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Cinnamon Roll Layer Cake Recipe

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3.9 from 88 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://deliciousyum.com/cinnamon-roll-layer-cake-recipe/