Cinnamon Roll Bundt Cake featured image
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!
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Table of Contents
  1. Easy Cinnamon Roll Bundt Cake Shortcut Recipe
  2. Why We Love This Cinnamon Roll Bundt Cake Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Cinnamon Roll Bundt Cake
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Cake Recipes
  11. Cinnamon Roll Bundt Cake Recipe

Cinnamon Roll Bundt Cake is the easiest way to bake a batch of sweet and sticky cinnamon rolls in the form of a cake. This simple shortcut recipe is quickly prepared with packaged cinnamon rolls arranged in a pan, then drizzled with a homemade cream cheese glaze, and sliced to show off its swirls.

Cinnamon Roll Bundt Cake hero image

Easy Cinnamon Roll Bundt Cake Shortcut Recipe

This Cinnamon Roll Bundt Cake literally takes 5 minutes to prep before it’s popped in the oven, baked, flipped onto a platter, and topped with a rich and creamy from-scratch icing (although you could use the premade frosting that comes in the can).

I’ve taken all of the delicious elements of a Cinnabon cinnamon roll combined with a coffee cake and baked it in a bundt pan to create a delicious Cinnamon Roll Bundt Cake with beautiful curves, complete with an easy-to-make glaze.

Served as a slice instead of a pull-apart pastry, this is the perfect sweet treat for breakfast, brunch, or dessert. 

Looking for more tasty twists on the traditional cinnamon roll recipe? Try my Cinnamon Roll Cookies, Cinnamon Roll Pancakes, Cinnamon Roll Cheesecake Bites, Cinnamon Roll Casserole, and many more!

Why We Love This Cinnamon Roll Bundt Cake Recipe

  • Quick and easy to prepare in 5 minutes.
  • Uses pre-made cinnamon rolls plus 6 simple frosting ingredients.
  • Twist on the classic coffee cake served cinnamon roll style.
  • Better than a Cinnabon cinnamon bun.
  • Perfect way to serve an indulgent breakfast or brunch for Easter, Mother’s Day, Father’s Day, or Christmas.
taking a slice of cinnamon roll bundt cake

Ingredients

  • Refrigerated Jumbo Cinnamon Rolls
  • Refrigerated Small Cinnamon Rolls
  • Cream Cheese
  • Unsalted Butter
  • Powdered Sugar
  • Vanilla
  • Salt
  • Whole Milk

SEE FULL PRINTABLE RECIPE CARD BELOW

Substitutions and Additions

  • Tasty Toppings: Try dusting the top of your cake with cinnamon sugar, confectioner’s sugar, or brown sugar to make it feel even fancier. 
  • Swap The Sauce: In place of the cream cheese glaze, you can drizzle caramel sauce or chocolate ganache on top.
  • 10” Bundt Pan
  • Cooling rack
  • Mixing bowls
  • Cake stand/plate
a slice of Cinnamon Roll Bundt Cake

How to Make Cinnamon Roll Bundt Cake

This Cinnamon Roll Bundt cake could be the easiest recipe you’ll ever make! It takes only 5 minutes to assemble the pre-made cinnamon rolls in a pan, then it’s baked it into the most delicious bite of a glazed cinnamon bun, served as a slice.

  1. Assemble: Place the small cinnamon rolls in the bottom of the prepared bundt pan. Arrange the jumbo Cinnamon Rolls, standing up, around the inside of the pan until mostly full.
  2. Bake: Bake at 350°F for 45-50 minutes.
    Pro Tip: 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.
  3. Cool: Allow the cake to cool for 10 minutes in the bundt pan, then turn out onto a cooling rack.
  4. Make The Icing: Mix together the cream cheese, butter, vanilla, powdered sugar, and salt. Add the milk, a little a time, until you get the desired consistency.
  5. Serve: Pour or spoon the icing over the bundt cake, slice, and serve. Enjoy!
    Pro Tip: Reserve some of the icing to offer when serving. 
Cinnamon Roll Bundt Cake collage process

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.

Storage Tips

  • 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.
pouring glaze over the bundt cake

Frequently Asked Questions

Can I freeze my Cinnamon Roll Bundt Cake?

Yes, you can freeze this cake without the frosting. Make sure to store it in a freezer-safe container for up to 6 months and then frost the cake once thawed.

Will my cake be lopsided if my cinnamon rolls are sitting uneven on top?

If your cinnamon rolls are lopsided when you take the cake out of the oven, sit a heavy pot lid (like a Dutch Oven) on top of the cake and it will flatten it out. Let it sit like that for 10 minutes before you turn out onto the cooling rack.

How runny should my frosting be?

The consistency of your frosting is a personal preference. I like mine to be just a little runny, enough to run down the cake. If your cake still has a little warmth to it, spooning the frosting on top will cause the frosting to nicely run down the cake, just how you like it.

How much of the frosting should I use?

Reserve some extra frosting to drizzle on each slice of cake when serving.  You can freshen up the frosting with a little 10 second run in the microwave.

showing the inside of Cinnamon Roll Bundt Cake

Other Easy Cake Recipes

5 from 3 votes
Cinnamon Roll Bundt Cake featured image

Cinnamon Roll Bundt Cake

Serves — 10
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 Time 5 mins
Cook Time 45 mins
Total Time 50 mins

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.

Jenn’s 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 Info

Calories: 488kcal | Carbohydrates: 68g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 875mg | Potassium: 43mg | Sugar: 37g | Vitamin A: 156IU | Calcium: 49mg | Iron: 2mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. I have every intention of making this cake. I am sorry but I’m not a computer person so I’m not sure how to save it to my iPad Pro. I’ll try and let you know later how it goes.

  2. I try to stay away from sweet. But, I made this for a friends Taco Tuesday & he said everyone absolutely loved it.