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Easy Cinnamon Roll Layer Cake Recipes

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

easy-cinnamon-roll-layer-cake-recipes

Simple Cinnamon Roll Layer Cake Recipe

Ingredients:

Refrigerated

4 Eggs

Baking & Spices

1 1/2 tsp Baking powder

150 g Brown sugar

4 tbsp Brown sugar

2 tbsp Cinnamon

535 g Flour

100 g Icing sugar

3/4 tsp Nutmeg

1 1/2 tsp Salt

200 g Sugar

1 tsp Vanilla extract

20 g Yeast, fresh

Bread & Baked Goods

1 For the brioche of the cinnamon rolls

Dairy

230 g Butter

370 g Cream cheese

200 g Heavy whipping cream

370 ml Milk

Instructions:

  • Make the dough : heat the milk with the butter until the butter has melted, it shouldn't boil. Melt the fresh yeast into the milk and butter mixture and keep a part. Pour the eggs into the mixer and with the paddle attachment, beat with the sugar, nutmeg and salt on medium speed for 1 minute. Add the hot milk mixture and beat until combined. With the mixer on low speed, add half of the flour, beating for 1 minute and cleaning the sides of the bowl from time to time with the spatula.
  • Add the rest of the flour and beat on medium-low speed for 1 more minute. The dough will be very soft and sticky. Grease a clean bowl with two drops of oil and transfer the dough to the greased bowl. Cover the bowl with plastic wrap and let the dough rise for 1h 30min until it doubles in size. When the dough has grown, drop it out onto a floured surface and knead lightly by hand to deflate. Roll out the dough into a rectangle of about 40x25 cm.
  • Spread the softened butter over the entire surface. In a small bowl, mix the sugar with the spices. Sprinkle the mixture all over the surface of the buttered dough. Divide the rectangle into two halves: one half should be ¼ the original size and the second half larger, about ¾. With the big one we will make the cinnamon rolls for the top layer of the cake and with the small one the mini rolls to decorate.
  • Roll the big dough portion on its longest side as tightly as you can and cut 7 rolls of about 4 cm wide. Grease the mold that you are going to use for the cake. Arrange the rolls on the tray evenly. They should not be in contact, at this time the rolls are still small and there will be a lot of space between them and the margins of the mold, but that space will be filled when they do the second lift.
  • Repeat the previous step with the smaller dough square. In this case, cut the rolls about 2 cm wide and place them on a baking sheet leaving a gap between them. Cover the trays with plastic wrap and let the rolls do the second lift for 1 hour until double their size. At this point you could also keep them in the fridge and leave them overnight. The next day you would take them out of the fridge in the morning and leave them for 1 hour at room temperature until they grow.
  • Preheat the oven to 180ºC. Bake the rolls for about 28-30 minutes. After 15 minutes in the oven, cover the tray with aluminium foil to avoid browning too much on the top. Remove from the oven and let cool before unmoulding. Don't eat them all before continuing with the cake.
  • To prepare the cake layers, preheat the oven to 170 ° C. Using a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium-high speed until pale and fluffy (about 4 to 5 minutes). Reduce the speed and add the eggs one at a time, incorporating fully after each addition. Add the vanilla. Alternate adding the flour and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Incorporating fully after each addition.
  • In a small bowl, mix the brown sugar with the cinnamon. Pour ¼ of the batter into two greased 18cm diameter pans. Sprinkle each of the pans with half of the sugar and cinnamon mixture. Pour the other 1/4 of the cake batter on top and spread as best you can so that the sugar and cinnamon are covered. Using a toothpick, swirl the dough so that it resembles the spiral of cinnamon rolls. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out almost clean. Remove from the oven and let cool completely before unmoulding
  • To prepare the frosting cream, using the stand mixer with the whisk attachment, beat all the ingredients on medium high speed until the creams thickens. Whisk for at least 2 minutes. Lastly, prepare the icing for the cinnamon rolls. Using a whisk, beat the cream cheese until creamy. Add the sugar and milk and mix until the mixture is homogeneous.
  • To assemble the cake, place a layer of sponge cake and cover with ⅓ of the frosting. Top with the second layer of cake and frost with ⅓ of the cream. Finally, top with the layer of cinnamon rolls and refrigerate the cake to harden for at least 2 hours.
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easy-cinnamon-roll-layer-cake-recipes

Traditional Cinnamon Layer Cake Recipe

Ingredients:

Refrigerated

6 Eggs, large

Baking & Spices

1 cup Brown sugar, light

3 tbsp Cinnamon, ground

2 Boxes French vanilla cake mix

6 cup Sugar, powder

2 tsp Vanilla extract, pure

Oils & Vinegars

1 cup Canola oil

Bread & Baked Goods

1 10 inch round cake board, round

3 9inch round cake pans, round

1 package Cinnamon rolls, store bought mini

1 12.4 oz can Rolls, refrigerated

Dairy

1/2 cup Butter, unsalted

3 cup Cream butter, unsalted sweet

3 tbsp Heavy whipping cream

Liquids

2 cup Water

Other

1 squeeze Bottle

1 Large piping bag

Instructions:

