Cinnamon Roll Cake

Cinnamon Roll Cake

Cinnamon rolls are the king of breakfast pastries… well they are in my book at least! So, there was no doubt in my mind that this Cinnamon Roll Cake was one that was a must try.  This recipe is made from scratch, but you could easily use box cake mix if you are short on time. However, it is totally worth the extra work to do it from scratch! Don’t worry though, this was one of the easier from scratch recipes that I have used. I have added my tips throughout the recipe to help you along the way – hope you enjoy!


Cake Layers

  • 3/4 cup unsalted butter room temperature (yes using unsalted butter is a must)
  • 1 1/2 cups sugar
  • 3/4 cup sour cream room temperature
  • 2 tsp. vanilla extract
  • 6 large egg whites room temperature, divided
  • 2 1/2 cups all-purpose flour sifted
  • 4 tsp. baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk room temperature
  • 1/4 cup water room temperature

Cinnamon Frosting

  • 1 1/2 cups salted butter room temperature
  • 1 1/2 cups vegetable shortening (Crisco sticks are handy)
  • 12 cups powdered sugar (more or less depending on consistency I used close to 12 cups)
  • 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

*yes, it is important to bring all your cold ingredients to room temp, it’s not fun to try and cream cold butter (I learned that the hard way years ago). Also measure out all of your ingredients before you start mixing*


Cake Layers

  1. Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
  2. In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes.
  3. Add the sour cream and vanilla extract and mix until combined.
  4. 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.
  5. Combine the flour, baking powder, cinnamon and salt in a medium bowl.
  6. Combine the milk and water in a small measuring cup.
  7. Add half of the flour mixture to the batter and mix until combined.
  8. Add the milk mixture to the batter and mix until combined.
  9. Add the remaining half of the flour mixture and mix until smooth.
  10. Scrape down the sides of the bowl as needed to ensure everything is well combined.
  11. Divide the batter evenly between the prepared cake pans.
  12. Bake the cakes for 23 to 25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
  13. 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

  1. Beat the butter and shortening together until smooth.
  2. Slowly add 6 cups of the powdered sugar and mix until smooth.
  3. Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
  4. Slowly add the remaining 6 cups powdered sugar and mix until smooth. Set the frosting aside.

Cinnamon Sugar Glaze

  1. Add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine.
  2. Add the water and whisk until smooth.

Cake Assembly

  1. Using a large serrated knife, remove the domes from the tops of the cakes so that they’re flat.
  2. 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.
  3. Spread 1 cup of cinnamon frosting in an even layer on top of the cake.
  4. Repeat this process with the second layer of cake, glaze and frosting, then add the final layer cake on top.
  5. Add a crumb coat to the cake and then frost the sides and the top. Before you move on to step 6 place your cake in the fridge for ½ an hour or so. This will make the final decorating easier.
  6. I chose to add another thin layer of icing around the sides of the cake. On the top I used rosettes. Decorating is not my forte. Just be patient and start simply. Sometimes less is more.
  7. Finish by sprinkling some ground cinnamon on top of the cake.

This cake truly tastes like a cinnamon roll, and it is sure to make your family want cake for breakfast!

Author Bio

Ronald D. Payne II
Ronald D. Payne II is the CEO and Managing Attorney of Apple Payne Law, a North Carolina law firm he founded in 2018. With more than 11 years of experience practicing law, he is dedicated to representing clients in a wide range of legal matters, including business law, estate planning, family law, probate, and traffic law.

Ronald received his Juris Doctor from the Wake Forest University School of Law and is a member of the North Carolina Bar Association. He has received numerous accolades for his work, including being awarded the 2020 Client’s Choice Award by Avvo and multiple Rising Star awards from Super Lawyers.

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