Cinnamon Bun Cake

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"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 recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

Related