This Apple Cinnamon Cake Roll brings together soft vanilla sponge, tender grated apples, and warm cinnamon in every slice. A light dusting of powdered sugar adds just enough sweetness to finish this cozy homemade dessert.
The apples and batter bake together in one pan, making the preparation wonderfully simple. Once baked, the cake is flipped and gently rolled while still warm to create that lovely apple-filled swirl. It’s an easy way to enjoy fall flavors with your afternoon coffee or share something homemade with family.
What makes this Apple Cinnamon Cake Roll so convenient is that the filling bakes right beneath the sponge, so there’s no need to cook the apples separately. With everyday ingredients and a simple finishing touch, it’s a lovely dessert for a relaxed weekend or a fall family gathering.
If you enjoy baking with apples, you’ll also love my Apple Turnovers with Puff Pastry. For even more seasonal inspiration, explore King Arthur Baking’s apple dessert recipes for fall. This roll is another delicious way to turn a few fresh apples into something special.
Quick Recipe Info
- Yield: 1 cake roll
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Rest Before Rolling: 5 minutes
- Total Time: About 45 minutes, plus cooling
- Oven Temperature: 400°F (200°C)
- Difficulty: Easy
- Flavor: Apple, cinnamon, and vanilla
- Perfect For: Fall baking, family gatherings, or an afternoon treat
Why You’ll Love This Apple Cinnamon Cake Roll
- Simple ingredients: Made with fresh apples and everyday baking staples you may already have at home.
- Everything bakes together: The apples soften beneath the sponge, so there’s no need to cook the filling separately.
- Soft and fruity: Tender vanilla sponge wraps around a generous layer of grated apples and warm cinnamon.
- A beautiful swirl: Each slice reveals an apple-filled spiral that looks lovely with just a dusting of powdered sugar.
- Cozy fall flavor: Enjoy a slice with coffee or tea, or serve it as a homemade dessert after a family meal.
Ingredients You’ll Need
- Apples: Peeled and grated for a tender, fruity filling.
- All-purpose flour: Gives the sponge its structure.
- Eggs: Beaten with sugar until light and fluffy.
- Granulated sugar: Divided between the apple filling and the batter.
- Baking powder: Helps the sponge rise.
- Milk: Adds moisture to the batter.
- Vanilla extract: Gives the sponge a gentle vanilla flavor.
- Ground cinnamon: Adds warmth to the apple filling.
- Powdered sugar: For a light dusting before serving.
Find the full ingredient amounts in the recipe card below.
How to Make Apple Cinnamon Cake Roll
1. Prepare the apple filling.
Preheat the oven to 400°F (200°C). Peel and grate the apples, then mix them with the cinnamon and 3 tablespoons of sugar taken from the total measured amount. Line a rimmed baking sheet with parchment paper and spread the apples evenly across the bottom.
2. Make the sponge batter.
Beat the eggs with the remaining sugar until pale and fluffy. Add the vanilla extract and milk, mixing gently. Combine the flour and baking powder, then gently mix them into the batter just until incorporated.
3. Spread and bake.
Pour the batter over the apples and carefully spread it into an even layer, covering the entire filling. Bake for about 20 minutes, or until the sponge is golden and a toothpick inserted into the cake layer comes out clean.
4. Rest and flip.
Let the cake rest out of the oven for 5 minutes. If you prefer neat edges, trim the uneven borders; this step is optional. Place a fresh sheet of parchment paper over the cake, set another baking sheet on top, and carefully flip them together using oven mitts. Lift off the original pan and gently peel away the parchment to expose the apples. Remove any trimmed edges.
5. Roll while warm.
Starting at one edge, use the fresh parchment underneath to help gently roll the warm cake into a log, keeping the apple filling inside. Guide the cake with the paper, but avoid rolling the paper into the spiral.
6. Cool and serve.
Leave the roll seam-side down to cool completely. Unwrap, lightly dust with powdered sugar, and cut into slices with a sharp knife.
How to Store and Freeze
To store: Once cooled, keep the apple cinnamon cake roll in an airtight container in the refrigerator for up to 4 days. Let individual slices sit at room temperature for about 20 minutes before serving for a softer texture.
To freeze: Wrap the cooled roll or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. For the prettiest finish, add the powdered sugar after thawing.
To thaw: Leave in the refrigerator overnight, then dust lightly with powdered sugar before serving.
Frequently Asked Questions (FAQ)
Do I need to cook the apples first?
No. The grated apples bake underneath the sponge, so there’s no need to cook the filling separately.
How do I keep the cake from cracking?
Avoid overbaking, which can dry out the sponge. Let it rest for just 5 minutes, then flip and gently roll it while it’s still warm, using the parchment to guide it.
Do I roll the parchment inside the cake?
No. Use the paper underneath to lift and guide the cake, keeping it outside the spiral as you roll.
Can I make this apple cinnamon cake roll ahead of time?
Yes! Prepare it a day ahead and refrigerate it in an airtight container once cooled. Dust with powdered sugar just before serving.
Do I need to add walnuts?
No. The walnuts shown are an optional decoration. The roll is delicious finished with powdered sugar alone.
Nutrition per Serving
Estimated per slice, assuming the roll is cut into 12 slices and made with 6 medium apples:
- Calories: 175 kcal
- Carbohydrates: 37 g
- Protein: 4 g
- Fat: 2 g
- Saturated Fat: 1 g
- Fiber: 2 g
- Sugar: 23 g
Nutrition is approximate and excludes the powdered sugar dusting and optional walnut garnish.
A Cozy Slice of Fall
This Apple Cinnamon Cake Roll turns everyday ingredients into a soft, fruity dessert with a beautiful swirl. With the apples and sponge baked together, it’s a simple recipe to enjoy with coffee or share around the family table.
For another apple-filled treat, try my Apple Turnovers with Puff Pastry. If you make this roll, leave a comment and a recipe rating below. I’d love to hear how it turned out!
Apple Cinnamon Cake Roll
Ingredients
Equipment
Method
- Prepare the oven and pan. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Prepare the apples. Mix the grated apples with the cinnamon and 3 tablespoons taken from the measured ¾ cup (150 g) sugar. Spread evenly over the parchment-lined pan.
- Beat the eggs and sugar. In a mixing bowl, beat the eggs with the remaining sugar until pale and fluffy.
- Finish the batter. Gently mix in the vanilla and milk. Combine the flour and baking powder, then gently incorporate them into the egg mixture just until combined.
- Cover the apples. Pour the batter over the apple layer. Carefully spread it to cover all the apples evenly.
- Bake. Bake for approximately 20 minutes, until golden and a toothpick inserted into the sponge layer comes out clean.
- Rest and flip. Remove from the oven and let rest for 5 minutes. Trim uneven edges if desired. Cover with a fresh sheet of parchment and a second baking sheet or flat tray. Using oven mitts, carefully flip the cake. Remove the original pan and peel off the parchment covering the apples. Remove any trimmed borders.
- Roll while warm. Use the fresh parchment underneath to gently lift and roll the cake into a log, with the apples inside. Keep the paper outside the spiral.
- Cool and finish. Leave seam-side down to cool completely. Remove the parchment, dust lightly with powdered sugar, and decorate with walnuts if desired. Slice with a sharp knife.
Notes
- Sugar: Use only 150 g sugar in total. The 3 tablespoons for the apples come from this amount.
- Baking powder: Packet sizes vary. Use the gram weight printed on your packet when measuring.
- Rolling: Roll while the cake is still warm and avoid overbaking to help prevent cracking.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Nutrition: Estimated for 12 slices using medium apples, excluding powdered sugar and walnuts.