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Cinnamon Roll Bundt Cake

A gooey and impressive cinnamon roll cake made easy with store-bought cinnamon rolls and cream cheese icing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 tubes Refrigerated jumbo cinnamon rolls
  • 1 tube Refrigerated small cinnamon rolls
For the Cream Cheese Icing
  • 8 oz Cream cheese, room temperature
  • 4 tbsp Unsalted butter, room temperature
  • 2 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • milk Whole milk Added gradually to achieve desired icing consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 10-inch bundt pan, dusting it with flour.
  2. Open the tube of small cinnamon rolls and place them at the bottom of the prepared bundt pan, spreading them evenly.
  3. Open the tubes of jumbo cinnamon rolls and arrange them standing upright inside the pan.
Baking
  1. Bake for 45 to 50 minutes, covering the top with foil if it browns too quickly.
  2. Let the cake cool in the pan for about 10 minutes.
  3. Turn the cake out onto a cooling rack.
Icing
  1. In a bowl, combine cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
  2. Gradually add whole milk until the icing reaches a pourable consistency.
  3. Pour or spoon the icing over the cooled cake generously.

Notes

Serve slightly warm for the best texture. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices in the microwave to restore gooeyness.