Oh my goodness, let me tell you about my absolute favorite way to enjoy cinnamon rolls without all the fuss of rolling dough! This cinnamon roll bundt cake combines everything we love about gooey cinnamon rolls with the simplicity of a dump-and-bake bundt cake. It’s become my go-to recipe for Sunday brunches and impromptu gatherings because, let’s be honest, who can resist that heavenly cinnamon swirl peeking through every slice?
I first stumbled upon this magical combination when I desperately wanted cinnamon rolls for a church potluck but didn’t have time for yeast dough. The result was so delicious that my family now requests it weekly. That rich cinnamon sugar ribbon running through tender cake? Pure comfort food magic. And the best part? It fills your kitchen with that warm, spicy aroma that makes everyone come running.
Why You’ll Love This Cinnamon Roll Bundt Cake
Trust me, this cake is about to become your new favorite for so many reasons:
- Effortless elegance: All the cozy cinnamon roll flavor without the fuss of yeast or rolling pins
- Showstopper looks: That gorgeous swirl makes it look like you spent hours in the kitchen
- Crowd-pleaser magic: Perfect for everything from Sunday brunch to holiday parties
- Beginner-friendly: Simple ingredients and straightforward steps mean no stress
- Dreamy texture: Moist, tender crumb with pockets of cinnamon sugar bliss
I can’t count how many times this recipe has saved me when surprise guests arrive, it’s that reliable!
Ingredients for Cinnamon Roll Bundt Cake
Now let’s gather our ingredients, and I promise you, nothing fancy here! These are all pantry staples that come together like magic. I always measure everything before starting, that way I can just enjoy the process without frantic searching mid-recipe.
Dry Ingredients
- 3 cups all-purpose flour: spooned and leveled for perfect measurement
- 1 cup granulated sugar: for that classic sweetness we love
- 1/2 cup brown sugar: packed tight for that molasses depth
- 1 tablespoon cinnamon: Use the good stuff; this is the star!
- 1 teaspoon baking powder: our rising agent
- 1/2 teaspoon baking soda: for just the right lift
- 1/2 teaspoon salt: balances all that sweetness perfectly
Wet Ingredients
- 1 cup unsalted butter, softened: leave it out for an hour first, trust me
- 3 large eggs, room temperature: they incorporate so much better this way
- 1 cup milk: whole milk makes it extra rich, but any milk works
- 1 teaspoon vanilla extract: the real stuff, please!
See? Nothing complicated. Just quality ingredients treated right. Now let’s talk about the most important part, that butter really needs to be properly softened (not melted!) for the perfect texture. I leave mine on the counter about an hour before baking. And room temp eggs? Non-negotiable in my kitchen, they make the batter so silky!
Equipment You’ll Need
Grab these trusty kitchen tools before we dive in. Nothing fancy, just the basics that make this cinnamon roll bundt cake a breeze:
- 10-cup bundt pan: the star of the show!
- Electric mixer: stand or hand-held, both work great
- 2 mixing bowls: one for dry, one for wet ingredients
- Rubber spatula: for scraping every last bit of batter
- Measuring cups and spoons: precision matters here
That’s it! No special gadgets needed, just good old-fashioned baking tools. Though I will say, a pretty bundt pan makes this cake look extra impressive with zero extra effort.
How to Make Cinnamon Roll Bundt Cake
Alright, let’s get baking! This cinnamon roll bundt cake comes together beautifully when we take it step by step. Don’t let the layers intimidate you. I’ll walk you through each part so you end up with that perfect swirl every time.
Preparing the Batter
First things first: preheat that oven to 350°F (175°C). While it’s warming up, let’s make magic happen with our batter.
- Cream butter and sugars: In your mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy. This takes about 3 minutes with an electric mixer; don’t rush it! Those tiny air pockets we’re creating here give our cake that perfect texture.
- Add eggs one by one: Crack in those room temperature eggs, mixing well after each addition. Room-temperature eggs blend in smoothly without making the batter curdle. Scrape down the sides of the bowl as needed.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. I like to give it a good 30-second whisk to ensure everything’s evenly distributed.
