Go Back

Cinnamon Roll Cake

Layers of perfect cinnamon rolls stacked with cream cheese icing - the cutest way to enjoy cinnamon rolls for a special birthday!
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Dough
  • 3/4 cup warm milk
  • 2 1/2 tsp instant yeast
  • 1 tbsp sugar to add to yeast
  • 1/3 cup sugar to add to rest of the dough ingredients
  • 2 eggs whisked
  • 3 cups all purpose flour
  • pinch of salt
  • 1/4 cup melted butter 60g
Filling
  • 1/2 cup butter room temp (115g)
  • 1 cup  (demerara) brown sugar packed
  • 2 tbsp cinnamon
  • eyeball some nutmeg
Cream Cheese Icing
  • 1 block cream cheese 250g room temperature
  • 1/3 cup butter 80g room temperature
  • 2 splashes vanilla
  • 1 1/2 cup icing sugar
  • 2 tbsp milk
  • (optional: food colouring of choice)
For Baking
  • heavy cream 1 tbsp for each roll

Method
 

  1. Add yeast + 1 tbsp sugar to warm milk, stir and let that stand for 10 minutes to activate the yeast
  2. Add the rest of the dough ingredients to a bowl, add the yeast mixture and mix with a spatula until a dough forms. Then mix it in a stand mixer on the lowest setting with a dough hook for 8 minutes - the dough will be slightly sticky (you can also knead the dough by hand for the same amount of time)
  3. Place the dough in a lightly floured large bowl and cover with a damp cloth. Heat your oven to 175F until it warms up (about 3-5 minutes), turn it off and let your dough rest in there for 2 hours
  4. Combine your filling ingredients in a separate bowl. Then knead out the dough to get a uniform dough ball, roll it out, spread out the filling in a thin layer to the ends of the dough, and use a pizza cutter to cut rolls (you do want thinner strips since they’re going to rise and expand). Cut in half, then half again, until you get 16 strips.
  5. Line your 4 inch, 6 inch, and 9 inch cake pans with parchment paper making sure you cover the sides of the plans as well. Place one cinnamon roll in the center of the 4 inch cake pan. Place one flat in the center of the 6 inch cake pan, and 4 up right along the sides. Place 3 rolls flat in the center of the 9 inch cake pan, and 7 upright along the sides of the pan (example photos above). Cover with a damp cloth for 30 minutes to let the rolls rise.
  6. Add 1 tbsp heavy cream to each cinnamon roll, then bake at 350F for 20-22 minutes (checking at 20 minutes to see how much the rolls have browned).
  7. For the cream cheese icing, blend all the ingredients in a food processor. I like to blend in two parts, first the cream cheese, butter, milk, and vanilla until I get a smooth consistency. Then I add the icing sugar, from here you can add more milk if you want the glaze thinner. After it’s all mixed together and you get your final smooth glaze, go ahead and mix in some food colouring if you like.
  8. Let the cinnamon rolls completely cool before stacking the layers and spreading on the cream cheese icing. To stack the layers start with the 9 inch cake pan, flip it upside down onto your right hand, peel off the parchment paper, flip it back upright onto your left hand and carefully place on your cake stand using both hands (the layers will be saucy be careful when taking it out of the pan to your cake stand). Top with the cream cheese icing and repeat with each cinnamon roll cake layer. Top with your candles and decorations. When you’re ready to eat, place the cinnamon roll in the microwave for 8-10 seconds before enjoying for that freshly baked taste!