Cinnamon Roll Bundt Cake Recipe

Cinnamon Roll Bundt Cake Recipe

If you’re looking for a deliciously decadent dessert that combines the comforting flavors of cinnamon rolls with the moist texture of cake, then you’re in for a treat with this Cinnamon Roll Bundt Cake. This delightful cake is perfect for brunch, dessert, or any gathering, filling your home with the warm aroma of cinnamon and sugar as it bakes. The layers of cinnamon-sugar swirl throughout the cake create a scrumptious experience that is as pleasing to the eyes as it is to the palate. With its soft, tender crumb and irresistible glaze, this recipe will become a new favorite in your baking repertoire.

Prep time: 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 10 minutes
Servings: 12

Ingredients

For the cake:

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter (softened, room temperature)
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (room temperature)

For the cinnamon-sugar filling:

• ½ cup brown sugar (packed)
• 2 tablespoons ground cinnamon
• ½ cup chopped pecans or walnuts (optional)

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or cooking spray to prevent sticking.

2. Prepare the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

3. Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-4 minutes).

4. Add eggs and vanilla: Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract until everything is well combined.

5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

6. Make the cinnamon-sugar filling: In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using).

7. Layer the batter: Pour half of the batter into the prepared Bundt pan and spread it out evenly. Sprinkle the cinnamon-sugar filling over the batter, then top with the remaining cake batter.

8. Swirl the batter: Use a knife or skewer to gently swirl the cinnamon-sugar filling into the cake batter. This will create that beautiful cinnamon roll effect.

9. Bake: Place the Bundt pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

10. Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

11. Prepare the glaze: While the cake cools, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract in a small bowl until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until the desired consistency is achieved.

12. Glaze the cake: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.

Pro Tips for Perfect Results

1. Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.

2. Properly Grease the Pan: A well-greased Bundt pan is crucial in preventing the cake from sticking. Use a combination of butter and flour or a non-stick cooking spray.

3. Don’t Overmix the Batter: To keep the cake tender, mix until just combined. Overmixing can lead to a dense cake.

4. Check for Doneness Early: Every oven is different, so start checking for doneness around the 50-minute mark.

5. Let It Cool Before Glazing: Allow the cake to cool completely before adding the glaze to prevent it from melting into the cake.

Variations and Substitutions

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend for a gluten-free version.
• Dairy-Free Version: Use coconut oil instead of butter and almond milk or any non-dairy milk in place of buttermilk.
• Enhanced Flavors: Add a teaspoon of nutmeg or pumpkin spice to the batter for a different twist.
• Fruits: Incorporate raisins or dried cranberries into the cinnamon-sugar filling for added texture.

Storage and Reheating Tips

To store the Cinnamon Roll Bundt Cake, ensure it’s completely cooled, then cover it with plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to one week or freeze it for up to three months.

To reheat, place slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.

FAQ

Can I make this in advance?
Yes! You can bake the cake a day ahead. Just store it covered at room temperature and glaze it right before serving.

What can I substitute for buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, and filling it up to 1 cup with milk. Let it sit for 5-10 minutes before using.

Can I use a different type of pan?
While this recipe is designed for a Bundt pan, you can use a regular cake pan. Just adjust the baking time as it will likely bake faster in a standard round or square pan.

What should I do if my cake sticks to the pan?
If the cake sticks, run a thin knife around the edges and gently tap the pan to release it. Ensure proper greasing next time to prevent sticking.

Nutrition Estimate

This Cinnamon Roll Bundt Cake serves approximately 12 people, with each serving containing an estimated 320 calories, 4g of protein, 45g of carbohydrates, and 15g of fat. This makes it a delightful yet indulgent treat to enjoy in moderation.

Indulging in this Cinnamon Roll Bundt Cake will deliver the perfect balance of sweet and spiced, making every bite a chunk of heaven. Whether sharing it during a gathering or enjoying it solo with coffee, this cake will surely delight your taste buds.

Cinnamon Roll Bundt Cake

A decadent dessert that combines cinnamon rolls with cake, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Brunch, Dessert

Cuisine American

Servings 12 servings

Calories 320 kcal

Ingredients

  

For the cake

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter (softened, room temperature)
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (room temperature)

For the cinnamon-sugar filling

• ½ cup brown sugar (packed)
• 2 tablespoons ground cinnamon
• ½ cup chopped pecans or walnuts optional

For the glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or cooking spray.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
• In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed for 3-4 minutes.
• Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract until well combined.
• Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
• In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using).
• Pour half of the batter into the prepared Bundt pan and spread it out evenly. Sprinkle the cinnamon-sugar filling over the batter, then top with the remaining cake batter.
• Use a knife or skewer to gently swirl the cinnamon-sugar filling into the cake batter.

Baking

• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cooling and Glazing

• Once baked, cool the cake in the pan for 15-20 minutes, then invert it onto a wire rack to cool completely.
• While the cake cools, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Adjust the consistency with more milk if needed.
• Drizzle the glaze over the top of the cooled cake, allowing it to drip down the sides.

Notes

Ensure ingredients are at room temperature for a smoother batter. A well-greased pan prevents sticking. Don't overmix to keep the cake tender. Glaze only after the cake cools completely.

Keyword Baking, Bundt Cake, cinnamon cake, Cinnamon Roll Bundt Cake, Dessert Recipe