This easy Cinnamon Roll Cake is made with refrigerated cinnamon roll dough, fresh apples, and homemade cream cheese icing. The cinnamon rolls are cut into bite-size pieces, soaked in a lightly spiced custard, and baked with buttery brown-sugar apples for a soft, pull-apart cake with a gooey, saucy base.
It comes together in about 30 minutes, making it an easy fall breakfast, brunch bake, or warm apple dessert when you do not want to make cinnamon rolls from scratch. The top bakes up lightly golden, the middle stays soft and custardy, and the cream cheese icing melts into every warm cinnamon-roll piece.
If you have extra apples to use, try my Soft Baked Apple Cider Donuts with Cinnamon Sugar or Cinnamon Sugar Fried Apple Rings.
🍎 Apple Cinnamon Roll Cake Summary
- 🥐 Cut refrigerated cinnamon roll dough into bite-size pieces (save the packaged icing for another use)
- 🥚 Whisk eggs, milk, cinnamon, and vanilla into a custard, then soak the dough pieces
- 🍏 Cook diced apples with butter and brown sugar until glossy, about 5 minutes
- 🍞 Layer the soaked dough in a greased 8-inch round or 9-inch baking dish, then spoon the apples and syrup over top
- 🔥 Bake at 400°F for about 30 minutes, until golden on top and set but soft in the center
- 🧈 Whisk up a quick cream cheese icing while the cake rests, then spread it over the warm cake
- 🗓️ Keeps in the fridge up to 3 days; rewarm slices in the microwave for 20-30 seconds
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Why This Apple Cinnamon Roll Cake Works
Refrigerated cinnamon roll dough is the shortcut that makes this recipe quick, but the custard and apple syrup are what make it taste special. The dough pieces absorb the egg, milk, cinnamon, and vanilla mixture, so they bake up soft and tender instead of dry. Meanwhile, apples cooked with butter and brown sugar create a glossy syrup that settles between the cinnamon roll pieces and thickens as the cake bakes.
Do not worry if the mixture looks a little loose before it goes into the oven. The dough absorbs some of the custard, the eggs set the structure, and the apple syrup thickens as it cools. That is what gives the finished cake its soft center and saucy apple layer.
How to Make It
1. Cut the Refrigerated Cinnamon Rolls
Cut the refrigerated cinnamon rolls into small, bite-size pieces. Small pieces absorb the custard evenly and bake into soft pull-apart layers. Set the packaged icing aside; you will make a quick homemade cream cheese icing instead.
2. Make the Cinnamon-Vanilla Custard
Whisk together the eggs, milk, cinnamon, vanilla, and cranberries or raisins. Stir in the cinnamon roll pieces until they are evenly coated, then let them sit for a few minutes while you prepare the apples.
3. Cook the Brown Sugar Apples
Cook the peeled, diced apples with butter and brown sugar until the apples soften and the sugar forms a glossy syrup. This takes about 5 minutes.
4. Assemble and Bake
Spread the soaked cinnamon roll mixture in a greased 9-inch baking dish. Spoon the warm apples and all of the brown-sugar syrup over the top, allowing some of the syrup to settle between the dough pieces.
Bake at 400°F for about 30 minutes, until the top is lightly golden and the center is set but still soft. Let the cake rest briefly before adding the icing so the apple syrup can thicken.
A Quick Homemade Cream Cheese Icing
Instead of using the icing included with the refrigerated cinnamon rolls, make a quick cream cheese icing with 4 ounces cream cheese, 1 cup sifted powdered sugar, and 1 tablespoon heavy cream. Whisk until smooth and creamy, then spread it over the warm cake once it has rested for a few minutes.
The icing softens into the warm cinnamon rolls and balances the brown-sugar apples with a little tang.
Cinnamon Roll Cake with Apples Cream Cheese Icing
Ingredients
- 12.4 oz refrigerated cinnamon roll dough
Cinnamon Roll Mixture:
- 2 eggs
- ¼ cup milk
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ¼ cup dried cranberries more for decoration
Apple/Brown Sugar Mixture:
- 2 green apples such as granny smith, peeled and diced in cubes
- ½ cup brown sugar
- 1 tablespoon butter
Homemade Icing Mixture:
- 4 oz cream cheese
- 1 tablespoon heavy cream
- 1 cup powdered sugar SIFTED
Instructions
- Preheat oven to 400 F.
Prepare Cinnamon Roll
- Cut up one pack of cinnamon roll dough by dividing it into two 4 pack buns and cutting each stack lengthwise and crosswise (4 times in total).
