Gingersnap Crusted Cinnamon Roll Cake

Gingersnap Crusted Cinnamon Roll Cake is a delectable dessert that combines the flavors of ginger, cinnamon, and cream cheese frosting. This dish is perfect for any occasion and is sure to impress your guests.
To make this dish, you will need the following ingredients:

For the Gingersnap Crust:

- 2 cups of gingersnap cookies, crushed
- 1/2 cup of unsalted butter, melted

For the Cinnamon Roll Cake:

- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 1 cup of milk
- 2 large eggs
- 1 tablespoon of ground cinnamon

For the Cream Cheese Frosting:

- 8 ounces of cream cheese, softened
- 1/2 cup of unsalted butter, softened
- 2 cups of powdered sugar
- 1 teaspoon of vanilla extract
To start, preheat your oven to 350°F. In a mixing bowl, combine the crushed gingersnap cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan and set aside.
In another mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the melted butter, milk, eggs, and ground cinnamon. Mix until well combined.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before removing it from the pan.
To make the cream cheese frosting, beat the cream cheese and butter together until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
Spread the cream cheese frosting over the cooled cake and serve.
This Gingersnap Crusted Cinnamon Roll Cake is a perfect combination of sweet and spicy flavors. The gingersnap crust adds a crunchy texture to the soft and fluffy cinnamon roll cake. The cream cheese frosting is rich and creamy, making this dessert a crowd-pleaser.
Type: Dessert
Main Ingredients: Gingersnap cookies, cinnamon, cream cheese.