Classic cinnamon rolls and white cake collide in this Cinnamon Roll Layer Cake. Three layers of fluffy cake are held together with a cinnamon sugar brown glaze and completely covered with creamy cinnamon frosting. It’s the ultimate cinnamon dessert recipe!
I can never resist the aroma of a freshly baked cinnamon roll.
This cake smells just like cinnamon buns while it’s baking. And it tastes even better.
Think of the best birthday cake you’ve ever tasted. Now think of the best cinnamon roll you’ve ever had. One of the ones that’s oozing with buttery cinnamon sugar filling and absolutely dripping with creamy vanilla frosting. This cake tastes like both of those all at once–a cinnamon roll birthday cake, if you will.
SAVE THIS CINNAMON ROLL LAYER CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Lindsay Conchar, founder of the blog Life, Love and Sugar, is the genius behind this Cinnamon Roll Cake recipe. She originally shared it in her book and when I first read the name “cinnamon roll layer cake” I knew I had to try it IMMEDIATELY.
Friends, I was not disappointed. This cake is an explosion of cinnamon sugar flavor with the perfect tender crumb and a gorgeous presentation.
If you love cinnamon rolls, you need this cake in your life. Now.
What do I need?
There are three separate components to Cinnamon Roll Layer Cake: the cake itself, the cinnamon glaze and the cinnamon frosting.
For the cake, you will need:
- butter
- sugar
- sour cream
- vanilla
- egg whites
- flour
- baking powder
- cinnamon
- salt
- milk
- water
For the frosting, you will need:
- butter
- shortening
- powdered sugar
- cinnamon
- milk (or water)
Finally, you’ll need this ingredients for the sweet cinnamon glaze:
- powdered sugar
- light brown sugar
- cinnamon
- water
Tips
- Make this cake in three 8 inch round pans for results that look like the photos. Remember to line the bottom of your pan with parchment paper to prevent the cake from sticking.
- Use room temperature ingredients in this cake recipe. They are much easier to incorporate than butter and eggs straight out of the fridge!
- After baking, let the cakes cool in the pan for a couple of minutes before removing them. If you try to remove the layers while they’re still hot, they tend to fall apart.
- For a thicker frosting, add less milk. For a thinner icing, add more.
- Cinnamon sticks or a sprinkle of ground cinnamon make a perfect garnish for the finished cake!
How to Assemble a Cinnamon Roll Cake
First, remove the domes from the tops of the cakes so that they are even and flat. Then place one layer on a cake plate and spread cinnamon glaze on top followed by a layer of cinnamon frosting. Repeat with the remaining two layers of cake.
Spread cinnamon frosting all over the top and sides of the layered cake. For a pretty finishing touch, pipe a ring of remaining frosting along the border of the cake.
Slice, eat and enjoy!
Cake Recipes
If Cinnamon Roll Cake is like breakfast for dessert, my Cinnamon Sour Cream Coffee Cake recipe is like dessert for breakfast! This Cranberry Coffee Cake is another breakfast cake recipe that uses sour cream to keep it moist, even days after baking.
Everyone knows someone who won’t even look at a cake unless it contains lots of chocolate. This Peanut Butter Chocolate Lava Cake Recipe is perfect for chocolate lovers and peanut butter lovers alike. My readers rave over this Chocolate Peanut Butter Pudding Cake too.
Cinnamon Recipes
I can’t believe I’ve bee talking about cinnamon roll layer cake for this long and haven’t yet mentioned my go-to classic Homemade Cinnamon Rolls! They’re fluffy, pillowy soft and drizzled with an irresistible vanilla cream cheese icing. What’s not to love?
Looking for even more spicy sweet ways to bake with cinnamon? Try these long time blog favorites!
- Cinnamon Sugar Popcorn
- Easy Cinnamon Honey Butter
- Apple Cinnamon Sweet Rolls Monkey Bread
- Mom’s Original Monkey Bread
- Apple Cinnamon Scones with Maple Glaze
- Baked Apple Cinnamon Pancake
- Cinnamon French Toast Cupcake
- Cinnamon Pear Slices
One final tip for Cinnamon Roll Layer Cake: invite a few people over to enjoy it with you! It’s so good you may be tempted to eat the whole thing in one sitting. Plus, everything is better with friends. Especially CAKE!
