Cinnamon Roll Bundt Cake is the best choice for brunch or breakfast, perfect for serving to family and friends, it’s made with Pillsbury Cinnamon Rolls!
Are you ready for the BEST easy brunch recipe? This Cinnamon Roll Bundt Cake just screams beautiful and delicious all in one, plus it’s probably the easiest bundt cake that you’ll ever make!
It only uses a few pantry ingredients and Pillsbury Cinnamon Rolls to make a wonderful treat, perfect for pairing with your Iced Latte or Iced Mocha! This bundt cake makes for a great coffee cake.
Do you have to use Pillsbury Cinnamon Rolls?
Any refrigerated cinnamon rolls can be used, however, Pillsbury holds as the best choice for this recipe that will give you the best results.
Pillsbury Cinnamon Rolls tend to hold up better than the off-brand cinnamon rolls like those from Aldi. While I love the discounted price, they seem to be much thinner and do not hold shape as well.
When making this bundt cake, you will want to use refrigerated cinnamon rolls that hold their shape.
The same can be said about these Air Fryer Cinnamon Rolls too, Pillsbury just really is a better choice.
What do you need to make Cinnamon Roll Bundt Cake?
This cake uses just a few ingredients including:
- Pre-Made Cinnamon Rolls (Refrigerated Pillsbury Cinnamon Rolls)
- Salted Butter
- Brown Sugar
- Ground Cinnamon
That’s all you need to make this beautiful cake!
The icing you see in the images is going to be the icing that comes with the cinnamon rolls, which works out perfectly over this easy bundt cake.
How do you make Cinnamon Roll Bundt Cake?
Using a 10-cup to 12-cup bundt cake pan, first spray the cake pan with nonstick baking spray or use a mixture of butter and flour to coat the pan.
Next, pour the melted butter into the bottom of the pan along with the brown sugar and cinnamon.
At this point, an add-in option is to add chopped pecans or walnuts before adding the cinnamon rolls.
Next, use 8 cinnamon rolls and place those flat into the cake pan. Finish it by using the remaining 16 cinnamon rolls but place those vertically around the pan.
Bake this cake in a preheated oven at 350 degrees F for 40-45 minutes, then it can be cooled in the pan for about 10 minutes.
Recipe Notes:
If the cake is browning too quickly, carefully remove it and loosely cover it with aluminum foil to complete the baking process.
When ready invert the cake onto a cooling rack to fully cool before frosting with a simple glaze.
This cake is easy to make and even better to serve. It will look like it took you hours to make this, and I’ll keep your secret!
When sliced it will look like it has a cinnamon sugar swirl and be beautiful, even better when it melts in your mouth!
How do you store Cinnamon Roll Bundt Cake?
Store in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.
When ready to reheat, warm in the microwave or the air fryer at 330 degrees F for 2-3 minutes.
This is the perfect easy recipe for any gathering you may have to share with friends and family. Be sure to check out more bundt cake recipes!
Cinnamon Roll Bundt Cake
Ingredients
- 1/2 Cup Salted Butter, Melted
- 1/2 Cup Packed Light Brown Sugar
- 2 tsp Ground Cinnamon
- 3 Cans Pillsbury Refrigerated Cinnamon Rolls (8-Count Each, 24 Total Cinnamon Rolls)
Instructions
- Preheat the oven to 350°F.
- Grease a bundt pan with baking spray or butter and a fine layer of flour.
- Pour the melted butter into the bottom of the bundt pan.
- Sprinkle the sugar and ground cinnamon evenly into the bottom of the pan.
- Place 8 cinnamon rolls flat in the bottom of the pan.
- Place the remaining 16 cinnamon rolls vertically in the pan.
- Bake in preheated oven for 40-45 minutes.
- Cool in the pan for 10 minutes.
- Invert the pan onto a cooling rack.
- Cool completely then frost with the frosting that comes with the cinnamon rolls.
- Serve!
Notes
Nutrition
did you make this recipe?
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