Cinnamon Roll Layer Cake
- Rosie
- Oct 24
- 2 min read
This is my Cinnamon Roll Layer Cake and it has four layer of soft vanilla sponge swirled with cinnamon sugar. In between each layer is the creamiest brown sugar buttercream along with a brown sugar caramel reminiscent of the inside of a gooey cinnamon roll. Wrapped in a silky smooth cream cheese frosting and finished with a dusting of cinnamon this truly is the perfect autumnal cake.
You won't need any eggs or any dairy, and the best part is it's are super simple to make!
Cinnamon Roll Layer Cake
Here’s Why You’ll Love This Cinnamon Roll Layer Cake:
Egg and dairy free: Can be easily adapted for vegans and allergens
Easy to make: perfect for beginner to intermediate bakers
Perfect fall dessert: Cosy spiced flavours for a perfect autumnal dessert.
Moist sponge: Dairy free buttermilk and yoghurt keep this cake soft and moist for days!
Make-ahead friendly: The cake layers, buttercream and caramel can be prepped in advance, making assembly easier.
Key Ingredients
Brown sugar: dark and light
Dairy free yoghurt
Salted dairy free butter
Dairy free milk: I find soya the best!
Self raising flour
Levelling agents: baking powder and bicarbonate of soda
Cinnamon - lots of it!
Dairy free cream cheese - you can also use diary here
Vegetable oil or light olive oil
Icing sugar
Dairy free cream cheese
Apple cider vinegar
Canned pumpkin
Storing tips
Make ahead: the sponge layers can be made the day beforehand and tightly wrapped in cling film until ready to assemble. The buttercream can also be made the day before by wrapping the top of the bowl with clingfilm and storing in the fridge. When ready to serve remove from the fridge and bring to room temperature and then re-whip.
Recipe
