Easy Buttery Bundt Pan Cinnamon Rolls (Ready in About One Hour!)

Last Monday we had a snowpocalypse. So much so that school got cancelled for everyone which meant that I got to work from home. It kind of worked out because two of the four kids were sick and I kept running them medicine all day after they had me up at four in the morning.

The snowplow also didn’t make it down our street until noon! We were snowed in with almost a foot of snow. It was crazy!

With the other two (not sick—yet!) kids we made a backyard snow fort

and a sledding hill.

And then some of these for breakfast.

I found these delicious buttery bundt pan rolls on Mel’s Kitchen Cafe. I decided to adapt it a little and make a simple and easy breakfast that the kids said resembles monkey bread. And I was able to double it and make one that we could freeze too.

What I love about these rolls are that you can serve them at a party or family event and they look so elegant but are ready in about an hour!

Easy Buttery Bundt Pan Cinnamon Rolls

  • 1 cup warm water
  •  1/4 cup granulated sugar
  •  1 tbsp yeast
  •  1 large egg
  •  1 tbsp oil
  •  1 tsp salt
  •  3 1/4 to 3 1/2 cups unbleached all purpose flour (we also tried it with a gluten free flour blend and it worked great)
  •  8 tbsp butter, melted
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon

In the bowl of a mixer with the dough hook attached place the warm water, sugar, yeast, egg, oil, salt, and two cups of flour in the bowl. On low speed, mix the dough for 1-2 minutes until dough is mixed. Add remaining flour 1/4 cup at a time, allowing dough to mix completely before adding additional dough. You will know you’ve added enough dough when it clears the sides of the bowl and begins to form a ball in the mixer. When it does that, mix for additional two minutes, then turn the mixer off and allow the dough to sit for 10-15 minutes.

After dough has sat, lightly flour the countertop then place the dough on the countertop. (For gluten free you will want to lightly flour two pieces of plastic wrap then place the dough between the two pieces of plastic wrap). Roll the dough into a 1/2 inch thick even rectangle (approximately 12×10 inches). Using a pizza cutter or dough knife cut the dough into 24 even squares.

Melt the butter then pour the butter into the bundt pan. In a small bowl stir the brown sugar and cinnamon together. Dip each square into the butter, coating the bread, then dip it into the sugar mixture. Set aside until all pieces have been buttered and covered in sugar and cinnamon. Once all pieces have been dipped, arrange the pieces in a layer around the bottom of the pan.

Cover the bundt pan and allow to rise for approximately 20-40 minutes in a warm area (for quick rise allow it to rise in a warm 160 degree oven) or until dough is puffy and has filled in the pan. Preheat the oven to 375 degrees. Bake the bread for 25-30 minutes or until the bread is golden brown on top. Remove from oven and allowt the bread to cool in the pan for 10-15 minutes before removing from the pan.

Turn the bread onto a plate. Drizzle with 1 cup powdered sugar mixed with 1-2 tbsp of milk that forms a glaze. Serve warm or allow to cool then serve.

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