Apple Cinnamon Roll Cake Recipe

With fall quickly approaching (woo-hoo), I’m getting super excited about Hot Caramel Apple Cider, Apple Crisp, and Pumpkin Dump Cake. And with the fall season comes apple picking too. Therefore, it seemed appropriate to share this Apple Cinnamon Roll Cake Recipe with y’all today.

This giant cinnamon roll cake is perfect for fall. And being made with apple cider and apple sauce, it’s a treat everyone will love. So, my question for you is, are you ready for fall? Apple recipes and more?

Be sure to sign up for my email to get new recipes
and creative ideas sent right to your inbox!

Whenever I’m sharing an apple recipe, I’m always reminded of the years we lived in upstate New York. On many occasions, we would go apple picking as a family or with church friends and family. So many great memories.

Sadly enough, I think I’ve only been apple picking once or twice since that time. However, I still enjoy using apples in recipes. For example, a few of my favorites include Apple Crisp, Bite-Size Apple Pies, or this Apple and Cheese Danish.

And while I didn’t use apples for my Slow Cooker Apple Butter, I did use apple sauce. It’s so good and delicious.

Nevertheless, here we are today with another apple-flavored recipe. So, let’s take a look at how to make this cinnamon roll cake recipe.

A soft and fluffy cake
with a sweet and spicy taste.

How to Make a Giant Cinnamon Roll Cake

Ingredients for Dough:
Apple Cider
Butter, melted
Unsweetened Applesauce
Brown Sugar
Egg
Cinnamon
Nutmeg
Instant dry yeast
Flour

Ingredients for Filling:
Butter
Brown Sugar
Cinnamon
Nutmeg

Directions for Cinnamon Roll Cake:

Mix the apple cider and the butter together. Add applesauce, brown sugar, egg, cinnamon, nutmeg, and dry yeast. After that, you’ll add the flour and with the help of a spatula, stir until incorporated.

Transfer dough to a floured surface and knead for 3 minutes, until a soft and elastic dough forms. Return to the bowl and cover. Let it rise for 1 hour.

Meanwhile, mix the brown sugar, cinnamon, and nutmeg together in a bowl.

After the dough rises, gently push on the dough to deflate it and return it to a floured surface. Roll the dough into a rectangle. Spread the butter onto the dough and sprinkle spice mix.

Cut the dough into five 2 inch wide strips. Roll up one strip and place in an 8″ cast iron skillet. After that, you’ll coil the remaining strips around the first one, shaping a giant cinnamon roll. Cover the skillet with a cloth and let it rest for 40 minutes.

Preheat the oven to 350 degrees. Bake the Cinnamon Roll Cake for 45 minutes or until golden brown.

Optional: Make a simple icing by whisking 1 cup confectioners’ sugar, 2–3 Tablespoons milk, and 1/2 teaspoon pure vanilla extract together in a bowl. Add milk if you’d like a thinner icing or confectionary sugar for a thicker icing.

Additional Notes:

Feel free to use the same dough to make traditional cinnamon rolls.
Use apple butter or pumpkin butter for the filling (yummy).

Ready to enjoy a slice?

So, what do you think? Looks and sounds delicious, right? Well, give it a try and let me know what you think… Enjoy.

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote