If you’ve ever wished your favorite cinnamon rolls could magically transform into a towering, irresistible cake… you’re in the right place!
This cinnamon roll cake is the show-stopping dessert I created with my fellow Blackstone Griddle Crew members—Eric Rahlfs, Ken Repking, Ari Roberts, Andy Wilson, Ryan Miller, and myself—at the Blackstone Social Summit in July 2025.
What started as a fun experiment turned into one of the most over-the-top, melt-in-your-mouth desserts we’ve ever made on the griddle.
The secret? Smash each cinnamon roll paper thin between two sheets of wax paper with a burger smasher. Don’t worry if you think they’re too thin—once they hit the heat, they puff right back up, creating beautiful, thick, flaky layers for the perfect cinnamon roll cake recipe.
Let me show you how to make a cinnamon roll cake that’s guaranteed to impress any crowd!
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Cinnamon Roll Cake Ingredients
- Jumbo Cinnamon Rolls – 2 cans
- Powdered Sugar
- Cream Cheese
- Butter
- Milk
- Vanilla
- Toppings and Decorations of Choice
How to Make a Smashed Cinnamon Roll Cake
This cake starts with jumbo cinnamon rolls, but instead of popping them in the oven, you’re going to smash and griddle-bake them into sweet, caramelized layers. Using low heat on your Blackstone keeps each layer golden brown on the bottom and fluffy on top—perfect for stacking with creamy frosting.
Smash each roll between wax paper using a burger smasher until it’s as thin as possible. The thinner you get them, the nicer your layers will look. Place the flattened rolls (still on the wax paper) onto a very low-heat griddle, cover with a dome lid, and cook until the bottoms are golden and the tops are cooked through.
While your layers cool, whip up a creamy homemade frosting with butter, cream cheese, milk, vanilla, and powdered sugar. If you want to take your cake over the top, sauté a little fruit on the griddle—cinnamon-sugar apples, peaches, or blueberries work great. You can even flambé the fruit for extra flair!
Once everything is ready, stack your layers with frosting between each one to create a tall, gorgeous cinnamon roll cake. Decorate the top with your fruit, drizzle with the extra icing from the cans, and chill until ready to serve.
What to Serve with Cinnamon Roll Cake
This cinnamon roll cake is rich, sweet, and indulgent, so it pairs beautifully with fresh fruit, whipped cream, crispy bacon, or even a scoop of vanilla ice cream. If you’re serving it for brunch, add eggs, sausage, or a breakfast casserole to balance out the sweetness. For dessert, a hot cup of coffee or a cold glass of milk is all you really need!
How to Store and Freeze Leftover Cake
Wrap any leftover cake in plastic wrap or place in an airtight container. Store for up to 6 days. You can freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to a month.
Frequently Asked Questions
Yes! Assemble the cake and store it in the fridge for up to 24 hours before serving.
No, but the griddle gives the layers an incredible golden crust. A stovetop griddle or large nonstick skillet can work in a pinch.
Fresh berries, candied nuts, chocolate drizzle, caramel sauce, or even sprinkles. Make it fun and colorful!
Thin rolls bake more evenly and create perfect stackable layers. They puff back up on the griddle, giving your cake height and structure.
Cinnamon Roll Cake Recipe
This Smashed Cinnamon Roll Cake is a show-stopping layered dessert made with thin, griddle-cooked cinnamon rolls stacked high with fluffy cream cheese frosting. Created with my fellow Griddle Crew Members at the 2025 Blackstone Social Summit, this cinnamon roll cake recipe is easy, fun, and unbelievably delicious!
Ingredients
- Jumbo Cinnamon Rolls – 2 cans 17.5 ounces
- Powdered Sugar 4 cups
- Cream Cheese 8 ounces
- Butter 1/2 cup
- Milk 2 tablespoons
- Vanilla 1 teaspoon
Instructions
1. Prepare the Cinnamon Rolls: Gather all ingredients. Open the cans and, working one at a time, place a cinnamon roll between two sheets of wax paper. Use a burger smasher to press each roll as thin as possible. Repeat until all rolls are flattened.
2. Cook the Cinnamon Roll Layers: Preheat your Blackstone Griddle to the lowest heat setting. Place the smashed cinnamon rolls (still on wax paper) onto the griddle and cover with a dome lid. Cook until golden on the bottom and fully set. Remove to cool and continue until all layers are cooked.
3. Optional Fruit Topping: Dice fruit into small pieces. On low heat, add butter or oil to the griddle, then add the fruit, cinnamon, and sugar. Toss until softened. If desired, add a splash of alcohol and carefully flambe using a stick lighter. Remove and cool.
4. Make the Cream Cheese Frosting: Mix softened cream cheese and butter until smooth. Add powdered sugar, milk, and vanilla in stages, mixing until creamy and spreadable.
5. Assemble the Cake: Place the first cooled cinnamon roll layer on a board or cake stand. Spread a thin layer of frosting on top. Continue stacking and frosting until all layers are used. Drizzle packaged icing over the edges if desired.
6. Decorate: Top with cooked fruit, fan-cut strawberries, or your favorite decorations. Refrigerate until ready to serve.
7. Serve & Store: Slice with a sharp knife and serve with extra fruit on top. Store leftovers wrapped tightly or in an airtight container for up to 6 days.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
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