Cinnamon Roll Bundt Cake

Cinnamon rolls have long been a cherished breakfast treat, known for their soft, pillowy texture and the intoxicating aroma of warm cinnamon wafting through the kitchen. Meanwhile, bundt cakes—a delightful twist on traditional cake—offer a visually stunning presentation and a moist crumb that makes them a favorite for any occasion. Imagine the best of both worlds: a cake that captures the cozy essence of cinnamon rolls while providing the ease and elegance of a bundt cake. Enter the Cinnamon Roll Bundt Cake, a delectable fusion that has quickly become a favorite among bakers and dessert lovers alike.

Discover the magic of baking with this Cinnamon Roll Bundt Cake recipe that combines the beloved flavors of cinnamon rolls with the elegance of a bundt cake. Perfect for brunches, desserts, or cozy gatherings, this cake features a rich, buttery base with a delightful cinnamon swirl and a tangy cream cheese glaze. Follow our step-by-step guide to create this mouthwatering masterpiece that's sure to impress and satisfy everyone at your table. Enjoy the sweet aroma and delicious warm flavors of homemade goodness!

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

For the Cinnamon Swirl:

1 cup brown sugar, packed

2 tsp ground cinnamon

¼ cup unsalted butter, melted

For the Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2 tbsp milk

½ tsp vanilla extract

Instructions

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure your cake comes out smoothly.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

Combine Wet Ingredients: Gradually mix in the buttermilk until fully incorporated.

Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.

Prepare Cinnamon Swirl: In a separate small bowl, mix together the brown sugar, cinnamon, and melted butter until well combined.

Layer the Cake Batter: Pour half of the cake batter into the prepared bundt pan evenly. Sprinkle half of the cinnamon swirl mixture over the batter. Pour the remaining cake batter on top, then sprinkle the rest of the cinnamon swirl mixture over the top. Use a knife to gently swirl the cinnamon mixture into the cake batter for a marbled effect.

Bake the Cake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Carefully invert the cake onto a wire rack to cool completely.

Make the Cream Cheese Glaze: While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable.

Glaze the Cake: Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to cascade down the sides for a beautiful finish.

Serve and Enjoy: Slice and serve the Cinnamon Roll Bundt Cake. It’s perfect for breakfast, brunch, or as a sweet treat any time of day!

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12