This Cinnamon Roll Bundt Cake couldn't be easier! Just pop open a few packages of canned cinnamon rolls, place in a Bundt pan, bake and enjoy! This dessert offers the delightful flavors of traditional cinnamon rolls in an easy and quick-to-make cake.
This post may contain affiliate links. Please refer to the terms page for more information.
What you will love about this recipe
Making traditional cinnamon rolls can be time consuming. This cinnamon roll Bundt cake hack simplifies things. All you need are a few cans of prepackaged cinnamon rolls. These are found in the refrigerated section of your grocery store.
This recipe only needs one ingredient - prepackaged cinnamon rolls. You need the following:
Generously grease a 12-cup Bundt cake pan.
Open 3 packages of cinnamon rolls (one regular sized and 2 jumbo sized.
Place the regular sized cinnamon rolls in the bottom of the Bundt cake pan. Place the jumbo sized rolls around the outer and inner edges of the pan.
Bake at 350 Fahrenheit for 30 - 40 minutes. Place on a cooling rack for 5 minutes, flip cake over and let cool for 1 hour with the pan still on the cake. Lift off the Bundt cake pan. Drizzle with the icing included in the cinnamon roll packages.
Looking for something with a little Autumn flair? Several companies offer prepackaged pumpkin cinnamon rolls. Try the pumpkin flavor and you will have a quick and tasty dessert for Thanksgiving and other gatherings.
Use a 12-cup Bundt cake pan for this recipe. Choose a pan which is not highly intricate in it's design - this makes for easier removal of the cake. The following pan is ideal for this recipe:
An instant read thermometer is a handy item to check the doneness of the cake (180 degrees F).
Store the cinnamon roll Bundt cake at room temperature for up to 3 days. Place in an airtight container or wrap well with foil.
Take care to not overbake the cake else you may end up with a dry cake. Cinnamon rolls should be soft and fluffy after baking. To prevent overbaking, insert a thermometer into the center of the cake after 30 minutes of baking. The cake is done when the internal temperature reaches 180 degrees Fahrenheit.
Yes, wrap the cake in foil or plastic wrap and freeze for up to 2 months. To defrost, remove from freezer and leave at room temperature for 2 hours.
Spray the pan well with a quality baking spray and remove any excess spray that may accumulate in the bottom of the pan. Alternatively, make your own 'cake release' by combining ¼ cup flour, ¼ cup of vegetable shortening and ¼ cup of vegetable oil in a bowl. Next, mix these ingredients until well combined. Finally, using a pastry brush apply the cake release generously to the Bundt cake pan. Store leftover cake release at room temperature in an airtight container for up to 3 months.
More Bundt Cakes
Looking for other recipes like this? Try these:
Cinnamon Roll Bundt Cake Recipe
- 2 Jumbo Cinnamon Roll packages (I use the Pillsbury rolls)
- 1 Standard Cinnamon Roll package
- Preheat oven to 350℉
- Generously grease a 12-cup Bundt cake pan.
- Open cinnamon roll packages as per the instructions on the package
- Place the regular sized cinnamon rolls in the bottom of the Bundt cake pan.
- Place the jumbo sized rolls around the outer and inner edges of the pan.
- Place into oven at 350 Fahrenheit and bake for 30 - 40 minutes.
- Place on cooling rack for 5 minutes, flip cake over and let cool for 1 hour.
- Remove Bundt cake pan. Drizzle with icing if desired.
- Drizzle with the icing included in the cinnamon roll packages.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove