Cinnamon Roll Layer Cake
This easy Cinnamon Roll Layer Cake is topped with a luscious cream cheese frosting and comes together quickly with the help of canned cinnamon rolls! This delicious layer cake that is perfect for a weekend breakfast, holiday brunch or easy dessert!
Ingredients
- 35 ounces refrigerated cinnamon rolls (2) 17.5 ounce cans, I used Pillsbury Grands! Cinnamon Rolls with Icing (Cinnabon)
- 7.3 ounces refrigerated cinnamon rolls (1) 7.3 ounce can, Pillsbury Cinnamon Rolls with Icing
Cream Cheese Buttercream Frosting
- 16 ounces cream cheese softened
- 1 ½ cups salted butter softened
- 2 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Optional Garnish
- 1 teaspoon ground cinnamon ground or whole stick
Instructions
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Prepare two 8″ cake pans by lining the bottom with parchment paper and lightly spraying the bottom and sides with nonstick cooking spray.
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Preheat the oven according to the instructions on the back of the cans of cinnamon rolls.
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Unwrap and separate each of the two large containers of cinnamon rolls. Place one cinnamon roll in the center of each prepared cake pan. Arrange the remaining cinnamon rolls evenly around the center. Stretch or shape the cinnamon rolls as needed for
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