Cinnamon Roll Bundt Cake
Recipe - Maple Grove Wine & Spirits
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
Shop Ingredients
Makes 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.