For the layer cake:

  • Preheat oven to 350 degrees and spray 3 9inch baking pans with pam bakings spray.
  • Using a standing mixer, beat together the cake ingredients until combined. Divide the batter between the 3 cake pans. Bake for 30 minutes or until a toothpick comes out clean. Allow to cool completely.
  • Bake the cinnamon rolls according to the package. Allow the cinnamon rolls to cool completely before cutting into 1/4. Using a standing mixer, beat together all ingredients. Beat frosting ingredients until smooth and fluffy
  • Building the cake directions : remove cakes from cake pans and cake off the domes from the cakes to make an even round cake layer. Place one cake layer onto the cake board. Scoop 1 cup of frosting into the piping bag. Scoop 1 cup of the frosting onto the top of the cake layer and spread evenly. Push in about half of the cut cinnamon rolls on top of the first layer of frosting.
  • Spread about 1/4 cup of frosting on top of the cinnamon rolls. Place a second layer of cake on top of the first layer of frosting. Spread evenly another cup of frosting. Push in the remaining half of cut cinnamon rolls into the frosting. Spread another 1/4 C of frosting onto the cinnamon rolls.


Classic Cinnamon Layer Cake Recipe

Ingredients:

Refrigerated

4 Eggs

Baking & Spices

2 tsp Baking powder

1/2 tsp Baking soda

5/8 cup Brown sugar, light packed

3 1/2 tsp Cinnamon

1 tbsp Cinnamon, ground

1/4 cup Cinnamon cream cheese frosting

1 tbsp Powdered sugar

1 tsp Salt

2 cups Sugar

2 tbsp Vanilla

Oils & Vinegars

1/4 cup Vegetable oil

Dairy

3 1/2 sticks Butter, unsalted

1 1/4 cups Buttermilk

Liquids

1 2/3 tbsp Water

Instructions:

  • Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
  • In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt for 30 seconds. Set aside
  • In another bowl, add the buttermilk, oil and vanilla. Set aside..
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).Do not mix above medium speed or over mix the cake batter.
  • Combine the brown sugar and cinnamon (for sprinkling). Divide cake batter between the three prepared 8 inch pans and sprinkle the mixture over the tops of cake batter before putting into the oven. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
  • Cream cheese frosting : Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
easy-cinnamon-roll-layer-cake-recipes

Cinnamon Layer Cake with Cream Recipe

Ingredients:

Refrigerated

9/16 cup Dairy free milk

4 Egg whites

Condiments1 1/2 tbsp Lemon juice

Baking & Spices

1 cup All-vegetable shortening

1 1/2 tsp Baking powder

1/2 tsp Baking soda

1 3/4 cup Brown sugar

2 1/2 cups Cake flour

3 tbsp Cinnamon

1/2 cup Cinnamon baking chips

8 cups Icing sugar

2 1/4 tsp Sea salt, fine

1 1/3 tbsp Vanilla

Oils & Vinegars

1/3 cup All-vegetable oil

3 1/2 tbsp White vinegar

Bread & Baked Goods

1 1 cup crushed cinnamon bun oreos

Dairy

1 cup Butter, dairy-free salted

1/2 cup Butter

1/3 cup Yogurt

Instructions:

  • Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with baking spray and parchment paper. In the bowl of a stand mixer cream the butter, oil, and sugar on high for 2 minutes with the whisk attachment.
  • Add the egg whites and mix on high for 2 minutes. Add the yogurt and vanilla extract and mix on high for 2 minutes. Combine all the dry ingredients into the mixer and mix on low.
  • While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter. If using raisins, gently fold them into the batter with a spatula.
  • Divide batter between pans and bake for 18-22 minutes or until a toothpick comes out with a few crumbs. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool. In the bowl of a stand mixer beat the butter and brown sugar until light and fluffy. Approximately 2 minutes. Add the cinnamon, vanilla extract, and salt and mix until fully incorporated. Store any leftovers in the fridge in an airtight container. In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.
  • Add the icing sugar, cinnamon, salt, white vinegar, and lemon juice and mix on low until combined.
  • Add in the crushed Cinnamon Bun Oreos and mix on low until combined.
  • Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

CINNAMON GANACHE DRIP AND CAKE ASSEMBLING INSTRUCTIONS:

  • In a microwave-safe bowl combine the cinnamon chips and almond milk and heat in 30-second intervals until fully melted and smooth stirring between each interval. Depending on the kind of milk, the drip may require a touch more milk to thin or a few more cinnamon chips to thicken.
  • Place one leveled layer of cinnamon bun cake on a cake board or plate. Top with approximately 1 cup of buttercream. Pipe a buttercream ring border around the edge and fill with approximately 2 tablespoons of copycat cinnamon spread.
  • Repeat with remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
  • Cover the cake with another layer of buttercream and smooth sides using the a Cake Smoother.
  • On a well-chilled cake, with a spoon or a piping bag, drip the cinnamon ganache over the edges of the cake and put it back in the refrigerator to set.

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