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!