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Sprinkles For Breakfast

Share your Sweet Side

cinnamon roll birthday cake

This is a sponsored conversation written by me on behalf of International Delight.  The opinions and text are all mine.

Everyone knows that cake is best enjoyed when you do not have to share it with anyone else. Just you, a fork and that buttercream goodness.

But every once in a while, you come across a cake that is SO amazing, you feel guilty keeping it all for yourself. A cake that not only looks good, but also tastes like a little slice of heaven.

I like to call those Show Stopper Cakes. And this Cinnamon Rolls Birthday Cake is definitely one of them.

Here is why....

  1. It has Birthday Cake Crumble on it/in it. This stuff might possibly be my favorite cake filling OF ALL TIME.
  2. Both the cake and the drizzle are flavored with International Delight's Cinnabon Creamer for MAXIMUM cinnamon roll goodness.
  3. And, this bad boy allows you to eat cake AND cinnamon rolls at the SAME TIME.

Like I said...Show Stopper Cake.

I know this cake has a lot of steps because it requires you to make the cake, buttercream and drizzle along with the Birthday Cake Crumble and Cinnamon Rolls. To not get so overwhelmed, I suggest making the cake and crumble ahead of time and freezing them. Then make the buttercream, Cinny Rolls (some mini and some big) and ganache the day of! I promise is SO worth it.

Cinnamon Roll Birthday Cake

Cinnamon Roll Birthday Cake | Sprinkles For Breakfast


Cinnamon Roll Birthday Cake

  • 2 eggs + 1 egg white
  • 1/2 cup whole milk
  • 1/2 cup International Delight Cinnabon Coffee Creamer
  • 2 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 12 tablespoons unsalted butter, room temperature


  • 1 lb (2 cups) unsalted butter, room temperature
  • 5 egg whites
  • 1 cup sugar, divided
  • 1 teaspoon clear imitation vanilla
  • 1 teaspoon pure vanilla extract
  • Water
  • Blue food coloring
  • Candy thermometer



Cinnamon Roll Birthday Cake

  1. Preheat oven to 350 degrees. Prepare three 8" cake pans with pam and parchment.
  2. In a medium bowl combine and stir the egg whites, milk, and the vanillas. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. Add the butter and International Delight Cinnabon Creamer, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg mixture. Beat on medium speed until it is just combined.
  6. Divide the batter between the three cake pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let cool on wire racks for 10 -15 minutes. Then remove cakes from the pan and place on wire racks to cool completely.


  1. In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees on your candy thermometer.
  2. While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
  3. Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
  4. Once your candy thermometer reads 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
  5. After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
  6. Add vanillas and mix until just combined.
  7. Add blue food coloring until you get desired color.


  1. Make Birthday Cake Crumble. Set aside to cool.
  2. Make Cinnamon Rolls. Set aside to cool.
  3. Place melting chocolate and heavy cream in a microwaveable bowl.
  4. Microwave in 30 second increments, stirring after each time, until the chocolate is melted.
  5. Allow mixture to cool.
  6. Assemble the cake filling each layer with Birthday Cake Crumble.
  7. Add a crumb layer and place in the fridge for at least 30 minutes.
  8. Apply final layer of buttercream. Place in the fridge for at least 30 minutes.
  9. Use a spoon to drizzle ganache down the side of the cake and cover the top.
  10. Add Birthday Cake Crumble and Cinnamon Rolls.

*One 8 " Cake

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (1)


This cake looks amazing and would like to make it! However, there is a question I have about the ganache. Under the topping ingredients, you have listed 1/4 cup International Delight Cinnabon Coffee Creamer and 5 oz. purple melting chocolate. But in the directions, you have: Place melting chocolate and heavy cream in a microwaveable bowl. I have made ganache many times, always using heavy cream, but are you saying here to use the coffee creamer in place of the heavy cream, and by error typed in heavy cream in the directions?

Lindsay Nathanson

Hi Donna! Sorry for the confusion. That was a mistake on my part! The coffee creamer and heavy cream can be used interchangeably. But using the coffee creamer gives an amazing cinnamon bun flavor to the ganache. I will go ahead and change that in the instructions!