Cinnamon rolls are the deliciously gooey breakfast food of our dreams. But why do we have to confine the cinnamon roll to a single serving breakfast treat? If you’re a little bit of a rule breaker in the kitchen, then this unique cinnamon bun cake should be calling your name! Perfect for dinner OR breakfast, this mind-blowing cake features two types of cinnamon rolls, layers of frosting and a big smile on your face.
Nonstick cooking spray
3 (12.4-ounce) packages Pillsbury cinnamon rolls
2 (4-ounce) sticks butter, room temperature
8 ounces cream cheese, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup candied walnuts
1. Preheat oven to 400ºF.
2. Line 2 8-inch cake pans with parchment paper and spray with nonstick cooking spray. Add 1 1/2 packages of cinnamon rolls to each cake pan, tearing extra cinnamon rolls in half to fill in any holes. Bake for 15 minutes or until the cinnamon rolls are golden brown.
3. In a large mixing bowl, cream together butter and cream cheese until light and fluffy. Slowly add powdered sugar in batches until a stiff frosting consistency is reached. Add vanilla extract and keep mixing.
4. Place one layer of cinnamon rolls on a cake stand and frost first with the cinnamon roll glaze. Then add a thick layer of cream cheese frosting on top. Top with the second layer of cinnamon rolls, glaze, and garnish with candied walnuts.
One cake will yield 10 serving for 10 very happy brunch guests…or for you, 10 times over! No judgment here. What do you think of this spin on a breakfast classic? Share your thoughts in the comments section below.