Tiffany Haney
Cinnamon rolls can be baked in a bundt pan to make cinnamon roll monkey bread or cinnamon roll pound cake. Cinnamon roll monkey bread is made by cutting cinnamon rolls into pieces, coating them in cinnamon sugar, layering them in a bundt pan, and baking them with a brown sugar and butter glaze. Cinnamon roll pound cake is made by pouring cake batter and a cinnamon swirl into a bundt pan in layers and baking until a toothpick inserted into the center comes out mostly clean.
| Characteristics | Values |
|---|---|
| Type of dish | Cinnamon Roll Monkey Bread, Cinnamon Roll Bundt Cake, Cinnamon Roll Pound Cake |
| Preparation time | 5 minutes |
| Baking time | 25-50 minutes |
| Baking temperature | 325-350°F |
| Baking vessel | Bundt pan |
| Storage | Room temperature for up to 3 days, Refrigerate with icing, Freeze for up to 3 months |
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What You'll Learn
Cinnamon Roll Monkey Bread recipe
Cinnamon Roll Monkey Bread is a fun, easy twist on the perfect holiday breakfast with refrigerated rolls, brown sugar, butter, and cinnamon. Here is a detailed recipe for cinnamon roll monkey bread:
Firstly, preheat your oven to 350 degrees Fahrenheit and grease a large bundt pan. You can use butter or a baking spray to grease the pan. If you don't have a bundt pan, you can use a regular loaf pan, but a bundt pan gives the bread a beautiful shape.
In a large bowl, mix cinnamon and sugar together. You can adjust the amount of cinnamon and sugar to your taste preferences. Cut each cinnamon roll into six pieces, or quarters if you prefer smaller pieces, and add them to the bowl. Gently toss the pieces in the cinnamon-sugar mixture until they are well coated. You can also place the cinnamon and sugar in a plastic bag, add the cinnamon roll pieces, and shake to coat.
Arrange half of the coated dough balls in the prepared bundt pan. In a separate bowl, mix brown sugar and melted butter. You can also add chopped pecans or walnuts to this mixture for a crunchy topping. Pour half of the brown sugar mixture over the first layer of dough balls.
Add the remaining cinnamon roll pieces to the bundt pan, creating a second layer. Pour the rest of the brown sugar mixture over the top. You can also experiment with adding other ingredients, such as chocolate chips, candies, or diced apples.
Place the bundt pan in the oven and bake for 28 to 45 minutes. The bread is ready when it is cooked through and golden brown. To check if it is done, insert a thermometer into the centre of the bread; it should reach an internal temperature of 180 degrees Fahrenheit.
Once baked, let the monkey bread cool in the pan for about 5 to 10 minutes. Then, place a large plate or cake stand upside down over the top of the bundt pan and carefully flip it over to remove the bread from the pan. Drizzle the bread with the icing that typically comes with cinnamon rolls, or you can make your own icing or glaze. You can also dust the top with cinnamon sugar, confectioner's sugar, or brown sugar for an extra touch.
Cinnamon Roll Monkey Bread is best served warm and fresh. It can be stored at room temperature for up to 2 days if kept in an airtight container or wrapped in plastic wrap. If you add icing or frosting, it should be refrigerated. Leftovers can be stored in the fridge for 3 to 4 days or frozen for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it in the oven at 250 degrees Fahrenheit for about 10 minutes.
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Caramel Cinnamon Roll Bundt Cake
This Caramel Cinnamon Roll Bundt Cake is perfect for any occasion, from brunch to dessert. It is a fun twist on the traditional cinnamon rolls and is extremely easy to make. The soft and fluffy cinnamon rolls with a thick caramel glaze will be a delight for your taste buds.
Ingredients:
- Cinnamon rolls (prepackaged or homemade)
- Flour
- Sugar
- Cinnamon
- Baking powder
- Salt
- Baking soda
- Eggs
- Milk
- Oil
- Vanilla
- Pecans (optional)
Method:
First, preheat your oven to 350 degrees Fahrenheit. Generously grease a 10-inch or 12-cup Bundt cake pan with non-stick baking spray or butter. You can also make your own cake release by combining flour, vegetable shortening, and vegetable oil.
Next, prepare the cinnamon roll dough by mixing the flour, sugar, cinnamon, baking powder, salt, and baking soda in a large bowl. Add the eggs, milk, oil, and vanilla, and use an electric mixer to blend the ingredients together. Scrape the sides of the bowl as needed. You can also add pecans or other nuts to the batter if desired.
Spread the batter evenly into the prepared Bundt pan. Tap the pan lightly on the counter to remove any air bubbles. Follow the package instructions to bake the cinnamon rolls, which is usually around 30-40 minutes. Insert a toothpick or skewer into the center to check if it is done; if it comes out clean, your cake is ready.
Let the cake cool for about 5-10 minutes, then invert it onto a wire rack or plate. Allow the cake to cool completely before adding any toppings.
