Double-Stacked Pastry Roll Cake on cutting board with bowl of pecans and container of caramel sauce.

Double-Stacked Pastry Roll Cake

Welcome back to the Butter Braid® Pastry kitchen!

Today, we are unveiling a sweet, new recipe for you to enjoy with family and friends: the Double-Stacked Pastry Roll Cake. This dessert brings the comforting, classic flavors of cinnamon and caramel rolls to a whole new level of indulgence. Made with layers of Cinnamon Pastry Rolls and Caramel Pastry Rolls and adorned with rich cream cheese frosting, chopped pecans, and caramel topping, it is just the treat you need for the next time you gather around the table with your loved ones.

Try this Double-Stacked Pastry Roll Cake recipe for yourself. Butter Braid Cinnamon and Caramel Pastry Rolls make creating this dessert easy. Just follow the detailed baking instructions below, and you’ll have a cake that can be enjoyed at a birthday celebration or as a decadent breakfast treat.  

Ingredients

  • 1 pkg. Butter Braid Cinnamon Pastry Rolls with Cream Cheese Icing
  • 1 pkg. Butter Braid Caramel Pastry Rolls with Caramel Glaze
  • 4 oz. cream cheese, softened
  • 2 tbsp. butter, softened
  • 2 ½ c. powdered sugar
  • ½ tsp. vanilla
  • ½ c. pecans, chopped (optional)
  • 1-2 tbsp. caramel topping

Step-By-Step Directions

  1. Preheat your oven and prepare your pans of pastry rolls.
    • Preheat your oven according to the package directions.
    • Grease two 9-inch round cake pans with cooking spray to ensure the rolls come out easily.
  2. Bake the rolls.
    • Follow the baking instructions provided on the packaging for the Caramel Pastry Rolls and Cinnamon Pastry Rolls.
    • Set the icing for the Cinnamon Pastry Rolls aside.
  3. Prepare the cream cheese frosting.
    • In a large bowl, combine the icing from the Cinnamon Pastry Rolls, softened cream cheese, and softened butter.
    • Use a large mixer on medium speed to beat the mixture until smooth and fluffy.
    • Add the powdered sugar and vanilla. Then, continue beating on medium-low speed until the frosting is blended and smooth.
  4. Assemble the cake layers.
    • Carefully, turn the Caramel Pastry Rolls upside down onto a sheet of parchment paper. The caramel side should be face up.
    • If desired, sprinkle chopped pecans over the Caramel Pastry Rolls.
    • Turn the Cinnamon Pastry Rolls upside down onto a cooling rack, allowing the cinnamon rolls to come out altogether.
    • Grab your second cooling rack and use it to quickly flip the Cinnamon Pastry Rolls back over, ensuring the right side is facing up. This will help to keep the rolls together and prevent them from falling apart.
    • Allow the Cinnamon Pastry Rolls to cool completely before carefully placing them on top of the Caramel Pastry Rolls.
  5. Frost and garnish the cake.
    • Spread the cream cheese frosting generously over the top layer of the cake.
    • Sprinkle the remaining chopped pecans over the frosting and drizzle with caramel topping for an extra touch of sweetness.

Tips for Making the Double-Stacked Pastry Roll Cake

  • Pack the pastry rolls together tightly in the pan and lightly press down on them. This will help the rolls bake together to form the layers for your cake.
  • Utilize two cooling racks when flipping your Cinnamon Pastry Rolls over. These are handy tools that will help keep the rolls together, ensuring a perfect presentation.
  • The Double-Stacked Pastry Roll Cake can be stored in the refrigerator for up to two days.

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