Cinnamon Roll Layer Cake: Your New Favorite Dessert Delight

Enjoy the comforting flavors of cinnamon rolls in this stunning Cinnamon Roll Layer Cake, perfect for any gathering.

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Prep Time 30

Cook Time 25

Cooling Time 10

Total Time 1 5

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Unsalted Butter Provides moisture and richness to the cake; substitute with margarine for a dairy-free version.
2 cups Sugar Sweetens the cake and helps create a tender texture; consider using brown sugar.
1 cup Sour Cream Adds moisture and a slight tang; Greek yogurt can be a substitute.
2 teaspoons Vanilla Extract Enhances flavor; use pure vanilla for the best results.
4 large Egg Whites Contributes to the cake’s structure and lightness.
3 cups All-Purpose Flour Forms the cake base; swap with gluten-free flour for a gluten-free option.
1 tablespoon Baking Powder Acts as a leavening agent; ensure it’s fresh.
2 teaspoons Cinnamon Infuses the cake with warm spice flavor; use Saigon cinnamon for depth.
1/2 teaspoon Salt Enhances overall flavor; a small pinch of sea salt can substitute.
1 cup Milk Adds moisture; non-dairy milk can be used.
1/2 cup Water Regulates batter consistency.

For the Cinnamon Frosting

1/2 cup Salted Butter Base for frosting, adding creaminess.
1/2 cup Vegetable Shortening Helps maintain frosting structure.
4 cups Powdered Sugar Sweetens and thickens the frosting.
2 teaspoons Vanilla Extract Enhances flavor.
1 teaspoon Cinnamon Enhances flavor.

For the Cinnamon Sugar Glaze

1 cup Powdered Sugar Creates sweetness and a glossy finish.
1/4 cup Light Brown Sugar Creates sweetness and a glossy finish.
1 teaspoon Ground Cinnamon Delivers the signature spice flavor.
as needed Water Used to achieve the desired glaze consistency.

Equipment

mixing bowls
Electric mixer
Cake Pans
whisk
spatula

Method

Step-by-Step Instructions for Cinnamon Roll Layer Cake

Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
Cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy. Blend in 1 cup of sour cream and 2 teaspoons of vanilla extract. Gradually incorporate 4 egg whites.
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt.
Gradually add the dry mixture to the butter mixture, alternating with 1 cup of milk and 1/2 cup of water. Mix on low speed until just combined.
Divide the batter evenly among the prepared cake pans and bake for 23 to 25 minutes.
Allow the layers to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat together 1/2 cup of salted butter and 1/2 cup of vegetable shortening until creamy. Gradually add 4 cups of powdered sugar and incorporate 2 teaspoons of vanilla extract and 1 teaspoon of cinnamon.
For the cinnamon sugar glaze, mix together 1 cup of powdered sugar, 1/4 cup of light brown sugar, and 1 teaspoon of ground cinnamon. Gradually add water to achieve desired consistency.
Assemble the cake by leveling the tops of the layers. Drizzle with the glaze and spread frosting in between each layer. Finish with frosting on the outside.
Decorate with additional frosting and a sprinkle of cinnamon or sprinkles. Serve at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow your cake layers to cool completely before frosting to prevent melting. Adjust glaze consistency as needed for best results.

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