For the caramel glaze, combine brown sugar, butter, and milk in a saucepan. Stir continuously over medium heat until the sugar is melted and the mixture is well combined. Generously drizzle the warm glaze over the cooled cake. You can also add a layer of cream cheese frosting for an extra indulgent touch.
Your Caramel Cinnamon Roll Bundt Cake is now ready to serve! Enjoy the soft, fluffy cinnamon rolls with a sweet caramel glaze. This cake can be stored at room temperature for up to 3 days or frozen for later enjoyment.
Feel free to experiment with different flavours and toppings to make this cake your own!
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Cinnamon Roll Pound Cake
To make this delicious cake, you'll need to preheat your oven to 325-350 degrees Fahrenheit. Generously grease a 12-cup bundt pan with butter, flour, or a flour-based baking spray. This will ensure that your cake doesn't stick to the pan. In a mixing bowl, cream together butter and sugar until pale and fluffy. You can use a stand mixer or an electric stand mixer with a paddle attachment for this step.
Once your batter is ready, pour one-third of it into the prepared bundt pan. Drizzle half of the cinnamon swirl over the batter and use a butter knife or skewer to create a flourish pattern by swirling the mixture through the cake batter. Repeat this process with another third of the cake batter and the remaining cinnamon swirl. Finally, top with the remaining batter.
Bake the cake for 75-85 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan on a wire rack for about 10 minutes before carefully inverting it onto a serving plate. Let the cake cool to room temperature before adding the glaze. For the glaze, beat together cream cheese and butter, then carefully add confectioners' sugar. Pour the glaze over the cooled cake and let it linger lovingly down the sides. Your Cinnamon Roll Pound Cake is now ready to be sliced and served!
This cake can be stored at room temperature for up to 3 days, as long as it is kept in an airtight container or wrapped well with foil. If you want to store it for longer, you can wrap it tightly and freeze it for up to 2-3 months.
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Grease the bundt pan
Greasing the bundt pan is an important step in the baking process. It ensures that the cinnamon rolls do not stick to the pan and helps with the easy removal of the baked goods. There are several ways to grease a bundt pan:
Using a Cooking Spray
A cooking spray is a quick and easy way to grease a bundt pan. Simply spray the entire surface of the pan, ensuring that all areas are coated evenly. You can use a standard cooking spray or opt for a flour-based baking spray, such as Baker's Joy, which already contains flour and eliminates the need to flour the pan separately.
Butter and Flour
Another method is to use butter and flour. First, generously butter the bundt pan, making sure to cover all surfaces. Then, add a small amount of flour to the pan and coat the buttered surfaces. This creates a barrier that prevents the cake from sticking. However, be cautious when greasing the pan too far in advance as the oil may settle at the bottom, making it harder to release the cake later.
Homemade Cake Release
If you want to make your own cake release, combine equal parts flour, vegetable shortening, and vegetable oil in a bowl. Mix these ingredients until well combined, and then use a pastry brush to apply the mixture generously to the bundt pan. This method provides a thorough coating to the pan, ensuring that your cinnamon rolls will not stick.
Parchment Paper
While not a direct form of greasing, using parchment paper is another effective way to prevent sticking. Cut a circle of parchment paper to fit the bottom of your bundt pan, and then build up the sides of the pan with a long strip of parchment paper. This creates a natural barrier between the cake and the pan, making removal easier.
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Cinnamon Roll Monkey Bread storage
Cinnamon Roll Monkey Bread is best eaten fresh, but if you have leftovers, you can store them in an airtight container in the fridge for 3-4 days. You can keep the bread at room temperature for up to 2 days, but it should be stored in an airtight container or covered in plastic wrap. If you add icing or frosting, it is best to refrigerate instead of storing at room temperature.
To freeze homemade monkey bread, wait for it to cool, then wrap it tightly in plastic wrap and foil, or seal sections of the bundt loaf in a freezer bag. It can be stored in the freezer for up to 3 months. To reheat, let the bread thaw in the fridge overnight, then place it on a baking pan and put it in an oven at 250 degrees for 10 minutes, or until warmed through.
Some sources suggest that you can store the bread in an airtight container at room temperature for a couple of days. It is best to reheat it in the microwave or oven before serving.
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Frequently asked questions
Yes, you can put cinnamon rolls in a bundt pan. In fact, there are several recipes that specifically call for a bundt pan, such as Cinnamon Roll Monkey Bread and Cinnamon Roll Pound Cake.
To remove cinnamon rolls from a bundt pan, let the pan cool for 3-5 minutes once out of the oven, then invert the pan onto a plate or serving dish. If you have a sticky glaze, be sure to grease all the creases in the bundt pan before baking to prevent sticking.
Cinnamon rolls in a bundt pan are best eaten fresh but will last in an airtight container in the fridge for 3-4 days. They can also be frozen for up to 3 months.
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