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Caramel Apple Cinnamon Roll Cake

Caramel Apple Cinnamon Roll Cake - featured image
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This easy, gooey fall dessert combines the flavors of caramel apples and cinnamon rolls in a tender cake with a thick icing swirl. Perfect for cozy gatherings, potlucks, or holiday brunches, it’s a nostalgic comfort food that’s quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour (or 1:1 gluten-free flour blend for GF option)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup whole milk (or almond milk for dairy-free)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 medium apples, peeled and diced (Granny Smith or Honeycrisp)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup caramel sauce (store-bought or homemade)
  • 1/3 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons melted butter
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
  2. Peel and dice apples into small cubes; set aside.
  3. In a small saucepan, melt 2 tablespoons butter over medium heat. Add diced apples, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cook for 5-7 minutes until apples are soft and syrupy. Remove from heat and stir in caramel sauce. Let cool slightly.
  4. In a large bowl, cream 1/2 cup softened butter and 1 cup sugar with a hand mixer for about 2 minutes until light and fluffy. Add eggs and beat for another 30 seconds. Pour in milk and vanilla; mix until smooth.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and 1 tablespoon cinnamon. Gradually add dry ingredients to wet, mixing until just combined.
  6. Spread half the cake batter evenly into the prepared pan. Spoon all the caramel apple mixture over the batter, spreading evenly. Dollop the remaining batter on top and gently spread with a spatula.
  7. In a small bowl, stir together 1/3 cup brown sugar, 2 tablespoons cinnamon, and 2 tablespoons melted butter. Drop spoonfuls over the top of the cake and swirl with a butter knife.
  8. Bake for 35-40 minutes, until golden and set in the center. A toothpick should come out mostly clean.
  9. While cake bakes, whisk together powdered sugar, milk, vanilla, and a pinch of salt for the icing. Adjust milk for desired thickness.
  10. Let cake cool for 10-15 minutes. While still warm, drizzle or swirl icing over the top.
  11. Slice and serve warm for maximum gooeyness, or let cool completely for neater slices.

Notes

For gluten-free, use a 1:1 GF flour blend. For vegan, substitute plant-based butter, non-dairy milk, and flaxseed eggs. Add nuts for crunch or swap apples for pears or peaches. Don’t overmix the batter and let the cake cool slightly before icing for best gooey texture. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: caramel apple cake, cinnamon roll cake, fall dessert, easy cake, gooey icing, autumn baking, potluck dessert, comfort food

Find it online: https://jodierecipes.com/caramel-apple-cinnamon-roll-cake-recipe-easy-gooey-fall-dessert/