- In a medium bowl, combine 2 eggs, ¼ cup milk, 2 teaspoons cinnamon, 1 teaspoon vanilla extract and ¼ cup cranberries. Whisk until smooth. Add cinnamon roll pieces to this mixture to allow the them to absorb some of the mixture to prevent sogginess and extended baking time.
Prepare apple/brown sugar mixture
- Heat up 1 tablespoon butter with ½ cup brown sugar in a small pan, add peeled and diced apples (two green apples) and cook them until soft, about 5 minutes.
Assemble the cake
- Grease 9 inch baking dish with butter (I used round glass one) and pour dough mixture with cut up cinnamon roll onto a greased baking dish, followed by the apple mixture. Sprinkle with additional cranberries on top of the apples for decoration. At this point the dish will look like it has extra liquid - this is GOOD. Some of this liquid will be absorbed while cooking AND after it's exposed to air/oxygen when cooling off, resulting in soft and moist bake. Bake for 30 minutes at 400 F.
Make the icing
- Mix 1 cup of SIFTED powdered sugar, 1 tablespoon heavy cream and 4 oz of cream cheese together really well with a whisk. Icing can be spread over the pie with a fork after the pie is cooled off.
🍂 Two Ways to Make This Apple Cinnamon Roll Cake: Quick Chooser
Same base recipe - the only decision is which apple you reach for, since that changes texture and sweetness.
🍏 Go Tart if...
- You're using Granny Smith apples, which hold their shape through the short cook time
- You want the apple layer to balance out the brown sugar and cream cheese icing instead of stacking sweetness on sweetness
- This is a brunch bake and you want a little bite of tartness against the soft dough
🍯 Go Sweet if...
- You're using Honeycrisp, Fuji, or Gala apples for a dessert-forward version
- You want every layer, dough, syrup, and apple, to lean fully into sweet
- Just dice the apples small so they still soften fully in the short 5-minute cook time
Can't decide? Mix one tart apple with one sweet apple so you get shape-holding bite and extra sweetness in the same pan.
Pan Size Notes
- 9-inch square or round baking dish: use the full recipe as written, bake about 30 minutes at 400°F
- 8-inch round baking dish: use the full recipe as written; the layers sit slightly deeper, so check at 30 minutes and add 3-5 minutes if the center still looks loose
- Either size works for the custard-soak method since the dough pieces absorb liquid the same way regardless of pan shape
FAQ
Can I use different apples in this cinnamon roll cake?
I usually reach for tart apples like Granny Smith because they hold their shape and balance the sweetness of the brown sugar and icing. If you prefer a sweeter bake, you can use Honeycrisp, Fuji, or Gala instead-just keep the dice small so the apples soften in the short cook time.
Can I make this apple cinnamon roll cake ahead of time?
Yes, you can bake the cake a day ahead. I let it cool, cover the dish tightly, and store it in the refrigerator. Before serving, I reheat slices in the oven or microwave until just warm, then add extra cream cheese icing if needed to bring back the soft, slightly saucy texture.
How do I keep the cake from turning out dry?
Do not overbake it. Remove the cake when the top is lightly golden and the center looks set but still soft. The mixture may look a little loose before baking, but the cinnamon roll pieces absorb the custard while the apple syrup thickens as the cake rests.
How should I store leftovers and reheat them?
Leftover cake keeps well in the refrigerator for up to 3 days. I cover the dish or store individual slices in airtight containers. To reheat, warm a slice in the microwave for 20-30 seconds or in a low oven until the icing is soft and the cake feels moist again.
More Apple Desserts to Try
If you love easy apple desserts with warm cinnamon flavor, try one of these next:
- Instant Pot Apple Cinnamon Cake - A soft, moist apple cake made right in the Instant Pot, perfect when you want that baked apple flavor without turning on the oven.
- French Apple Cake - Light, tender, and packed with chunks of apple, this cake feels simple but elegant enough for company.
- Easy Jewish Apple Cake - A dairy-free apple cake with a tall crumb and plenty of cinnamon, great for serving with coffee or tea.
- Italian Apple Bundt Cake - A beautiful bundt-style apple cake with a soft crumb and slices of apple throughout, ideal for brunch or holidays.
- Tarte Tatin with Brandy Caramelized Apples - An upside-down apple tart with deep caramel flavor and a hint of brandy, perfect when you want something a little more dramatic.
Katahy says
Soo good!
Naomi says
Delicious! Way better than regular canned version - fresh apples crunch makes all the difference. I didn't use any cranberries it was good as is.
Olya Shepard says
Thank you - love anything easy like that.