Cinnamon Roll Cake
This Cinnamon Roll Cake has a special place in my heart because it takes me right back to my college days at the University of Georgia. Jake and I were dating at the time, and since cinnamon rolls have always been one of his favorite treats, I wanted to come up with a dessert inspired by all the flavors he loved. What started as a simple idea quickly became a cake layered with a buttery cinnamon sugar filling and finished with plenty of cream cheese frosting—everything you love about a classic cinnamon roll in cake form. With its cozy cinnamon flavor and rich cream cheese frosting, this cake is especially perfect for the holiday season, whether you're serving it for a Christmas gathering, holiday brunch, or a special family celebration.
Cinnamon Roll Cake Recipe
Prep: 30-45 min | Bake: 25-30 min | Total: 2 hr (includes chilling)
Yields 12 servings
Ingredients
Cake
1 cup unsalted butter, room temperature
2 cups sugar
6 egg whites
2 3/4 cup all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sour cream
½ cup whole milk
2 teaspoons vanilla bean paste or extract
Cinnamon Sugar Filling
½ cup unsalted butter, room temperature
1 cup light brown sugar
3-5 tbsp heavy whipping cream
2 teaspoons cinnamon
Pinch of salt
Cream Cheese Frosting
12 oz. Cream cheese
1/2 cup unsalted butter
5 1/4 cups powdered sugar
1 teaspoon vanilla bean paste or extract
Instructions
1. Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment paper rounds) and set aside.
2. Make the Cake Batter
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 3-4 minutes, until light and fluffy.
Add the egg whites and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
In a measuring cup, whisk together the sour cream and milk until smooth.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
3. Make the Cinnamon Sugar Filling
In a medium bowl, beat the butter, brown sugar, cinnamon, and salt until well combined. Add the heavy cream, one tablespoon at a time, until the filling reaches a smooth, spreadable consistency.
4. Make the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar gradually, mixing on low speed until incorporated. Add the vanilla and continue beating until light and fluffy.
5. Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread half of the cinnamon sugar filling evenly over the top, leaving a small border around the edge.
Place the second cake layer on top and spread with the remaining cinnamon sugar filling.
Top with the final cake layer.
Apply a thin crumb coat of cream cheese frosting over the entire cake and refrigerate for 20-30 minutes.
Frost the cake with the remaining cream cheese frosting. Serve and enjoy!
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