Apple Cinnamon Roll Cake: The Easiest (and Most Delicious) Easter Dessert

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Spring is in the air, and Easter is just around the corner! This year, ditch the stress of complicated desserts and whip up this Apple Cinnamon Roll Cake – a guaranteed crowd-pleaser that’s easy enough for anyone to make.


  • For the cake:
  • 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
  • For the filling:
  • 2-3 medium apples (peeled, cored, and diced)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • For the cinnamon swirl:
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • For the vanilla glaze (optional):
  • 2 cups powdered sugar
  • 4-5 tablespoons milk
  • 1 teaspoon vanilla extract


Preheat the oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.

Making the apple filling:

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  1. In a medium bowl, combine the diced apples, sugar, cornstarch, and cinnamon. Toss to coat evenly. Set aside.

Making the cinnamon swirl:

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  1. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the cinnamon until well combined.

Making the cake batter:

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  1. In a large bowl, whisk together the flour, sugar, salt, and baking powder. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  2. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
  3. Gently fold in the melted butter.

Assembling the cake:

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  1. Pour half of the cake batter into the prepared pan. Spread the apple filling evenly over the batter.
  2. Dollop spoonfuls of the cinnamon swirl mixture over the apple filling.
  3. Carefully pour the remaining cake batter over the top, spreading evenly.

Swirling the magic:

  1. Using a knife or skewer, gently swirl the cinnamon filling into the batter to create a marbled effect. Be careful not to overmix.

Baking and cooling:

  1. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Making the vanilla glaze (optional):

  1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cake, if desired.


  • For a richer flavor, use brown butter in the cinnamon swirl. To brown butter, melt it over medium heat in a saucepan, swirling the pan occasionally until the butter turns golden brown and develops a nutty aroma.
  • If your apples are very juicy, you may want to increase the cornstarch to 1 1/2 tablespoons to prevent the filling from being too runny.
  • Let the cake cool completely before frosting to prevent the frosting from melting.
  • This cake is best served at room temperature, but can also be stored in the refrigerator for up to 3 days.

Enjoy this delicious and festive Apple Cinnamon Roll Cake for Easter brunch, dessert, or any time you’re craving a sweet treat!

Happy baking!

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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