This weekend, I tried something new. I made my cinnamon roll recipe, but I didn’t lay them out in a pan. Inspired by Sarah Kieffer‘s amazing double stacked cinnamon roll bundt, I decided to make one myself!
When I first saw her post with her bundt, I thought it was genius! Putting bread into a beautifully shaped pan, which makes it look like a cake. Maybe I should try to make a cake look like a pan of cinnamon rolls! Lol
So, to make the bundt, I started with making the rolls. I have a previous post with the Recipe. After you cut the rolls into equal portions, place them one a time into a greased and floured bundt pan. You can use any shape bundt. Cover with plastic wrap and place into the refrigerator overnight. The next day, remove pan from the refrigerator, and leave out until the rolls come to room temperature and almost double in size. They should fill up any gaps that the pan has and rise to the top.
Bake in a 350 degree oven for 45 minutes to 1 hour, and until the top is browned. Cool on a wire rack and invert. The rolls bundt should come out easily because the pan was greased and floured.
Top the cinnamon rolls bundt with the thick cream cheese glaze, and serve.
The only thing was, we didn’t know how we should eat it! I cut out two slices for pictures, then when that was done, we just went in and tore it apart like monkey bread. Talk about Yummmmmmm……..
Cream Cheese Glaze
Ingredients
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1-2 tbsp milk
Instructions
- Add all ingredients to a bowl and mix thoroughly. Pour over bundt.
