Cinnamon Roll Layered Cake Makes Eating Cake For Breakfast Completely Acceptable — And Totally Necessary

Guys, this cinnamon roll layered cake is scary good. It only took me about five tries to get the perfect recipe, but seriously, it is so delicious. That's coming from someone who doesn't even love cinnamon. Or icing. (I know, I know, how do I have a food blog again?) The dough is so soft, and yet it is still sturdy enough to create the cinnamon roll shape. As for the icing made of cream cheese frosting? Well, let's just say I'll be putting this on all of my bagels from here on out.

The best part about this cake is that it is so easy to assemble. Typically with layered cakes, they must be perfectly even and flat in order for them to work. Yet with this cake, between the thick frosting layer in the middle and the structure of the cinnamon rolls holding it all together, it is so easy to stack one on top of another. If I wasn't so eager to try the cake, maybe I would have made another layer or two to go on top! Want to try this bad boy for yourself? Check out my instructions below. And if you want to go ahead and eat this cake for breakfast, please know I'm not going to stop you. In fact, it's encouraged.

Ingredients

For dough:

  • 3 tbsp. unsalted butter
  • 1 cup light almond milk (buttermilk will work too!)
  • Pinch of salt
  • 1 tbsp. granulated sugar
  • 1 packet instant yeast
  • 2 1/2 cups all purpose flour

For filling:

  • 1 cup light brown sugar
  • 4 tbsp. pure vanilla extract
  • 2-4 tbsp. cinnamon, to taste

For frosting:

  • 16 oz. cream cheese
  • 1 cup powdered sugar
  • 1 cup sour cream
  • 1/2 stick unsalted butter

Supplies

  • Saucepan
  • Mixing spoon
  • 3 large mixing bowls
  • Baking spray
  • Cutting board
  • Plastic wrap

Directions

1. Over low heat, combine butter and milk in a medium saucepan. Stir until the butter is liquid, and then pour the mixture into a large mixing bowl.

2. Let the mixture cool for five minutes, or until it's the temperature of warm bath water. Add in yeast, and let activate for 10 minutes.

3. Add in 1 tbsp. of granulated sugar and salt. Stir.

4. Add in flour 1 cup at a time while stirring.

5. Place dough on a lightly floured surface, and knead for one minute. Place a ball of dough into a sprayed mixing bowl, cover with plastic wrap, and place it in a warm area to rise until it has doubled in size.

6. On a lightly floured surface, flatten the dough until it's about 1/2 inch wide, 1/4 inch thick. 

7. In a mixing bowl, combine all filling ingredients, and sprinkle it onto dough.

8. Roll the dough into a circular loose cinnamon roll shape, and place it in a cake pan leaving about 1/2 inch from edge. 

9. Preheat the oven to 350 degrees, and bake for 25 to 30 minutes.

10. Let cakes cool completely. In a mixing bowl, combine all frosting ingredients with a mixer. Assemble the cakes one on top of the other, with layers of frosting in between and drizzled on top. Enjoy!

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