Some time ago I tasted a snickerdoodle cake that had a filling to die for. All my searches have only turned up basic buttercream/cinnamon types. Do any of you have a different version I might try?

I hope my memory hasn't distorted the flavor I remember. (Does that even make sense? You know how sometimes you remember things better than they were in actuality?) Thanks for any help you can lend me.

What was the fillng like, if it wasn't a cinnamon flavored buttercream?

You've told us what it wasn't but not what you're looking for.

Was it just a cinnamon schmear:

http://the.honoluluadvertiser.com/article/2005/Nov/02/il/FP511020301.html

HTH

Taste, texture, density, flavor, etc? Did you get the recipe from CC? Did you eat a cake at a restaurant? More info could help CC help you out a little better

I just re read my post of last night and realize how incomplete my request was. The cake was served at a restaurant and the texture was more of a mousse type. It definitely contained cinnamon and really complimented the cake without over powering it. This isn't much more to go on. The whole thing, all together, was delicious.
Edited to add: Thanks for the recipe for the sticky buns. I am making them this morning! So at least, I gained on this account.

Do you remember the restaurant?

Don't know how many recipes you're willing to try. Here are a few.

http://www.canadianliving.com/food/cinnamon_mousse.php

http://mymuffinthursdays.blogspot.com/2008/10/pumpkin-whoopie-pies-with-cinnamon.html (more like a cream cheese frosting)

http://keyingredient.com/recipes/86828/pumpkin-pecan-pie-with-cinnamon-whipped-cream/

http://www.bbc.co.uk/food/recipes/database/cinnamoncream_8869.shtml

http://lowbudgetcooking.net/en/081027cinnamonmousse.html (jaggery would be raw sugar & you can use gelatin instead of agar agar---1/2 envelope or 1/2 T bloomed in 1 c water). I think this recipe looks AMAZINGLY sinful & delicious!

Hope one of these works for you

Thank you so much. I think the first and the last are the recipes to try. (Just have to get rid of the sticky buns first!) Thanks for putting the translations in for me, I would never have known Jaggery to be raw sugar and I haven't used agar agar since microbiology class way back in my dim past. (It looks like I'll have to look up my metric conversions, gotta table somewhere.) I can hardly wait. The last one sounds particularly delicious, all by itself! Thanks again.

If you try that last one let me know how it turns out. I may try it for a special Valentine's treat