Name: Cinnamon Roll Bundt Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 1 1/3 cup granulated sugar; 2/3 cup light brown sugar; 1/2 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoon cinnamon; 1/2 teaspoon fine grain salt; 1 cup unsalted butter, softened; 4 large eggs; 2 teaspoons vanilla extract; 2/3 cup whole milk; 1/2 cup sour cream; 2/3 cup light brown sugar; 2 tablespoons ground cinnamon; 2 tablespoons all-purpose flour; 3 tablespoons whole milk; 1/4 cup unsalted butter; 4 oz. cream cheese, at room temperature; 1 cup confectioners’ sugar; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1/2 cup chopped pecans, toasted

Ingredients

3 1/4 cups all-purpose flour

1 1/3 cups granulated sugar

2/3 cup light brown sugar (divided)

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon fine grain salt

1 cup unsalted butter, softened

4 large eggs

2 teaspoons vanilla extract (divided)

2/3 cup whole milk (divided)

1/2 cup sour cream

2 tablespoons all-purpose flour

3 tablespoons whole milk (for swirl batter)

1/4 cup unsalted butter (for frosting)

4 oz. cream cheese, at room temperature

1 cup confectioners’ sugar

1/2 cup heavy cream

1/2 cup chopped pecans, toasted

Instructions

Step 1: Preheat oven to 350°F. Coat a fluted 12-cup bundt pan with flour-based baking spray, or grease and flour well.

Step 2: In the bowl of an electric stand mixer, whisk together the flour, granulated sugar, 2/3 cup light brown sugar, baking soda, baking powder, cinnamon, and salt.

Step 3: Add the softened butter to the dry ingredients. Beat on medium-low speed with the paddle attachment until the mixture looks dry and crumbly, about 5-7 minutes.

Step 4: Make a well in the center of the dry mixture. In a separate bowl, whisk together the eggs, 2 teaspoons vanilla extract, and 2/3 cup whole milk. Pour this into the well, add sour cream, and beat the batter until light and fluffy, about 3 minutes. Scrape down the bowl and beat briefly again to incorporate.

Step 5: Remove 2 1/2 cups of the cake batter to a medium bowl. Add 2/3 cup light brown sugar, 2 tablespoons cinnamon, 2 tablespoons all-purpose flour, and 3 tablespoons whole milk. Mix well using a hand mixer or spatula to make the cinnamon swirl batter.

Step 6: Spoon just under 1/3 of the plain batter into the prepared bundt pan and spread evenly. Layer half the cinnamon swirl batter over it, then half of the remaining plain batter. Spread evenly, then add the remaining cinnamon swirl batter, followed by the remaining plain batter on top. Smooth the surface.

Step 7: Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Step 8: For the frosting, beat 1/4 cup butter and cream cheese until well combined. Add confectioners’ sugar and beat until just combined. Pour in heavy cream gradually while mixing on low speed, then beat on high speed until fluffy. Stir in 1 teaspoon vanilla extract.

Step 9: Spread the frosting evenly over the top and about three-quarters down the sides of the cooled cake. Sprinkle toasted pecans over the frosting.

Step 10: Slice to reveal the cinnamon swirl and serve. For best flavor, bring the cake to room temperature before enjoying.

Tips & Variations

Use a non-stick baking spray that contains flour to prevent the bundt cake from sticking to the pan.

For a nut-free version, omit pecans or substitute with toasted coconut flakes.

Add a pinch of nutmeg or cloves to the cinnamon swirl for extra warmth and spice.

If you prefer a less sweet cake, reduce the confectioners’ sugar in the frosting by a quarter cup.

Storage

Store the cinnamon roll bundt cake covered in the refrigerator for up to 5 days. To enjoy it at its best, bring it to room temperature before serving. Leftovers can also be frozen wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge and warm slightly before eating.

FAQs

Can I use all butter instead of combining butter and sour cream?

Sour cream adds moisture and acidity, which helps tenderize the cake and balance the sweetness. Replacing it fully with butter could make the cake drier or denser, so it’s best to keep the sour cream as called for.

What if I don’t have a bundt pan?

You can use a 9×13 inch pan or two 9-inch round cake pans, but baking times will vary. Check the cake regularly with a toothpick and expect a shorter baking time in smaller pans.