Home Recipes Breakfast Apple Cinnamon Roll Cake: The Best of Both Worlds in One Pan

Apple Cinnamon Roll Cake: The Best of Both Worlds in One Pan

Name: Apple Cinnamon Roll Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 cups all purpose flour; 1 cup granulated sugar; 1/2 teaspoon salt; 3 1/2 teaspoons baking powder; 2 large eggs; 1 1/2 cups milk; 1 1/2 teaspoons vanilla extract; 4 tablespoons unsalted butter (melted); 1 cup diced apples (peeled, about 1 medium apple); 2 tablespoons cornstarch; 1 cup unsalted butter (softened to room temperature); 1 cup light brown sugar (packed); 1 tablespoon ground cinnamon; 2 cups powdered sugar; 4-5 teaspoons milk; 1 teaspoon vanilla extract

Rebecca Hopkins

February 13, 2026

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Let me paint you a picture of a cozy Sunday morning. The smell of cinnamon rolls baking fills the kitchen, but there’s also something else; the warm, sweet fragrance of apples. For years, I found myself torn between two loves: the gooey, buttery swirls of a classic cinnamon roll and the tender, fruit filled comfort of an apple cake. It felt like I had to choose. Then, one crisp autumn day, it hit me. Why not combine them? This Apple Cinnamon Roll Cake is the delicious result of that “aha!” moment. It takes everything you adore about a sticky, cinnamon swirled pastry and transforms it into a simple, crowd friendly cake. No rolling, no yeast, no waiting for dough to rise. Just pure, unapologetic comfort in a 9×13 pan. It’s the taste of fall, made easy enough for a weekday breakfast but pretty enough for a holiday table.

This cake is a symphony of autumn flavors. The base is a tender, buttery vanilla cake studded with sweet, juicy bites of apple. Swirled through the middle is the soul of a cinnamon roll: a rich, ribbon of brown sugar and cinnamon butter that bakes into gooey, caramelized pockets of pure bliss. It’s then finished with a silky vanilla glaze that seeps into every swirl and crack. As for texture, it’s pure magic. You get the tender, soft crumb of the cake, the slightly jammy, soft bites of apple, the melted, buttery cinnamon swirl, and the crisp, sugary sheen of the glaze on top. Every single bite tastes like a warm hug.

Baker’s Secrets for the Perfect Swirl Cake

These pro tips are the difference between a good cake and a “please make this again” cake.

Toss Your Apples in Cornstarch: This is a non negotiable step! Dicing the apples and tossing them with cornstarch before folding them into the batter creates a protective coating. It prevents the apples from sinking to the bottom of the pan and stops them from releasing too much juice, which would make the cake soggy.
Use Room Temperature Butter for the Swirl: For the cinnamon brown sugar swirl, your 1 cup of butter must be softened to room temperature. Cold butter won’t beat smoothly with the sugar and cinnamon, leaving you with greasy, lumpy clumps instead of a spreadable, swirl able paste.
Don’t Over Swirl: When you drop the cinnamon butter mixture over the batter, it’s tempting to swirl it into an intricate marble pattern. Resist! A few gentle figure eight motions with a knife is all you need. Over mixing will incorporate the swirl into the batter instead of leaving those beautiful, distinct ribbons of cinnamon.
Glaze While Warm (But Not Too Hot!): The key to a glaze that perfectly sets and stays put is to drizzle it over a cake that’s warm, not piping hot. Let the cake cool in the pan for about 15-20 minutes. A warm cake allows the glaze to spread slightly and sink into the crevices, creating that classic, slightly crackly top.

Make Ahead, Storage & Freezing Instructions

This cake is incredibly forgiving and actually tastes even better the day after it’s made!

Make Ahead Champion: You can bake this cake a full day in advance. Prepare the cake completely (including the glaze), let it cool, and store it tightly covered at room temperature. The flavors meld beautifully overnight.
Storing Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. I actually prefer it at room temperature for the softest texture.
Reheating: For that “fresh from the oven” experience, pop individual slices in the microwave for 10-15 seconds. For a slightly crisper edge, warm slices in a toaster oven at 300°F for a few minutes.
Freezing: This cake freezes beautifully! Freeze the unglazed cake tightly wrapped in plastic wrap and then foil for up to 3 months. When ready to serve, thaw overnight in the refrigerator, bring to room temperature, and then make and drizzle the fresh glaze. Glaze does not freeze well.

Step by Step Instructions

Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 1 hour 15 minutes

Follow these simple steps for a foolproof, stunning swirl cake.

1Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking pan with butter or non stick cooking spray. Set aside.

2Prep the Apples: In a small bowl, toss the diced apples with the 2 tablespoons of cornstarch until every piece is lightly coated. This prevents sogginess. Set aside.

3Make the Cake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the milk, eggs, and vanilla extract. Beat with an electric mixer on medium speed until the batter is smooth and combined.

