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Five Farms Irish Cream Apple Butter Cinnamon Roll Cake

Soft, buttery cinnamon roll dough is layered with apple butter and cinnamon, cut into strips, and rolled together to create one oversized cinnamon roll cake. After baking, the warm cake is topped with a creamy Five Farms Irish Cream + cream cheese glaze. I
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Keyword: apple butter, cinnamon roll cake, cinnamon rolls, cream cheese, cream cheese glaze, farm to table, irish cream
Servings: 10 servings

Ingredients

For the Cinnamon Roll Cake:

  • 1 Pack (¼-Ounce / 7 g) Instant or Active Dry Yeast
  • ¼ Cup (50 g) Dark Brown Sugar, spooned and leveled, not packed
  • ⅔ Cup (160 ml) Whole or 2% Milk, warmed to about 110°F
  • ⅓ Cup (76 g) Salted Butter, softened to room temperature
  • 1 Large Egg, room temperature
  • ½ Teaspoon (3 g) Salt
  • 2 ¼ Cups (281 g) All-Purpose Flour, plus more for dusting and rolling
  • ¼ Cup (60 ml) Heavy Cream, for drizzling over the risen cake prior to baking

For the Apple Butter Cinnamon Filling:

  • ¾ Cup (180 g) Apple Butter
  • 1 Tablespoon (8 g) Ground Cinnamon

For the Five Farms Irish Cream + Cream Cheese Glaze:

  • 4 Ounces (113 g) Cream Cheese, softened to room temperature
  • 2 Tablespoons (28 g) Salted Butter, softened to room temperature
  • 1 ½ Cups (180 g) Powdered Sugar
  • 3 Tablespoons (45 ml) Five Farms Irish Cream
  • ½ Teaspoon (2.5 ml) Pure Vanilla Extract
  • Pinch of Salt

Instructions

  • Make the Cinnamon Roll Dough
    Secure the paddle attachment to your standing mixer. In the mixer bowl, combine the yeast, brown sugar, and warm milk. Stir gently, cover, and let the mixture sit for about 10–20 minutes, or until it becomes frothy. This is how you know that your yeast is active. If the mixture does not froth, your yeast is likely inactive and should be discarded.
    Add the softened butter, egg, salt, and flour to the yeast mixture. Mix on low speed for about 5 minutes, or until the dough becomes smooth and elastic.
    If you do not have a standing mixer, you can also knead the dough by hand. Transfer it to a lightly floured surface and knead for approximately 5 minutes, or until smooth and elastic.
    Form the dough into a ball and place it into a lightly greased bowl. Cover with a clean kitchen towel or cloth and allow it to rise in a warm place for 60–80 minutes, or until doubled in size. I used my proofing oven set to 85°F (29°C), and my dough was perfectly doubled in about 60 minutes.
  • Assemble the Cinnamon Roll Cake
    Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and generously grease the sides with butter. Set the prepared pan aside.
    Once the dough has doubled in size, gently punch it down and transfer it to a lightly floured work surface.
    Roll the dough into a large rectangle, approximately 16 x 12 inches (41 x 30 cm).
    Spread the apple butter evenly over the dough, leaving a small border around the outside. Sprinkle the cinnamon evenly over the apple butter.
    Using a pizza cutter or sharp knife, cut the dough lengthwise into 8 long strips, each approximately 2 inches (5 cm) wide.
    Beginning with one strip, roll the dough into a spiral just as you would a traditional cinnamon roll. Place the end of the rolled spiral against the beginning of the next strip and continue rolling. Repeat with each remaining strip until you have created one large cinnamon roll.
    Carefully transfer the oversized cinnamon roll to the center of your prepared springform pan. Gently adjust the outside layers as needed so the roll sits evenly inside the pan.
    Cover the pan and allow the cinnamon roll cake to rise in a warm place for an additional 30 minutes.
  • Bake the Cinnamon Roll Cake
    While the cake completes its second rise, preheat your oven to 350°F (177°C).
    Once the cake has risen, slowly drizzle the heavy cream evenly over the top, allowing some of the cream to work its way between the cinnamon roll layers. This helps create an extra-soft and tender cinnamon roll cake as it bakes.
    Bake for 35–40 minutes, or until the cake is puffed, baked through, and beautifully golden on top.
    If you notice the top browning too quickly, loosely tent the cake with aluminum foil about halfway through the baking time and continue baking until done.
    Remove the cake from the oven and allow it to cool slightly in the pan while you prepare the Five Farms Irish Cream + cream cheese glaze.
    Make the Five Farms Irish Cream + Cream Cheese Glaze
    In a medium bowl, beat the softened cream cheese and salted butter together until smooth and creamy.
    Add the powdered sugar, Five Farms Irish Cream, vanilla extract, and a pinch of salt. Beat again until the glaze is completely smooth.
    Spread the glaze generously over the slightly warm cinnamon roll cake. I love adding it while the cake is still a little warm so some of that creamy glaze melts down into the cinnamon and apple butter layers.
    Release the sides of the springform pan, slice the cake into 8–10 wedges, and serve warm.

Notes

Metric measurements created via an online converter. Only American measurements have been tested.
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