This giant Apple Cinnamon Roll Cake topped with a Maple Cream Cheese Frosting is the perfect warm & cozy Sunday breakfast.
Fall means warm and cozy breakfasts loaded with seasonal ingredients like apples, cinnamon, nutmeg, brown sugar and maple. This recipe combines them all in a giant skillet cinnamon roll. The dough is soft and buttery, filled with diced apples and topped with a mouth watering maple cream cheese icing.
This Apple Cinnamon Roll Cake is made in 3 stages:
First make the dough: this is the most important part of the recipe. Make sure to read the instructions a couple of times and that you use instant yeast, not active dry yeast.
While the dough rises, make the cinnamon apple filling. I used honey crisp apples, but you can use your favorite kind. Spread the filling all over the dough (see set 6 on recipe card) and roll the dough strips to make a giant cinnamon roll.
While the cinnamon roll cake bakes, make the maple cream cheese icing using softened cream cheese. The maple syrup will add richness to the icing, so don’t skip! Chill until ready to serve.
Can you make ahead the Apple Cinnamon Roll Cake?
Absolutely! I developed this recipe with breakfast in mind, so you can wake up, pop it in the oven and serve within the hour.
To make ahead:
For the dough, follow steps 1 through 4, and let the dough rise overnight in the fridge. The next day, roll out the dough and follow step 5.
Dice the apples and store in an airtight container in the fridge.
Leave the butter and cream cheese out on the countertop the night before so that it is at room temperature and ready to spread the filling and to make the icing.
The next morning, make the butter and cinnamon filling.
While the cinnamon roll cake bakes, make the maple cream cheese icing.
Looking for more Breakfast Ideas? Check out these Recipes:
In a large bowl, whisk together the all purpose flour, light brown sugar, granulated sugar, baking powder, salt and instant yeast. Transfer to the stand mixer bowl.
In a small saucepan or microwave safe bowl, melt the butter. Cool slightly and add the milk, whisking to avoid clumps. Heat to 110F and transfer to a bowl. Whisk in the eggs.
Using the hook attachment, pour the wet ingredients into the dry mixture. Mix on low for 5 minutes, increase speed to medium-high for another 5 minutes, until dough comes together. It should be tacky but not too sticky.
Transfer to a floured surface and knead for 3-4 minutes. Form into a bowl and transfer to a greased bowl. Cover with a towel, and allow to rise in a warm place for 1 hour. Dough will double in size.
Lightly flour a surface and roll out the dough to a 12×15” rectangle.
Spread the cinnamon filling all over the dough. Sprinkle the finely diced apples on top.
Using a dough or pizza cutter, cut the dough lengthwise, 3 times, into 4 even strips. Starting from the bottom, roll the first strip to the top. Place the end of first roll on top of the second strip, and roll again from bottom to top. Repeat with the remaining strips of dough until you have a giant roll.
Place on 11” skillet lined with parchment paper. Cover with plastic wrap or a kitchen towel for 30 minutes.
Preheat oven to 350ºF. Bake apple cinnamon roll cake for 30 minutes. Cover with foil and reduce oven temperature to 325ºF. Bake for an additional 25-30 minutes, until light golden and set in the middle. Let the roll cool 10 minutes before icing.
Slather maple cream cheese icing before serving. Enjoy!
For the Apple Cinnamon Filling
In a large bowl, using a silicone spatula, combine the softened butter, cinnamon, nutmeg and brown sugar.
For the Maple Cream Cheese Icing
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, until smooth. Add the sifted powdered sugar, milk, vanilla extract and salt. Mix on low until well combined. If the icing is too runny, add an additional 1/4 cup of powdered sugar at a time, until desired consistency. Icing should be spreadable and not too thick.
*Note: make sure to use instant yeast not active dry yeast.