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Cinnamon Roll Cake Stack with Creamy Glaze is a delightful dessert that brings the warm, comforting flavors of a classic cinnamon roll into a beautifully layered cake. This recipe captures the essence of cinnamon swirls and creamy frosting, making it a perfect centerpiece for special occasions or just a cozy afternoon treat.
Why You’ll Love This Recipe
This Cinnamon Roll Cake Stack is not only visually stunning but also incredibly delicious. The soft, moist cake layers are infused with a rich cinnamon filling, while the creamy glaze adds the perfect finishing touch. Whether you’re celebrating a birthday, hosting brunch, or simply indulging in a sweet moment, this dessert is sure to impress.
- Layered for a beautiful presentation.
- Flavorful cinnamon filling adds depth.
- Easy to make ahead of time.
- Perfect for sharing with friends and family.
- Can be customized with your favorite toppings.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup packed brown sugar
- 2 tablespoons ground cinnamon (for filling)
- ¼ cup unsalted butter, melted (for filling)
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
How to Make Cinnamon Roll Cake Stack
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- In a separate bowl, mix the brown sugar, ground cinnamon, and melted butter to create the filling.
- Divide the cake batter evenly between the two prepared pans. Swirl the cinnamon filling into each layer using a knife, creating a marble effect.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the glaze by mixing the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of the cream cheese glaze on top. Top with the second layer of cake and repeat the glazing process.
- Drizzle any remaining glaze over the top of the cake stack. Slice and serve!
Tips for the Best Results
- Ensure your ingredients are at room temperature for a smoother batter.
- Do not overmix the batter; mix until just combined to keep the cake light and fluffy.
- Allow the cake layers to cool completely before frosting to prevent the glaze from melting.
Easy Variations
- Add chopped nuts such as pecans or walnuts to the cinnamon filling for added crunch.
- Substitute pumpkin spice for cinnamon in the filling for a seasonal twist.
- Layer with fresh fruits like sliced bananas or berries for extra flavor and freshness.
What to Serve With It
- Freshly brewed coffee or tea for a cozy pairing.
- A scoop of vanilla ice cream for a decadent dessert experience.
- Whipped cream and seasonal fruit for added freshness.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it again, simply bring it to room temperature or warm it slightly in the microwave.
Recipe Card
Recipe Name: Cinnamon Roll Cake Stack with Creamy Glaze
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield/Servings: 8 servings
Ingredients:
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield/Servings: 8 servings
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup packed brown sugar
- 2 tablespoons ground cinnamon (for filling)
- ¼ cup unsalted butter, melted (for filling)
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- In a separate bowl, mix the brown sugar, ground cinnamon, and melted butter to create the filling.
- Divide the cake batter evenly between the two prepared pans. Swirl the cinnamon filling into each layer using a knife, creating a marble effect.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the glaze by mixing the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of the cream cheese glaze on top. Top with the second layer of cake and repeat the glazing process.
- Drizzle any remaining glaze over the top of the cake stack. Slice and serve!
Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave if desired.
