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!

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

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)

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.

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.

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.

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 Size	Calories	Fat	Carbs	Protein
1 Slice	350	18g	45g	4g

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.