4Finish the Batter: Stir in the 4 tablespoons of melted butter. Gently fold in the cornstarch coated apple pieces with a rubber spatula until evenly distributed.

5Pour the Base: Pour the batter into your prepared 9×13 pan and spread it into an even layer.

6Make the Cinnamon Swirl: In a separate medium bowl, beat the 1 cup of softened butter, the light brown sugar, and the ground cinnamon together until light, fluffy, and well combined. It should look like a thick, spreadable paste.

7Create the Swirls: Drop spoonfuls of the cinnamon butter mixture randomly over the top of the cake batter. Use a butter knife or a skewer to gently swirl it through the batter. Do not over mix; you want distinct ribbons of cinnamon, not a uniform tan color.

8Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs (and no raw batter).

9Cool Slightly: Transfer the pan to a wire rack and let the cake cool for 15-20 minutes. It should be warm, but not hot.

10Make the Glaze: While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, 4-5 teaspoons of milk, and vanilla extract. Start with 4 teaspoons of milk and add the 5th only if needed to reach a thick but pourable consistency.

11Glaze & Serve: Drizzle the glaze generously over the warm cake using a spoon or by snipping a corner off a zip top bag. Let the glaze set for about 10 minutes before slicing and serving.

Customize It: Ingredient Substitutions

Make this cake work for your family and pantry with these easy swaps.

Dairy Free: Use vegan butter (sticks, not tubs) in place of both the melted butter in the cake and the softened butter in the swirl. Substitute the milk with unsweetened almond, oat, or soy milk. For the glaze, use a vegan butter alternative and dairy free milk.
Gluten Free: Swap the all purpose flour for a 1:1 gluten free baking flour blend (one that contains xanthan gum). The texture will be slightly more tender, but it works beautifully.
Egg Free: You can substitute the 2 large eggs with 1/2 cup of unsweetened applesauce or two “flax eggs” (2 tbsp flaxseed meal + 5 tbsp water, rested for 5 minutes).
Common Pantry Swaps:
- Apples: Granny Smith for a tart, tangy bite; Golden Delicious, Honeycrisp, or Fuji for a sweeter flavor.
- Add Ins: Fold 1/2 cup of chopped walnuts or pecans into the cinnamon swirl mixture for added crunch.
- Butter: Salted butter can be used; simply omit the 1/2 teaspoon of salt from the dry ingredients.
- Glaze: For a tangy twist, replace the vanilla glaze with a cream cheese frosting (4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, 1/2 tsp vanilla).

Serving Suggestions: When to Serve This Showstopper

This cake is incredibly versatile. Here’s how to make it shine for any occasion.

Breakfast or Brunch: Serve it warm, slightly glazed, alongside a crispy bacon or breakfast sausage spread and a fresh fruit salad for a sweet savory balance.
As a Dessert: Elevate it! Serve a square warm with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce. It’s an absolutely heavenly combination.
Beverage Pairings: The warm spice notes are a match made in heaven with a hot cup of coffee, a creamy latte, or a spiced chai latte. For a cold drink, a tall glass of cold brew or milk is perfect. If you’re serving it as an after dinner dessert, a dessert wine like Moscato or a tawny port is lovely.
Simple & Elegant: Just before serving, dust the top with a light sprinkle of ground cinnamon or a pinch of flaky sea salt to cut through the sweetness.

Essential Equipment List

9×13 Inch Baking Pan: The perfect size for this generous cake. Glass, ceramic, or metal all work well.
Electric Hand Mixer or Stand Mixer: Makes beating the batter and the cinnamon butter swirl quick and effortless.
Rubber Spatula: Essential for gently folding in the apples without over mixing.
Small Bowl for Apples: For tossing the diced apples with cornstarch.
Medium Mixing Bowls (at least 2): One for the dry/wet batter, one for the cinnamon swirl.
Wire Cooling Rack: Allows air to circulate under the pan for even cooling.
Toothpicks or Wooden Skewer: For testing doneness.

Frequently Asked Questions (FAQ)

Can I make this in a different size pan?
A 9×13 pan is ideal. If you only have an 8×8, you can halve the recipe. If you use a different size, be aware that baking time will change significantly. A deeper pan will need a longer, slower bake.
My cinnamon swirl sank to the bottom. What happened?
This usually happens if the cinnamon butter mixture is too soft or liquid. Ensure your 1 cup of butter is softened, not melted. It should be the consistency of spreadable paste. Also, make sure your cake batter isn’t too thin.
Can I use apple pie filling instead of fresh apples?
I don’t recommend it. Apple pie filling is much wetter and sweeter and often contains large slices. It will make the cake very dense and soggy. Stick with fresh, diced apples tossed in cornstarch for the best texture.
Why is my cake dry?
The most common culprit is over baking. All ovens are different. Start checking your cake at the 50 minute mark. As soon as a toothpick comes out clean or with moist crumbs, it’s done. Also, measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly.