CINNAMON ROLL BUNDT CAKE FOR #BUNDTBAKERS

It is Bundt time again and this month’s theme is Spices and hosted by Deepti of Baking Yummies. Thank you kindly for hosting Deepti!!! Today I give you Cinnamon Roll Bundt Cake for #BundtBakers.

I started thinking of using all these exotic spices but then cinnamon buns popped into my head.

I wanted something with the real taste of a really good cinnamon bun, you know like the kind you get in one of those lovely cinnamon bun shops in the mall or in a bakery with the yummy cream cheese frosting that gets all over your fingers and face!!

You feel like a kid again eating one of those!!

INGREDIENTS

• ½ cup butter, softened
• 1¼ cup sugar
• 3 eggs
• 2¼ cup flour
• 2 tsp. baking soda
• ½ tsp. salt
• 1-153 gm. (5 oz.) package instant vanilla pudding mix (4 serving size)
• ½ cup sour cream
• 1 cup milk
• 1 tsp. vanilla
• ⅓ cup chopped pecans
• Swirl
• ⅔ cup chopped pecans
• 1 Tbsp. cinnamon
• ½ cup butter, softened
• 1 Tbsp. flour
• Cream Cheese Glaze
• 4 oz. cream cheese
• 2 cups icing sugar (confectioner's sugar, powdered sugar)
• 2-3 tbsp. milk
• 1 tsp. vanilla

INSTRUCTIONS

1. Preheat oven to 350F. Spray a bundt pan with cooking spray and flour the inside. Spread the ⅓ cup pecans on the bottom of the pan and set aside. Whisk together the flour, baking soda, salt and pudding mix. Set aside.
2. In a standup mixer beat together the butter and sugar until fluffy. Add the eggs one at a time and mix well. Add the flour alternatively with the sour cream and milk mixed with the vanilla, and ending with the flour. Beat well for 2 min.
3. ...............................

for full recipes please see : noshingwiththenolands.com

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