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!
Prep Time: 20 Min
- 35 ounces refrigerated cinnamon rolls - 7.3 ounces refrigerated cinnamon rolls Cream Cheese Buttercream Frosting: - Cream cheese - Salted butter - Granulated sugar - Vanilla extract - Salt
COOK Time: 18 Min
Prepare two 8" cake pans by lining the bottom with parchment paper and lightly spraying the bottom and sides with nonstick cooking spray.
Preheat the oven according to the instructions on the back of the cans of cinnamon rolls. Unwrap and separate each of the two large containers of cinnamon rolls.
Unwrap and separate each of the two large containers of cinnamon rolls. Place one cinnamon roll in the center of each prepared cake pan.
Stretch or shape the cinnamon rolls as needed for them to fit nicely in the pan. The cinnamon rolls should be touching as much as possible.