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Cinnamon Roll Cake with Caramel Sauce

This cinnamon roll cake has two layers of 6″ cinnamon rolls, cream cheese frosting with a dash of caramel sauce.

  • Author: The Simple, Sweet Life
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: One 6" Cake - 16 slices 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale

For the cinnamon roll cakes:

  • 5 cups all purpose flour + 1/2 cup
  • 1/3 cup granulated sugar
  • 4 tsp. instant yeast
  • 1 cup water
  • 1/2 cup milk
  • 6 tbsp. unsalted butter
  • 2 large eggs

For the filling:

  • 6 tbsp. unsalted butter, melted
  • 1 1/2 tbsp. ground cinnamon
  • 1/2 cup granulated sugar

For the cream cheese frosting:

  • 4 oz. cream cheese, cold
  • 4 tbsp. unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract

For garnishing:

  • 1 jar caramel sauce

Instructions

  1. In the bowl of a stand mixer, stir together the dry ingredients for the cinnamon roll cakes (5 cups flour, granulated sugar, and yeast). In a small bowl, microwave the butter, water, and milk until the butter has melted. Pour the hot mixture into the bowl with the dry ingredients, add the eggs, and beat for 4-5 minutes. If the dough doesn’t begin to pull away from the sides after a minute or two, begin to add that 1/2 cup of flour (you probably won’t need it all. I used about 1/4 of that 1/2 cup). Don’t add any more flour than you have to because this is supposed to be a fairly soft dough.
  2. Grease a bowl, add your dough, cover with plastic wrap, and allow to rest at room temperature for about 30 minutes.
  3. If you want to do it all in one go, roll your dough out to 15″ x 24″. Brush the dough with the melted filling butter. In a small bowl, stir together the cinnamon and sugar, and dust the dough with it. Cut the dough into 12 equal sizes along the 24″ side (2″ wide strips). Roll up one strip of dough and place it in the center of a 6″ greased cake pan. Wrap 3 more strips of dough around that center piece for a total of 4 strips of dough per pan. This will give you three 6″ cinnamon roll cakes.
  4. Cover each cake and allow to rise in a warm place until they’ve filled the pan and almost reached the top. Bake your cakes at 350F/175C for 20-25 minutes, or until golden brown on top. If any of the cakes puff up over the sides while baking, you can trim off the excess with a knife.
  5. Once the cakes have cooled, beat the butter and cream cheese for the frosting together in the bowl of a stand mixer. Beat until creamy. Add the vanilla extract and powdered sugar, and continue beating until a smooth frosting forms.
  6. To assemble your cake, spread a thin layer of frosting between each layer of cinnamon roll cake, and on top of the top layer (you can stack all three or just two like I did). Drizzle with caramel sauce, using a spatula to spread the caramel sauce to the edges.

Notes

Cinnamon roll cake recipe adapted from Sally’s Baking Addiction

Nutrition