Description
Cinnamon Roll Bundt Cake is a decadent yet simple dessert that rivals your favorite bakery cinnamon rolls. Using store-bought cinnamon rolls, this recipe comes together in under an hour and is perfect for breakfast, brunch, or dessert. The soft, fluffy layers combined with rich cream cheese icing make it irresistible and perfect for sharing with family and friends.
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
- Preheat oven to 350°F.
- Grease a 10-inch bundt pan and dust with flour.
- Place the small cinnamon rolls at the bottom of the pan.
- Arrange the jumbo cinnamon rolls standing up around the inside of the pan until mostly full.
- Bake for 45–50 minutes, covering with foil if the top browns too quickly.
- Remove from oven and let cool for 10 minutes in the pan.
- Turn the cake out onto a cooling rack.
- Prepare the cream cheese icing by combining cream cheese, butter, powdered sugar, vanilla, and salt.
- Gradually add milk until the icing reaches desired consistency.
- Pour or spoon icing over the cooled cake, reserving some for serving.
Notes
- Serve slightly warm for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual slices briefly in the microwave to enjoy warm, gooey layers.
- For travel or gifting, wrap the bundt cake tightly with plastic wrap and store in a cool place for up to 24 hours.