Layers of vanilla cake swirled with cinnamon butter, filled with a creamy and delicious cream cheese frosting, and topped with a cream cheese glaze for extra deliciousness, this cinnamon roll cake is the perfect way to impress everyone around.
There’s something so comforting about the flavors of a cinnamon roll. The pairing of warm and comforting cinnamon and creamy, delicious, and slightly tangy cream cheese frosting is hard to beat. So why not reimagine it in a cake?
If you close your eyes and eat this cake, you’ll almost forget that it’s not an actual cinnamon roll because it has all the goodness of a cinnamon roll – a vanilla cake swirled with brown sugar and cinnamon butter and a creamy, tangy cream cheese frosting that pairs perfectly with the soft cake.
The best part? It is MUCH easier than making an actual cinnamon roll. So the cravings will be sorted without spending hours in the kitchen.
Let’s get into the details of the recipe.
PS, if you love cinnamon rolls, try these recipes!
Cinnamon Roll Cake Layers
The cake layers are the star of the show because they’re not just simple vanilla cakes; they’re also swirled with a delicious brown sugar and cinnamon butter, which tastes just like the filling inside a cinnamon roll. And although it looks fancy, the recipe is simple to make and can be made with just a hand whisk and spatula.
I prefer baking the cake in a flat baking tray and then cutting it into 3 round cakes post-baking. However, you can also bake it in three separate round cake pans.
Here are the steps for making the cinnamon roll cake.
- Prepare the baking tray or baking pans by lining them with parchment paper to remove the cake easily.
- In a bowl, add the flour, sugar, baking powder, and salt and whisk until combined.
- Add the egg, milk, and vanilla and whisk again until a thick batter forms. It may have a few lumps, but don’t worry about it!
- Finish the batter with melted butter and whisk until fully combined. The batter should be smooth and lump-free.
- Make the cinnamon butter filling by mixing the softened butter, brown sugar, cinnamon powder, and sea salt in a bowl with a spatula until combined and smooth.
- Transfer the vanilla cake batter to the prepared pan, then add dollops of the cinnamon butter with a piping bag or spoon into the batter and swirl evenly using a knife or an offset spatula. Retain a little cinnamon butter for the layering.
- Bake the cake for 20-25 minutes at 170 degrees Celsius, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before cutting and layering.
Cream Cheese Frosting
Every cinnamon roll is incomplete without a delicious cream cheese frosting, and so is this cake. The frosting adds a creamy, tangy, and delicious touch to the cakes and takes the flavor to a whole new level.
Make sure that your cream cheese and butter are both at room temperature to avoid splitting!
Here are the steps for making the cream cheese frosting.
- In a bowl, add the cream cheese and whip it until it softens, then add the butter and whisk again for 2-3 minutes until it’s evenly combined with the cream cheese.
- Add the icing sugar and vanilla extract, then whip on low speed for 2 minutes until combined, then whip on high for 1 minute to bring everything together. The frosting should be smooth, creamy, and thick.
Layering the Cinnamon Roll Cake
The layering process is simple, but I also like to also cover it with an acetate sheet, pour the cream cheese glaze on top, and pull the sheet up for some extra drama. But you can choose to skip this step and instead just pour the glaze on top of the cake, and it will taste just as good.
Here are the steps for layering the cinnamon roll cake.
- Place the first cake layer on the cake plate and add a generous amount of cream cheese frosting. Smooth it out evenly with an offset spatula, then add a few small dollops of the brown sugar and cinnamon butter and smooth it out.
- Top with the second cake layer and repeat the process, and finish with the final layer on top.
- If using the acetate sheet method, cover the assembled cake tightly with the acetate sheet, making sure it’s higher than the cake, and tape the ends.
- Let the assembled cake set in the fridge for one hour.
- When ready to serve, melt the remaining cream cheese frosting in the microwave for 30 seconds (or until it becomes runny), and whisk until smooth.
- Pour the cream cheese glaze over the cake with a sprinkle of cinnamon powder. If using the acetate sheet method, pour the glaze and cinnamon on top with the sheet still on, then pull the sheet up and let the glaze flow for a dramatic effect.
If you’re looking for a cake that truly impresses with little effort, this cinnamon roll layer cake is definitely the one. And it tastes even better than it looks!
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Cinnamon Roll Layer Cake
Equipment
- 3 6" cake pans
- Hand whisk
- Silicone spatula
- Offset spatula
- Acetate Sheet optional
Ingredients
Cinnamon Roll Cake Layers
- 500 grams all-purpose flour
- 250 grams granulated white sugar
- 20 grams baking powder
- 1/2 tsp salt
- 500 ml full-fat milk
- 2 large eggs
- 2 tsp vanilla essence
- 150 grams unsalted butter melted
Brown Sugar Cinnamon Butter
- 115 grams butter softened
- 100 grams brown sugar
- 12 grams cinnamon powder
Cream Cheese Frosting
- 240 grams cream cheese room temperature
- 110 grams unsalted butter softened
- 160 grams icing sugar
- 2 tsp vanilla essence
Instructions
Cinnamon Roll Cake Layers
- Preheat your oven to 170°C and line your cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
- Add the egg, milk, and vanilla extract and whisk until a thick batter forms. A few small lumps are perfectly fine at this stage.
- Pour in the melted butter and whisk again until the batter becomes smooth and fully combined.
- Make the brown sugar and cinnamon butter: Mix softened butter, brown sugar, cinnamon powder, and sea salt until soft and spreadable.
- Transfer the cake batter into the prepared pans, then spoon or pipe small amounts of the cinnamon butter over the batter, and gently swirl it using a knife or spatula. Save a little filling for assembling the cake later.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before slicing and layering.
Cream Cheese Frosting
- Beat the cream cheese in a bowl until smooth and softened.
- Add the butter and whip for about 2–3 minutes until creamy and well blended.
- Mix in the icing sugar and vanilla extract on low speed until combined, then increase to high speed and whip for another minute until thick and fluffy.
Assembling the Cake
- Place one cake layer on your serving plate and spread a generous amount of cream cheese frosting evenly over the top.
- Add a few small spoonfuls of the cinnamon butter filling and gently smooth it out.
- Place the second layer on top and repeat the frosting and filling process. Finish with the final cake layer on top.
- If using the acetate sheet method: Wrap the sheet around the cake tightly, making sure it stands taller than the cake, and secure the ends. Chill the cake in the refrigerator for 1 hour to help it set.
- Before serving, warm the remaining frosting in the microwave for about 30 seconds until pourable, then whisk until smooth.
- Pour the glaze over the chilled cake, then finish with a light dusting of cinnamon. If using the acetate sheet method, pull it up after pouring the glaze for a dramatic effect.
Notes
- Lining the pans with parchment paper helps the cake release easily and keeps the layers neat and even.
- Don’t overmix the batter once the butter is added; mix just until smooth for a soft, tender crumb.
- The cinnamon butter should be soft, not melted, so it swirls nicely through the batter without sinking.
- The cream cheese and butter for the frosting should both be at room temperature to avoid splitting.
- For clean layers, make sure the cake is completely cool before assembling. A warm cake can melt the frosting.
- For a dramatic glaze effect, pour the cream cheese glaze while the acetate sheet is still on, then slowly lift it off so the glaze flows beautifully down the sides.
- If the frosting feels too thick to glaze, warm it in short bursts and whisk well until smooth and runny.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
