Foolproof Cinnamon Roll Bundt Cake: Soft, Swirled, and Glazed Perfection

Imagine the comforting aroma of freshly baked cinnamon rolls filling your kitchen, but in the elegant, easy-to-slice form of a bundt cake. Our Cinnamon Roll Bundt Cake is a dream come true for dessert lovers: a soft, delicate cake infused with a mesmerizing cinnamon brown sugar swirl, lovingly coated with a sweet cinnamon sugar sprinkle, and crowned with a luscious cream cheese icing. It’s the perfect blend of a classic breakfast pastry and a sophisticated dessert, suitable for any occasion, from a cozy Sunday brunch to a festive gathering.

Cinnamon Roll Bundt Cake. The name itself conjures images of warmth, sweetness, and pure indulgence. We often hear from our followers that bundt cakes can be intimidating. The fear of a cake sticking to the pan, or simply not turning out perfect, can deter even enthusiastic home bakers. We understand that your time in the kitchen is precious, and nothing is more disheartening than a baking project that doesn’t meet expectations. That’s precisely why we’ve dedicated ourselves to perfecting this foolproof and incredibly easy cinnamon bundt cake recipe.

Forget complex flour mixtures or elaborate techniques. This recipe is designed to deliver a stunningly delicious result with minimal fuss, boasting a taste that far surpasses any ordinary pound cake. One of the best-kept secrets to a perfectly released bundt cake is meticulous pan preparation. You’ll want to ensure every nook and cranny of your bundt pan is thoroughly coated with a high-quality cooking spray – this critical step ensures your beautiful creation slides out effortlessly, ready for its crowning glory.

So, don’t let past bundt cake woes hold you back. Grab your favorite cooking spray and your stand mixer’s paddle attachment, and prepare to bake a true masterpiece: our favorite Cinnamon Roll Bundt Cake. You’ll be amazed at how simple it is to achieve such impressive results!

For more delightful bundt cake recipes, be sure to explore some of our other favorites:

• White Chocolate Raspberry Nothing Bundt Cakes
• Gooey Cinnamon Roll Caramel Cake
• The Best Cinnamon Roll Gooey Butter Cake Recipe

Why You Should Bake This Irresistible Cinnamon Roll Bundt Cake

This isn’t just another cake; it’s an experience. Here’s why this Cinnamon Roll Bundt Cake will become your new go-to recipe:

1. Unbeatable Texture: Prepare for a cake that is exceptionally soft, tender, and moist throughout. The delicate crumb practically melts in your mouth, and when paired with our rich cream cheese glaze, it reaches new heights of indulgence, ensuring every bite is supremely moist and satisfying.
2. Heavenly Cream Cheese Frosting: We simply can’t rave enough about this cream cheese frosting. It’s the quintessential complement to the cinnamon-swirled cake, offering a tangy sweetness and a creamy texture that perfectly balances the cake’s richness. This isn’t just any frosting; it’s the *only* frosting worthy of gracing the top of this incredible bundt cake.
3. Bundt Cakes are Underrated (and Easier Than You Think!): Many shy away from bundt cakes, perceiving them as more challenging than a simple snack cake or even a grand layer cake. However, this particular recipe is designed to be super easy and foolproof, debunking the myth that bundt cakes are difficult. You’ll achieve a beautiful, professional-looking cake without the usual stress.
4. Perfect Swirls of Cinnamon Sugar: The heart of this cake lies in its enchanting swirls of cinnamon sugar and brown sugar. These delightful pockets of spice and sweetness make a world of difference, infusing every slice with that signature cinnamon roll flavor. The perfectly distributed swirls throughout the batter are pure perfection, both visually and in taste.

