Cinnamon Roll Bundt Cake
Recipe - Chanhassen
Cinnamon Roll Bundt Cake
Prep Time10 Minutes
Servings12
Cook Time50 Minutes
Ingredients
2 cans (17.5 oz/5 ct) Pillsbury Grands Cinnamon Rolls
1 can (12.4 oz/8 ct) Pillsbury Cinnamon Rolls
4 oz cream cheese, room temperature
4 tablespoons butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla
Pinch of salt
1/4 cup whole milk
Directions
- Heat oven to 350°F. Coat a large Bundt pan using baking spray with flour.
- Place the small cinnamon rolls in the bottom of the Bundt pan. Arrange roughly 8 Grands rolls standing up around the outside edge of the pan. Tuck remaining rolls into the open spaces.
- Cook 45–50 minutes. If the rolls are browning too much, cover with foil. Remove from oven and allow to cool for 10 minutes in pan, before inverting over a cooking rack.
- While cake cools, add cream cheese, butter, vanilla, powdered sugar, and salt to a medium bowl; mix well. Add milk, 1 tablespoon at a time until desired consistency is reached. Pour or spoon over Bundt cake. Serve with icing from cans.
10 minutes
Prep Time
50 minutes
Cook Time
12
Servings
Directions
- Heat oven to 350°F. Coat a large Bundt pan using baking spray with flour.
- Place the small cinnamon rolls in the bottom of the Bundt pan. Arrange roughly 8 Grands rolls standing up around the outside edge of the pan. Tuck remaining rolls into the open spaces.
- Cook 45–50 minutes. If the rolls are browning too much, cover with foil. Remove from oven and allow to cool for 10 minutes in pan, before inverting over a cooking rack.
- While cake cools, add cream cheese, butter, vanilla, powdered sugar, and salt to a medium bowl; mix well. Add milk, 1 tablespoon at a time until desired consistency is reached. Pour or spoon over Bundt cake. Serve with icing from cans.
