Step 1

Prepare two 8" cake pans by lining the bottom with parchment paper and lightly spraying the bottom and sides with nonstick cooking spray.

Step 2

Preheat the oven according to the instructions on the back of the cans of cinnamon rolls.

Step 3

Unwrap and separate each of the two large containers of cinnamon rolls. Place one cinnamon roll in the center of each prepared cake pan. Arrange the remaining cinnamon rolls evenly around the center. Stretch or shape the cinnamon rolls as needed for them to fit nicely in the pan. The cinnamon rolls should be touching as much as possible. All of the outer cinnamon rolls should be touching the center cinnamon roll, but you will likely still have a few gaps around the edges. Gently press the cinnamon rolls down as needed to try to make them even in height.

Step 4

Unwrap and separate the can of small cinnamon rolls. This step may work a little differently depending on the brand of cinnamon rolls you purchase. If the small cinnamon rolls you purchased are a solid piece of dough without the traditional spiral then take two or three of the rolls and lay them onto a clean work surface. Arrange them into a line, tightly touching. Use a rolling pin to flatten the rolls into a thin sheet of dough. Sprinkle the flattened dough with cinnamon. Starting from one of the long edges, tightly roll the dough up into a log then slice the uneven ends off of the log. Slice the log into 1/3"-1/2" pieces.

Step 5

If the cinnamon rolls you purchased are actually spirals/rolls take one of the rolls and unroll it so that it is one long flat strip. Gently flatten the strip using your fingers or a rolling pin. Cut the strip lengthwise as needed so that it is about 1/3" - 1/2" wide, then cut it into 4" strips. Roll each 4" strip into a tight cinnamon roll.

Step 6

Set the mini rolls spiral side up onto a parchment lined cookie sheet.

Step 7

Place both the large cinnamon rolls and mini rolls into the oven and bake as directed on the back of the cinnamon roll packages. Start checking on the mini cinnamon rolls after 7 minutes as they will need less bake time than the larger rolls.

Step 8

Remove them from the oven once lightly golden. Let the cinnamon rolls cool completely before frosting.

Step 9

Place the softened butter and half of the sugar into the bowl of a stand mixer. Beat on high with the paddle attachment until light and airy.

Step 10

Add the softened cream cheese, vanilla extract and salt and continue to beat until smooth and creamy.

Step 11

Add the rest of the sugar and continue beating until light, airy, and smooth.

Step 12

Place a spoonful of the frosting onto the center of your cake plate or serving platter. Turn one of the cinnamon roll cake layers out, placing it bottom-side down onto the center of the serving platter.

Step 13

Smooth a thick layer of buttercream over the top of the first cake layer. Turn the second cake layer out of the pan and place it bottom side up so you have a nice flat surface on top. Gently press the layer down to make sure the top is flat and even.

Step 14

Cover the cake in a thin layer of the frosting. If the cake is moving around too much you can place it in the fridge to help it set up a bit before frosting the outer edges.

Step 15

Once the cake is frosted, gently scrape the sides with an offset spatula or the dull side of a knife to achieve a "naked cake" effect.

Step 16

Place any leftover frosting into a piping bag fitted with a large star tip.

Step 17

Pipe swirls of the buttercream alternating between tall and short swirls all along the top edge of the cake. Place one of the mini cinnamon rolls onto each of the short buttercream swirls.

Step 18

Sprinkle the top of the cake with a little cinnamon, for an extra special look, try using freshly grated cinnamon sticks.

Step 19

Set in the fridge for at least 2 hours to allow the frosting to set up.

Step 20

Serve and enjoy!