Double-Stacked Cinnamon Roll Cake

By brownbox

Ingredients

• 2 cans (17.5 oz each) Pillsbury® Grands!® caramel rolls
• 4 oz (half of 8-oz package) cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon milk
• 2 1/2 to 3 cups powdered sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, if desired
• Caramel topping (from a jar), if desired

Details

Servings 1
Cooking time 80mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray. Separate dough into 10 rolls; set caramel topping aside. Place 5 rolls in each pan; press down slightly on rolls to fill most of pan.

In large bowl, beat cream cheese and butter with electric mixer on medium speed until smooth and fluffy. Add milk, powdered sugar and vanilla. Beat on low speed until frosting is blended and smooth.

With serrated knife, trim off roll tops on one of the layers to level. Place layer, cut side up, on serving plate. Spread with both cans of reserved caramel topping. Top with second layer. Spread with cream cheese frosting. Garnish with pecans and caramel topping from a jar.

Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray. Separate dough into 10 rolls; set caramel topping aside. Place 5 rolls in each pan; press down slightly on rolls to fill most of pan.

In large bowl, beat cream cheese and butter with electric mixer on medium speed until smooth and fluffy. Add milk, powdered sugar and vanilla. Beat on low speed until frosting is blended and smooth.

With serrated knife, trim off roll tops on one of the layers to level. Place layer, cut side up, on serving plate. Spread with both cans of reserved caramel topping. Top with second layer. Spread with cream cheese frosting. Garnish with pecans and caramel topping from a jar.

Wheaties