Cinnamon Roll Bundt Cake

4 from 7 votes

Cinnamon Roll Bundt Cake tastes better than Cinnabon and is super quick and easy to prepare with packaged cinnamon rolls. Make your own icing or simply use the contents in the can!

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 488kcal

Author: Jennifer Fishkind

Ingredients

2 tube (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
Pinch of Salt
¼ cup whole milk

Instructions

Preheat your oven to 350°F.
Grease a large 10” Bundt Pan then dust with flour.
Place the small cinnamon rolls in the bottom of the bundt pan.
Arrange the Jumbo Cinnamon Rolls standing up around the inside until mostly full.
Place in the oven and cook for about 45-50 minutes. Towards the end of the cooking time If it looks like the top is browning too much lay a piece of foil over the top.
Remove from the oven and allow to cool for 10 minutes in the bundt pan, then turn out onto a cooling rack.
Once the bundt cake is mostly cooled prepare the cream cheese icing. Add the cream cheese, butter, vanilla, powdered sugar and salt and mix well.
Add the milk, a little a time until you get the desired consistency and pour/spoon over the bundt cake.
Reserve some of the icing to offer when serving.

Notes

Storage:

To Store: Store your cake at room temperature for 5 days in an airtight container.
To Freeze: You can freeze your unfrosted cake in a freezer-safe container for up to 6 months and then frost it once thawed.

Tips:

You can use the frosting that comes with the can of cinnamon rolls if you prefer not to make your own icing. It will definitely make this recipe easier!
You can save the icing that comes in the can for serving.

Nutrition