- Alternate wet and dry: Now, add about a third of your dry ingredients to the butter mixture, mixing just until combined. Pour in half the milk, mix, then repeat, ending with the dry ingredients. Stir in vanilla last. The batter should be thick but pourable; don’t overmix!
Layering and Baking
Here’s where we create that signature cinnamon roll swirl!
- First layer: Pour half the batter into your generously greased bundt pan. Use a spatula to spread it evenly.
- Cinnamon sugar magic: Mix 1/4 cup granulated sugar with 1 tablespoon cinnamon (yes, more cinnamon!). Sprinkle this evenly over the first batter layer.
- Top it off: Carefully spoon remaining batter over the cinnamon sugar layer. Smooth the top gently, no need for perfection here.
- Bake: Slide it into your preheated oven for 45-50 minutes. Around the 45-minute mark, do the toothpick test, it should come out with moist crumbs but no wet batter.
Cooling and Serving
Patience is key here. I know it’s tempting, but don’t rush this part!
- Cool: Let the cake rest in the pan for exactly 10 minutes on a wire rack. This lets it firm up just enough to hold its shape when we flip it.
- The big reveal: Place your serving plate upside-down over the pan, then confidently flip both together. Give the pan a gentle shake if needed; it should release beautifully.
- Final touch: Let it cool completely before slicing if you can wait. That cinnamon sugar layer sets up perfectly as it cools. Though I won’t judge if you sneak a warm slice!
See? Not complicated at all. Just take your time with each step, and you’ll be rewarded with the most heavenly cinnamon-swirled cake that tastes like you spent hours in the kitchen!
Tips for the Perfect Cinnamon Roll Bundt Cake
After making this cake more times than I can count, here are my foolproof tricks for cinnamon roll bundt cake perfection:
- Grease every nook: Use butter or baking spray to coat every ridge of your bundt pan; those swirls deserve to shine!
- Room temp is king: Cold ingredients don’t play nice, your butter and eggs must be properly softened.
- Mix with care: Overmixing leads to toughness. Stop as soon as the ingredients combine.
- Cinnamon layer magic: Reserve extra cinnamon sugar to sprinkle on top after baking for an extra wow factor.
- The patience test: Letting it cool for those full 10 minutes means no stuck cake disasters!
Follow these simple tricks, and you’ll get oohs and ahhs every time.
Variations for Your Cinnamon Roll Bundt Cake
One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried and loved, over the years:
- Nutty delight: Stir 1 cup chopped pecans or walnuts into the cinnamon sugar layer for extra crunch
- Citrus zing: Add the zest of one orange to the batter for a bright, fresh flavor that cuts the sweetness
- Almond joy: Swap the vanilla extract for almond extract (just 1/2 teaspoon, it’s potent!)
- Apple cinnamon: Fold in 1 cup finely diced apples with the wet ingredients for a fall-inspired treat
- Cream cheese ribbon: Mix 4 oz softened cream cheese with 1/4 cup sugar and dollop between layers
The possibilities are endless! My niece loves it when I add chocolate chips to the cinnamon layer (just 1/2 cup does the trick). What variation will you try first?
Serving Suggestions
Oh, let me tell you how I love serving this cinnamon roll bundt cake! A warm slice with cold vanilla ice cream melting over the top is pure heaven. For brunch, pair it with strong coffee; the bitterness balances the sweetness perfectly. Sometimes I’ll drizzle a simple powdered sugar glaze (just mix 1 cup powdered sugar with 2 tablespoons milk) over the top for extra decadence. And if you’re feeling fancy, fresh berries on the side add a lovely pop of color and freshness!
Storing and Reheating Your Cinnamon Roll Bundt Cake
Okay, let’s talk about keeping this beauty fresh, though let’s be real, leftovers rarely last long at my house! Here’s how I store and revive my cinnamon roll bundt cake to keep it tasting just-baked:
Room temperature storage: Once completely cooled, I tuck my cake under an airtight cake dome or wrap it tightly in plastic wrap. At room temperature, it stays moist and delicious for 3 days. The cinnamon swirl actually gets more flavorful by day two!
