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Apple Cinnamon Roll Cake with Maple Cream Cheese Glaze

A close-up, sunlit slice of apple cinnamon roll cake recipe showing the swirl of cinnamon filling and thick white icing.
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A comforting cake that combines the soft texture of a coffee cake with the sweet, spiced swirl of cinnamon rolls, featuring fresh apples and topped with a rich maple cream cheese glaze.

Ingredients

Scale
  • For the Cake: 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup peeled and finely diced Granny Smith apples
  • For the Cinnamon Swirl: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Maple Cream Cheese Glaze: 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 1–3 tablespoons milk, as needed

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Gently fold in the diced apples.
  6. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon together.
  7. Spread half of the cake batter into the prepared pan. Drizzle half of the melted butter over the batter, then sprinkle half of the cinnamon-sugar mixture evenly over the top.
  8. Spread the remaining cake batter over the cinnamon layer. Drizzle the remaining melted butter over this top layer, then sprinkle with the remaining cinnamon-sugar mixture. Use a knife to gently swirl the layers together slightly, creating a marbled effect.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  10. Prepare the glaze while the cake cools: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar until combined.
  11. Mix in the vanilla extract and maple syrup. Add milk one tablespoon at a time until the glaze reaches a smooth, pourable consistency.
  12. Spread the warm glaze over the slightly cooled cake. Let the glaze set before slicing and serving.

Notes

  • Use firm, tart apples like Granny Smith for the best texture and flavor contrast against the sweet cake.
  • For a more pronounced swirl, you can layer the batter, butter, and sugar mixture in three distinct layers instead of two.
  • If you prefer a thinner glaze, use less powdered sugar or add more milk.

Nutrition

Find it online: https://cookingbycarla.com/apple-cinnamon-roll-cake-recipe/