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Cinnamon Roll Bundt Cake

Cinnamon Roll Bundt Cake Recipes
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This Cinnamon Roll Bundt Cake combines the warm, spiced flavors of a classic cinnamon roll with the elegance of a bundt cake. Swirled with cinnamon sugar and topped with a creamy, tangy cream cheese glaze, it’s perfect for brunch, holidays, or any special occasion.

Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour (sifted)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream, room temperature
  • ½ cup whole milk, room temperature

For the Cinnamon Swirl:

  • ½ cup light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, melted

For the Cream Cheese Glaze:

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons whole milk (adjust for consistency)

Instructions

Prepare the Cinnamon Swirl:

  1. In a small bowl, mix together brown sugar, cinnamon, and melted butter until smooth. Set aside.

Make the Cake Batter:

  1. Preheat oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray. Dust lightly with flour if needed.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter with granulated and brown sugars using an electric mixer until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients in three additions, alternating with sour cream and milk (start and end with dry ingredients). Mix just until combined—do not overmix.

Assemble the Cake:

  1. Pour half of the batter into the prepared bundt pan and smooth it out evenly.
  2. Spoon the cinnamon swirl mixture over the batter and use a knife to gently swirl it in without fully mixing.
  3. Add the remaining batter on top and smooth the surface.

Bake the Cake:

  1. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  2. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Cream Cheese Glaze:

  1. Beat softened cream cheese with powdered sugar until smooth using an electric mixer on low speed. Add vanilla extract and milk one tablespoon at a time until you reach a pourable consistency.

Glaze & Serve:

  1. Drizzle glaze over the cooled cake, letting it cascade down the sides. Let set for a few minutes before slicing and serving.

Notes

Serving Suggestions:

  • Pair with coffee or tea for breakfast or brunch.
  • Garnish with chopped nuts or fresh berries for added texture and color.

Tips & Tricks:

  • Use room-temperature ingredients for smoother batter and glaze.
  • Avoid overmixing to keep the cake light and fluffy.
  • Grease every crevice of your bundt pan to ensure easy release.

Storage & Reheating Instructions:

  • Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 7 days.
  • Freeze wrapped slices in plastic wrap for up to 3 months; thaw overnight before serving.
  • Reheat individual slices in the microwave for about 20 seconds to restore freshness.

Find it online: https://cakeshungry.com/cinnamon-roll-bundt-cake/