Essential Ingredients You Will Need for Your Cinnamon Roll Bundt Cake

While the complete list of ingredients with precise measurements is conveniently located in the recipe card below, let’s highlight some key pantry essentials and explain their role in creating this magnificent bundt cake:

• Buttermilk: This star ingredient is crucial for adding incredible moisture and a subtle, delightful tanginess to the cake, contributing to its tender crumb and rich flavor profile.
• All-Purpose Flour: We’re baking from scratch! Ditch the cake mixes; we’re embracing modern baking techniques for superior flavor and texture. Ensure your flour is spooned and leveled for accurate measurements.
• Unsalted Butter: Always use unsalted butter to control the overall salt content in your baking. Crucially, make sure both your butter and cream cheese are at room temperature for optimal creaming and a smooth, lump-free batter.
• Large Eggs: You’ll be using whole large eggs in this recipe. They contribute to the cake’s structure, richness, and moisture. Don’t discard those precious egg yolks!
• Granulated Sugar: Also known as white sugar, this sweetens the cake batter and plays a vital role in creating the irresistible cinnamon sugar swirl, providing both sweetness and a delicate texture.
• Cream Cheese: This is the foundation for our unbelievably delicious cream cheese frosting. Ensure it’s softened to room temperature for a perfectly smooth and pipeable glaze. Trust us, it makes all the difference!
• Ground Cinnamon: The undeniable star spice! It provides that signature warmth and aromatic flavor throughout the cake and in the delightful swirl. (Just don’t attempt the cinnamon challenge with it!)
• Vanilla Extract: Quality absolutely matters when it comes to vanilla extract. A good quality vanilla enhances all the other flavors, adding depth and warmth. Invest in the good stuff for the best possible taste!

Step-by-Step Guide to Baking Your Cinnamon Roll Bundt Cake

This quick overview will walk you through the process of creating this incredible cake. Remember, for the most detailed instructions and precise measurements, please refer to the comprehensive recipe card located further down the page. Baking should be a joy, so let’s get started!

• Preheat Your Oven: Set your oven to 350°F (175°C). Resist the urge to grease your bundt pan immediately; doing so too early can cause the oil to drip to the bottom, making it harder to release your cake later.
• Prepare the Cinnamon Swirl: In a small bowl, combine the packed light brown sugar and ground cinnamon. Stir until perfectly mixed, then set this aromatic mixture aside.
• Whisk Dry Ingredients: In a large bowl, thoroughly whisk together your all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
• Cream Wet Ingredients (Part 1): In a separate bowl (or a stand mixer), cream together the softened unsalted butter and room temperature cream cheese until the mixture is light, smooth, and wonderfully creamy.
• Add Sugar Gradually: Slowly incorporate the granulated sugar into the butter and cream cheese mixture, beating continuously until it becomes light, fluffy, and well-aerated.
• Incorporate Eggs and Vanilla: Add the large eggs one at a time, mixing thoroughly after each addition to ensure full incorporation. Finish by stirring in the vanilla extract for a boost of flavor.
• Alternate Wet and Dry: With your mixer on a low speed, alternate adding the dry ingredient mixture and the buttermilk to your wet ingredients. Always start and end with the dry ingredients to build the perfect batter consistency.
• Grease Your Bundt Pan: Right before pouring the batter, thoroughly grease your 12-cup bundt cake pan. Use a high-quality cooking spray like Pam’s Baking Spray or Baker’s Joy, ensuring every crevice is coated to prevent sticking.
• First Batter Layer: Transfer about half of your cake batter into the meticulously prepared bundt pan. Use the back of a spoon or a spatula to spread it evenly along the bottom.
• Sprinkle the Swirl: Evenly sprinkle the prepared cinnamon swirl mixture over the first layer of batter in the pan. This will create beautiful pockets of cinnamon goodness.
• Second Batter Layer: Carefully pour the remaining cake batter over the cinnamon swirl layer, gently spreading it out to cover the cinnamon mixture completely.
• Create the Marble Effect: Take a knife or a skewer and gently swirl it through the batter and cinnamon mixture. Be careful not to overmix; you’re aiming for a lovely marbled effect, not a fully combined batter.
• Bake to Perfection: Place your bundt cake in the preheated oven and bake for approximately 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
• Cooling Process: Once baked, allow the cake to cool in the bundt pan for exactly 15 minutes. This crucial cooling time allows the cake to firm up slightly and contract from the edges, making it much easier to invert.
• Invert and Finish Cooling: After 15 minutes, carefully invert the cake onto a wire rack or a serving plate to cool completely. This ensures proper air circulation and prevents condensation.

