Easy Cinnamon Roll Bundt Cake Recipe

Cinnamon Roll Bundt Cake

Imagine the aroma of freshly baked cinnamon rolls filling your kitchen, but with the added bonus of a warm, cake-like texture. Cinnamon Roll Bundt Cake takes the best parts of cinnamon rolls and combines them into one show-stopping dessert that’s both indulgent and comforting.

This cake is a perfect blend of soft, pillowy cake with swirls of cinnamon sugar, all wrapped up in a beautiful Bundt shape. With a simple glaze drizzled over the top, every bite is a sweet, melt-in-your-mouth experience.

Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress. It’s easy to make and always a crowd favorite, bringing joy to every slice.

Ready to bake? Let’s dive into this irresistible recipe and bring the magic of cinnamon rolls to your next cake!

Cinnamon Roll Bundt Cake

Why You’ll Love This Recipe

  • Rich Cinnamon Flavor: Layers of cinnamon-sugar swirl bring that signature warm and cozy flavor you love.
  • Perfect for Any Occasion: Elegant enough for celebrations, yet simple enough for weekend baking.
  • Moist and Buttery: Thanks to sour cream and whole milk, this cake stays soft and decadent.
  • Cream Cheese Frosting: A tangy, creamy topping takes the cake to the next level.

Required Kitchen Tools

  • Bundt pan (10–12 cup capacity)
  • Stand mixer or hand mixer
  • Medium and small mixing bowls
  • Rubber spatula
  • Whisk
  • Cooling rack
Cinnamon Roll Bundt Cake Recipe

Ingredients

For the Cake Batter

  • 3 1/4 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 2/3 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine grain salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup whole milk
  • 1/2 cup sour cream

For the Cinnamon Swirl

  • 2/3 cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons all-purpose flour
  • 3 tablespoons whole milk

For the Cream Cheese Frosting

  • 1/4 cup unsalted butter
  • 4 oz. cream cheese, at room temperature
  • 1 cup confectioners’ sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted (optional)
Cinnamon Roll Bundt Cake Recipe

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter or non-stick spray, and lightly dust with flour. This step ensures your cake releases easily after baking.

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2. Make the Cake Batter

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Add the softened butter and mix until crumbly.

In a separate bowl, whisk the eggs, vanilla extract, milk, and sour cream. Gradually add the wet ingredients to the dry mixture, mixing just until combined. Avoid overmixing to keep the cake tender.

3. Create the Cinnamon Swirl

Combine the brown sugar, cinnamon, and flour in a small bowl. Stir in the milk to form a thick, spreadable mixture.

4. Layer the Batter and Swirl

Pour half of the cake batter into the prepared Bundt pan. Drop spoonfuls of the cinnamon swirl mixture over the batter, then use a knife to gently swirl it into the batter. Repeat with the remaining cake batter and cinnamon swirl.

5. Bake the Cake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

6. Prepare the Cream Cheese Frosting

In a medium bowl, beat the butter and cream cheese until smooth and creamy. Gradually add the confectioners’ sugar, followed by the heavy cream and vanilla extract. Beat until fluffy.

7. Frost and Decorate

Once the cake is completely cooled, drizzle the cream cheese frosting generously over the top. Sprinkle toasted pecans over the frosting for added crunch and flavor, if desired.

Variations for Cinnamon Roll Bundt Cake

  • Add a Drizzle: Swap the cream cheese frosting for a simple glaze made with powdered sugar and milk.
  • Chocolate Twist: Mix mini chocolate chips into the cinnamon swirl for a gooey surprise.
  • Spiced Up: Add nutmeg or cardamom to the cake batter for a warm spice blend.
  • Pecan Swirl: Stir chopped pecans into the cinnamon mixture for added texture.
Cinnamon Roll Bundt Cake Recipe

How to Serve

This Cinnamon Roll Bundt Cake is perfect served with a hot cup of coffee or tea. It’s an ideal centerpiece for brunch tables or a dessert buffet. Pair with fresh fruit for a lighter touch.

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Storing Cinnamon Roll Bundt Cake

  • Room Temperature: Store covered at room temperature for up to 2 days.
  • Refrigerator: Keep in an airtight container in the fridge for up to 5 days.
  • Freezer: Freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature before serving.

Nutrition Information

Serving SizeCaloriesFatCarbsProtein
1 Slice35018g45g4g

Cinnamon Roll Bundt Cake

Recipe by Erin ShwetaCourse: Breakfast
Servings

12

servings
Prep time

25

minutes
Cooking time

55

minutes
Calories

350

kcal
Cooling Time:

1

hour

Ingredients

  • For the Cake Batter
  • 3 1/4 cups all-purpose flour

  • 1 1/3 cups granulated sugar

  • 2/3 cup light brown sugar

  • 1/2 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon fine grain salt

  • 1 cup unsalted butter, softened

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 2/3 cup whole milk

  • 1/2 cup sour cream

  • For the Cinnamon Swirl
  • 2/3 cup light brown sugar

  • 2 tablespoons ground cinnamon

  • 2 tablespoons all-purpose flour

  • 3 tablespoons whole milk

  • For the Cream Cheese Frosting
  • 1/4 cup unsalted butter

  • 4 oz cream cheese, room temperature

  • 1 cup confectioners’ sugar

  • 1/2 cup heavy cream

  • 1 teaspoon vanilla extract

  • 1/2 cup chopped pecans, toasted (optional)

Directions

  • Preheat the oven: Set to 350°F (175°C). Grease a 10–12 cup Bundt pan with butter or non-stick spray, then dust lightly with flour.
  • Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Add softened butter and mix until crumbly.
  • Mix wet ingredients: In another bowl, whisk eggs, vanilla, milk, and sour cream. Slowly add to the dry mixture, stirring until just combined. Don’t overmix.
  • Make the swirl: In a small bowl, stir together brown sugar, cinnamon, and flour. Mix in milk to create a thick paste.
  • Layer the batter: Pour half of the batter into the prepared pan. Drop spoonfuls of the swirl mixture on top and gently marble it with a knife. Repeat with remaining batter and swirl.
  • Bake: Place in the oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
  • Prepare frosting: Beat butter and cream cheese until smooth. Gradually mix in confectioners’ sugar, then add cream and vanilla. Beat until fluffy.
  • Frost and decorate: Drizzle frosting generously over the cooled cake. Top with pecans, if using.

Conclusion

This Cinnamon Roll Bundt Cake is a slice of heaven in every bite. With its rich cinnamon swirls and creamy frosting, it’s sure to become a favorite in your home. Whether you’re entertaining guests or indulging in a sweet treat for yourself, this cake is the perfect choice.

FAQs

Can I use a different pan?

Yes! A 9×13-inch pan or two 9-inch round pans will work, but adjust the baking time accordingly.

Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and store it covered at room temperature. Frost before serving for the freshest taste.

Can I skip the pecans?

Of course! The cake is just as delicious without the nuts.

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