Cinnamon Roll Bundt Cake

This simple Cinnamon Roll Bundt Cake recipe features delicious swirls of cinnamon sugar throughout a soft and tasty pound cake. It’s finished with a generous layer of gooey icing on top!

Why You Will Love This Cinnamon Roll Bundt Cake Recipe:

1. No Cake Mix Required: You don’t need a cake mix for this recipe, and you’ll be amazed at how simple and delicious it is to make!
2. Versatile Enjoyment: This old-fashioned, delightful cake is perfect for breakfast, special brunches, or afternoon snacking. And of course, it pairs perfectly with a cup of coffee!
3. Appeals to All Skill Levels: Whether you’re a beginner or an experienced chef, this easy cinnamon bundt cake recipe is guaranteed to earn you rave reviews and satisfy any sweet cravings.
4. Year-Round Delight: Ideal for any season, this cinnamon roll cake is a welcomed treat any day of the week.

To make the process smoother, ensure you have all your ingredients ready and measured. This little preparation step can make a world of difference and add a touch of ease to your life.

Ingredients You Need

• granulated sugar
• ground cinnamon
• salted or unsalted butter, room temperature
• granulated sugar
• eggs
• vanilla extract
• all-purpose flour
• baking powder
• whipping cream, sour cream or Greek yogurt
• milk of choice
• powdered sugar
• cream or milk
• vanilla extract

Storing Your Cinnamon Pound Cake:

• Room Temperature: Keep it fresh by storing in an airtight container for up to 3 days to prevent it from drying out.
• Refrigeration: If you prefer, you can refrigerate the pound cake for up to 4 days. Just wrap it with plastic wrap and store it in an airtight container or bag.
• Freezing: To freeze, wrap the cake in plastic wrap and place it in a freezer bag. When you’re ready to enjoy it, bring it back to room temperature.

MORE BUNDT CAKE RECIPE YOU MIGHT TRY

• Red Velvet Bundt Cake
• Pumpkin Bundt Cake
• Lemon Bundt Cake
• Chocolate Bundt Cake

Cinnamon Roll Bundt Cake

This simple Cinnamon Roll Bundt Cake recipe features delicious swirls of cinnamon sugar throughout a soft and tasty pound cake. It’s finished with a generous layer of gooey icing on top!

Prep 20minutes mins
Cook: 55minutes mins
Serving: 12

INGREDIENTS

Pound Cake

• 3 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ cup unsalted butter room temperature
• 1 ½ cups granulated sugar
• ½ cup whipping cream or maybe ⅓ cup sour cream or Greek yogurt
• ½ cup milk of choice

Cinnamon Swirl

• ¼ cup ground cinnamon
• ⅔ cup granulated sugar

Vanilla Glaze

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

INSTRUCTIONS

Preheat your oven to 350 degrees F.

Cinnamon Swirl

1. Mix ¼ cup of cinnamon with ⅔ cup of sugar, and set the mixture aside.

Pound Cake

1. Combine the flour and baking powder, and set them aside.
2. Mix the whipping cream and milk together, and set them aside.
3. With a mixer, blend the butter and sugar until it’s light and fluffy.
4. Add the eggs one by one, beating well after each addition until it’s light and fluffy. Lastly, mix in the vanilla extract.
5. Mix the dry ingredients into the creamy mixture and the milk mixture, alternating between them. Start and finish with the dry ingredients, adding them in
6. three parts and the milk in two parts.
7. For the batter and cinnamon layers, put one-third of the batter into the bundt pan and sprinkle one-third of the cinnamon sugar on top. Repeat this process two more times until all the batter and cinnamon sugar are used.
8. Use a knife to swirl the cinnamon sugar into the batter, but don’t swirl too much or you’ll lose the big cinnamon sugar swirls.
9. Prepare the bundt pan or tube pan by greasing and flouring it well or using Baker’s Joy spray. Bake for around 50-60 minutes, depending on your pan’s size.
10. When a wooden toothpick inserted in the center comes out clean, it’s ready.
11. Let the cake cool for 10 minutes before turning it out onto a wire rack to cool completely before applying the glaze.

Vanilla Glaze

1. Whisk together powdered sugar, vanilla, and cream or milk until the mixture is smooth. The glaze should be thick yet pourable. Drizzle the glaze over the cake.