Name: Cinnamon Roll Layer Cake
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups (300 g) all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/2 cup (115 g) unsalted butter (softened); 1/2 cup (120 ml) vegetable oil; 1 3/4 cups (350 g) granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup (240 ml) whole milk or buttermilk; 1/2 cup (100 g) brown sugar; 2 tsp cinnamon; 1/4 cup (60 g) unsalted butter (melted); 8 oz (225 g) cream cheese (softened); 1/2 cup (115 g) unsalted butter (softened); 3 cups (360 g) powdered sugar; 1 tsp vanilla extract; 2-3 tbsp milk (for desired consistency)

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This Cinnamon Roll Layer Cake is a dream come true for cinnamon lovers. Combining the classic flavors of cinnamon rolls with the elegance of a layer cake, it features moist cinnamon-infused cake layers, a swirl of cinnamon-sugar filling, and a creamy cream cheese frosting. Perfect for birthdays, holidays, or any special occasion!

Why You’ll Love This Recipe

Combines the comforting flavors of cinnamon rolls with a stunning cake presentation.
Moist and fluffy cake layers infused with warm cinnamon spice.
The cream cheese frosting adds a tangy, creamy balance to the sweetness.
Perfect for impressing guests at brunch, birthdays, or holiday gatherings.
Customizable with additional toppings like pecans, caramel, or powdered sugar drizzle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Milk

For the Cinnamon Filling:

Brown sugar
Ground cinnamon
Melted butter

For the Cream Cheese Frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract

Directions

For the Cake:

Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
Divide the batter evenly among the prepared pans.

For the Cinnamon Filling:

In a small bowl, mix the brown sugar, cinnamon, and melted butter until combined.
Drop dollops of the cinnamon filling onto the cake batter in each pan and use a knife to swirl it into the batter.

Baking:

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract.

Assembling the Cake:

Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting on top.
Repeat with the second layer and frosting, then place the final layer on top.
Frost the entire cake with the remaining frosting.
Optional: Drizzle with caramel sauce or sprinkle with chopped pecans for added flair.

Servings and Timing

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 25–30 minutes
Total Time: 1 hour

Variations

Pecan Cinnamon Roll Cake: Add chopped pecans to the cinnamon filling for extra crunch.
Gluten-Free Option: Substitute a 1:1 gluten-free baking flour.
Caramel Topping: Drizzle caramel sauce over the frosted cake for an indulgent finish.
Mini Cakes: Bake in smaller pans or make cupcakes using the same batter.
Cinnamon-Sugar Crust: Sprinkle the frosting with a dusting of cinnamon sugar for texture and flavor.

Storage/Reheating

Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze the frosted cake or individual slices in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: Serve at room temperature, or warm slices slightly in the microwave for a fresh-from-the-oven taste.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and frost them on the day of serving.

How do I keep the cake moist?

Ensure not to overbake the layers, and store the cake covered to prevent drying out.

Can I use store-bought frosting?

Yes, but homemade cream cheese frosting delivers the best flavor and texture.

What type of cinnamon is best?

Ground Ceylon cinnamon offers a milder, sweeter flavor, while Cassia cinnamon provides a stronger, spicier taste.

Can I make this recipe as cupcakes?

Absolutely! Adjust the baking time to 18–22 minutes for cupcakes.

Can I use a different frosting?

Buttercream or whipped cream frosting can be used, but cream cheese frosting complements the cinnamon best.

How do I prevent the cake from sticking to the pans?

Grease and flour the pans thoroughly, or use parchment paper for easy release.

Can I make this cake dairy-free?

Use plant-based butter, non-dairy cream cheese, and a milk alternative for a dairy-free version.

Can I reduce the sugar?

You can reduce the sugar slightly, but note it may affect the sweetness and texture.

What other toppings work well?

Try powdered sugar, white chocolate drizzle, or candied walnuts for extra flair.

Conclusion

Cinnamon Roll Layer Cake is a showstopping dessert that combines the irresistible flavors of cinnamon rolls with the elegance of a layer cake. Whether it’s for a holiday celebration, a special brunch, or just because, this cake will delight everyone with its warm spices, rich frosting, and stunning presentation. Get ready to wow your family and friends with this delectable treat!