Description
This Cinnamon Roll Bundt Cake is a deliciously sweet treat made with refrigerated cinnamon rolls, melted butter, and brown sugar. It’s perfect for breakfast or dessert!
Ingredients
Scale
- 3 cans cinnamon rolls (refrigerated or thawed from frozen for 30 minutes and quartered)
- 1 cup melted butter
- 2 cups brown sugar
- 1 teaspoon apple pie spice (or pumpkin pie spice, optional)
Instructions
- Preheat oven to 325 degrees F.
- Cut each cinnamon roll dough piece into 4 pieces.
- Melt butter in a cup and stir in brown sugar (and spices if wanted).
- Optionally, sprinkle crushed nuts into the bottom of a bundt pan that has been sprayed with non-stick spray.
- Stack a layer of sliced roll pieces into the sprayed bundt pan.
- Pour 1/3 of the butter mixture on top.
- Add another 1/3 of your cut rolls and continue pouring 1/3 of the butter mix on that.
- Finish with a final layer of dough and the remaining butter mix on top.
- Bake for 35 minutes or until the dough is fully cooked in the middle and the top is starting to brown.
- Remove and let cool for 10 minutes on a cooling rack.
- Place a large plate on top, use pot holders to hold the sides of the pan, and flip over.
- Lift off the pan, drizzle frosting that came with the rolls on top, then pull apart to enjoy.
Notes
- Optional to add crushed nuts for extra texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece