You know those mornings where you crave something comforting, something that smells like a cigarette? What is it like to have a warm hug? What is a Cinnamon Roll bundt cake? What is that perfect mashup of fluffy cake and gooey cinnamon swirl that just screams weekend? When I first saw a cinnamon roll, I was skeptical. Could it really capture that magic? But let me tell you, this recipe is a game-changer. What is the best of both worlds, rolled into one spectacular treat? Forget wrestling with yeast dough on a Sunday morning. This shortcut version delivers all the flavor and none of the fuss. I need a little something special without spending hours in the bathroom. It’s definitely become my go-to when I really need it.

What is Cinnamon Roll Bundt Cake?

What is this delightful creation? What is your favorite Cinnamon Roll? Instead of individual rolls, you get one beautiful, swirling cake that slices beautifully. What is the concept of a “normal” business? a tender, moist cake batter is swirled with cinnamon-sugar filling, then baked to golden brown. The bundt pan gives it that iconic shape and creates lovely nooks and crannies for the glaze to set. It’s essentially a cake that has been infused with all the best parts of – the warm cinnamon roll. Spice, the buttery sweetness, and that irresistible swirl. What is a great cinnamon roll recipe? Is it good to share something?

Why do I love this recipe?

Why is this Cinnamon Roll bundt cake so popular? My recipe binder. First off, the flavor is just out of this world. What is that warm cinnamon and brown sugar combination that works perfectly together? The tender cake. I love this dish, it’s not overly sweet, which I really appreciate, and the spices really sing. What I love the most is how simple it is. No fancy equipment is needed to make a bundt pan. All ingredients are pantry staples, too, which is always a win. Plus, it’s incredibly versatile. I’ve served this at countless brunches, holiday gatherings and even just as a special weekend. What is the best treat ever, and it’s always a massive hit. Is it easier to make cinnamon rolls than a traditional cinnamon roll? What are some of those recipes that make your kitchen smell amazing while baking? That alone is worth its weight in gold. If you like coffee cake, this is definitely going to become your new favorite dessert.

How do I make Cinnamon Roll Bundt Cake?

Quick Overview

What are some of the best cinnamon rolls to make? How do you make a simple cake batter, prepare the filling, swirl it all into tin foil, and serve it to your guests. How do I bake a bundt pan? How do I create a moist cake? What is the difference between a sweet glaze and What is the best way to satisfy a Cinnamon Roll craving?

Ingredients

For the Main Batter:
* 2 34 cups all-purpose flour: I always use unbleached flour for a better texture. Make sure to measure it correctly by spooning it into your cup and leveling off. How do you scoop directly from a bag? What is the leavening agent for cake? * 12 teaspoon baking soda: Works with the acidity in buttermilk for a tender crumb. * 12 teaspoon salt: Enhances all the other flavors. Don’t skip it! * 1 cup (2 sticks) unsalted butter, softened: Make sure it’s truly soften, not melted. What is the key to a creamy batter? * 1 34 cups granulated sugar: For sweetness and moisture. * 2 large eggs: At room temperature, they incorporate better. * 1 teaspoon vanilla extract: Adds more flavor. What is the best vanilla flavor? What makes a cake so moist? If you don’t have buttermilk, you can make your own by adding 1 12 tablespoons of lemon juice. Is it safe to add white vinegar to a measuring cup and then fill it with milk? What is the best way to prepare ground cinnamon? For that subtle warmth in the cake itself.

For the Filling:
* ½ cup (1 stick) unsalted butter, melted: How does cinnamon sugar work? * 1 cup packed light brown sugar: Why is brown sugar used in Cinnamon Rolls? What is the best way to use ground cinnamon? Where does the main flavor come from?

For the Glaze:
* 1 12 cups powdered sugar: Sifted, if you want an extra smooth glaze. * 3-4 tablespoons of milk (or heavy cream for extra richness): * 1 teaspoon of sugar: 1-2 teaspoons. Start with 3 tablespoons and add more until you reach your desired drizzling consistency. * 12 teaspoon vanilla extract: For a touch of flavor.

