🇮🇹 Italian

Cinnamon Roll Bundt Cake

Tender yeast-dough balls rolled in butter, cinnamon-sugar, and walnuts, layered with raisins and baked into a pull-apart bundt that pours its own caramel glaze as it inverts.

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520 cal / serving 76g net carbs 8g protein 20g fat Prep: 150 min Cook: 40 min 8 servings

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Ingredients

Dairy & Eggs

0.25 cup butter, melted
1 whole eggs
1 cup lukewarm milk

Produce

0.25 cup raisins

Pantry

1 piece active dry yeast (1 cake)
3.5 cups all-purpose flour
0.375 cup brown sugar
0.25 cup granulated sugar
0.25 cup shortening
0.25 cup walnuts, finely chopped

Spices & Herbs

0.5 tsp ground cinnamon
1 tsp salt

Instructions

1. Stir together lukewarm milk, sugar, and salt in a large bowl. Crumble in the yeast and stir to dissolve.

2. Add the egg and shortening; mix well. Stir in the flour first with a spoon, then work with your hands until a soft dough forms.

3. Knead until smooth, then transfer to a lightly oiled bowl, cover, and let rise until doubled. Punch down; let rise a second time.

4. After the second rise, cut dough into walnut-sized pieces and roll each into a ball.

5. Roll each ball first in the melted butter, then in a mixture of brown sugar, cinnamon, and walnuts.

6. Place one layer of balls in a greased 9-inch tube (bundt) pan so they barely touch. Sprinkle with raisins. Add a second layer, pressing in more raisins slightly.

7. Let rise 45 minutes.

8. Preheat oven to 375°F. Bake 35–40 minutes until deep golden brown.

9. Loosen from the pan immediately and invert onto a plate so the cinnamon-sugar mixture runs down over the cake. Pull apart to serve.

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