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Cinnamon Roll Layer Cake
Equipment
- (3) 8-inch round baking pans
- parchment paper
- large mixing bowls
- Mixer
- serrated knife
- offset spatulas
Ingredients
Cake Layers
- ¾ cup unsalted butter room temperature
- 1 ½ cups sugar
- ¾ cup sour cream room temperature
- 2 tsp. vanilla extract
- 6 large egg whites room temperature, divided
- 2 ½ cups all-purpose flour
- 4 tsp. baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup milk room temperature
- ¼ cup water room temperature
Cinnamon Frosting
- 1 ½ cups salted butter room temperature
- 1 ½ cups vegetable shortening
- 12 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ cup water or milk room temperature
Cinnamon Sugar Glaze
- 5 tbsp. powdered sugar
- 2 tbsp. light brown sugar loosely packed
- 1 tbsp. ground cinnamon
- 2 tbsp. water
Instructions
Cake Layers
- Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
- In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes.
- Add the sour cream and vanilla extract and mix until combined.
- Add 3 of the egg whites and mix until well combined. Add the 3 remaining egg whites and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
- Combine the flour, baking powder, cinnamon and salt in a medium bowl.
- Combine the milk and water in a small measuring cup.
- Add half of the flour mixture to the batter and mix until combined.
- Add the milk mixture to the batter and mix until combined.
- Add the remaining half of the flour mixture and mix until smooth.
- Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake the cakes for 23 to 25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove the cakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pans and transfer them to a cooling rack to finish cooking.
Cinnamon Frosting
- Beat the butter and shortening together until smooth.
- Slowly add 6 cups of the powdered sugar and mix until smooth.
- Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
- Slowly add the remaining 6 cups powdered sugar and mix until smooth. Set the frosting aside.
Cinnamon Sugar Glaze
- Add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine.
- Add the water and whisk until smooth.
Cake Assembly
- Using a large serrated knife, remove the domes from the tops of the cakes so that they’re flat.
- Place the first cake on a serving plate or cardboard cake round. Spread 2 1/2 tablespoons of cinnamon glaze over the cake layer. Allow it to soak into the cake.
- Spread 1 cup of cinnamon frosting in an even layer on top of the cake.
- Repeat this process with the second layer of cake, glaze and frosting, then add the final layer cake on top.
- Add a crumb coat to the cake and then frost the sides and the top.
- Add the horizontal stripes by lightly pressing a 9-inch offset spatula on the side of the cake while gently turning.
- Pipe a shell border around the outside edge of the cake.
- Finish by sprinkling some ground cinnamon on top of the cake.
Notes
Nutrition
This post was originally published 11/2/16. It has been updated with pictures and in format on 2/21/22.
It is so perfect Lynne! I want to reach right into the screen! Thank you so much for sharing! 🙂
Thank you, Lindsay! It was fun to make.
You’re very welcome! We absolutely loved it and I’m SO happy to share your cookbook. You are SO very talented and I can’t wait for the next one!
Hi Lynne! I was looking at the cinnamon roll layer cake because it looks so good! I think there is a typo because for the icing ingredients it says to add 12 cups of icing sugar.There is no way that could be right. Thanks!
Carrie, I know that the 12 cups of confectioners’ sugar seems to be a lot, but that’s the exact amount called for in Lindsay’s cookbook.
Ok,thanks Lynne!
Yea. This cake is ungodly sweet. Serve with a side of insulin. Agreed, it’s fun to make, though.
This looks amazing! One question…what is a crumb coat??
Judy, the crumb coat is a very light covering of frosting that covers the entire cake. It goes on before you’re ready to completely frost it. The purpose of the crumb coat is to prevent any crumbs from the cake being pulled into the thicker layer of frosting.
You can read more about it here: http://www.thekitchn.com/what-is-a-crumb-coat-230666
Can the frosting be made with butter instead of shortening? If so, Any idea what the amount would be?
