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Cinnamon Roll Bundt Cake Recipe

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★★★★★

4.6 from 82 reviews

This Cinnamon Roll Bundt Cake combines the warm, comforting flavors of classic cinnamon rolls in a beautifully layered bundt cake. Featuring a tender cake batter with swirls of cinnamon sugar and a luscious cream cheese frosting topped with toasted pecans, this dessert is perfect for brunch, holidays, or any cozy occasion.

Ingredients

Scale

Cake Batter

  • 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

Cinnamon Swirl Batter

  • 2/3 cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons all-purpose flour
  • 3 tablespoons whole milk

Cream Cheese Frosting

  • 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

Topping

  • 1/2 cup chopped pecans, toasted

Instructions

  1. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour a fluted 12-cup bundt pan thoroughly. In the bowl of a stand mixer, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Add the softened butter and beat on medium-low with the paddle attachment until the mixture is crumbly with a texture like cornmeal, about 5–7 minutes. Create a well in the center of this dry mixture.
  2. Mix Wet Ingredients: In a separate bowl, lightly whisk together the eggs, vanilla extract, and whole milk. Pour this mixture into the well of the dry ingredients, then add the sour cream. Beat all ingredients together until the batter becomes light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl to ensure everything is evenly mixed.
  3. Prepare Cinnamon Swirl Batter: Remove 2 1/2 cups of the prepared cake batter and place in a medium bowl. Add the brown sugar, cinnamon, flour, and milk specified for the swirl. Mix well using a hand mixer or a rubber spatula until all ingredients are fully incorporated.
  4. Layer the Batter: Spoon a little less than one-third of the plain cake batter evenly into the prepared bundt pan. Spread half of the cinnamon swirl batter over it, smoothing evenly. Next, spread half of the remaining plain batter over the swirl layer. Then spread the remaining cinnamon swirl batter evenly. Finish with the remaining plain batter on top, spreading it evenly to cover.
  5. Bake the Cake: Place the bundt pan in the preheated oven and bake for 50–55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
  6. Make Cream Cheese Frosting: In the bowl of an electric mixer, beat together the butter and cream cheese until smooth and well combined. Gradually add the confectioners’ sugar and beat until just combined. Slowly pour in the heavy cream while mixing on low speed, then increase to high speed and beat until the frosting is fluffy and billowy. Finally, beat in the vanilla extract.
  7. Frost and Garnish: Spread the cream cheese frosting evenly over the top of the cooled cake and about three-quarters down the sides. Sprinkle the toasted chopped pecans over the frosting for a crunchy and flavorful finish.
  8. Serve: Slice the cake to reveal the beautiful cinnamon swirl inside. For best flavor and texture, allow refrigerated cake to come to room temperature before serving.

Notes

  • Make sure all ingredients, especially butter, eggs, and cream cheese, are at room temperature for best mixing results.
  • Use a non-stick baking spray with flour or grease and flour the bundt pan well to ensure the cake releases cleanly.
  • To toast pecans, place them in a dry skillet over medium heat and stir frequently for about 3-5 minutes until fragrant and lightly browned.
  • The cake can be stored in the refrigerator for up to 5 days; bring to room temperature before serving for optimal taste and texture.
  • If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the swirl batter by 1 teaspoon.
  • For a dairy-free version, substitute butter, milk, sour cream, and cream cheese with plant-based alternatives accordingly.

Keywords: Cinnamon Roll Bundt Cake, Cinnamon Swirl Cake, Cream Cheese Frosting, Bundt Cake Recipe, Holiday Cake, Breakfast Cake

Find it online: https://thefoodrecipe.com/cinnamon-roll-bundt-cake-recipe/