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Chef Donna: Cinnamon bun breakfast bundt cake

Chef Donna prepares cucumber-inspired recipesIf you’re looking for the perfect Christmas morning comfort dish, you could try a cinnamon bun breakfast bundt cake.

Chef Donna has more on this quick and easy recipe.

For more information visit: http://www.theresachefinmykitchen.com/

Recipe: Cinnamon Bun Bundt Cake/Rolls

Makes 1 large Bundt pan or 2 small Bundt pans (serves between 8 to 10)

 

Who doesn’t love the aroma of cinnamon buns baking?  Try this super easy, super delicious recipe for a breakfast roll they’ll remember, and ask for over and again!  Similar to the famous “monkey bread”, this cinnamon bun bundt cake/roll is easy enough to make Christmas morning and enjoy all day long.

 

Ingredients

2 small tubes refrigerator buttermilk biscuits OR 1 large tube (I use Pillsbury brand buttermilk biscuits (regular or Grands both work)

3 tablespoons butter, melted

1/2 cup cold maple syrup (or pancake syrup)

1/3 cup packed light brown sugar

1/2 teaspoon cinnamon

1/4 cup chopped pecans, optional (more or less to suit your taste)

1/4 cup chopped almonds, optional (more or less to suit your taste)

 

Preparation

Lightly coat a large (or 2 small) bundt pan(s) with non-stick baking spray.  Preheat oven to 375º F. 

 

In a small bowl, whisk the melted butter into the cold syrup.  The mixture will not be smooth, and this is exactly what you want. Spoon some of the mixture (no more than half) into the bottom of the prepared pan, just to fill the bottom fluted reservoirs.  Reserve the remaining syrup mixture.

 

In another bowl, combine the brown sugar, cinnamon, and nuts, if using. Sprinkle about half of the mixture on top of the syrup mixture in the pan.  Reserve the rest.

 

Separate the biscuits and dredge each biscuit through the remaining cinnamon sugar mixture, then layer each biscuit around the bottom of the pan, overlapping each biscuit by about half.  Spoon the remaining syrup and sugar mixtures over the biscuits.  Bake for approximately 30 minutes for a large pan and about 25 minutes for smaller pans, until dark golden brown.  Cool in the pan for about 1 or 2 minutes, and then carefully (the sugar syrup will be extremely hot in the bottom of the pan) invert onto a serving plate.  Serve warm or at room temperature.

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