Kathy, unfortunately I don’t feel comfortable answering that question because it isn’t my original recipe, so I’m going to send you right to the source. Lindsay from Life, Love and Sugar. If you leave a comment under her post of the Cinnamon Roll Layer Cake, I’m sure she’d be happy to respond. Here’s the link: http://www.lifeloveandsugar.com/2016/10/26/cinnamon-roll-layer-cake/
I made it with all butter and it was amazing! I also made this into cupcake form, because it was easier for the teachers at my kids school to eat. I just scooped a little bit of the cake out of the middle of each cupcake and drizzled about a teaspoon of the cinnamon glaze in each one before putting a little dollop of frosting on top. I actually doubled the glaze portion so put more glaze and less frosting (as the frosting is really sweet. )
This cake is amazing. I made it today but made a cinnamon cream cheese frosting instead. It was sweet, but not as sweet and it got rave reviews.
Great idea, Michaele. That’s what I love about recipes, you can adapt them to your own taste and many times they turn out just as great. Thanks for letting me know.
I tried the cake and it fell flat. We’re the egg whites supposed to be whipped before adding?
Looking to make this for my husbands birthday. It calls for cinnamon and ground cinnamon. What exactly kind of cinnamon is needed besides ground cinnamon?
Natasha, the cinnamon and ground cinnamon are one in the same. I just neglected to use the word ground throughout. I’ll be fixing that. Thanks for letting me know!Happy Birthday to your husband, hope he enjoys the cake.
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hello. i just made the cake but can i refrigerate it, please? its for tomorrow.
Severine, it can definitely be refrigerated.
I would like to use this cake for a tiered wedding cake. Do the cake layers (unfrosted) freeze well? I am baking 2 wedding cakes, and need to do some “advance baking”, with assembly planned for the day before the wedding. I have experience making wedding cakes, but not this one, obviously!
Kathy, that’s awesome! I’m sure it will be beautiful!!
I spoke with Lindsay and she recommends wrapping each layer in clear plastic wrap, and then again in aluminum foil before freezing. To defrost, put them into the fridge. I hope that helps. We’d love to see them if you post them to Instagram by tagging @lifeloveandsugar and @365daysofbaking.
Have fun with it and happy baking!
If freezing, would you recommend adding the glaze before placing in the freezer? Or after you let it thaw? Looks delicious!
Joy, I would allow the cake to thaw first. Not sure how it would taste or what effect freezing it would have.
I just made the cinnamon roll cake. I have a request for a grooms cake and needed a recipe. It is SUPERB!! I used the cinnamon glaze as well as Cinnabon’s Maple cream cheese frosting between layers. It is now my daughters request for her birthday cake later this week.
Ah, LauraBeth, thank you! That is so wonderful to hear and I love the idea of the maple cream cheese frosting. YUM!
What a great cake for a birthday, too! Hope your daughter had a great one. Please wish her a Happy Belated one for me!
Hi Lynne, I’m going to try making this cake for my wife’s birthday this weekend and I want to be sure I get it right.
What does the crumb coat consist of? I didn’t see a description of how to prepare it and I don’t have much experience baking. Also, does it cover the sides and top of the cake?
Hi Tom!
A crumb coat is a very thin layer of frosting placed onto the sides and top of the cake before the final layer of frosting is added. It helps to “seal” in any crumbs that may come off while frosting the cake, preventing crumby lumps in the frosting. Here’s a video from Martha Stewart that helps explain it and shows how to do it.
https://www.marthastewart.com/964898/htb104-how-crumb-coat-cake-web-version-hi-resmov
I’m so excited that you’re making this for her birthday – how wonderful!! Please wish her a happy birthday for me and if you’re on Instagram, I’d love for you to tag me @365daysofbaking so I can see it. Have fun with it and enjoy every bite! It’s a delicious cake!
I am a 15 year old who loves to bake and i am so glad i stumbled upon this recipe. This is by far the best cake i’ve ever made!! It only lasted 2 days in our house everyone loved it so much. However there was an insane amount of frosting left over… not complaining though cuz i’ve been eating the frosting plain throughout the day it was so good.