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Cinnamon Roll Bundt Cake Recipe

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★★★★★

4.4 from 83 reviews

This Cinnamon Roll Bundt Cake transforms classic cinnamon rolls into a show-stopping dessert perfect for brunch or a sweet treat. Jumbo and small cinnamon rolls are baked together in a Bundt pan to create a pull-apart cake swirled with cinnamon and topped with a luscious homemade cream cheese glaze.

Ingredients

Scale

Cinnamon Rolls

  • 2 tubes (2 cans) refrigerated jumbo cinnamon rolls
  • 1 tube (1 can) refrigerated small cinnamon rolls

Cream Cheese Icing

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
  2. Prepare Bundt Pan: Grease a large 10-inch Bundt pan thoroughly with butter or baking spray; then dust it lightly with flour to prevent sticking.
  3. Arrange Small Rolls: Place the small cinnamon rolls evenly in the bottom of the bundt pan as the base layer.
  4. Arrange Jumbo Rolls: Stand the jumbo cinnamon rolls upright around and over the small rolls inside the pan, filling it mostly full but allowing space for rising.
  5. Bake: Place the bundt pan in the oven and bake for about 45-50 minutes. If the top browns too quickly near the end, cover loosely with foil to prevent burning.
  6. Cool in Pan: Remove the bundt cake from the oven and let it cool for 10 minutes inside the pan to settle and firm up slightly.
  7. Unmold: Carefully invert the bundt cake onto a cooling rack so it cools completely without trapping moisture underneath.
  8. Prepare Icing: In a bowl, beat together the room temperature cream cheese, butter, vanilla, powdered sugar, and salt until smooth and creamy.
  9. Add Milk: Gradually mix in the milk until the icing reaches a pourable but thick consistency suitable for drizzling.
  10. Glaze Cake: Spoon or pour the cream cheese glaze generously over the cooled bundt cake, letting it drizzle over the sides.
  11. Serve: Reserve some icing for serving on the side, allowing guests to add extra if desired.

Notes

  • Using refrigerated cinnamon rolls saves prep time and delivers consistent flavor and texture.
  • Make sure the cream cheese and butter are at room temperature to achieve a smooth icing.
  • If foil is not available, loosely cover the cake with another baking sheet to protect the top during baking.
  • This bundt cake is best enjoyed the day it is made, though leftovers can be stored covered at room temperature for 1-2 days.
  • Serve warm for melty, gooey cinnamon goodness or at room temperature for easier slicing.

Keywords: Cinnamon Roll Cake, Bundt Cake, Cream Cheese Icing, Dessert, Sweet Bread, Brunch Cake

Find it online: https://recipeswithmia.com/cinnamon-roll-bundt-cake-recipe/