Cinnamon Roll Bundt Cake
This Cinnamon Roll Bundt Cake is so easy to make with a can of cinnamon rolls and a few Easter sprinkles for the best Easter Dessert!
Servings 10 servings
Ingredients
- 35 oz cinnamon rolls 17.5 oz each cans of 5 count jumbo cinnamon rolls with icing
- sprinkles
- mini robin eggs
- 1 cup shredded coconut
- 2 teaspoons water
- green food coloring
Instructions
- Preheat oven to 350 degrees F and grease a Bundt pan with nonstick cooking spray.
- Place cinnamon rolls into the pan. Tuck them tightly together, making sure the rolls are flat and level in the pan.
- Bake for 30-35 minutes or until browned. Let cool in pan for 15 minutes before inverting on a plate and removing from pan. Let set to almost completely cool.
- Frost cinnamon rolls by drizzling icing onto the top. Add colorful sprinkles.
- To make green coconut, add coconut to a resealable bag. Add water and 10 drops green food coloring together in a small bowl and pour onto coconut. Knead bag with your fingers until covered in green.
- Spoon coconut around the plate and in the center of the cinnamon rolls. Add mini robin eggs, too.
- To serve, cut into 10 pieces, or tear apart.
Nutrition
Serving: 1g