Biscuits / Muffins / Scones · Breads · Breakfast · Cakes and Cupcakes · cinnamon rolls · Desserts

Apple Cinnamon Roll Cake

Apple Cinnamon Roll Cake by Rumbly in my Tumbly
Apple Cinnamon Roll Cake by Rumbly in my Tumbly

By a long shot, my  most popular post of all time on this blog has been my Cinnamon Roll Cake.  It is a quick, 9×13 cake, with all the tastes of a cinnamon roll, but with so much less work.  It is the perfect special occasion breakfast, and it is wildly popular, in spite of my embarrassingly amateurish photos.

Apple Cinnamon Roll Cake by Rumbly in my Tumbly
Apple Cinnamon Roll Cake by Rumbly in my Tumbly

I should really re-take those pictures.

2016-04-21 12.38.06
Apple Cinnamon Roll Cake by Rumbly in my Tumbly

I had planned to re-take them today, actually, but then I spied two lonely Granny Smith apples sitting on my counter, and a light bulb went off, and I absolutely had to make this cake with apple pie filling added.

Apple Cinnamon Roll Cake by Rumbly in my Tumbly
Apple Cinnamon Roll Cake by Rumbly in my Tumbly

It was worth it.  The apples add a moisture and texture and apple flavor that really kicks it up a notch.  I daresay I prefer this version to the old.

Apple Cinnamon Roll Cake by Rumbly in my Tumbly
Apple Cinnamon Roll Cake by Rumbly in my Tumbly

I can always make more plain cinnamon roll cake for pictures.  Everybody loves that cake.

Apple Cinnamon Roll Cake by Rumbly in my Tumbly
Apple Cinnamon Roll Cake by Rumbly in my Tumbly

But I think I like this one better.

Apple Cinnamon Roll Cake by Rumbly in my Tumbly
Apple Cinnamon Roll Cake by Rumbly in my Tumbly



Apple Mixture:
2 medium granny smith apples, diced small, and mixed with:
3 tablespoons granulated sugar
1 teaspoon cinnamon

Cinnamon Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Grease a 9×13 inch pan (I like to line it with a parchment paper sling as well) and preheat the oven to 350°.

Make your apple mixture: Dice the apples and mix them with the cinnamon and sugar.  Set aside.

Make your cinnamon topping: With a spoon, mix together the butter, sugar, flour, and cinnamon together until smooth.  The consistency of this will be like a paste.  Set aside.

Make your cake batter: Mix together flour, salt, sugar, baking powder, milk, eggs and vanilla until smooth.  Slowly stir in the melted butter until combined.  Gently mix in the apple mixture.  Spread into the prepared pan.

[I’ve received so many questions on this recipe regarding the consistency the topping is supposed to be that I made it again myself and have edited on 10/4/17 to make it more clear]

Take your cinnamon topping and drop it by spoonful evenly over your cake.  Swirl the topping through the cake batter with a knife.  It will look like this:


Bake for 35-45 minutes until a toothpick inserted into the center comes out clean.  Mix together glaze ingredients until smooth and spread over warm cake.  Let sit at least 20 minutes before slicing.  Enjoy!


50 thoughts on “Apple Cinnamon Roll Cake

  1. HI Shannon! Thanks so much for this delicious recipe! It was incredible, especially when I was in search of a delicious recipe using simple ingredients I had on hand. Question: do you think i could cut out miniature bit size ‘cakes’ with a cookie cutter after this finishes baking and serve as bite size rounds at a cozy holiday function I’m attending? Or go you think that would compromise the cake?

  2. Wow!! I just baked this yesterday and it was amazing!! I am living in Ukraine with my husband and his family and my Ukrainian mother-in-law LOVED this(she has quite the sweet tooth:)) It turned out moist and sweet, but not overly sweet and I was just happy to be able to find all the ingredients here. I made a few adjustments….I swapped a banana and a few tablespoons of sunflower oil for the butter in the cake part. I was running out of butter and wanted to save what I had for the topping part. I also added an extra apple because I like more fruit in my baked goods and used regular sugar in place of the brown sugar because you cant find brown sugar in Ukraine:) Thanks for sharing this delicious recipe!

