Is there anything better for breakfast then a cinnamon roll? I really don’t think so. A cinnamon roll bundt cake just seemed like the perfect addition to my bundt cake lineup. This is one of those cakes where the entire thing was eaten…and then people were scraping the bottom of the plate for the extra icing. It’s so good you’ll want it for breakfast and dessert.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup veggie oil
1 1/4 cups water
4 tablespoons cinnamon (divided)
1 cup brown sugar
3 cups powdered sugar
3-4 tablespoons milk
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs, and 2 tablespoons cinnamon with electric mixer. Pour half of the batter into your prepared bundt pan. In a small bowl, combine brown sugar and remaining 2 tablespoons cinnamon. Sprinkle brown sugar mixture over cake batter in pan. Pour remaining cake batter on top of brown sugar mixture.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
In a small bowl, combine powdered sugar and milk to form a glaze. Add more powdered sugar if it’s too runny and more milk if it’s too thick. Drizzle glaze over cooled cake.
When you slice into this cake, there is that brown sugar and cinnamon center that will make your heart happy. Forget popping open a can of refrigerated cinnamon rolls, you need to make this bundt cake instead.