There is something magical about the smell of cinnamon sugar on a snowy winter morning.
You want the warmth of a cinnamon roll but don’t want to wait for dough to rise. This Cinnamon Roll Bundt Cake is your delicious solution.
It delivers all that cozy, swirly goodness in a simple, tender cake format. Your kitchen will smell like a dream while it bakes.
Why This Recipe Is a Winner
This cake is a total crowd-pleaser for your holiday gatherings. It looks fancy because of the beautiful golden swirls inside.
However, it is surprisingly easy for beginners to master. There is no yeast required and no tricky kneading involved.
The texture is dense and moist, just like a high-end bakery treat. It is the ultimate comfort food for a lazy weekend at home.
Simple Method
You will start by mixing your wet and dry ingredients separately. Then, you simply fold in melted butter for a rich, buttery crumb.
The secret is the thick cinnamon paste you swirl into the batter. This creates those tender pockets of flavor in every single bite.
Even if you are new to baking, the bundt pan does the hard work for you. Just pour, swirl, and bake until golden.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh cinnamon makes a big difference here.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1.5 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour (for filling)
- 1 tablespoon ground cinnamon
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon whole milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Step-by-Step
- Preheat oven to 350°F (175°C) and generously grease and flour a 10-inch bundt pan.
- In a large mixing bowl, whisk together 3 cups flour, granulated sugar, salt, and baking powder.
- In a separate bowl, whisk together 1.5 cups milk, eggs, and 2 teaspoons vanilla extract.
- Gradually stir the wet ingredients into the dry ingredients until combined, then fold in the melted butter.
- In a small bowl, prepare the filling by mixing softened butter, brown sugar, 2 tablespoons flour, and cinnamon until a thick paste forms.
- Pour half of the cake batter into the prepared bundt pan.
- Drop spoonfuls of half the cinnamon filling over the batter and swirl gently with a knife.
- Pour the remaining batter over the filling, then top with remaining cinnamon filling and swirl again.
- Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
- In a medium bowl, whisk together cream cheese, powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla until smooth and pourable.
- Drizzle the cream cheese glaze over the cake while it is still slightly warm to allow it to set.
Best Ways to Enjoy It
Serve this cake warm while the cream cheese glaze is still soft. It pairs perfectly with a hot cup of coffee or tea.
For a festive touch, place it on a pretty cake stand. It makes a stunning centerpiece for your Christmas morning brunch table.
Set the table, pour some juice, and enjoy a slow start with your family. This cake is meant for sharing and making sweet memories.
Storage & Reheating
You can store leftovers in an airtight container at room temperature for two days. For longer freshness, keep it in the fridge for up to four days.
If you have the glaze on, the refrigerator is the safest spot. To reheat, just pop a slice in the microwave for 10 seconds.
This makes the cinnamon swirls gooey and soft again. You can also freeze individual slices for a quick treat later on.
Tips for Best Results
- Grease every nook and cranny of your bundt pan to prevent sticking.
- Use room temperature eggs so the batter mixes together smoothly.
- Don’t over-swirl the cinnamon filling or you will lose the pretty patterns.
- Check the cake at 50 minutes to ensure it doesn’t over-bake and dry out.
- For Thanksgiving, add a pinch of nutmeg to the cinnamon filling.
- Sift your powdered sugar for a perfectly smooth glaze without lumps.
- Wait exactly 15 minutes before flipping the cake for the best release.
Ways to Switch It Up
- Add a half-cup of chopped pecans for a crunchy nutty texture.
- Swap the milk for almond milk to make it dairy-free friendly.
- Use maple extract in the glaze for a warm autumnal twist.
- Stir in some chocolate chips for an extra sweet surprise.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake it the night before your event. Just wait to add the glaze until you are ready to serve for the best look.
How do I know when the cake is done?
Insert a long skewer into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, it is ready.
What if I don’t have a bundt pan?
You can use two loaf pans instead, but you will need to reduce the baking time. Start checking them around 35 minutes.
I hope this Cinnamon Roll Bundt Cake brings a little extra warmth to your home this season. It is truly a joy to bake and even better to eat. Happy baking!
— Lidia
Cinnamon Roll Bundt Cake
Ingredients
- 3 cups all -purpose flour
- 1/2 teaspoon sal t
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1.5 cups whole milk
- 2 large egg s
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 tablespoons all -purpose flour (for filling)
- 1 tablespoon ground cinnamon
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon whole milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and generously grease and flour a 10-inch bundt pan.
- In a large mixing bowl, whisk together 3 cups flour, granulated sugar, salt, and baking powder.
- In a separate bowl, whisk together 1.5 cups milk, eggs, and 2 teaspoons vanilla extract.
- Gradually stir the wet ingredients into the dry ingredients until combined, then fold in the melted butter.
- In a small bowl, prepare the filling by mixing softened butter, brown sugar, 2 tablespoons flour, and cinnamon until a thick paste forms.
- Pour half of the cake batter into the prepared bundt pan.
- Drop spoonfuls of half the cinnamon filling over the batter and swirl gently with a knife.
- Pour the remaining batter over the filling, then top with remaining cinnamon filling and swirl again.
- Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
- In a medium bowl, whisk together cream cheese, powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla until smooth and pourable.
- Drizzle the cream cheese glaze over the cake while it is still slightly warm to allow it to set.
