Cinnamon Roll Layer Cake

subheading: FOR THE CAKE:

1 ½ sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)

2 cups (400g) sugar

4 eggs

3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.

2 teaspoons (8g) baking powder

½ teaspoon (3g) baking soda

1 teaspoon (3g) cinnamon

½ teaspoon (3g) salt

1 ¼ cups (296g) buttermilk - if you do not have buttermilk, see substitution below

¼ cup (54g) vegetable oil

1 Tablespoon (12g) vanilla extract

subheading: FOR SPRINKLING OVER BATTER:

½ cup (108g) light brown sugar, packed

1 teaspoon (3g) cinnamon

subheading: FOR THE CINNAMON SUGAR GLAZE TO BRUSH ON TOP OF EACH BAKED LAYER:

5 Tablespoons (30g) powdered sugar

2 Tablespoons (28g) light brown sugar, packed

1 Tablespoon (8g) ground cinnamon

1 teaspoon (4g) vanilla extract

1 Tablespoon plus 2 teaspoons (15g) very hot water (hot water to dissolve the sugar)

subheading: CINNAMON CREAM CHEESE FROSTING:

2 sticks ,1 cup, (226g) unsalted butter, slightly softened

2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.

2 teaspoons (8 g) vanilla extract

½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster

6 to 6 ½ cups (690g to 747g) powdered sugar

1 teaspoon (3g) cinnamon

subheading: THE DARKER BROWN CINNAMON SWIRL OF FROSTING ON TOP OF THE CAKE (OPTIONAL):

¼ cup of Cinnamon Cream Cheese Frosting

½ teaspoon (1.5g) cinnamon

Piping Tips (Optional): French Tip 8B for piping around the top, Star tip 21 for shell border.

Directions at mycakeschool.com

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