Easter Brunch Cinnamon Rolls
Canned Flaky Cinnamon Rolls Baked in a Mini Bundt Cake Maker. One can of eight rolls makes four large cinnamon rolls for Easter Brunch, frosted with a cream cheese topping…
Easter Brunch Cinnamon Rolls
Ingredients
- 1 can flaky cinnamon rolls, 12 ounce with 8 rolls in can
- 4 ounces cream cheese, room temperature
- 1/4 cup powdered sugar
- Colored sugars, optional
Directions
- In mini bundt maker, spray with cooking spray or rub with oil or shortening, plug in to heat.
- Open cinnamon rolls save and set aside the glaze for later.
- Unroll two rolls and wind around the center of the mini bundt maker, close lid and bake for about 4 minutes.
- Remove handled plate with pot holders and set on cooling rack.
- Repeat with remaining rolls, this will make 4 larger cinnamon rolls, allow to cool completely.
- Mix the cream cheese topping.
- Cream Cheese Topping
- In a medium mixing bowl, beat the cream cheese on medium with a hand mixer.
- Add the glaze from the cinnamon roll can, beat until mixed.
- Add the powdered sugar, beat until everything is blended and creamy.
- Spread topping on cooled cinnamon rolls, decorate with colored sprinkles if you like.
