If you have a serious sweet tooth and a love for all things cinnamon, you are going to fall head over heels for this Cinnamon Roll Layer Cake Recipe. Imagine the mouthwatering aroma of freshly baked cinnamon rolls, each layer stacked generously and smothered in a dreamy cream cheese buttercream frosting. It’s a delightful twist on the classic cinnamon roll, transformed into a stunning layer cake that’s perfect for celebrations or simply to indulge on a cozy weekend morning. The balance of soft, gooey cinnamon rolls with rich, creamy frosting in this Cinnamon Roll Layer Cake Recipe creates a showstopper that’s as beautiful as it is delicious.
Ingredients You’ll Need
The beauty of this Cinnamon Roll Layer Cake Recipe lies in its simplicity. With a few staple ingredients, you can create a dessert that looks and tastes like it came straight from a bakery. Each component plays a key role — from the cinnamon rolls that provide that classic swirl of spiced sweetness to the cream cheese buttercream that adds a luscious, silky finish.
- 35 ounces refrigerated cinnamon rolls (2) 17.5 ounce cans: Using Pillsbury Grands! Cinnamon Rolls with Icing really helps achieve that soft, fluffy texture with just the right gooey center.
- 7.3 ounces refrigerated cinnamon rolls (1) 7.3 ounce can: Smaller cinnamon rolls are perfect for creating the charming mini roll garnish that tops the cake beautifully.
- 16 ounces cream cheese, softened: This brings tangy richness that balances the sweetness perfectly in the frosting.
- 1 ½ cups salted butter, softened: Adds creaminess and smoothness to the buttercream icing.
- 2 ½ cups granulated sugar: Essential for sweetening the buttercream and complementing the cinnamon rolls.
- 2 teaspoons vanilla extract: Enhances the flavor, making every bite feel cozy and just a bit indulgent.
- ½ teaspoon salt: A pinch of salt rounds out the sweetness and improves the overall taste.
- Optional garnish – 1 teaspoon ground cinnamon: A sprinkle of cinnamon on top adds aroma and a rustic charm.
How to Make Cinnamon Roll Layer Cake Recipe
Step 1: Prepare Your Cake Pans
Start by lining two 8-inch cake pans with parchment paper on the bottom and lightly spray both the bottom and sides with nonstick cooking spray. This will ensure your cake layers release easily after baking, giving you smooth, perfect rounds of cinnamon rolls that stack beautifully.
Step 2: Arrange the Cinnamon Rolls
Open the two large cans of cinnamon rolls, then place one roll in the center of each prepared pan. Surround that center roll evenly with the rest, gently stretching or shaping them as needed so they all fit snugly side by side. This ensures the rolls bake into a cohesive cake layer with minimal gaps, hugging each other like warm friends at a gathering.
Step 3: Prepare the Mini Cinnamon Roll Garnish
Next, unwrap the smaller cinnamon roll can. If the smaller rolls are solid dough without the traditional spiral, line two or three together and roll them out thinly before sprinkling with cinnamon. Roll this up tightly, slice off uneven ends, and cut slices to create mini cinnamon rolls. For traditional spiral mini rolls, simply unroll, flatten, cut into strips, and roll back up. These tiny spirals will add an irresistible decorative touch atop your cake.
Step 4: Bake the Rolls
Place both large and mini cinnamon rolls into the oven and bake according to the package instructions. Keep an eye on the minis since they’ll bake faster—starting to check around the 7-minute mark is key. Remove them once they’re lightly golden, and allow everything to cool completely before moving on.
Step 5: Make the Cream Cheese Buttercream Frosting
In your stand mixer, beat the softened butter with half the sugar until light and fluffy. Mix in cream cheese, vanilla extract, and salt until smooth and creamy. Finally, add the remaining sugar and beat until the frosting is airy and beautifully whipped—ready to complement those cinnamon layers perfectly.
Step 6: Assemble Your Cinnamon Roll Layer Cake Recipe
Place a dollop of frosting on your serving platter, then flip one cake layer onto it, bottom side down for a smooth finish. Spread a thick layer of buttercream over the top, then add the second cake layer, bottom side up, to give you a flat surface on top. Press gently to even it out. Cover the entire cake with a thin crumb coat of frosting; pop it into the fridge if it feels too wobbly at this stage. Next, frost the sides with a “naked cake” effect by lightly scraping off excess frosting to reveal some of the golden cinnamon roll edges.
Step 7: Decorate the Top
Fill a piping bag with the leftover frosting using a star tip and pipe alternating tall and short swirls all around the cake’s top edge. Nestle each mini cinnamon roll onto the short swirls for a charming, bakery-style finish. Dust with a bit of cinnamon for that final wow factor. Set the completed cake in the fridge for at least two hours so the frosting can set up beautifully.
How to Serve Cinnamon Roll Layer Cake Recipe
Garnishes
The mini cinnamon rolls and a sprinkle of ground cinnamon on top are the perfect garnishes that boost both presentation and flavor. Optionally, try grating fresh cinnamon sticks over the top for an aromatic pop that really elevates the experience.
Side Dishes
This cake is rich and indulgent, so pairing it with light sides like fresh berries, a simple mixed green salad, or a refreshing cup of coffee or chai makes for a balanced treat that doesn’t overwhelm your palate.