Expert Baking Tips for a Perfect Cinnamon Roll Bundt Cake

Achieving bundt cake perfection is easier than you think with these expert tips and tricks. Follow these guidelines to ensure your Cinnamon Roll Bundt Cake turns out beautifully every time:

• Room Temperature Ingredients are Key: Before you even start mixing, ensure your butter, cream cheese, eggs, and buttermilk have all come to room temperature. This isn’t just a suggestion; it’s vital for achieving a smooth, emulsified batter, preventing lumps, and ensuring your cake bakes evenly with a tender crumb.
• Perfect Pan Preparation Timing: This is arguably the most crucial tip for bundt cakes! Do *not* spray your bundt pan right away. If you grease it and let it sit for 15-20 minutes while you prepare your batter, gravity will cause the oil to slide down the sides, collecting at the bottom. This leaves the delicate fluted edges vulnerable to sticking. Instead, grease your pan thoroughly with a high-quality baking spray (like Pam’s Baking Spray or Baker’s Joy, which contains flour) *immediately before* you pour in the batter. Get into every single nook and cranny!
• Avoid Overmixing: When incorporating the dry ingredients and buttermilk, mix on low speed until *just combined*. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake rather than the soft, delicate texture we’re aiming for.
• Mastering the Cinnamon Swirl: For a visually appealing and delicious marbled effect, use a knife or skewer to gently swirl the batter and cinnamon mixture. Make only a few passes, don’t stir vigorously. The goal is distinct ribbons, not a fully blended color.
• Even Distribution for Consistent Flavor: Strive for uniform layers of both cake batter and cinnamon swirl. This ensures that every slice boasts a delightful balance of cake and cinnamon, preventing any single bite from being too plain or overwhelmingly spiced.
• The Trusty Toothpick Trick: To check for doneness, insert a wooden toothpick or thin skewer into the thickest part of the cake. If it comes out clean or with a few moist crumbs attached, your cake is perfectly baked. If it’s wet, bake for a few more minutes and retest.
• The 15-Minute Cool-Down: Once out of the oven, let your cake cool in the pan for precisely 15 minutes. This allows the cake to slightly firm up and pull away from the pan’s edges, facilitating a smoother, cleaner release. After 15 minutes, gently tap the pan on your cake plate before inverting.
• Customizing Your Cream Cheese Glaze: The frosting’s consistency is personal preference. If you desire a thicker, more spreadable frosting, add a little extra powdered sugar. For a thinner, pourable glaze, a touch more heavy cream will do the trick. If your frosting stiffens too much while the cake cools, a quick 5-10 second blast in the microwave will bring it back to a wonderfully gooey, pourable consistency.
• Warm Cake, Sticky Cinnamon Sugar: Apply the cinnamon sugar coating while the cake is still slightly warm (after it has been inverted and cooled for a bit, but before it’s completely cold). The residual warmth helps the butter adhere to the cake, creating a sticky surface for the cinnamon sugar to cling to, maximizing flavor and texture.
• Don’t Linger in the Pan: While a 15-minute cool-down is essential, do not let the cake sit in the bundt pan for too long after that. As it cools completely in the pan, it can adhere more stubbornly to the sides, making removal difficult.
• Scrape the Bowl: After each addition of ingredients, especially when creaming butter and sugar or mixing in eggs, remember to scrape down the sides and bottom of your mixing bowl with a rubber spatula. This ensures all ingredients are thoroughly incorporated, leading to a uniform batter and a consistently textured cake.

Tools I Used to Make This Recipe

Having the right tools makes baking a breeze. Here’s a list of essential equipment that will help you craft this delicious Cinnamon Roll Bundt Cake:

