Double-Stacked Cinnamon Roll Cake How-To

Layers of cinnamon rolls, cream cheese frosting and caramel make a brunch-worthy cake.
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STEP 1: MAKE CAKE LAYERS

Separate the dough into 10 rolls. Place 5 rolls each into two 8-inch round cake pans, pressing down slightly so they fill most of the pan. Bake 23 to 25 minutes or until golden brown. Remove and let them cool for 10 minutes.

Cinnamon roll dough in two round baking pans

STEP 2: REMOVE FROM PAN

Run a knife around the edge of each pan. Then invert the layers onto cooling racks and cool completely.

Removing two batches of cinnamon rolls from round baking pans onto a wire rack

STEP 3: MAKE FROSTING

In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth and fluffy. Add the milk, powdered sugar and vanilla and beat on low speed until the frosting’s blended and smooth.

Cream cheese, butter, milk, vanilla and powdered sugar in a mixing bowl

STEP 4: PREP CAKES FOR LAYERING

Using a serrated knife, trim the roll tops from one layer to make a level surface.

Slicing the top off of a round of cinnamon rolls

STEP 5: BUILD CAKE

Place the leveled layer cut-side up on the serving plate. Spread both cans of the reserved caramel topping on top; top with the second cake layer. Spread the cream cheese frosting on top and garnish with pecans and caramel topping from a jar.

Spreading frosting on a cinnamon roll cake