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Spiced Apple Cinnamon Roll Cake

Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9
Author Karly

Ingredients

For The Apples

  • 1 Large Apple peeled, seeded, and diced
  • 1/4 C Water
  • 1 Tbsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Ginger

For The Filling

  • 3/4 C Brown Sugar packed
  • 1/2 C Sugar
  • 1 Tbsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Kosher Salt
  • 2 Tbsp I Can't Believe It's Not Butter!® melted

For The Dough

For The Icing

Instructions

  • Place the apples, water, and spices in a small pot over medium low heat and cook for 10 minutes, or until tender, but not mushy. Remove from heat and set aside.
  • Preheat oven to 375. Combine filling ingredients in a small bowl, then mix with a fork until well blended.
  • In a another, larger bowl, combine flour, sugar, baking powder, baking soda and salt. Mix together buttermilk and melted I Can't Believe It's Not Butter!® in a separate bowl, then pour into the middle of the dry ingredients. Stir together until dough just comes together, being mindful not to over-mix. Kneed slightly by hand until the dough forms into a ball.
  • On a lightly floured surface roll out dough into a long rectangle, about 1/4 inch thick. Press the filling onto the dough, covering all but 1/2 inch from each edge, then cover with the apples.
  • Using a pizza cutter or knife, cut the dough length-wise, into 2-inch-wide strips. Roll the first strip from end to end and place in the center of a greased pie plate. Take the next strip and wrap it around the first piece, in a spiral. Repeat with each strip until the pie plate is full.
  • Back for 20 minutes, or until the top is golden brown.
  • While the cake is baking, combine the icing ingredients in a small blender and blend until smooth. Drizzle onto the hot cinnamon roll cake and spread evenly.