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Yes, my lovely readers, it is time for another Easter recipe! YAY! As I’ve been sharing over the last week or so, Easter is one of my favorite holidays and I am so excited about it – even more so because Easter falls the day after my 41st birthday this year, and I know that my mom is going to incorporate my birthday into Easter dinner…and my birthday cake will likely be the centerpiece of the Easter dessert table. While I plan on leaving the heavy lifting to mom when it comes to the dessert table, I do bring my own goodies – and I am fairly certain that Angeline and I will be baking up this tasty Cinnamon Roll Bundt Cake Recipe for Easter this year!
Cinnamon Roll Bundt Cake Recipe for Easter
This Cinnamon Roll Bundt Cake Recipe for Easter is really very easy to make, and the finished result is just so pretty! It is perfect for Easter breakfast, brunch, or as a dessert for Easter dinner. You can also serve it at any regular breakfast or brunch for an extra special springtime treat! I’m thinking Mother’s Day, May Day (yes, May Day is a real thing and I will be writing a special post about it very shortly!), or even just a girl’s brunch on a pretty summer morning…well, it’s pretty much always summer here in Miami, so maybe that one doesn’t count?
I will say, the only thing that you need to really focus on in this recipe is that you need to work a little bit to squish the cinnamon rolls down into the pan. I promise, even though they want to pop out, they will fit! They will want to come “up” around the edges and in the center. After they are all in, make sure that you really press them down, as in flatten your palm, to keep them level and even and in the pan. We don’t want the rolls to rise up too much and come out uneven!
Cinnamon Roll Bundt Cake Recipe for Easter
Cinnamon Roll Bundt Cake Recipe Ingredients
- 2 cans, 17.5 oz each, 5 count jumbo cinnamon rolls with icing
- colorful sprinkles
- mini robin eggs
- 1 cup of dried flaked coconut
- 2 teaspoons water
- 10 drops of green food coloring
Cinnamon Roll Bundt Cake Recipe Directions
Preheat oven to 350 and grease a bundt pan with nonstick cooking spray. Place cinnamon rolls into the pan.
If you don’t have a bundt pan, I highly recommend that you get one! There are so many fun recipes that can be made in bundt pans, and they are relatively inexpensive. You can find an assortment of Bundt pans on Amazon at very reasonable prices.
Tuck all of the cinnamon rolls tightly together, making sure the rolls are flat and level in the pan.
Bake this in the oven for 30-35 minutes or until browned. Let the cinnamon rolls cool in pan for 15 minutes before inverting onto a plate and removing from the pan. You are going to want to let it cool down a little bit so that it doesn’t fall apart once you release it from the plan. Next, you are going to let it set to almost completely cool.
Frost your cinnamon rolls by drizzling the icing onto the top, just as you would with regular cinnamon rolls. Before the frosting begins to dry, quickly add all of your colorful sprinkles, making sure that they are evenly distributed.
To make the green coconut “grass,” it is actually quite simple! You simply add your flaked coconut to a resealable bag, then add in the water and 10 drops green food coloring together in a small bowl and pour it into bag with the flaked coconut. Knead bag with your fingers until it is all covered in green.
Spoon coconut around the plate and in the center of the cinnamon rolls. Add mini robin eggs, too.
To serve, just cut the bundt into 10 pieces, or simply tear it apart.
To print this Cinnamon Roll Bundt Cake Recipe for Easter, just click the recipe card below!
Cinnamon Roll Bundt Cake Recipe
Ingredients
- 2 cans 17.5 oz each, 5 count jumbo cinnamon rolls with icing
- colorful sprinkles
- mini robin eggs
- 1 cup coconut
- 2 teaspoons water
- green food coloring
This Cinnamon Roll Bundt Cake Recipe serves 10.
If you liked this Cinnamon Roll Bundt Cake Recipe, I would love if you would share it on Pinterest for me!
Do you love the Easter holiday? If you are looking for more fun Easter recipes, check these out! I love sharing Easter recipes on The Rebel Chick!
OTHER SPRINGTIME & EASTER RECIPES ON THE REBEL CHICK
I have made a lot of sweet snack ideas on The Rebel Chick over the years, and this Springtime Cake Batter Puppy Chow Recipe happens to be one of my favorite recipes that I have shared. It’s so fun and pretty!
This is one of my all time favorite Easter recipes, and it is perfect for Spring brunches as well! The colors are great for anything spring themed, I mean, you really can’t go wrong with pastels, can you? I love making blondie bars year round, but especially during the holidays! They’re just like a big chunk of cookie! Check out this Springtime M&M Blondie Bars Recipe and let me know what you think!
Of course, an Easy Blueberry Coffee Cake Recipe is suitable for serving year round, but it is especially fun to serve as a dessert at your family’s Easter dinner or picnic!
Carrot Cake Whoopie Pies Recipe
Bunny PEEPS Easter Cake Recipe
And who can go wrong with this Mini Lemon Cheesecakes Recipe? They are just so cute and so tasty! They are perfect for spring and summertime get togethers!
Tropical Fruit Cheesecake Recipe
Easter M&Ms Thumbprint Cookies Recipe
Easter Carrot Dipped Berries Recipe
Easter Bunny Poop Cookie Recipe
One of my most recent Easter Recipes is this Easter Easy Lemon Trifle Dessert Recipe, and these adorable White Chocolate Sugar Cookie Bites!
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