Life's too short to eat ugly cake

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream




Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream ahh!

Remember the day you were born. Two world collided. The Not So Vanilla – Vanilla Cake and all my favorite flavors of life. And they will never tear us apart!

Ohhh the flavors! If you love brown sugar and cinnamon, THIS IS YOUR CAKE!

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

It quickly become a favorite of brides at my bakery and became a best seller for weddings as well. Once they tried it they were done! I️ had one bride order her entire cake, all 4 tiers, in Cinnamon Roll.

It’s just that good!

It is all the is good and right in this world. IT IS LIFE!

Ok well maybe that last part is a stretch but once you try it, you will kinda no where I️ was going with that.

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

Cinnamon, nutmeg, brown sugar, apple pie spice, cream cheese….. Ya I think you get the picture. We iced this in our Space Case Buttercream but filled it with our Brown Sugar Cream Cheese Buttercream. THIS IS WHAT MAKES IT!!! I could eat this by the spoon! (Notice I said could not have. I would never ever do that! 😂😂) But it would be amazing iced in it as well! Check out this cake comb by Evil Cake Genius. So easy to use and makes a easy and quickproffesional design on your cake.

Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream
Cinnamon Roll Cake with Brown Sugar Cream Cheese Buttercream

This goes perfectly anytime of year. However fall is always a great time for spices and special treats. This would go great on your thanksgiving table!

Cinnamon roll cake with brown sugar cream cheese buttercream
Cinnamon roll cake with brown sugar cream cheese buttercream

The leaves and pumpkins are fondant and dusted with a little color dust to give them a little extra pop. For a few I mixed the colors and rolled it out to make them multicolored. They came out so pretty! I️ have airbrushed these before and they look gorgeous as well. This was just a simple little leaf cutter. You can find them in your local craft stores this time of year.

Cinnamon roll cake with brown sugar cream cheese buttercream
Cinnamon roll cake with brown sugar cream cheese buttercream

The fox is made using satin ice fondant. We have a link to free video tutorial on him here as well! COMING SOON

Cinnamon roll cake with brown sugar cream cheese buttercream
Cinnamon roll cake with brown sugar cream cheese buttercream

I️ will definitely be making this again for my thanksgiving dessert! Maybe a cinnamon roll cupcake with a pile high swirl of brown sugar cream chees buttercream to share with neighbors as well!!

This recipe is based off our Not So Vanilla – Vanilla Cake recipe which is amazing! If you are looking for a perfect vanilla white Cake start here!! http://ediblesugarart.com/recipe/not-so-vanilla-vanilla-cake-perfect/

So so yummy!

What are you waiting for??? Go bake this magnificent beauty today! Get the full recipe BELOW!


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Cinnamon Roll Cake With Brown Sugar Cream Cheese Buttercream


Print Recipe
Cinnamon Roll Cake With Brown Sugar Cream Cheese Buttercream
Servings
Ingredients
Brown Sugar Cream Cheese Buttercream
Servings
Ingredients
Brown Sugar Cream Cheese Buttercream
Instructions
  1. Preheat your oven to 350*F. Grease and Place parchment rounds in 3 8'' round cake pans. I always use baking strips for my vanilla cakes. If using them, wet them and pin them on pans now.
  2. Place Butter, oil, and sugar in your mixer and turn onto low. You want to mix just enough to incorporate it together. About 30 seconds.
  3. Add you egg whites. Mix on low until the butter mixture has just adsorbed the egg whites.
  4. Next sprinkle in your dry ingredients. Once they are all in, turn the mixer on low, pulsating if needed so you don't throw the flour back out. mix until it is just incorporated. About another 30 seconds.
  5. Next add in the cup of milk. It is important that the milk is not cold. You do not want your butter to curdle back up. Once the milk is incorporated, turn the mixere up to medium and let it mix for 1 minute. scraping down the bowl midway.
  6. Poor evenly into the prepared pans and bake for 30-35. Remove when centers are firm and toothpick comes out clean
Recipe Notes



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