I still remember the first time I made this Breakfast Bundt Cake. It was one lazy Sunday morning when I wanted to surprise my family with something. The expression on my husband’s and child’s faces, when they took their bite, was priceless – their smiles were as wide as the cake itself! Since then this recipe has become cherished, in our home. Is often requested for weekend brunches and family gatherings.
Ingredients
1 (12 oz) package Hawaiian Roll
3 eggs
¾ cup brown sugar
½ cup butter, melted
⅓ cup milk
1 teaspoon cinnamon
Icing
1 tablespoon milk
⅓ cup powdered sugar
How To Make Hawaiian Roll Bundt Cake
Preheat oven to 350 degrees F and thoroughly grease a bundt pan.
Cut rolls into small cubes and place in a large bowl.
In a small bowl, whisk together eggs, brown sugar, milk, cinnamon, and butter until smooth.
Pour half of the mixture over the bread and gently toss to coat.
Transfer bread mixture to the prepared pan and pour remaining butter mixture over the top.
Bake for 22-24 minutes or until edges are crispy.
Allow cake for cool for 3-5 minutes. Run a knife along the edges then invert onto a serving plate.
Mix icing ingredients together in a small bowl until smooth. Drizzle over cake.