Freezing magic: For longer storage (if you somehow resist eating it all), slice the cooled cake and wrap individual portions in plastic wrap, then aluminum foil. They’ll keep beautifully in the freezer for up to 3 months. Pro tip: Write the date on the foil so you remember when you froze it!
Reviving leftovers: When that cinnamon craving hits, microwave a slice for 10-15 seconds, just enough to warm it through without drying it out. If reheating frozen slices, let them thaw at room temperature first for the best texture. Sometimes I’ll even toast slices lightly in a dry skillet for crispy edges!
The smell of warm cinnamon filling your kitchen all over again? That’s happiness right there.
Nutritional Information
Now, I’ll be honest with you, this cinnamon roll bundt cake isn’t exactly health food (but oh, is it worth every bite!). The nutritional values here are estimates since everyone’s ingredients vary slightly. My rule? Enjoy a sensible slice and savor every cinnamon-kissed crumb!
Here’s what you’re looking at per serving: about 320 calories with those lovely pockets of cinnamon sugar goodness. It’s got carbs for energy (45g), protein to keep you satisfied (4g), and yes, some sugar (25g) because life’s too short for boring desserts!
Remember, these numbers can change based on your exact ingredients, especially if you tweak the recipe with nuts or extra glaze. My philosophy? Everything in moderation, including moderation. Sometimes you just need that warm slice of comfort!
Frequently Asked Questions
I’ve gotten so many questions about this cinnamon roll bundt cake over the years. Here are the answers to the ones I hear most often!
Can I use a different pan if I don’t have a bundt pan?
Absolutely! While the bundt shape makes it extra pretty, you can bake this in a 9×13-inch pan or two 9-inch round pans. Just reduce the baking time by about 10 minutes and keep an eye on it. The cinnamon swirl won’t be as dramatic, but the flavor will still be amazing!
How do I prevent my cake from drying out?
The secret is in the butter and milk, don’t skimp on either! Also, be sure not to overbake; pull it out when a toothpick shows moist crumbs, not clean. And here’s my favorite trick: brush the cooled cake with simple syrup (equal parts sugar and water heated until dissolved) for extra moisture.
Why does my cinnamon sugar layer sink to the bottom?
This happens if your batter is too thin. Make sure your butter is softened, not melted, and that you’re measuring your flour correctly (spoon it into the cup, don’t scoop!). A thicker batter holds that cinnamon swirl right where we want it, in the middle!
Can I make this cake ahead of time?
You bet! This cake actually tastes better the next day as the flavors meld. Bake it the day before, let it cool completely, then wrap it tightly in plastic wrap. The cinnamon swirl gets even more flavorful! Just bring it to room temperature before serving.
What’s the best way to get the cake out of the pan without sticking?
Oh, I’ve learned this the hard way! Grease every nook with butter or baking spray, then dust with flour. Let the cake cool exactly 10 minutes before flipping; any less and it falls apart, any more and it sticks. Give the pan a gentle shake if it resists at first.
Got more questions? Drop them in the comments. I love helping fellow bakers master this recipe!
Alright, my baking friend, it’s your turn to experience this cinnamon roll bundt cake magic! I’ve poured all my favorite tips and tricks into this recipe just for you. Now I’m dying to hear how it turns out in your kitchen. Did that cinnamon swirl make you swoon? Did your family go crazy for it like mine does? Snap a photo and tell me all about it in the comments below. Seriously, nothing makes me happier than seeing your baking triumphs! And if you hit any snags, just ask, I’m here to help. Happy baking!
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
1 Amazing Cinnamon Roll Bundt Cake That Melts Hearts
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious cinnamon roll bundt cake that combines the flavors of cinnamon rolls with the ease of a bundt cake.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugars until fluffy. Add eggs one at a time.
- Alternate adding dry ingredients and milk to the butter mixture. Stir in vanilla.
- Pour half the batter into the pan. Sprinkle cinnamon sugar mix. Add remaining batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pan.
Notes
- Use room temperature ingredients for best results.
- Let the cake cool slightly before slicing.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg