Cinnamon Roll Bundt Cake combines the best of both worlds, the irresistible flavors of a cinnamon roll with the soft, tender texture of a cake. This indulgent dessert is a perfect way to satisfy your sweet tooth while enjoying the comforting warmth of cinnamon and sugar. Whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself, this cake is sure to impress with its deliciously gooey cinnamon swirl and delightful icing drizzle.
What makes Cinnamon Roll Bundt Cake so special is the combination of familiar ingredients in a new form. The cake batter is light and fluffy, while the cinnamon swirl, made with a mix of brown sugar, cinnamon, and butter, creates pockets of gooey goodness throughout the cake. When baked, the swirl bakes into the cake, creating an incredible, melt-in-your-mouth experience with each bite.
The Bundt cake shape adds a bit of elegance and drama to this dessert, making it perfect for both casual get-togethers and festive occasions. After baking, the cake is topped with a simple glaze made from powdered sugar, vanilla, and milk, adding a sweet, creamy finish that elevates the cinnamon flavors even more. For extra flair, you can add chopped nuts, like pecans or walnuts, on top for a bit of crunch and a boost of flavor.
What’s also great about Cinnamon Roll Bundt Cake is its versatility. You can enjoy it as a breakfast treat alongside your morning coffee or as a dessert after dinner. The flavors of cinnamon, sugar, and vanilla are timeless, making this cake an instant classic that will never go out of style.
This cake is not only delicious but also surprisingly easy to make. With just a few simple ingredients and a Bundt pan, you can create a show-stopping dessert that will have everyone asking for the recipe. Whether you’re a baking pro or just getting started, this Cinnamon Roll Bundt Cake is a foolproof way to bring a little sweetness to your day.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 cup brown sugar packed
- 3 eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup brown sugar for swirl
- 1 tbsp ground cinnamon for swirl
- 1 cup powdered sugar for glaze
- 2 tbsp milk for glaze
- 1/2 tsp vanilla extract for glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract. Mix in the sour cream and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the 1/2 cup brown sugar and 1 tbsp ground cinnamon for the swirl.
- Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture over the batter and swirl it gently with a knife or spatula. Pour the remaining batter on top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Drizzle over the cooled cake.
- Slice, serve, and enjoy your Cinnamon Roll Bundt Cake!
Okay but who decided bundt cake is just cinnamon roll cosplay? 😂 Still gonna make it though.
Can someone tell me why it took longer than 50 minutes to bake? I followed the recipe exactly!
Baking can be tricky! Maybe your oven runs a little cooler? Just a thought.
The glaze is where it’s at. I added an extra splash of milk because it was too thick, and it drizzled way better. 10/10 would do again.
Not gonna lie, 3 cups flour + 1 cup butter seems like a lot. Could it be too dry? I think I’d cut flour by like 1/4 cup next time or add more milk.
It tastes good but the glaze was too sweet. I might skip it next time. 🤷♂️
Made this for brunch and it smelled like a bakery within 10 minutes. The swirl actually stayed put—love that. Glaze was perfect, not too sweet.
Omg “bakery within 10 minutes” is the dream 😍 I’m glad the swirl stayed put too—that’s usually the annoying part for me. Adding this to my brunch rotation.
I followed the recipe but my toothpick wasn’t clean at 45 min—more like 52. But the end result was worth the extra wait.
It was okay but seemed a bit dry. Maybe I baked it too long? Not sure if I’d try it again.
Yum! The glaze on top is so good, but do I really need to let it cool before glazing? I didn’t and it was messy!
Meh. Cinnamon-sugar in the middle is good, but the cake part feels kinda plain. Maybe add nutmeg or more cinnamon to the batter next time.
This cake is amazing! So fluffy and perfectly sweet. My family devoured it. 🥰
Good, but why does it need sour cream? I don’t wanna waste money on that. Something else works right?
This sounds dangerously good. The cinnamon swirl + bundt shape is such a vibe—like breakfast but fancy.
Right?? The cinnamon swirl in a bundt shape is such a cheat code for “breakfast but fancy.” 😄 I love when it looks impressive without being too hard.
The steps are pretty clear. I just wish it said exactly how thick the batter should be before baking. Mine looked thinner than expected.
Wow! This is like a giant cinnamon roll!! Tastes soooo good!!!
OMG this is life-changing! I can’t stop eating it. Definitely recommend to my friends.
I made something similar once and it was a hit. The sour cream/milk combo is spot on for keeping it moist. Definitely baking this.
Disappointing. Too sweet for me. I thought it would be better. 😕
Followed the recipe but it didn’t rise like yours. What went wrong?
Okay I’m skeptical about baking soda + baking powder with all that butter and eggs. Feels like too much chemical stuff going on, but maybe it works.
Not too good. It came out dry. Maybe I messed up, but I dont think I did.
I made it once and the texture was super tender—like classic cinnamon roll but easier. Glaze was the perfect sweet finish.
I dunno, it seems complicated. Can’t you just buy the rolls at the store? I don’t have time for this!
Why not just buy rolls? This is way too much work for cake! Who has the time to bake? Just saying!
I get what you’re saying, but homemade tastes so much better! Just take it step by step. You’ll surprise yourself!
Five stars!
I made this for my family and they loved it, but my boyfriend said it was ‘just okay’. Maybe he doesn’t appreciate good cake… lol!
Maybe he’s just not a cake person? Your family loved it, and that’s what matters! 🍰
Mine stuck to the pan a little even though I greased it. Could be my pan or I didn’t grease the grooves enough. Taste is still amazing, just uglier slices.
I followed the recipe but the texture was weirdly dense, like pound cake. Not bad, just not fluffy like I expected. Maybe I overmixed after adding the dry ingredients?
Not a fan. It turned out too dry for my taste. Maybe too much flour?
Cinnamon + Sugar = I’m in love! Gonna make this for my husband’s birthday!
Honestly, this recipe seems complicated. I might just stick to regular cinnamon rolls. Too much work for me!
Complicated? Nah, it’s just a matter of following the steps. If you love cinnamon rolls, you’ll love this! Give it a shot, you might enjoy the baking process!
I get where you’re coming from! Cinnamon rolls are super comforting and sometimes keeping it simple is best. But this cake looks pretty yummy too! Maybe it’ll surprise you?
Ate it once, I guess it was fine. No big deal.
I think it’s more than just fine! The flavors are amazing, especially with the cinnamon. You should give it another try!
This cake is AMAZING! So fluffy and delicious. My family devoured it in one sitting!
Y’all, this is the best! Never thought I could bake something so delicious. Thanks for sharing.
real good recipe! I love bundt cakes. and cinnamon rolls 🙂
Cake good, me happy. Me eat more!
Is this gluten free? I want to try it, but I need somethin without gluten, you know?
I couldn’t find ground cinnamon so I used nutmeg instead. Still turned out great somehow!
Not gonna lie, 3 cups flour + only 1/2 cup milk/sour cream feels a little dry? Maybe I’m overthinking, but I might add a splash more milk if the batter looks thick.
Really easy to follow, didn’t mess up! Check it out guys really!
This cake was a hit at my family gathering! Everyone loved the flavor and moistness. Will definitely make again!
The glaze is the whole point. 2 tbsp milk though? That might make it thick—depends on your powdered sugar brand. Still, sounds tasty.
Totally agree—the glaze is what makes it feel like a cinnamon roll. I think 2 tbsp milk is usually enough to get it pourable, especially if your powdered sugar isn’t super dry.
I was skeptical at first, but the flavors are really good together! Will make again.
I forgot the cinnamon! 🤦♂️ Still turned out okay, but I bet it’s better with it.
Not sure about 2 cups sugars total with only 1/2 cup cinnamon-sugar swirl—sounds like it might be overly sweet for me. Did anyone find it too much?
Cinnamon rolls are supposed to be rolls. Not cake! Just saying. 🍩
I have no idea what I did wrong, but mine fell apart. The flavor was decent though.
Okay but like… why sour cream? Seems unnecessary. I tried it without once and it was drier. Guess it matters. Still, good cake.
Yum! <3 The glaze is the best part by far.
Totally agree! The glaze really takes it to the next level. Can’t wait to make it again!
I was skeptical about a bundt doing the “cinnamon roll” thing, but wow—soft crumb and the glaze seals it. Followed the bake time exactly and it came out perfect.
I thought it would be too sweet, but it was just right! The cinnamon swirl was the best part.
Pretty tasty but mine sank a little in the middle. I’m wondering if 45 minutes was too short for my oven? Flavor is still great though, cinnamon sugar hits.
