Cinnamon Roll Layer Cake

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This Cinnamon Roll Layer Cake is to die for! It’s full of warm cinnamon flavor in every bite and it’s perfect for special occasions.

Cinnamon Roll Layer Cake recipe

Cinnamon Roll Layer Cake

So yesterday was the day! My cookbook, Simply Beautiful Homemade Cakes, is officially out there for everyone to see, buy and bake from! This is what it’s all about you guys. I didn’t write a cookbook for myself – I wrote for you! The best part of yesterday was hearing from anyone who has gotten a cookbook in the mail and was excited about it. I love seeing the posts/comments/emails – it makes my day!

If you’re wondering what I did to celebrate, the answer so far is not too much. Tuesdays are a tough day, but I did pop some bubbly with the hubs Monday night and since we had our church group last night, I took some bubbly with me to that too. 🙂 We’ll be celebrating more formally in a little less than two weeks, when I host a little par-tay.

The other thing I’m looking forward to is going to the bookstore to see it on the shelf! I had really wanted to do that yesterday but the hubs was super busy with work. He left before I woke up and got home late. I could’ve gone to the store without him, but he would’ve been super disappointed and I would have been too. As much as I was the one to actually write this book, it took both of us for it to happen and he should be with me. Hopefully today we’ll get to go together.

Best Cinnamon Roll Layer Cake
Best Cinnamon Roll Cake

So now let’s talk about this cake! YOU GUYS!!!! THIS CAKE!!!!! It’s incredibly hard to pick a favorite from the book, but this one is right up there. If you know me and this blog well, then you know I love me some cinnamon. This cake is FULL of it! There’s cinnamon in the cake layers, there’s a layer of cinnamon filling (kind of like from a cinnamon roll) spread on top of the cakes, there’s cinnamon in the frosting and there’s cinnamon in the icing drizzled down the sides. Pure heaven. Like for reals.

The challenge for me with this cake was the cinnamon sugar glaze on the cakes. That part took a little time to get right. It seems simple enough, doesn’t it? It’s basically like cinnamon roll filling. Butter, sugar and cinnamon. Done. Right? No. Not right. 🙂

I didn’t just want to spread melted butter over the cake. That just seemed like too much and super buttery. I love butter, but that’s not really what I was going for. So I played around with it quite a bit. I honestly don’t even remember all the different versions I went through but I can tell you the first several versions ended up super sticky (they were cooked on the stove first). You guys trust me when I tell you now that it’s just right! It is the best part of the cake – so cinnamon roll-y!

Perfect fall dessert - Cinnamon Roll Layer Cake
Cinnamon Roll Layer Cake - Simply Beautiful Homemade Cakes

If you already have the cookbook in your hands (yay and thank you!!) then you’ll see that I decorated this cake differently than in the book, which is fully frosted. A big part of the concept of the cookbook is that you can use the decorating tutorials to decorate the cakes in it any way you want. The way I chose to decorate the cakes should only be seen as a suggestion. Check out all the fun tutorials and apply different ones to different cakes – like I did with this one. 🙂

And since this version is “naked” I needed a drizzle. I grabbed the icing from the Root Beer Layer Cake (on the following page in the book) and altered it a bit to make it cinnamon, instead of root beer. I am IN LOVE with it on this cake! Perfection!

Easy Cinnamon Roll Layer Cake
Perfect Cinnamon Roll Cake

Tips For Making This Incredible Cinnamon Cake

The frosting technique between the cakes layers is fairly simple to do as well (and there are photos in the book!). Just pipe dollops around the edge (I use the Ateco 808 icing tip), smooth off the tops a bit and add the next cake layer on top. Just try to make sure that your dollops are about the same size/height so that the next layer of cake sits evenly.

The final cake really is to die for! My mouth is watering just thinking about eating it again. 🙂 You’ll definitely want to try this one!

And if you haven’t already, be sure to check out the cookbook – Simply Beautiful Homemade Cakes and get yourself a copy. Shoot, the holidays are coming up and it’d also make a great gift. 😉

Easy Cinnamon Roll Layer Cake recipe

You might also like

Cinnamon Roll Snack Cake
Cinnamon Roll Cheesecake
Cinnamon Roll Blondies
Mini Cinnamon Roll Cheesecakes
Cinnamon Sugar Swirl Cupcakes
Cinnamon Roll Cheesecake Cookies

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Image of Cinnamon Roll Layer Cake on cake stand

Cinnamon Roll Layer Cake

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Cinnamon Roll Layer Cake is to die for! It’s full of warm cinnamon flavor in every bite and it’s perfect for special occasions.



  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp (15g) baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 3/4 cup (180ml) milk, room temperature
  • 1/4 cup (60ml) water, room temperature


  • 1 cup (224g) salted butter, room temperature
  • 3/4 cup (142g) shortening
  • 6 1/2 cups (748g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 45 tbsp water


  • 7 1/2 tbsp (54g) powdered sugar
  • 3 tbsp (27g) light brown sugar, loosely packed
  • 1 1/2 tbsp (14g) ground cinnamon
  • 3 tbsp (45ml) water


  • 2 tbsp (28g) salted butter
  • 1/4 cup (52g) sugar
  • 1/4 cup (60ml) heavy whipping cream
  • 1/4 cup (60ml) water
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 tsp corn syrup
  • 1 1/2 cups (172g) powdered sugar


1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
9. To make the frosting, beat the butter and shortening together until smooth.
10. Slowly add half of the powdered sugar and mix until smooth.
11. Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
12. Slowly add remaining powdered sugar and mix until smooth. Set aside.
13. To make the 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.
14. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
15. Spread 2 1/2 tablespoons of cinnamon sugar glaze over the cake layer. Allow it to soak into the cake. Pipe dollops of frosting onto the cake. Try to make sure the dollops are about the same size/height so the next cake doesn’t sit lopsided.
16. Repeat the process with the second layer of cake, glaze and frosting, then add the final layer of cake on top and the final layer of cinnamon glaze. Set cake aside.
17. To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan. Heat on low until sugar is melted, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
18. Whisk in powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out.
19. Drizzle the icing down the sides of the cake while still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
20. Use the remaining frosting to pipe dollops around the outside edge of the cake.
21. Fill in the top of the cake – between the dollops – with the remaining icing. Finish off the cake with a sprinkle of ground cinnamon, if desired.

Store the cake at room temperature in an airtight container.


The frosting recipe above reflects the amount I used in the cake as shown in the photos above. The version in the cookbook uses more frosting and lends a fully frosted cake.


  • Serving Size: 1 Slice
  • Calories: 832
  • Sugar: 88.4 g
  • Sodium: 252.5 mg
  • Fat: 42 g
  • Carbohydrates: 109.6 g
  • Protein: 7.7 g
  • Cholesterol: 156.2 mg

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Cinnamon Roll Layer Cake! So much cinnamon! Perfect fall dessert!

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  1. Joann

    Hi Lindsey! I’m back with more questions. 🙄 I am wondering if you know how many cups of frosting this recipe makes. (I’m using the larger frosting ingredient amounts that are in the cookbook.) I’m trying to figure out how many cupcakes one batch of the frosting will ice, if I’m wanting to pipe a swirl on each cupcake. Also, I am wondering how much of the cinnamon glaze I would need to make for cupcakes. I am making your recipe, as it is in the cookbook, for the 8 inch bottom tier of a wedding cake. But, I also need to make four dozen cupcakes.

    1. Lindsay

      I don’t have my cookbook in front of me, but I think of one batch of frosting as being one cup of butter and 4 cups of powdered sugar and then whatever flavoring and cream is added. That amount typically frosts 12 cupcakes with good, full swirls. So if that frosting recipe uses 2 1/2 cups of butter and 10 cups of powdered sugar (which is what I’m guessing), then you’ll probably get around 30 cupcakes frosted. Hopefully that helps!

  2. Joann

    Hi Lindsay. I’m making the wedding cake for my niece’s wedding. It will be a two tier cake with the bottom tier (8”) being a cinnamon roll flavor. The top tier will be a 6”. They also would like cupcakes. I have two questions. Do you see any problems with this cake being made for the bottom tier? And…have you made cupcakes with this recipe before? I’m wondering if they turn out well and how many this recipe would make.

    1. Lindsay

      This cake should be fine as the bottom tier. I might put in some small dowels. And yes, it’ll work well as cupcakes. It would make 24 cupcakes.

      1. Joann

        Thanks for getting back to me! I always use dowels in a tiered cake, so that won’t be an issue. I did have one other question for you. I’m not a fan of using vegetable shortening in my frosting‘s. Have you ever made the recipe using all butter?

      2. Joann

        Hi Lindsey. I’m sorry for all of the questions, but because this will be the tier of a wedding cake I want to try and get as many questions answered as possible before I dive in. I just made the cake yesterday, but only wanted to make a small one to see how it came out. I halved the recipe and made 3 6-inch layers. The layers came out very thin. Typically I would halve an 8 inch cake recipe if I want to do it in 6 inch pans, but this time it seems like they may be too short. Any suggestions? I am wondering if your regular recipe for the 8 inch three layer cake would make a four layer 6 inch cake? Any help you can give me would really be appreciated! Thanks!

      3. Lindsay

        The layers should come out to be about an inch thick. When I layer it together with frosting, it’s closer to 4 inches tall typically. If your layers are thinner than that, and they may not have baked/risen correctly. For a 6 inch cake, I would cut the recipe in half and expect it to be about the same height. If you want it taller, then you could certainly make the full recipe and make more layers. I hope that helps.

