Name: Cinnamon Roll Bundt Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tubes (2 cans) refrigerated jumbo cinnamon rolls; 1 tube (1 can) refrigerated small cinnamon rolls; 4 oz cream cheese, at room temperature; 4 tbsp unsalted butter, at room temperature; 1 cup powdered sugar; 1 tsp vanilla extract; Pinch of salt; ¼ cup whole milk

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Introduction

This Cinnamon Roll Bundt Cake is a delightful twist on the classic cinnamon roll, baked into a beautiful bundt shape perfect for sharing. Soft, gooey, and topped with a creamy homemade icing, it’s an irresistible treat for breakfast or dessert.

The image shows two thick slices of cinnamon swirl bread placed on a white plate with a white marbled surface background. The bread has a golden brown crust and soft beige interior with visible cinnamon swirls. On top of the front slice, a thick white glaze is being poured from a spoon held by a woman's hand, dripping smoothly down the sides of the bread. In the background, the second slice of bread is also partly covered in the white glaze. The scene is bright and clean with a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tubes (2 cans) refrigerated jumbo cinnamon rolls
1 tube (1 can) refrigerated small cinnamon rolls
4 oz cream cheese (room temperature)
4 tbsp unsalted butter (room temperature)
1 cup powdered sugar
1 tsp vanilla extract
Pinch of salt
¼ cup whole milk

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease a large 10-inch bundt pan thoroughly, then dust it lightly with flour to prevent sticking.
Step 3: Place the small cinnamon rolls evenly along the bottom of the bundt pan.
Step 4: Arrange the jumbo cinnamon rolls standing upright around the inside edges of the pan until mostly full.
Step 5: Bake in the preheated oven for 45 to 50 minutes. If the top starts browning too quickly near the end, cover loosely with a piece of foil.
Step 6: Remove the bundt cake from the oven and let it cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Step 7: While the cake cools, prepare the cream cheese icing. In a bowl, mix the cream cheese, butter, vanilla extract, powdered sugar, and salt until smooth.
Step 8: Gradually add the milk, a little at a time, stirring until you reach your desired icing consistency.
Step 9: Drizzle or spoon the icing over the cooled bundt cake, reserving a portion to serve on the side.

Tips & Variations

For extra gooeyness, slightly underbake the cake by a few minutes, but ensure the dough is cooked through.
Try adding chopped nuts or raisins inside the bundt for added texture and flavor.
If you prefer a lighter icing, substitute half the cream cheese with Greek yogurt or sour cream.

Storage

Store the cooled bundt cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices gently in the microwave for about 15 seconds to warm before serving. Keep leftover icing refrigerated separately and stir before using.

How to Serve

The image shows a round bundt cake with a marbled brown and light brown swirl pattern, placed on a white plate. The cake is covered with thick, white icing that flows down unevenly from the top, dripping down the sides. Next to the cake, a slice is cut and placed upright, revealing the detailed swirl inside with a soft, moist texture. In the background, white containers and a glass of milk sit on a white marbled surface, adding a bright and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare and bake the bundt cake a day in advance. Store it covered in the refrigerator and add the icing just before serving for the freshest taste.

What can I use if I don’t have a bundt pan?

If you don’t have a bundt pan, a deep loaf pan or a round cake pan can work, but the baking time may vary. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.