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Cozy Caramel Apple Cinnamon Roll Bundt Cake Recipe with Easy Toffee Glaze

caramel apple cinnamon roll bundt cake - featured image
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A warm, indulgent bundt cake featuring gooey cinnamon roll spirals studded with tender apples and topped with a luscious toffee glaze. Perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 tsp salt
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ¼ cup (57g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup (113g) unsalted butter, softened (for filling)
  • ¾ cup (150g) packed brown sugar (for filling)
  • 2 tbsp ground cinnamon
  • 2 medium apples (about 1 ½ cups diced), peeled and diced (preferably Granny Smith)
  • 1 tbsp fresh lemon juice
  • 4 tbsp (57g) unsalted butter (for toffee glaze)
  • ½ cup (100g) packed brown sugar (for toffee glaze)
  • ⅓ cup (80ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast by warming the milk to about 110°F (43°C), then stir in the yeast with a pinch of sugar. Let it sit until foamy and bubbly, about 5-10 minutes.
  2. In a large bowl or stand mixer, combine flour, sugar, and salt. Add melted butter, eggs, and activated yeast mixture. Mix on low until dough comes together, then knead for 7-10 minutes until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  4. Toss diced apples with lemon juice and set aside. Mix softened butter, brown sugar, and cinnamon until creamy.
  5. Roll dough on a lightly floured surface into a 16×12-inch rectangle. Spread cinnamon sugar butter evenly, then sprinkle apples on top.
  6. Roll dough tightly from the long edge into a log and pinch edges to seal.
  7. Slice the log into 12 equal pieces and arrange upright in a greased bundt pan, leaving space for expansion.
  8. Cover pan loosely and let rolls rise again until puffy, about 30-40 minutes. Preheat oven to 350°F (175°C) during last 10 minutes of rising.
  9. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean or with a few moist crumbs. Tent with foil if browning too fast.
  10. While baking, make the toffee glaze by melting butter over medium heat. Stir in brown sugar and salt until bubbly and sugar dissolves (about 2 minutes). Whisk in heavy cream and vanilla, cook until slightly thickened (2-3 minutes). Remove from heat and cool slightly.
  11. After baking, let cake cool about 10 minutes, invert onto serving plate, and drizzle generously with warm toffee glaze.

Notes

Do not rush the dough rises for a soft, tender crumb. Pat apples dry if they release too much juice to avoid soggy dough. Use a non-stick bundt pan or grease well to prevent sticking. Let cake cool 10 minutes before inverting. Timing the glaze temperature is important to avoid melting the cake surface.

Nutrition

Keywords: caramel apple cinnamon roll bundt cake, toffee glaze, fall dessert, cinnamon rolls, bundt cake, apple dessert, easy baking, holiday brunch

Find it online: https://twirltaste.com/cozy-caramel-apple-cinnamon-roll-bundt-cake-recipe-with-easy-toffee-glaze/