  3. Kathy

    I made this yesterday for my birthday. This cake is simply scrumptious, I did fully frost the cake in lieu of a naked cake. Tastes even better the second day. Was a big hit with my family.

  4. Weymian Lim

    Hi Lindsay,
    This is with regards to your cinnamon roll layer cake, my husband loves cinnamon and I would like to make this for him.
    Is it necessary to use only egg whites and not the whole eggs? I don’t want the yolks to go to waste.
    Thank you.

  5. Nina

    Hi! Looks awesome! Question for you in the frosting recipe ingredients I see regular sugar and corn syrup but I don’t see where to add in the directions 
    Can you help me out? Should I skip or just add in whenever? 

  6. Kerrie

    Hi, I’m wondering if I bake the cake layers a day or two in advance of assembling/frosting, if you recommend storing the cakes at room temperature or refrigerated/frozen? Also, would I add the glaze on the day of baking or the day of assembling? Thanks so much! This will be our Christmas Eve dessert this year, yum!!!

    1. Lindsay

      I’d probably say to wrap them well and store them in an airtight container at room temperature, if it’s just a day or so. I’d add the glaze when you assemble the cake. I hope you enjoy it! Merry Christmas!

  7. Mariana

    I’d love to make this cake tomorrow for my mom’s birthday. Do you have a specific reason for using egg whites only, instead of whole eggs? Is it for flavor/texture, or just to avoid the yellowish shade on the cake? I hate wasting egg yolks, and I’m not planning on making any custard soon.
    It looks fantastic though…

  8. Natalie

    Hi Lindsay, I’m going to be making this for my roommate’s birthday tomorrow, and I was wondering how much extra of each ingredient I would need to frost the entire cake?

  9. Pamela Damm

    I should of asked this earlier Lindsay, I want to make this cake for my son’s birthday which is tomorrow.
    I’m pressed for time and would like to make it today. But if making it a day early isn’t recommended I’ll wait until tomorrow. Your advice please.

    Thank you,

    1. Lindsay

      Hi Pam! Sorry I didn’t get back to you sooner! For future though, I’d say it’s fine to make ahead. I might personally make and add the icing drizzle the day off just so it stays fresh-looking, but the rest would be fine.

      1. Pamela Damm

        That’s OK Lindsay, I realize you’re busy. I made the cake layers the day before and the rest the day of. Turned out great, a huge success with the guests and birthday boy! I would send a picture but do not see the option. Thank you for making this Mom a Superstar that day!

  10. Alberte Stengaard

    HEY Lindsay! FIRST .. THANK you for a lovely blog.. i just found it, and im in LOVE!! all your creations are amazing, really!!
    im from denmark and i love to bake, often i you americans website, your bakering are much more fantastisc!
    but i have a problem, here in denmark we havent shortening, so what can i do? im in crises, because a lot of your cakes call for it?! hope you would help?
    and sorry for the spelling 😀
    have a lovely day,
    hugs from Alberte a true edmier

    1. Lindsay

      Hi Alberte! Thank you – I’m so glad you found the blog! 🙂
      For the shortening, just replace it with additional butter. Shortening is a butter substitute I often use in frosting because it gives more stability, but butter will be just fine. 🙂


      1. Alberte Stengaard

        hi again! 🙂 thanks, sweet of you to replay so quik 😉
        okay i also thought about it but all websites telling it couldn’t work 😀
        again thank you for a lovely blog!

  11. Brittany

    Hey Lindsay!!! You did such an amazing job on your cookbook. I already went through it a few times and I love everything!! Every recipe and photo all look so unbelievably delicious!! The Cinnamon Roll Layer Cake stood out to me because of my love of cinnamon rolls so I am beyond excited that now I have two verisions to make!!!!

    Thank you for all the amazing blogs, easy directions, all your tutorials and of course for your cookbook!! =)

  12. Annette

    Congratulations on your cookbook. It is absolutely beautiful! I got mine in the mail yesterday but didn’t get too much time to look through it – I was too busy making your Mini Cinnamon Roll Cheesecakes, which are delicious (we share a love of cinnamon). I love the look of both versions of your Cinnamon Roll Layer Cake. I can’t wait to sit down and really read your cookbook. Everything looks stunning. You must be so proud!

    1. Lindsay

      Thank you so much Annette! I’m so glad you enjoyed the minis cheesecakes – and I hope you’ve had a chance to read through the book! 🙂

  13. Stephanie | Worth Whisking

    This cake IS simply beautiful, Lindsay! MY mouth was watering just looking at the photos (which are gorgeous)! This is a great cake for Thanksgiving as an alternative for people who don’t like pumpkin pie (trust me – we exist!). Looking forward to reading your cookbook and all of your decorating tips; you really do create some masterpieces!

  14. Lexi

    Oh My Gosh!!!!!
    I REALLY, REALLY want to try this! I would love to make and eat this!
    I will try to make this delectable looking cake for Thanksgiving!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29