Creative Ways to Present
For a festive twist, serve slices of the Cinnamon Roll Layer Cake Recipe alongside a drizzle of warm caramel or a dollop of whipped cream. You can also wrap slices as individual gifts with a little ribbon and tag for a thoughtful homemade present that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
To keep your Cinnamon Roll Layer Cake Recipe tasting fresh, store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. This helps maintain the soft texture and prevents the cinnamon rolls from drying out too quickly.
Freezing
You can freeze this cake wrapped tightly in plastic wrap and then foil for up to a month. Thaw overnight in the fridge before serving to preserve the cream cheese frosting’s luscious texture.
Reheating
If you want to enjoy a warm slice, gently microwave a piece for 15 to 20 seconds. This brings back that just-baked, gooey goodness without melting the frosting completely.
FAQs
Can I use homemade cinnamon rolls for this recipe?
Absolutely! Homemade cinnamon rolls would add a wonderful personal touch. Just make sure they fit snugly in your cake pans and adjust the baking time as needed.
Is it necessary to use cream cheese in the frosting?
Cream cheese adds that classic tang that balances the sweetness, but you can substitute with a simple buttercream if you prefer a less tangy frosting.
How do I prevent the cake from sliding apart?
Chilling the layers once frosted helps the cake firm up, making it easier to handle and slice without slipping.
Can I make this cake vegan or dairy-free?
With some ingredient tweaks, like using dairy-free cinnamon rolls and vegan cream cheese and butter, you can definitely adapt this recipe to be vegan-friendly.
What’s the best way to serve this cake warm?
Serve slices at room temperature or gently warm each slice in the microwave for that fresh-baked feel before adding extra frosting or toppings.
Final Thoughts
If you are looking for a fun and indulgent way to enjoy cinnamon rolls in a new form, this Cinnamon Roll Layer Cake Recipe is guaranteed to impress. It brings together comfort and celebration in one irresistible package, perfect for sharing with loved ones or treating yourself. Once you try it, this cake will quickly become your new favorite go-to dessert for breakfasts, brunches, or any sweet craving. So, grab those cinnamon rolls and get baking—your kitchen is about to smell amazing!
PrintCinnamon Roll Layer Cake Recipe
This Cinnamon Roll Layer Cake transforms classic refrigerated cinnamon rolls into an impressive, multi-layered dessert, layered with creamy, rich cream cheese buttercream frosting and topped with mini cinnamon roll garnishes. Perfect for celebrations or a decadent brunch treat, it combines the convenience of store-bought dough with an elegant presentation and indulgent flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (includes chilling time)
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Cake
- 35 ounces refrigerated cinnamon rolls (2 cans of 17.5 ounces each), Pillsbury Grands! Cinnamon Rolls with Icing (Cinnabon)
- 7.3 ounces refrigerated cinnamon rolls (1 can), Pillsbury Cinnamon Rolls with Icing
Cream Cheese Buttercream Frosting
- 16 ounces cream cheese, softened
- 1 ½ cups salted butter, softened
- 2 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Optional Garnish
- 1 teaspoon ground cinnamon (ground or freshly grated from cinnamon sticks)
Instructions
- Prepare Pans and Oven: Line the bottom of two 8-inch cake pans with parchment paper and lightly spray the bottom and sides with nonstick cooking spray. Preheat the oven according to the instructions on the cinnamon roll packaging.
- Arrange Cinnamon Rolls: Unwrap the two large cans of cinnamon rolls. Place one cinnamon roll in the center of each prepared pan, then arrange the remaining rolls evenly around it, stretching and shaping them to fit snugly so they touch each other as much as possible. Press down gently to even the height.
- Prepare Mini Cinnamon Rolls Garnish: Unwrap the small cinnamon rolls. If solid dough without spirals, flatten two or three rolls together with a rolling pin, sprinkle with cinnamon, roll into a log, slice off uneven ends, then cut into ⅓”–½” pieces. If spiral rolls, unroll one into a flat strip, gently flatten, cut lengthwise to about ⅓”–½” width, then into 4″ strips, and roll each strip tightly into mini cinnamon rolls. Place these spiral side up on a parchment-lined cookie sheet.
- Bake Rolls: Place both the cake pans with large cinnamon rolls and the cookie sheet with mini rolls into the oven. Bake following the package instructions. Start checking the mini rolls after 7 minutes as they will bake faster. Remove all when lightly golden. Let cool completely before frosting.
- Make Cream Cheese Buttercream: In a stand mixer bowl, beat softened butter and half the sugar on high until light and airy. Add cream cheese, vanilla, and salt; beat until smooth and creamy. Add remaining sugar and beat until light, airy, and smooth.
- Assemble Cake Layers: Place a spoonful of frosting on the serving plate. Remove one cake layer from the pan and place it bottom-side down onto the plate. Spread a thick layer of frosting over the top. Remove the second layer, place it bottom side up for a flat top, then gently press down to flatten. Cover entire cake with a thin layer of frosting. Chill if needed to help set before frosting edges.
- Decorate Cake: Using remaining frosting in a piping bag with a large star tip, pipe swirls alternating tall and short around the top edge. Place a mini cinnamon roll on each short swirl. Sprinkle lightly with ground or freshly grated cinnamon for an elegant finish.
- Chill and Serve: Refrigerate the finished cake for at least 2 hours to set the frosting before serving. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- The cake is best enjoyed within the first two days as the cinnamon rolls tend to dry out after slicing, which is natural for cinnamon rolls.
- For best results, use refrigerated cinnamon rolls with icing as included in the recipe for sweetness and ease.
- Allow the cake to chill thoroughly before serving to help the frosting set and the layers firm up.
