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
Ingredients
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.