• Bundt Cake Pan: A 12-cup bundt cake pan is essential for creating the cake’s distinctive shape. Ensure it’s well-greased or sprayed with baking spray for easy release.
• Mixing Bowls: You’ll need several mixing bowls of varying sizes for preparing the batter, cinnamon swirl, and cream cheese frosting.
• Whisk or Mixer: A sturdy whisk is perfect for dry ingredients, but an electric mixer (stand or hand-held) is highly recommended for creaming butter and sugar, and for making the frosting smooth and fluffy.
• Rubber Spatula:Indispensable for scraping down the sides of your mixing bowls, ensuring all ingredients are fully incorporated and preventing any unmixed pockets.
• Measuring Tools: Accurate measuring cups and spoons are critical for precise ingredient ratios, which directly impacts the cake’s texture and flavor.
• Pastry Brush: Ideal for gently brushing the melted butter onto the warm cake before applying the cinnamon sugar coating.
• Wire Rack: Essential for cooling the cake completely, allowing air to circulate around all sides and preventing the bottom from becoming soggy.
• Knife or Skewer: Used to create the beautiful marbled swirls of cinnamon throughout the batter.
• Cake Plateor Stand: For elegantly presenting your finished Cinnamon Roll Bundt Cake.

Frequently Asked Questions – Cinnamon Roll Bundt Cake

Have lingering questions about this Cinnamon Roll Bundt Cake? We’ve got answers! If your specific question isn’t covered below, feel free to ask it in the comments section at the bottom of the page!

Q: Can I make this cake ahead of time?

Absolutely! This Cinnamon Roll Bundt Cake is wonderful for making ahead. Once baked and completely cooled, store the unfrosted cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before glazing and serving.

Q: Can I substitute regular milk for buttermilk?

Buttermilk plays a vital role in this recipe, contributing significant moisture and a distinct tanginess that enhances the overall flavor and tenderness of the cake. While you can create a homemade buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes until it curdles, be aware that the texture and flavor of the cake may be slightly different from using genuine buttermilk.

Q: How do I prevent my cake from sticking to the bundt pan?

Preventing your bundt cake from sticking is crucial for a beautiful presentation. First, ensure you thoroughly grease the bundt pan with a high-quality baking spray (like Pam’s Baking Spray or Baker’s Joy, which contains flour) *just before* adding the batter. Make sure to coat every crevice. Second, allowing the cake to cool in the pan for the recommended 15 minutes before inverting it allows it to contract slightly, making it much easier to release cleanly from the pan. Don’t rush this step, and avoid leaving it in the pan too long after that initial cooling period.

Q: My cake turned out dry. What did I do wrong?

A dry cake is usually a sign of overbaking. Every oven can vary, so it’s always best to start checking for doneness a few minutes before the recipe’s recommended baking time. Use the toothpick test: if it comes out clean or with a few moist crumbs, the cake is ready. Also, ensure your measuring ingredients accurately, especially flour, as too much can lead to a dry crumb. Using room temperature ingredients also contributes to a more tender, moist cake.

Storing And Freezing Your Cinnamon Roll Bundt Cake

Proper storage is essential to keep your Cinnamon Roll Bundt Cake fresh, moist, and delicious for as long as possible. Here’s how to store and freeze it effectively:

Storing

Once your cinnamon roll bundt cake has completely cooled, it’s ready for storage. If it’s frosted, the cream cheese glaze means it’s best kept in the refrigerator. Transfer the cake to an airtight container to prevent it from drying out or absorbing other odors. In the refrigerator, it will stay fresh for up to a week. If unfrosted, you can store it in an airtight container at room temperature for 2-3 days, but refrigeration is always a safe bet for longer freshness, especially in warmer climates.

Freezing

Freezing is an excellent option for extending the life of your bundt cake, allowing you to enjoy a slice of homemade goodness whenever a craving strikes. First, ensure the cake is completely cooled – any residual warmth will create condensation and lead to freezer burn.

For an unfrosted cake: Wrap the cake tightly in at least two layers of plastic wrap, making sure no part of the cake is exposed to the air. Follow this with a layer of heavy-duty aluminum foil for extra protection. This double-layer wrapping helps prevent freezer burn and keeps moisture locked in. Place the wrapped cake in a freezer-safe container or a large resealable plastic bag. It can be frozen for up to 2-3 months.

For a frosted cake: If you plan to freeze the cake with its cream cheese frosting, first flash freeze it for about an hour on a baking sheet until the frosting is firm. Then, wrap it as described above. This prevents the frosting from sticking to the wrapping.

