Cinnamon Roll Layer Cake

This cake is basically a sneaky cinnamon roll pretending to be a cake—it’s got a soft cinnamon sponge, a luscious glaze, and a killer buttery cinnamon frosting.

Cinnamon Roll Layer Cake

Cinnamon Roll Layer Cake


  • Cinnamon Sponge:
  • 2 ¾ cups self-rising flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate soda
  • 2 tsp cinnamon
  • 1 cup + 3 tbsp light brown sugar
  • 1 ½ cups dairy-free milk
  • 1 tsp apple cider vinegar
  • ½ cup dairy-free yogurt
  • ½ cup light olive oil
  • Cinnamon Sugar Glaze:
  • 5 tbsp powdered sugar
  • 2 tbsp light brown sugar
  • 1 tbsp cinnamon
  • 2 tbsp water
  • Cinnamon Frosting:
  • 1 cup dairy-free butter, softened
  • 3 ⅓ cups powdered sugar
  • 1 tbsp cinnamon
  • 2 tbsp dairy-free milk


  1. Preheat your oven to 340°F.
  2. Line three 6-inch round cake tins.
  3. Mix your milk and vinegar and set it aside to thicken.
  4. Stir in the other wet ingredients.
  5. Sift in the dry ingredients.
  6. Pour the batter into the cake tins.
  7. Bake for 20-30 minutes or until they're fully cooked.
  8. Let the cakes cool down before leveling them off.
  9. Now, make the cinnamon sugar glaze by mixing up all the glaze ingredients.
  10. Once the cakes have cooled, pour the glaze over the sponge and let it soak in for 10 minutes.
  11. Use a hand mixer or the paddle attachment on your stand mixer to cream the butter until it's creamy and light in color.
  12. Slowly add in the powdered sugar, bit by bit, scraping the sides after each addition. Mix in the cinnamon and milk until combined.
  13. Assemble your cake by layering the sponges with that scrumptious cinnamon frosting. Enjoy the cinnamon roll vibes!

Leave a Comment

Skip to Recipe