What are the steps to

Step 1: Preheat & Prep Pan

First things first, get that oven preheated to 350°F (175°C). Now, for the bundt pan – this is crucial! How do you grease a bundt pan? I like to use a baking spray that contains flour, or good quality butter and then dust it. Is it necessary to use flour to make a bread? Make sure you get into all those nooks and crannies. What does a well-greased cake mean? What happens to a bundt cake stuck in the pan?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and the 1 teaspoon of baking soda. Set aside. What is the best cinnamon to use in the batter? How do you whisk salt and leavening agents together? The flour helps the cake to rise evenly. What is the difference between texture and texture?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. What is the best way to do this with an electric mixer? How do you beat the eggs one at a time, mixing well after each addition? This creaming process incorporates air, which contributes to a lighter cake. Then, gradually add the buttermilk, alternating it with the dry ingredients, beginning and ending. How do I mix dry ingredients with water? Don’t overmix here!

Step 4: Combine

Now, add about a third of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then add half of the buttermilk and mix until just combined. Repeat, alternating between dry and wet ingredients, ending with the dry. The key here is to mix *just* until combined. Overmixing develops gluten in the flour, which can lead to a tough cake. A few little streaks of flour are okay; they’ll get incorporated as you add the filling.

Step 5: Prepare Filling

In a small bowl, combine the melted butter, brown sugar, and the 2 tablespoons of cinnamon. Set aside. Stir it all together until it forms a thick, paste-like consistency. How do you spread cinnamon?

Step 6: Layer & Swirl

How do you make a bundt pan? Pour about half of the batter into the pan. Dollop about half of the cinnamon-sugar filling over the batter. Use a knife or skewer to gently swirl the filling into the batter – don’t overmix, you just want to be careful. To create ribbons of flavor. Dollop and swirl the rest of the filling over the top. Again, be gentle!

Step 7: Bake

Is a wooden skewer inserted into the thickest part of the cake useful? Bundt cakes can sometimes take a little longer, so keep an eye on it. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. The smell in your kitchen is pure magic!

Step 8: Cool & Glaze

Let the cake cool in the bundt pan on a wire rack for about 15-20 minutes. If you try to invert it too soon, it might fall apart. After it’s cooled slightly, carefully invert the cake onto a wire rack to cool completely. While the cake is cooling, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla. What is the extract for glaze? Add more milk, a teaspoon at .50, until you have drizzly consistency. Drizzle generously over the cooled cake. I usually wait until it’s completely cool, but some people like to glaze it while it’s still a bit hot. I like it. When the glaze is warm, it melts a little. Both are delicious!

Step 9: Slice & Serve

Once the glaze has set, it’s time to slice and serve! A sharp knife works best. What are the best ways to enjoy a cake with coffee? What is the use of whipped cream What are some amazing swirls?

What should I serve it with?

What is a cinnamon roll bundt cake?BreakfastWhat’s better, a steaming mug of black coffee or latte? The warm spice cuts through the richness of the coffee beautifully. Can you serve it with a sprinkle of powdered sugar for an extra light touch, or go all out with it? For a more elegant look.BrunchI love to plate a slice with fresh berries – raspberries or strawberries add smoky flavor. I like to serve it with sliced pears. What is the tartness that balances the sweetness? What are some good side dishes to serve with mascarpone cheese?DessertThis bundt cake is a winner. Serve warm with vanilla bean ice cream or caramel sauce. Is it incredibly satisfying after a big meal?Cozy SnacksWhen you just need something sweet and comforting, this cake is your best friend. Is it good with milk or tea? My family loves it when I cut a thick slice and serve it with whipped cream – yum! Is there a shortcut to dessert heaven?

How do I make a Cinnamon Roll Bundt Cake?

