Soft Cinnamon Roll Cake
I wanted to try turning cinnamon rolls into an actual layered cake, and this turned out better than I expected. It looks simple, but there were definitely a few things I learned along the way.
Ingredients
Dough
240g warm milk (1 cup)
57g unsalted butter, melted (1/4 cup)
1 large egg, room temperature
67g sugar (1/3 cup)
360g bread flour (3 cups)
4g salt (3/4 tsp)
7g instant yeast (2 1/4 tsp)
Filling
113g butter, softened (1/2 cup)
200g brown sugar (1 cup)
2 tbsp cinnamon
Frosting
8 oz cream cheese
57g butter (1/4 cup)
240g powdered sugar (2 cups)
1 tsp vanilla
How I made it
I mixed the dough until smooth and soft, then let it rise until doubled. After rolling it out, I added the butter, brown sugar, and cinnamon, rolled it up, and cut it into cinnamon rolls.
Instead of baking everything in one pan, I baked the rolls in separate sizes so I could stack them into layers. Once they were baked, I let them cool slightly, then stacked them while still warm with cream cheese frosting between each layer so it melts into the rolls.
Why I made it this way
Stacking them while warm gives you that soft, gooey texture in every layer instead of just the center.
My preference
I like a thicker cream cheese frosting so it sits on top and slowly melts instead of disappearing into the rolls.
What I would improve next time
I would use parchment rounds to prevent sticking and slightly reduce the frosting on top for a cleaner finish.
#dessertrecipe #lemon8challenge #cinnamonrollcake #bakingfromscratch #homemadedesserts
Transforming cinnamon rolls into a layered cake is an innovative way to enjoy this classic treat with a fresh presentation. From my experience, one key to achieving that soft, gooey texture throughout is ensuring the rolls are stacked while still warm, allowing the cream cheese frosting to seep deliciously into each layer. This method amplifies the indulgence, making every slice a comforting blend of cinnamon, buttery sweetness, and creamy frosting. When making the dough, I found that using bread flour helps create the perfect soft yet sturdy base needed for slicing and stacking. It’s important to let the dough rise until doubled for a light texture. For the filling, don’t skimp on cinnamon and brown sugar; they are essential for the rich, aromatic flavor that defines cinnamon rolls. Baking the cinnamon rolls individually rather than one whole pan cake makes it easier to create multiple cake layers and control the size for stacking. However, to prevent sticking problems during baking, I recommend using parchment rounds on your pans as it simplifies release and keeps the bottoms smooth. For the frosting, a thicker cream cheese frosting is ideal because it holds its shape on top of the cake layers while slowly melting into the warm rolls underneath. This balance gives both texture and sweetness without becoming overly runny. In conclusion, whether for a special breakfast, brunch, or dessert, this soft cinnamon roll cake is a delightful way to impress friends and family with a visually appealing and incredibly tasty treat. Experimenting with layering and frosting thickness will help customize the cake to your personal preference, making every bite perfectly gooey and satisfying.
These look absolutely amazing and delicious. Making cinnamon rolls is fun. Great job.