Ingredients:

  • 2 cans (496g each) refrigerated cinnamon rolls
  • 100g granulated sugar
  • 1 tbsp ground cinnamon
  • 113g unsalted butter, melted
  • 150g light brown sugar
  • 1 tsp pure vanilla extract
  • 56g cream cheese, softened
  • 22ml whole milk

Instructions:

  1. Preheat oven to 180°C (350°F) and grease a 25cm bundt pan with butter or non stick spray. Until every crevice is shiny and slick.
  2. Snip the cinnamon rolls into quarters using kitchen shears. Each piece should be about 2.5cm wide.
  3. Toss the dough chunks in a bag with granulated sugar and 1 tablespoon of cinnamon. Shake vigorously to ensure every side is coated.
  4. Layer the coated dough evenly into the prepared pan. Distribute them loosely so the sauce can flow between.
  5. Whisk the melted butter, brown sugar, and vanilla in a small bowl. Until the mixture is smooth and combined.
  6. Pour the butter mixture over the dough balls. Making sure to cover as much surface area as possible.
  7. Bake for 35 minutes until the top is deeply bronzed and the sugar is bubbling.
  8. Rest the pan for exactly 5 minutes on a wire rack. This allows the caramel to thicken slightly so it clings to the bread.
  9. Invert onto a plate and drizzle with a mix of cream cheese, milk, and the icing packets from the cans. Watch the glaze slowly melt into the warm crevices.