Cinnamon Roll Cake

I love cinnamon rolls.  I love making the dough, watching it rise, rolling it out…but I especially love the cinnamon and brown sugar and BUTTER filling.  I could eat that stuff with a spoon.

I was trolling around Pinterest the other day and found this Cinnamon Roll Cake.  I thought to myself, self?  That looks pretty darn good.  So, here we are!

I will tell you that the glaze?  Yeah.  That stuff is awesome.  Of course I didn’t wait to put it on cooled cake layers.  I mean, come on, you know me better than that.  So when I spooned and smeared it over the still warm-from-the-oven layers, the smell…oh, the smell!  It was pretty strongly cinnamony, but once it soaked in it was Just Right.


Of course, as per usual, I didn’t have exactly what I needed to complete this project.  I don’t generally keep shortening on hand, as I am much more partial to butter.  So instead of going to all the trouble of kenneling the pack and heading to the store, I just subbed cream cheese in place 1:1 for the shortening.  I mean, we do cream cheese frosting on cinnamon rolls, right?  Sounded like a winner to me.  And it was!  This is some rich, rich frosting.  I also decreased the 10x to 10 cups instead of 12.  Twelve would have been too hard to spread at all!  Next time I make this, I will pipe the frosting between the layers and on top.  Trying to spread such a rich frosting on a layer that has a soak on it causes tearing.  Just a little tip.


By the time this cake was finished, the house smelled soooooo good.  Nothing like cinnamon and cool weather (ok, air conditioning – we are still waiting for the rain and cool to come back) to make your house smell like a holiday home.

Try this cake.  Don’t be put off by the steps.  It’s worth it, and really, once you get into the process it’s not really any more than any other layer cake.  A nice cup of cocoa or coffee?  Good to go!  Hope you try and enjoy this recipe – I’m hoping my work friends love it tonight!

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