too cold, the batter won’t mix smoothly.
Room temperature is best.
- Uneven layering: If all the apples are on one side, that area may sink. Distribute evenly, then press lightly.
Alternatives
- Different apples: Use a mix—Granny Smith for tartness, Honeycrisp for sweetness and texture.
- Gluten-free: Swap in a cup-for-cup gluten-free flour blend. Add an extra tablespoon of milk if the batter seems thick.
- Dairy-free: Use dairy-free butter and your favorite plant milk.
The texture stays tender.
- Nutty twist: Add 1/2 cup chopped pecans or walnuts to the cinnamon ripple for crunch.
- Maple glaze: Replace some milk with pure maple syrup and skip the lemon for a warm, cozy finish.
- Spice swap: Add cardamom or apple pie spice for a deeper, bakery-style aroma.
FAQ
Can I make this the night before?
Your Next Favorite Dessert Is Inside
SEND ME THE FREE DESSERTS
Yes. Bake, cool, and cover the pan. Glaze right before serving or glaze while warm and rewarm slices briefly.
It stays moist and reheats well.
Do I need to peel the apples?
Peeling gives a softer texture, which works nicely here. If you like a little chew, you can leave the peels on—just dice the apples smaller.
Can I use canned apple pie filling?
You can, but use less to avoid sogginess. Spoon 1 to 1 1/2 cups over the batter in small dollops and swirl lightly.
Skip tossing apples in flour if using canned.
How do I know when it’s done?
Look for set edges and a center that springs back slightly. A toothpick should come out with moist crumbs, not wet batter. Err on the side of slightly under rather than dry.
What pan can I use instead of 9×13?
Two 8-inch square pans or a deep 10-inch round will work.
Check earlier, as bake times may vary by 5–10 minutes.
Can I cut the sugar?
Yes. Reduce the brown sugar in the ripple to 3/4 cup and the granulated sugar in the batter to 1/2 cup. The cake will be less sweet but still flavorful.
How do I prevent the apples from sinking?
Toss them with a bit of flour and scatter them evenly over the batter before gently pressing in.
The thick batter also helps hold them in place.
Is the glaze necessary?
It’s optional but recommended. The glaze adds moisture and that classic cinnamon roll finish. You can also dust with powdered sugar if you prefer lighter sweetness.
Final Thoughts
This Apple Pie Cinnamon Roll Cake is the kind of recipe you’ll keep reaching for when you want something warm, simple, and crowd-pleasing.
It brings cozy spice, tender apples, and gooey swirls together with very little effort. Whether you serve it for brunch, dessert, or a casual afternoon coffee, it feels special without being fussy. Keep the ingredients on hand—you’ll want to bake it more than once.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
Save Room for Something Sweet
Before you go, grab five irresistible dessert recipes that are simple to follow, satisfying to make and perfect for sharing.
