Instructions

1. Preheat oven to 350°F.

1. Grease a 9-inch round cake pan or pie dish. Set aside.
2. To make the apple filling: in a large nonstick skillet over medium-low heat, cook apple slices, 2 tablespoons cold butter, ¼ cup sugar and 1 tablespoon cinnamon for 10 minutes, stirring occasionally, until fork-tender. Set aside.
3. To make the cinnamon-sugar filling: combine ⅓ cup sugar and the remaining 2 tablespoons cinnamon in a small bowl. Set aside.
4. To make the dough: whisk flour, baking powder, salt and remaining 2 tablespoons sugar in a large bowl.
5. In a separate bowl, mix 2 tablespoons of melted butter and buttermilk.
6. Stir the milk mixture into the flour mixture until dough forms with a rubber spatula.
7. Then transfer the dough to a clean, well-floured work surface.
8. Knead until smooth, sprinkling on more flour as needed.
9. Do not over knead or the cake will be tough.
10. Roll the dough into a 12x16-inch rectangle, which should be about ¼ inch thick, using a floured rolling pin.
11. Brush on 2 tablespoons of melted butter; sprinkle cinnamon-sugar filling on top.
12. With the long side facing you, cut 1 ½ inch strips of dough.
13. Loosely roll up one strip and place it in the center of the prepared pan (like a standard cinnamon roll).
14. Place the apples around the edges of the dough, then coil another dough strip around the apples.
15. Continue the pattern of dough, then apple slices, until pan is filled.
16. Pour the leftover liquid from cooking the apples over the formed cake.
17. Pour the remaining 1 tablespoon of melted butter over the cake.
18. Bake for 40–45 minutes.
19. To make the glaze, whisk together confectioners' sugar, milk and vanilla in a medium mixing bowl.
20. Apply with glaze, slice and serve immediately, refrigerating any leftovers.