To thaw: Transfer the frozen cake (still wrapped) to the refrigerator and let it thaw overnight. Once thawed, bring it to room temperature for about an hour before serving for the best texture and flavor. If frozen with frosting, you might want to give the frosting a quick microwave zap (5-10 seconds) to bring it back to a gooey consistency.

For more fun and delicious recipes like this one, here are some others we adore:

• The Best Lemon Poppy Seed Cheesecake Recipe Ever
• Carrot Snack Cake With Brown Butter Frosting
• Easy Chocolate Peanut Butter Sheet Cake Recipe
• Buttery Pistachio Gooey Butter Cake Recipe

We hope you love baking and enjoying this incredible Cinnamon Roll Bundt Cake! Remember to LEAVE A 5-STAR REVIEW AND A COMMENT if you adore the recipe or have any questions. Follow us on Instagram, Pinterest, and TikTok for even more fun baking ideas, tips, and delicious treats!

Recipe

Cinnamon Roll Bundt Cake

Molly Murphy

Soft and delicate cake with a cinnamon brown sugar swirl, and coated on the outside with a cinnamon sugar, and glazed with a cream cheese icing!

5 from 1 vote

Print Recipe
Pin Recipe

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

Cinnamon Swirl:

• ½ cup packed light brown sugar
• 1 tablespoon ground cinnamon

For the Vanilla Bundt Cake

• 3 cups all-purpose flour spoon and leveled
• 1 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 cup unsalted butter room temperature
• 8 ounces cream cheese room temperature
• 2 cups granulated sugar
• 6 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 cup buttermilk room temperature

For the cinnamon sugar coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter
• For The Cream Cheese Frosting
• 4 ounces cream cheese softened
• 1 cup unsalted butter softened
• 1 tablespoon heavy whipping cream
• ¼ teaspoon vanilla extract
• 3 cups powder sugar
• Pinch of salt

Instructions

Vanilla Bundt Cake:

• In a small bowl, mix together the packed light brown sugar and ground cinnamon until well combined. Set aside.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• Preheat your oven to 350°F (163°C). Get your bundt pan out, but don’t spray/grease your pan until the batter is ready.*(if you grease it and let it sit, the oil will roll down to the bottom of the pan and make it harder for your cake to release)
• In a bowl of a stand size mixer fitted with the paddle attachment, on medium speed, cream together the unsalted butter and cream cheese until smooth and creamy. About 1 minutes
• Add the granulated sugar to the butter and cream cheese mixture, beating on medium speed until light and fluffy. About 4 more minutes.
• With the mixer on medium speed, add the eggs (one at a time) beating for 30 seconds after each addition. With a rubber spatula, scrape down the sides and bottom of the bowl after each egg is added. Then, stir in the vanilla extract on low speed.
• With the mixer on the lowest speed, gradually add a third of the dry ingredients to the wet ingredients, and alternate with half of the buttermilk, making sure to begin and end with the dry ingredients. You should finish by adding the remaining dry ingredients last. Mix until just combined, being careful not to overmix.
• Using pam’s cooking spray, and grease a 12 cup bundt cake pan making sure to get into the crack and crevices.
• Pour half of the batter into the prepared bundt pan and with the back of a spoon, spread it out evenly across.
• Sprinkle the cinnamon mixture evenly over the batter in the pan.
• Pour the remaining batter over the cinnamon swirl layer and spread it out evenly.
• Use a knife or skewer to gently swirl the batter and cinnamon mixture together, creating a marbled effect.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
• After 15 minutes, carefully invert the cake onto a cake board or a cake plate to cool completely. While the cake is cooling, start making the frosting.

For The Cream Cheese Glaze

• In the bowl medium size bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
• With the mixer on low speed, add the powdered sugar, followed by the vanilla, heavy whipping and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
• Once the cake is completely cooled, and no longer warm, frost the top.
• In a plastic bag or a piping bag and set aside.

Assembly

• When the cake has mostly cooled, melt butter in a microwave safe bowl.
• While the cake is still slightly warm, use a pastry brush to lightly brush on the melted butter, and then add cinnamon sugar mixture to the top and sides.
• If the cream cheese is slightly stiff, place it in the microwave for 7 seconds, and then pour the glaze on the top of the cake and serve!

Keyword cinnamon, cinnamon roll, bundt cake

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