This Easy Cinnamon Roll Cake Recipe is delicious as a breakfast cake or a dessert pizza.Turn a can of cinnamon rolls into a sweet, ooey-gooey cake with a sweet glaze for this easy recipe!
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Equipment
1 9-inch round cake pans
1 medium microwavable bowl
1 Large Mixing Bowl
Mixer
1 piping bag if desired
piping tip if desired
Ingredients
28 roll packages refrigerated Pillsbury Cinnamon Rolls with icing (351 grams each tube)
½cupunsalted butter
½cuplight brown sugar, packed
Frosting
2packages icing (from refrigerated cinnamon roll packages)
6ouncescream cheeseroom temperature
½cupconfectioners' sugar
Instructions
Preheat oven to 350°F. and prepare a 9" round baking pan by spraying it with cooking spray.
Cut each individual cinnamon roll into quarters.
Melt butter in a medium microwavable safe bowl until melted. Immediately stir in brown sugar and stir until completely mixed.
Pour butter and brown sugar mixture into the prepared pan.
place the cut cinnamon roll pieces, cinnamon side up, in an even single layer over the butter and sugar. You'll really have to squish them in there to make them all fit, but they should be in a single layer pressed very tightly together.
To prevent any spills in the oven, place a sheet of aluminum foil on a baking sheet, and place the cake pan on top before placing into the oven.
Bake for 25 minutes. If sides of cake start to rise up too much during baking, take a fork and lightly press the sides back into the butter mixture so the the sides don't dry out and burn.
Once it's done baking, let cool for 5 minutes before flipping onto a serving tray or platter. Don't let the mixture cool for longer than 5 minutes before flipping it out and over or the sugar mixture in the bottom of the pan will start to dry, making the cake stick to the pan.
Let cool completely before frosting.
Frosting
In a large mixing bowl, beat together on high both icing packages, cream cheese and confectioners' sugar until smooth. Pipe frosting over cake edges once cake has cooled.
Store in a sealed food safe storage container in the fridge for up to 4 days. The cake must be refrigerated because of the cream cheese frosting. If the cake is not frosted, it is safe to leave out at room temperature for up to 3 days if sealed tightly in a food storage container. The frosting must stay refrigerated.