Real Recipes From Real Home Cooks ®
Cinnamon Roll Layer Cake
"This Cinnamon Roll Layer Cake is super moist and has a wonderful flavor combination of cinnamon cake layers, brown sugar, and cinnamon cream cheese frosting!..."
INGREDIENTS
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1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
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2 cups (400g) sugar
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4 eggs
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3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1 teaspoon (3g) cinnamon
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1/2 teaspoon (3g) salt
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1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
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1/4 cup (54g) vegetable oil
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1 Tablespoon (12g) vanilla extract
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1/2 cup (108g) light brown sugar, packed
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1 teaspoon (6g) cinnamon
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5 Tablespoons (30g) powdered sugar
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2 Tablespoons (28g) light brown sugar, packed
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1 Tablespoon (6g) ground cinnamon
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1 teaspoon (4g) vanilla extract
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1 Tablespoon plus 2 teaspoons (15g) very hot water (hot water to dissolve the sugar)
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2 sticks ,1 cup, (226g) unsalted butter, slightly softened
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2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
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2 teaspoons (8 g) vanilla extract
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1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
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6 to 6 1/2 cups (690g to 747g) powdered sugar
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1 teaspoon (6g) cinnamon
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1/4 cup of Cinnamon Cream Cheese Frosting
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1/2 teaspoon cinnamon
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Piping Tips (Optional): French Tip 8B for piping around the top, Star tip 21 for shell border.
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