    1. I think there might be some confusion with the way the instructions are worded. When you say to drop filling evenly over cake are you actually referring to the topping?

  3. When do you put the topping on? Will it burn if I put it on before it’s baked, or should I wait until the last few minutes of cooking time? Maybe I missed it in the directions – sorry :(.

  4. It seems like a lot of butter in the streusel topping. Are the measurements correct? 1cup? Mine did not streusel, it was cinnamon butter!

    1. I am having the same problem as Holli. I did gently mix it together with my fingers and it was never a crumbly consistency. Any other suggestions? I am just frustrated, I have made the cake and filling without issues, but this is the second time I have made the topping and can’t get it right. Thinking I am just going to have to throw the whole thing out. 😦

  5. Made this once and everyone loved it. I want to make it for Thanksgiving but was wondering if anyone has mixed chopped pecans in yet and how it would taste.

  6. I loved and so did the people that were around. They wanted more of the dark topping on top as well, so I’ll remember for next time. And maybe I’ll also add pecans crushed 😍 Thank you!!

  7. I would suggest two small changes to the wording of the recipe…Refer to the filling as “Apple Filling” and the topping as “Cinnamon Topping”. I made it today. I also added chopped pecans to the top….yummy Thanks for sharing your recipe…..

  8. Made this last night and took it to work today. Every one loved it. Plan on making again and taking to the next event I have. It looks good but tastes even better. Thank you for this awesome recipe.

  9. Hubby’s Birthday today and I was going through apple cakes, he loves anything apple, came upon your site and decided to make your cake…he loves it! 🙂 Thanks for sharing.

  10. i don’t usually comment but this is an outstanding recipe!!!! served my bridge group this cake and they all went nuts over it…could have added nuts but didn’t…might try it next. i did, however, after reading comments…used 3 apples, diced fine….also used lemon juice on apples too (about 2 tablespoons). for the topping i used 1 1/4 sticks of butter not 2 sticks. i only made 1/2 the glaze and that was great…not too sweet. i can’t tell ya how great this was….you’ll have to make it…you won’t be sorry!!!

  11. Just made this awesome cake this morning and huge thumbs up!!! Love this!!! Adding it to my repoitoire 👍

  12. Does this cake freeze well? Wondering if I could prepare and bake, then freeze and ice after defrosting? Thanks…. looks delicious!

  13. Hi! This looked amazing, so of course I had to try it, but now it just doesn’t want to bake. It’s been in the oven for almost twice the recommended time, and the knife still doesn’t come out clean (and everything is swimming in butter). Is this normal?

  14. I made this cake yesterday as part of our Christmas brunch and it was delicious! It took maybe 10 minutes more to bake than the recipe called for and the finished product was wonderful! It looked just like the picture and so easy to make. I used 3 gala apples because that’s all I had and increased the cinnamon just a little and it came out nice. Planning on making this again for work one morning.

  15. Making this tonite! Are the apples supposed to be peeled? I’m assuming yes, and will just go ahead and do so if I don’t get a response back fairly soon, but thought I’d double check. 🙂

  16. This was really good! I didn’t have apples but had apple pie filling which worked out really well still and I added oatmeal to the brown sugar mix just because we love coffee cake like that. Soooo good!!!

  17. Thank you for creating/sharing this delicious apple cake! I baked it up today with a few changes based on reducing sugar. Here’s what I did:

    I replaced regular sugar with “Swerve” sugar replacement in the apple mixture. I used a bit less then the 3 tbsp as well, and increased the cinnamon just a bit.

    In the cake batter itself I switched out Stevia for the sugar, again, using a bit less then the recipe’s required 1 c.

    I also used low fat milk and found it to work wonderfully.

    I skipped the glaze due to not having the right sugar replacement for powdered sugar in the house. I did try to grind up some Swerve granular but it just didn’t come out powdery enough to make the glaze so I just skipped it. Next time I’ll have the Swerve powder to try.

    The end result was a wonderful cake that tasted no different then a cake made with real sugar.

    I found the process of making the cake easy. Actually, alot easier then how the recipe reads.
    I’ll make this again…. and again.

    Once more, THANK YOU for sharing.

  18. Can this be made in a bundt pan? I prefer bundt cakes and was wondering, and if so how long would you bake?

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