You all know I have a love for a good cinnamon roll cake. Between my spiced apple and peanut butter varieties, I thought I was good to go.
Nope.
Say hello to this stunning beauty right here!
This is probably the easiest cinnamon roll cake you will ever make, and your taste buds will thank you for it.
Stuffed with hazelnut spread, I skipped a traditional dough and went with Pepperidge Farm® Puff Pastry, which provided a light and fluffy base for this treat.
Like my other cinnamon roll cakes, I laid the dough out flat and coated it with the necessary deliciousness.
A word of caution: spread the hazelnut spread first, then add the cinnamon roll topping. I promise, it is twenty million times easier that way. By doing the topping first (as shown above), it didn’t stick to the dough and made cutting and rolling it a total PITA.
Fo realz.
So please please please, save yourself some heartache and do the hazelnut spread first.
I used a pizza cutter to slice the dough into strips, rolling the very first one into a mini cinnamon roll. After that, I added one strip at a time, coiling it around the first roll. It goes rather quickly!
Just throw it in the oven and get ready to salivate over the smell of amazingness. Oh how much do I love baking!
Especially when it’s this easy. Fo realz.
You can get fancy and top this bad boy with fresh raspberries like I did, or just throw on a heaping pile of that frosting that makes all cinnamon rolls fanfreakingtastic.
I may or may not have made extra frosting just cause.
My lips are sealed.
But if you are looking for something perfect to make on the fly, or for a good snow day (zomg it is going to snow here this week!), then this cinnamon roll cake is calling your name!
Ingredients
- 1 Box Pepperidge Farm® Puff Pastry Sheets thawed
- 1 C Hazelnut Spread*
- 4 Tbsp Unsalted Butter melted
- ⅔ C Brown Sugar packed
- ¼ C Sugar
- 1 Tbsp Ground Cinnamon
- 2 Tbsp Cream Cheese softened
- 1 C Powdered Sugar
- 3-4 Tbsp Milk
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch pie plate and set aside.
- Unfold thawed Puff Pastry Sheets, prick all over with a fork, then spread the hazelnut spread over both sheets, covering each Sheet completely.
- In a medium bowl, add the melted butter, brown sugar, sugar, and cinnamon and stir until combined. Spread evenly over both Sheets.
- Using a knife or pizza cutter, cut the dough into 1 inch strips. Roll the first strip into a small cinnamon roll and place in the center of the pie plate. Attach the second strip to the end of the cinnamon roll in the plate and wrap it around the roll. Repeat with each strip until the pie plate is full.
- Bake for 25-30 minutes, or until the dough is golden brown and the filling it bubbling over in the center.
- In a small bowl, add the cream cheese, powdered sugar, and milk and whisk with a fork until smooth. If too runny, slowly add more powdered sugar, if too thick, slowly add more milk. Pour over cinnamon roll cake and serve warm.
Notes
Share your photo and tag @asimplepantry or #asimplepantry!
Leave a Review