I’ve made this cinnamon roll bundt cake more times than I can count, and over the years, I’ve picked up a few tricks that really help ensure it turns out perfectly every single time. For the batter, using room temperature ingredients is a must. Softened butter, room temp eggs, and room temp buttermilk all emulsify much better, creating a smoother batter and a more tender cake. Don’t skip the creaming step for the butter and sugar; that’s where a lot of the cake’s structure and lightness comes from. When mixing the wet and dry ingredients, remember my mantra: “just until combined.” Seriously, overmixing is the enemy of a tender cake. A few tiny lumps of flour are way better than a tough texture. For the filling, make sure your melted butter isn’t too hot when you mix it with the brown sugar and cinnamon. You want it to be a thick paste, not a runny liquid. When you’re swirling the filling into the batter, use a light hand. You’re aiming for distinct ribbons of cinnamon goodness, not a muddy mix. My kids sometimes like to add a handful of chopped pecans or walnuts to the filling mixture for a little crunch, and that’s a great variation! For baking, every oven is different, so start checking for doneness around the 50-minute mark. A wooden skewer or toothpick inserted into the center should come out clean. If the top is browning too quickly, don’t hesitate to loosely tent the cake with foil. The trickiest part for many is getting the cake out of the bundt pan. That’s why I can’t stress enough how important thorough greasing and flouring is. I often use a pastry brush to get into every crevice, or a good quality baking spray with added flour. If you’re ever unsure, letting it cool for a full 20 minutes in the pan is usually the safe bet. And for the glaze, the consistency is key. Start with the lower amount of milk and add more gradually until it’s perfect for drizzling – you want it to coat the cake nicely without running off completely. For a creamier glaze, using heavy cream instead of milk makes a noticeable difference!

What are some Storing and Reheating Tips?

Once this delicious cinnamon roll bundt cake is baked and glazed, you’ll want to store it properly to keep it as fresh and tasty as possible. If you’re planning to enjoy it within a day or two, storing it at room temperature is perfectly fine. Just make sure to cover it well. I usually use a cake dome or an airtight container. It’ll stay moist and delicious for about 2-3 days this way. If you think you might not get to it within a few days, or if your kitchen is particularly warm, refrigerating it is a good option. Store it in an airtight container in the fridge for up to a week. When you’re ready to eat it from the fridge, you can either let it come to room temperature naturally, or for a real treat, you can gently warm a slice in the microwave for about 10-15 seconds. It makes that cinnamon filling wonderfully gooey again! For longer storage, this cake freezes beautifully. Once it’s completely cooled, you can wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 2-3 months. When you’re ready to thaw it, remove the foil and plastic wrap and let it thaw on the counter, or thaw it in the refrigerator overnight. If you plan to freeze it, I recommend glazing it *after* it’s thawed. Glazing it before freezing can sometimes make the glaze a bit sticky or uneven once thawed. So, bake, cool, wrap it up, and save that lovely glaze for when you’re ready to enjoy a slice!

What are some frequently asked questions?

Final Thoughts

I truly hope you give this cinnamon roll bundt cake a try. It’s one of those recipes that just brings so much joy, from the incredibly comforting aroma that fills your home while it bakes to the sheer delight of that first perfect bite. It’s proof that you can have all the cozy, decadent flavors of a cinnamon roll in an easy-to-make cake that’s perfect for any occasion. Whether you’re serving it for brunch, as a dessert, or just because, it’s guaranteed to impress. If you love this recipe, you might also enjoy my Zucchini Bread Muffins or my Classic Apple Crumble – they’re all about that comforting, home-baked goodness! I can’t wait to hear what you think, so please leave a comment below and let me know how your cinnamon roll bundt cake turned out. Don’t forget to share your own little twists or any questions you might have!

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Cinnamon Roll Bundt Cake

This Cinnamon Roll Bundt Cake combines the best of both worlds: the comforting flavors of cinnamon rolls and the beautiful presentation of a bundt cake. It's perfect for breakfast, brunch, or dessert!

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Cake:

• 2.75 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 0.5 cup milk

For the Cinnamon Filling:

• 0.75 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 0.25 cup unsalted butter, softened

For the Glaze:

• 2 cups powdered sugar
• 0.25 cup milk
• 1 teaspoon vanilla extract

Instructions

 

Get Started

• Preheat oven to 350°F (175°C). Grease and flour a bundt pan.

Make the Cake Batter

• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
• Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.

Make the Cinnamon Filling

• In a small bowl, combine brown sugar, cinnamon, and softened butter. Mix until well combined.

Assemble and Bake

• Pour half of the cake batter into the prepared bundt pan. Spread the cinnamon filling over the batter. Top with the remaining batter.
• Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Make the Glaze

• In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Glaze and Serve

• Drizzle the glaze over the cooled cake.
• Serve and enjoy!

Notes

For an extra touch, sprinkle some chopped pecans on top of the glaze.