Cinnamon Roll Layer Cake is the perfect excuse to eat cake for breakfast! Three layers of buttery, cinnamon cake filled with cinnamon buttercream frosting and a sweet cinnamon glaze!
It’s that time of year where not only are we in the kitchen baking more, but it’s ALSO the time where SO many fantastic cookbooks are released. I will admit I am a junkie when it comes to cookbooks; I own well more than my fair share. And sure, sometimes I get a new book, flip through it a few times, and then it goes to live a long life on my cookbook shelf. It’s a tragedy. But then there are those books that you turn to time and time again…of course I hope MY BOOK is that for you.

Well, a few weeks ago I received Simply Beautiful Homemade Cakes by Lindsay Conchar. Lindsay is the talent behind the blog, Live, Love and Sugar. She makes some of the most delicious (and beautiful) cakes going right now. I have a strong suspicion that this book will be my GO-TO book when I need to make a cake.



  • ¾ cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • ¾ cup sour cream, room temperature
  • 2 teaspoons vanilla
  • 6 large egg whites, divided
  • 2½ cups all purpose flour
  • 4 teaspoon baking powder
  • 1 teaspoon ground cinnamon (see note)
  • ½ teaspoon kosher salt
  • ¾ cup milk, room temperature
  • ¼ cup water, room temperature

Cinnamon Frosting

  • 1½ cups salted butter, room temperature
  • 1½ cups vegetable shortening
  • 12 cups powdered sugar, divided
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon (see note)
  • ¼ cup water or milk

Cinnamon Sugar Glaze

  • 5 tablespoons powdered sugar
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons water


  1. Preheat the oven to 350°F. Line the bottom of 3 (8- inch) cake pans with parchment paper and grease the sides. (I used nonstick spray).
  2. In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the sour cream and vanilla and mix until combined. Add 3 of the egg whites and mix until well combined. Add the remaining 3 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
  3. Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. In a small bowl combine the milk and water. With the mixer on low speed add half of the flour mixture to the batter and mix until combined. Add the milk mixture to the batter and mix until combined. Add the remaining flour and mix until smooth, scraping the sides of the bowl as necessary.
  4. Divide the batter evenly among the 3 cake pans. Bake for 23-25 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  5. Allow the cakes to cool 2-3 minutes in the pan and then remove them from the pans onto a wire rack to cool completely.

You can find complete recipes of this CINNAMON ROLL LAYER CAKE in

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