I added chocolate chips and it was divine. Highly suggest! 🍫
My oven runs hot, so 45 minutes was too long for me. Also I forgot to grease properly and the cake stuck a bit. Lesson learned.
This recipe is a game changer! The cake turned out fluffy and super delicious. My family devoured it in one sitting. Thanks for sharing!
Awesome! But I think the amount of sugar is too much. I wouldn’t put that much. Just saying!
I’m so glad to hear it turned out well! This cake is always a hit in my family too. Did you try any variations?
Looks easy… but my pan stuck even though I greased it 😭 Still ate it anyway. Glaze was sweet sweet sweet.
I didn’t really understand the swirling part, my cake just looked like a mess but it still tasted pretty good.
This cake is amazing! So soft and fluffy, absolutely delicious!
Yum! Simple and quick! i did mine in a regular pan because I don’t have a bundt pan. Still looked good!
Really? A bundt cake? Who has time for that! Just buy the package mix, it’s way easier and tastes fine!
Nice flavor, but mine looked a little dense in the middle. I think I overmixed after adding the flour—will mix just until combined next time.
Wish it was easier. I’m not great with baking, but I’ll try again!
Not gonna lie, too much cinnamon-sugar for me—my family likes it though. Also I accidentally forgot the baking soda once and it turned out flat (so yeah, follow the recipe 😅).
cake too sweet!!! I prefer my cakes with less sugar. could use som fruit!
Not sure about 1 tbsp cinnamon with only 1/2 cup brown sugar for the swirl—seems mild. I’d probably double the cinnamon.
This sounds like the perfect “cinnamon roll” fix but in cake form. The sour cream + milk combo is usually money—going to try it this weekend.
Cinnamon?? More like a sugar overload. Might be good for someone with a sweet tooth, but not my type!
This sounds dangerously good. The cinnamon swirl in a bundt is genius—like cinnamon rolls but easier? I’m in.
Right?! Bundt cakes always feel fancy, and this is basically cinnamon roll energy without all the rolling/steps. I’m making it this weekend.
The glaze is dangerously good. I didn’t even slice it right away because I kept drizzling more lol. Definitely a crowd-pleaser.
Right?! That glaze has zero chill 😂 I also kept adding more—no regrets. This is 100% a crowd-pleaser.
I like how you do the swirl with brown sugar + cinnamon, but 1 tbsp cinnamon seems a little low? I’d probably add more because I like it punchy.
Totally fair point—1 tbsp cinnamon might feel a little mild if you like it super punchy. I do think the swirl is where the flavor should really show up!
I was skeptical about the bundt cake being “cinnamon roll” style, but the cinnamon-sugar middle is legit. Next time I’ll swirl a bit more evenly.
I’m not usually a baking person, but this was pretty straightforward. My swirl was messy and uneven but it still tasted amazing.
yum!
Just made it and my family loved it! So much flavor. 10/10!
I accidentally used baking powder twice instead of baking soda once… and it still came out edible. Not perfect though. So yeah, measure carefully.
This sounds dangerously good. The cinnamon-sugar swirl in a bundt is such a cheat code for a bakery vibe at home.
I tried a bundt once and it stuck like glue, so I’m worried about turning it out. Do you still grease like crazy or use flour too?
Right?? The swirl is basically “bakery mode” for zero effort. I’m definitely making this weekend.
Baking soda AND baking powder plus all that butter/sugar… I worry it’ll rise weird in a bundt. Still, I’ll try it once and see.
Not bad, but 45-50 minutes felt short for my oven. I had to add like 10 more minutes. Otherwise the cinnamon layer was tasty.
This cake is like a cinnamon roll and a cake had a baby! Love it!
Baking powder or baking soda? Didn’t know there’s a difference!
Yeah, baking powder is used for leavening while baking soda is more basic. It’s good to know the difference though! Makes a huge difference in baking.
Is it really that big of a deal? Can’t I just use one instead of the other?
This cake turned out AMAZING! So fluffy and delicious. I can’t stop eating it.
Mine came out super dense the first time (might’ve overmixed). I still ate it all tho 😂 Next time I’ll mix just until combined like the instructions say.
It was too sweet for my taste. I think less sugar would be better.
I made something similar and the swirl always ends up a bit messy, but in a good way. I’m definitely trying this bundt version.
Mine came out a bit greasy once with bundt—please don’t skimp on greasing. Also I used regular milk instead of whole, and it was fine, but texture changed.
