Cinnamon Roll Bundt Cake Recipe
Ingredients
- 1 ½ cunsalted butter
room temperature
- 2 ½ cgranulated sugar
- 6 largeeggs
room temperature
- 3 csifted cake flour
- 1 tspsalt
- ¼ tspbaking soda
- 1 csour cream
room temperature
- 2 tbspvegetable oil
- 1 tbspvanilla extract
- ⅓ cunsalted butter)
melted (5 tbsp plus 1 tsp
- ⅓ cpacked light brown sugar
- 1 tbspall purpose flour
- 1 ½ tspground cinnamon
- 1 tspvanilla extract
- 2 ozcream cheese
room temperature
- 2 tbspunsalted butter
room temperature
- 1 ½ cconfectioner's sugar
- ¼ cmilk
can be whole, 2% or even refrigerated coconut milk
- 1 tspvanilla extract
Directions
For the cake
- 1
Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. (I recommend the shortening and flour method to make sure this cake doesn’t stick as the swirl sugar mixture can sometimes sink a little to the bottom).
- 2
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- 3
Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt and baking soda. Be careful not to overbeat. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. Set the batter aside.
For the cinnamon swirl
- 1
In a small bowl, whisk together all the ingredients until well combined. Set aside.
To bake
- 1
Pour ⅓ of the batter into the prepared pan.
- 2
Drizzle ½ of the cinnamon swirl over the batter. Using a butter knife or skewer, swivel the mixture through the cake batter, creating a flourish pattern.
- 3
Repeat with the next 1/3 of the cake batter and cinnamon swirl. Top with the remaining batter. Bake for 85 to 95 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- 4
Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
For the icing
- 1
Clean your stand mixer bowl and whisk attachment. Beat the cream cheese and butter for 2 minutes on medium-high speed.
- 2
Reduce your mixer speed and carefully add the confectioners’ sugar in 2 batches, scraping down the sides and bottom of the bowl as needed. Once the sugar is fully incorporated, turn your mixer back up to medium-high speed. Add the milk and vanilla extract and beat until the icing is smooth and pourable.
- 3
Drizzle the icing over the cooled pound cake. Serve at room temperature.
Cinnamon Roll Bundt Cake Recipe
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About this Recipe
Imagine sinking your teeth into the warm, spiced comfort of a cinnamon roll, elegantly transformed into a showstopping cake. This famous Cinnamon Roll Bundt Cake Recipe delivers an authentic experience, bringing together the best of both worlds in a dessert that's simply unforgettable. What makes this Cinnamon Roll Bundt Cake truly special is its foundation: a wonderfully moist sour cream pound cake. But the magic doesn't stop there; a rich, buttery cinnamon swirl artfully "dances" through every slice, creating layers of flavor and texture. This recipe isn't just a crowd-pleaser, it's a proven sensation, having been featured on both the TODAY Show and Rachael Ray. Get ready for a truly decadent treat that offers both a tender bite and a satisfying richness. You'll experience the luscious, moist crumb of the sour cream pound cake, beautifully contrasted by the sweet, spiced intensity of the brown sugar and cinnamon swirl. Each generous slice is crowned with a velvety, tangy cream cheese icing, providing that essential finish that elevates it beyond a simple pound cake to a full-blown cinnamon pound cake experience. This recipe yields 16 servings, making it perfect for sharing. When preparing the luxurious cream cheese icing, you have a choice in milk to achieve your desired consistency and flavor profile. Feel free to use whole milk, 2% milk, or even refrigerated coconut milk. This flexibility ensures your icing complements the cake perfectly, whether you prefer a richer or a slightly lighter touch. This spectacular Cinnamon Roll Bundt Cake is the quintessential dessert for any celebration, from festive holiday brunches to elegant dinner parties. Its impressive appearance and universally loved flavors make it a delightful centerpiece that truly needs no accompaniment.