Cinnamon Bun Cake
Recipe: #7888
May 11, 2012
Categories: Breakfast, Desserts, Cakes, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Labor Day, Mothers Day, Potluck, Oven Bake, Refrigerated Dough, Flour, more
"Ready in a flash to serve for a brunch, the refrigerated rolls comes with icing but it's never enough so I always make more, there's never any leftover when I make this it's so yummy good and quick and easy, I use Pillsbury Grands to make this"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (127.7 g)
- Calories 429.6
- Total Fat - 21.6 g
- Saturated Fat - 9 g
- Cholesterol - 83.4 mg
- Sodium - 611.2 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 1 g
- Sugars - 17.2 g
- Protein - 16 g
- Calcium - 374.8 mg
- Iron - 1.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Unroll the tube of cinnamon rolls into one long rectangle. Press onto the bottom of a greased 13-in. x 9-in. baking dish; seal perforations. Set aside icing packet from cinnamon rolls.
Step 2
In a large bowl, beat the cream cheese, eggs, sugar and vanilla until smooth. Spread over crust.
Step 3
In a small bowl, combine the nuts flour, oats, brown sugar and cinnamon; stir in butter. Sprinkle over cream cheese layer.
Step 4
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Drizzle with contents of icing packet;
Tips
No special items needed.
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