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I often make this cinnamon roll bundt cake around Christmas time. It serves as a dessert, or for our Christmas morning breakfast.

Grab your best bundt pan for this recipe. Mine was my grandmother's. 

Cinnamon Roll Dough – 4 cups all-purpose flour – 1 cup milk, warmed – 1 tbsp yeast – 3 tbsp margarine, melted – 1 tbsp white sugar, for using to active yeast – 1/2 cup white sugar – 2 large eggs – 1 tsp vanilla – 1 tsp salt – 1 tsp ground cinnamon Cinnamon Roll Sugar Filling – 1 cup brown sugar – 2 1/2 tbsp ground cinnamon – 6 tbsp butter, melted

Making Cinnamon Roll Bundt cake

After mixing all the dough ingredients together, and letting it rise in a warm place for an hour, you get the fun of rolling out your dough.

Melt butter and spread it over the dough with a pastry brush. Sprinkle the brown sugar and cinnamon over the melted butter. Roll them up, and slice them. Line them up on a cookie sheet to rise for another half hour in a warm place. Preheat your oven for 350.

Grease your bundt pan really well, you don't want these to stick. Start lining your rolls around your pan.

Bake for 15 minutes until the cinnamon rolls are brown, you want to make sure they are cooked through.

While they are still a bit warm but no longer hot, spread your frosting, or cream cheese, or what have you over the top.