Cinnamon Roll Bundt Easy Recipes

CINNAMON ROLL BUNDT CAKE

Steps:

• Make cake: Preheat oven to 350° and grease a bundt pan with butter then sprinkle and coat evenly with a thin layer of flour. Prepare cake mix according to package instructions, then stir in cinnamon.
• Pour ⅓ of the batter into prepared pan. Sprinkle on an even a layer of cinnamon-sugar. Pour another ⅓ of the batter then top with another layer of cinnamon-sugar. Pour ⅓ remaining batter on top, then very gently, drag a butter knife through the batter to create swirls.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
• Let cool for 10 minutes in pan then invert onto a cooling rack to cool completely.
• Meanwhile, make glaze: In a large liquid measuring cup (or a medium bowl), whisk together cream cheese, powdered sugar, milk, and salt. Drizzle over cooled cake.
• Let set for 10 minutes before slicing.

BEST EVER CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
• Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

SO EASY CINNAMON "ROLLS"

Steps:

• 1. Heat oven according to Grands Biscuits directions. Spray bundt pan with corn or vegetable oil. Mix together the sugar and cinnamon in a small bowl and set aside. Open biscuits and remove from can. Cut each biscuit into 1/4's. Roll each in the cinnamon mixture and place in the bundt pan. Make sure to get lots of the mixture all over each piece. Bake for about 20 minutes. You can slightly pull a couple pieces apart to check for doneness. Turn onto a plate and drizzle with your favorite glaze. Enjoy.

CINNAMON ROLL BUNDT (EASY)

Steps:

• Place frozen package of rolls into refrigerator until ready to use- 6 or 7 hours is usually good. Leave frosting packages in refrigerator until needed.
• Spray cooking spray into Bundt pan and place rolls on their sides in an even, slightly overlapping pattern in pan.
• Melt butter and mix with SF pudding (dry) and cinnamon. If you want to use regular instant pudding you will need to use 2 sticks of butter (or margarine). You may sprinkle with pecans if you like.
• Slowly pour mixture over rolls in Bundt pan. Place plastic wrap loosely over top and let rise overnight or 6 to 8 hours until double in size and slightly above the pan. Place on middle rack (remove upper oven rack).
• Pre-heat oven as directed on package, usually 325 for about 40 minutes...take packages of frosting from fridge as this is baking. Remove when browned to your liking- cool for about 5 minutes and then knead the frosting package(s) and squeeze them onto warm cake. Spread evenly w/knife, or not!! Enjoy warm or cold. Heats up nicely in microwave.