Cinnamon Roll Bundt Cake: A Sweet Treat for Every Occasion
There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through the house. Imagine that delightful scent in the form of a cake—fluffy, moist, and bursting with cinnamon flavor. Introducing the Cinnamon Roll Bundt Cake, a dessert that combines the best of both worlds: the classic bundt cake with the irresistible swirl of cinnamon rolls. Perfect for a cozy family gathering, a special occasion, or simply when you crave a sweet treat, this cake is sure to impress.
Ingredients
For the Cake:
- 3 Cups (375 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 4 Large Eggs, Room Temperature
- 1 Cup (200 g) Granulated Sugar
- 1 1/4 Cup (300 ml) Buttermilk, Room Temperature
- 1/2 Cup (113 g) Unsalted Butter, Room Temperature
- 1/4 Cup + 2 Tablespoons (90 ml) Neutral Flavored Oil (e.g., Vegetable Oil)
- 2 Teaspoons Vanilla Extract
- 1/4 Cup (52 g) Light or Dark Brown Sugar, Packed
- 1 1/2 Tablespoons Ground Cinnamon
- 1 1/2 Tablespoons Milk of Choice or Filtered Water
For the Cinnamon Dusted Glaze:
- 1 1/2 Cups (165 g) Confectioners’ Sugar, Sifted
- 4–6 Tablespoons (60–90 ml) Heavy Whipping Cream, Room Temperature
- Ground Cinnamon, for dusting
- 1/2 Teaspoon Vanilla Extract (Optional)
For Assembly:
- Cinnamon Sticks (Optional)
Directions
1. Prepare the Pan and Oven:
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-12 cup Bundt pan to ensure the cake releases easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Create the Cinnamon Swirl:
In a small bowl, combine the brown sugar and ground cinnamon. Add your milk of choice or filtered water, and whisk until the mixture is smooth and well-combined. This will be the delightful cinnamon swirl that threads through your cake.
4. Prepare the Cake Batter:
Using a stand mixer, cream together the room temperature butter, oil, and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually alternate adding the dry ingredients and the buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Incorporate the Cinnamon Swirl:
Remove 2 cups of the batter and mix it with the cinnamon mixture you prepared earlier. This will create a rich, cinnamon-flavored batter.
6. Layer the Batter:
Pour half of the vanilla cake batter into the prepared Bundt pan. Spoon half of the cinnamon batter on top. Repeat the layers with the remaining vanilla and cinnamon batters. Using a knife or skewer, gently swirl the batters together to create a marbled effect.
7. Bake the Cake:
Place the Bundt pan in the preheated oven and bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking around the 60-minute mark.
8. Cool and Invert:
Once the cake is fully baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a cooling rack and allow it to cool completely before glazing.
9. Make the Glaze:
In a medium bowl, whisk together the sifted confectioners’ sugar and heavy whipping cream until smooth and pourable. You can adjust the consistency by adding more cream if needed. If desired, stir in the vanilla extract for an extra layer of flavor.
10. Glaze and Garnish:
Once the cake has cooled, drizzle the glaze generously over the top, allowing it to cascade down the sides of the cake. For a finishing touch, dust with a light sprinkling of ground cinnamon and, if you like, garnish with cinnamon sticks.
Serving Suggestions
This Cinnamon Roll Bundt Cake is perfect for breakfast, brunch, or dessert. Serve it with a cup of coffee, tea, or a glass of cold milk for a comforting treat any time of day.
Final Thoughts
Whether you’re an experienced baker or just looking for a fun project in the kitchen, this Cinnamon Roll Bundt Cake is a must-try. It’s a delightful fusion of flavors and textures that brings together the cozy warmth of cinnamon rolls with the elegance of a Bundt cake. Happy baking!
Prep Time: 20 minutes
Cooking Time: 75 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: 530 kcal per serving
Enjoy this recipe? Let me know how your Cinnamon Roll Bundt Cake turns out in the comments below! Don’t forget to share pictures of your creation—I’d love to see your take on this sweet treat!
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Cinnamon Roll Bundt Cake
- Total Time: 1 hour 35 minutes
- Yield: 12 1x
Description
Dive into the comforting embrace of our Cinnamon Roll Bundt Cake, where every slice offers a swirl of cinnamon-infused delight. This cake is a perfect fusion of a classic cinnamon roll and a moist bundt cake, making it a festive choice for holidays or any special occasion that calls for a touch of sweetness and spice. With its rich glaze and inviting aroma, it promises to be the centerpiece of your dessert table, tempting everyone to have a slice.
Ingredients
Cake:
3 Cups (375 g) Unbleached All-Purpose Flour, Spooned and Leveled
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
4 Large Eggs, Room Temperature
1 Cup (200 g) Granulated Sugar
1 1/4 Cup (300 ml) Buttermilk, Room Temperature
1/2 Cup (113 g) Unsalted Butter, Room Temperature
1/4 Cup + 2 Tablespoons (90 ml) Neutral Flavored Oil (e.g., Vegetable Oil)
2 Teaspoons Vanilla Extract
1/4 Cup (52 g) Light or Dark Brown Sugar, Packed
1 1/2 Tablespoons Ground Cinnamon
1 1/2 Tablespoons Milk of Choice or Filtered Water
Cinnamon Dusted Glaze:
1 1/2 Cups (165 g) Confectioners’ Sugar, Sifted
4–6 Tablespoons (60–90 ml) Heavy Whipping Cream, Room Temperature
Ground Cinnamon
1/2 Teaspoon Vanilla Extract, Optional
Assembly:
Cinnamon Sticks, Optional
Instructions
Preheat oven to 325F (165C). Grease and flour a 10-12 cup Bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a small bowl, mix brown sugar and cinnamon. Add milk and whisk until smooth.
In a stand mixer, cream butter, oil, and granulated sugar. Add eggs one at a time, then vanilla.
Alternately mix in dry ingredients and buttermilk to the creamed mixture.
Remove 2 cups of batter, mix with the cinnamon mixture.
Pour half the vanilla batter into the pan, top with half the cinnamon batter. Repeat layers.
Swirl with a knife. Bake for 60-75 minutes. Cool in pan, then invert onto a rack.
For the glaze: Mix confectioners’ sugar with cream to desired consistency. Drizzle over cooled cake.
Garnish with ground cinnamon and cinnamon sticks.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 530