Yum!!! Best cake ever! 😍 So soft and tasty, I could eat it all day! Thanks a lot!
OMG! Just made this and it’s like a cinnamon hug in cake form! Will definitely make again!
Lol “swirl it gently with a knife” like I’m doing surgery 😂 But I can see it working. I’ll take my chances.
Haha right? I usually swirl with a spatula and it still turns out super cinnamon-y. Your odds are probably better than you think 😄
Honestly I think the knife part is overblown. I just kinda stir it around a bit with a butter knife and hope for the best 😂 As long as you don’t overmix the batter.
Could use more cinnamon for sure. Like, I wanted it to smell like a bakery cinnamon roll, and it was more “cinnamon-ish” than “wow.”
This is such a fun idea—cinnamon roll vibes in a bundt! I baked mine closer to 50 minutes and the swirl came out perfect. The glaze really ties it together.
I made something similar once and it turned out a bit dense. Wonder if creaming the butter/sugar longer would fix that?
It was too sweet for my taste. I think I will cut down on the sugar next time.
I followed the recipe but mine didn’t rise well. Is 3 cups of flour too much? It was quite dense, will try again with a little less.
I had the same issue. Sometimes the flour vibes with the humidity in the air. Try 2.5 cups next time. It should rise better!
Idk, but 3 cups seems right to me. Maybe your oven temp is off? Mine rose good!
Cinnamon roll bundt is genius. Also I used brown sugar for the swirl like the recipe says and it actually stayed melty instead of burning—bonus points.
Yes!! That bundt idea is so smart—also love that you followed the brown sugar swirl and it didn’t burn. I bet the texture was amazing.
The ingredients look pretty straightforward, but 1/2 cup milk + sour cream in a cake feels like it could be too much? Might try it but with a splash less.
This turned out insanely good. The cinnamon swirl actually stays flavorful instead of disappearing. Next time I’ll add a tiny pinch more cinnamon for extra oomph.
Yes!! I’ve noticed that too—the swirl stays put if you don’t overmix the batter. A tiny extra pinch of cinnamon sounds perfect, I’m stealing that.
Pretty good! I used light brown sugar and maybe my oven runs hot, because it was closer to 42 minutes than 50. Still super moist though.
So glad it turned out moist! If your oven runs hot, I’d start checking closer to 40–42 minutes next time—mine does that too. Did you cover it with foil at any point?
Looks good. I don’t have sour cream so I’ll try plain yogurt. Hopefully same.
The glaze is gonna run everywhere if the cake isn’t fully cool… learned that the hard way. Still, this looks delicious. 10/10 if you wait.
I loved it but mine stuck to the pan a bit. Greased, but not enough I guess—use more butter/spray and maybe dust lightly with flour too.
Perfect for brunch! I added some chopped nuts in the swirls and it was divine! Highly recommend. 👍
I tried baking soda + baking powder combos before and sometimes they mess with the rise. Did yours dome nicely? Asking for a friend (me).
Mine didn’t really “swirl” as much as I wanted… I guess I went too gentle with the knife. Still tasted amazing though.
Okay but why is there so much cinnamon sugar? 😅 I mean… I love it, just surprised. I’d probably double it though.
The glaze is perfect sweetness level. 2 tbsp milk is enough to make it drizzle without being watery (at least for me).
Yes!! I also found 2 tbsp milk hits that perfect drizzle texture—any more and it turns runny fast.
45–50 minutes at 350°F seems a little low for a bundt. I’d start checking at 40 just in case it’s still gooey in the middle.
Good call! Bundts can vary a lot by pan size/material—40 mins check makes sense. If the center’s still set, it’s usually fine to keep going.
I’d actually trust the recipe’s toothpick test more than the time. Mine took closer to 50, but a bundt can fool you with cooked edges and a gooey middle.
Mine came out a little dense but flavor was amazing. I might’ve overmixed after adding the dry ingredients, so I’ll be more careful next time.
That makes sense—once you add the dry ingredients, “just combined” really matters. I’m glad the flavor still hit though! The swirl cinnamon-sugar is so good.
Dense usually means either overmixing OR baking a tad too long. Did you check at like 45 min and go by toothpick? I always underbake slightly for bundt cakes.
This sounds dangerously good. I love anything that tastes like cinnamon rolls but in cake form—way easier for gatherings.
Wow. This is literally cinnamon roll energy. The glaze at the end is the best part.