Are you tired of the same old breakfast options? Look no further than this delicious and easy breakfast bundt cake recipe made with Hawaiian rolls. Perfect for a lazy weekend morning or special occasion brunch, this unique twist on a classic bundt cake is sure to impress.
Ingredients:
- 1 package (12 count) Hawaiian rolls
- 6 eggs
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (optional for topping)
Instructions:
- Preheat your oven to 350°F (175°C).
- Gently tear apart each Hawaiian roll into small pieces and place them in a large mixing bowl.
- In a separate bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture over the Hawaiian rolls and stir until all the rolls are coated.
- Pour the mixture into a greased bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool for at least 10 minutes before removing it from the pan.
- Optional: Dust the top of the cake with powdered sugar before serving.
Nutritional Information:
Serving Size: 1 slice
Calories per serving: 260
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 121mg
Sodium: 257mg
Total Carbohydrates: 30g
Dietary Fiber: 0g
Sugar: 16g
Protein: 7g
Cooking Time:
40-45 minutes
Equipment:
- Bundt pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
Serving Suggestions:
Serve warm with a dollop of whipped cream or a drizzle of maple syrup. Enjoy with a cup of coffee or tea.
Variations:
Add in your favorite breakfast ingredients such as cooked bacon, chopped ham, or shredded cheese. You can also try different breads like cinnamon swirl or brioche.
Substitutions:
- Instead of Hawaiian rolls, you can use any type of sweet bread like challah or brioche.
- If you don’t have cinnamon, you can use pumpkin pie spice or nutmeg instead.
- For a dairy-free option, use almond milk and vegan butter.
- To make it gluten-free, use gluten-free bread and all-purpose flour.
Storage:
Cover and store any leftover cake in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
- Make sure to grease your bundt pan well to prevent sticking.
- If you want a sweeter cake, add more sugar or drizzle honey on top.
- To save time, tear apart the Hawaiian rolls the night before and store them in a sealed container.
Notes:
This recipe can easily be doubled to serve a larger crowd. Use a larger bundt pan or make two cakes in separate pans.
Frequently Asked Questions:
- Can I make this ahead of time?
- Can I freeze this cake?
- Can I substitute the eggs?
Yes, you can make the cake ahead of time and store it in the refrigerator. Reheat before serving.
Yes, you can freeze the cake for up to 1 month. Thaw in the refrigerator before reheating.
You can use a flax or chia egg substitute, but the texture may be slightly different.
Final Thoughts:
This breakfast bundt cake with Hawaiian rolls is a unique and delicious way to switch up your usual breakfast routine. The sweet and fluffy cake pairs perfectly with a hot cup of coffee or tea. It’s also a great option for brunch with friends and family. Give it a try and see for yourself how easy and tasty it is!