If the warm scent of cinnamon and apples makes you feel nostalgic for crisp autumn days or cozy holiday gatherings, this Caramel Apple Pie Roll Cake is your dream dessert. A delightful hybrid of classic apple pie and elegant Swiss roll cake, it wraps tender spiced apples and luscious cream cheese frosting inside a soft sponge cake and finishes with a decadent drizzle of caramel.

Whether you’re a seasoned baker or a weekend dessert warrior, this cake delivers a show-stopping presentation with surprisingly simple steps. It’s the kind of dessert that makes guests gasp when you slice into the swirl, and one that pairs beautifully with everything from afternoon coffee to a festive dinner.

Let’s get into everything you need to know to master this comforting and elegant treat.

Who This Recipe Is For

This Caramel Apple Pie Roll Cake is perfect for:

• Bakers looking for a unique twist on apple pie or roll cake

• Holiday hosts who want a stunning yet make-ahead dessert

• Apple and caramel lovers who crave cozy, fall-inspired flavors

• Anyone wanting a satisfying bake that balances sweetness, spice, and texture

If you’re tired of the same old sheet cakes and pies, this roll cake will become a standout in your recipe rotation. It’s light, rich, and indulgent all at once—with that sweet-tangy apple filling tucked inside every beautiful swirl.

Ingredients You’ll Need

For the Cake:

• 3 large eggs

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• Powdered sugar, for dusting

For the Caramel Apple Filling:

• 2 large apples, peeled and diced

• 2 tbsp unsalted butter

• ¼ cup brown sugar

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp cornstarch (optional, for thickening)

• ½ cup caramel sauce (store-bought or homemade)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 1 tsp vanilla extract

• 2 cups powdered sugar

• 1–2 tbsp milk (to reach desired consistency)

Kitchen Equipment Needed

• Jelly roll pan (15×10 inch)

• Mixing bowls

• Electric mixer or hand whisk

• Parchment paper

• Spatula

• Kitchen towel (clean and lint-free)

• Saucepan or skillet

• Cooling rack

• Offset spatula (optional, for frosting)

Step-by-Step Instructions

1. Bake the Sponge Cake

Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper. Lightly grease the paper for easy release.

• In a large bowl, beat eggs and sugar for about 5 minutes until light and fluffy.

• Add vanilla extract.

• In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

• Gently fold the dry ingredients into the egg mixture until combined.

• Spread the batter evenly in the prepared pan and bake for 12–15 minutes, or until the top is springy and a toothpick comes out clean.

2. Roll the Warm Cake

Dust a clean kitchen towel generously with powdered sugar. Once the cake is out of the oven, carefully invert it onto the towel. Peel off the parchment paper and immediately roll the cake (with the towel) from the short end. Let it cool completely while rolled—this helps set the shape and prevent cracking.

3. Make the Caramel Apple Filling

While the cake cools, melt butter in a skillet over medium heat.

• Add diced apples, brown sugar, cinnamon, and nutmeg.

• Cook for 5–7 minutes, until apples are tender.

• For a thicker filling, add cornstarch and cook 1–2 minutes more.

• Remove from heat and let the mixture cool.

• Stir in caramel sauce until well combined.

4. Make the Cream Cheese Frosting

In a bowl, beat the softened cream cheese, butter, and vanilla until smooth.

• Gradually add powdered sugar and mix until fluffy.

• Add milk, 1 tablespoon at a time, to achieve your desired spreadable texture.

5. Assemble the Roll Cake

Once the cake is completely cool, unroll it gently.

• Spread a thin layer of cream cheese frosting across the cake, leaving a ½-inch border.

• Spoon the caramel apple filling evenly over the frosting.

• Carefully roll the cake back up (without the towel), placing it seam-side down on a serving platter.

6. Finish and Serve

• Drizzle the top of the roll with additional caramel sauce.

• Dust lightly with cinnamon or powdered sugar for decoration.

• Slice and serve!

Expert Tips for Success

• Roll While Warm: Don’t skip rolling the cake while it’s still hot out of the oven—this step is crucial to avoid cracks later.

• Use Tart Apples: Granny Smith apples add a lovely contrast to the sweet caramel.

• Make Ahead: The roll cake can be made and assembled a day in advance. Just drizzle the caramel before serving for a fresh finish.

• Chill Before Slicing: Refrigerate the finished cake for 30–60 minutes before slicing to help it hold its shape.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: You can freeze the assembled cake (without the caramel drizzle) for up to 1 month. Thaw overnight in the fridge and drizzle caramel just before serving.

• Transport Tip: If bringing to an event, wrap the cake tightly in plastic wrap and refrigerate until serving.

Variations & Swaps

• Add nuts: Stir chopped pecans or walnuts into the apple filling for crunch.

• Skip frosting: Replace the cream cheese layer with a light whipped cream or mascarpone for a different texture.

• Spice it up: Add a pinch of ground cloves or ginger for extra warmth.

• Try pears: Sub diced pears for apples for a sophisticated twist.

• Go gluten-free: Use a 1:1 gluten-free flour blend suitable for baking sponge cakes.

Pairing Suggestions

This Caramel Apple Pie Roll Cake pairs beautifully with:

• A warm mug of chai tea or spiced apple cider

• A scoop of vanilla or cinnamon ice cream

• Fresh whipped cream and a sprinkle of chopped nuts

• After-dinner coffee or a dessert wine like Moscato

It’s the ultimate dessert to transition from cozy fall evenings into festive holiday celebrations.

Frequently Asked Questions (FAQ)

Q: My roll cracked while assembling. What can I do?
A: Don’t worry—just cover the top with caramel drizzle and powdered sugar. It still tastes amazing and looks great with some garnish.

Q: Can I use canned apple pie filling?
A: Yes, in a pinch! Just drain excess liquid and chop the apples for a more even spread.

Q: What’s the best way to keep the roll cake moist?
A: Wrap it in plastic wrap and refrigerate it. The cream cheese frosting helps seal in moisture.

Q: Can I double the recipe?
A: Yes! Just bake in two pans and prepare extra filling and frosting.

Q: Is the cornstarch necessary?
A: Not always, but it helps thicken the filling if your apples release a lot of juice during cooking.

Share the Joy of Baking

We hope this Caramel Apple Pie Roll Cake becomes a treasured recipe in your collection—perfect for birthdays, holidays, or simply satisfying a craving for something sweet and spiced.

If you try this recipe, don’t forget to leave a comment, tag your photos, and share with friends! Be sure to subscribe to the blog for more cozy seasonal bakes, elegant desserts, and baking tips straight to your inbox.

Happy rolling! 🍎🍰🍂