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Cinnamon Bundt Cake Recipe

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This recipe for Cinnamon Bundt Cake is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - 17.5 cans large cinnamon rolls
½ cup sugar
1 Tbl cinnamon
1 stick unsalted butter
1 tsp vanilla
⅓ cup light brown sugar
2 oz cream cheese, room temperature
Directions:
Directions:
Preheat oven to 350º
Open rolls, set aside frosting cups. Separate the rolls and then cut each into 6 pieces.
In a mixing bowl, combine sugar and cinnamon. Set aside.
In small saucepan, melt the butter over medium heat. After it is melted, cook for additional 3-5 minutes, or until the foam and butter underneath are golden brown. Remove from heat and add vanilla - it will bubble up. When the bubbles subside, whisk in the brown sugar until smooth and well combined.
Spray a 12-cup nonstick Bundt pan.
Place half the cinnamon roll pieces in the bowl with the cinnamon mixture. Toss to coat and then add to Bundt pan.
Drizzle with half of the butter-brown sugar mixture.
Repeat with rest of roll pieces.
Bake for 35-40 minutes until bread rises at least 1 inch in the pan.
Let cool for 10 minutes, place plate over top, and flip over. Give it a few taps if it doesn't come right out.
Mix the cream cheese until very smooth. Add in the frosting cups, whisking to combine. Spoon the frosting in dollops on the bread. Serve immediately.
Personal Notes:
Personal Notes:
If you cannot find the large Grands rolls, you can substitute 4 - 12 oz cans of regular-sized cinnamon rolls. Cut these smaller rolls into 4 pieces each.

 

 

 

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