This cinnamon roll bundt cake tastes just like a cinnamon roll but in cake form. Made with a cinnamon cake batter swirled into a vanilla cake batter, this cake is incredibly moist and is packed with the right amount of cinnamon flavor. Finished with a simple glaze and dusting of ground cinnamon, this scrumptious bundt cake is the perfect bake for any occasion!
How to Make Cinnamon Roll Bundt Cake with Buttermilk
The buttermilk in this cake makes for a tender, soft cake texture that literally melts in your mouth. In addition to buttermilk, here is what you will need to make recipe:
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Granulated Sugar
- Light or Dark Brown Sugar
- Eggs
- Unsalted Butter
- Neutral Flavored Oil
- Buttermilk
- Milk
- Vanilla Extract
Tips for the Perfect Bundt Cake
- Properly Grease Bundt Pan – to avoid not being able to remove/invert cake from bundt pan, I highly recommend taking the time to sufficiently grease and flour the bundt pan pre-bake. My preferred method is to first grease the bundt pan with softened butter (about 1 tablespoon) using a pastry brush. Next, I add about 1 tablespoon of flour into greased pan and rotate the pan in a circular motion. This action helps to ensure that the entire pan is coated in flour including the center tube section. Lastly, I shake off excess flour over the kitchen sink tapping the pan if necessary to help remove extra flour.
- Gently Tap Bundt Pan – once bundt pan has been filled with cake batter, it should be lightly tapped against a hard work surface 1-2 times to help ensure that batter fills into all cavities of the pan.
- Bake at Lower Oven Temperature – from trial and error, I found that baking bundt cakes at a slightly lower oven temperature of 325F instead of 350F for a longer bake time resulted in a perfectly moist cake with a tender crumb texture.
- Allow Cake to Rest in Pan Post-Bake – allowing the cake to rest in bundt pan once removed from the oven reduces the chance of it sticking to the pan and/or splitting once inverted onto a cooling rack. I always rest my bundt cakes in the pan it is baked in for 10-15 minutes before inverting onto a cooling rack.
- Cool Cake Completely Before Glazing or Decorating – as with any cake, it is best to wait until bundt cake is completely cooled before pouring on glaze or any decorative additions. Given the relatively larger size of a bundt cake, I like to cool it for a minimum 1 hour.
Cinnamon Dusted Glaze
This glaze is not only super easy to make but literally requires 2 main ingredients – powdered sugar and heavy whipping cream with an optional third ingredient – vanilla extract. To make glaze, simply add confectioners’ sugar into a large mixing bowl and slowly whisk in the heavy cream and vanilla extract (optional) until a smooth, pourable consistency is achieved.
Cinnamon Roll Cake Assembly
- Transfer cooled cake to a serving platter or large plate
- Pour glaze over cake
- Allow glaze to set, about 10-12 minutes
- Dust the top of set glaze with ground cinnamon
- Decorate cake with cinnamon sticks, optional
How to Store Cinnamon Roll Cake
Sliced leftover cake stored in an airtight container will last 1-3 days in the fridge and 1-3 months in the freezer. When ready to serve frozen cake slices, simply thaw in the fridge overnight to restore soft texture.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintCinnamon Roll Bundt Cake
This cinnamon roll bundt cake tastes just like a cinnamon roll but in cake form. Made with a cinnamon cake batter swirled into a vanilla cake batter, this cake is incredibly moist and is packed with the right amount of cinnamon flavor. Finished with a simple glaze and dusting of ground cinnamon, this scrumptious bundt cake is the perfect bake for any occasion!
- Prep Time: 45 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 45 minutes
- Yield: 10–12 Slices 1x
Ingredients
Cinnamon Roll Cake
- 3 Cups (375 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 4 Large Eggs, Room Temperature
- 1 Cup (200 g) Granulated Sugar
- 1 1/4 Cup (300 ml) Buttermilk, Room Temperature
- 1/2 Cup (113 g) Unsalted Butter, Room Temperature
- 1/4 Cup + 2 Tablespoons (90 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 2 Teaspoons Vanilla Extract
- 1/4 Cup (52 g) Light or Dark Brown Sugar, Packed
- 1 1/2 Tablespoons Ground Cinnamon
- 1 1/2 Tablespoons Milk of Choice or Filtered Water
Cinnamon Dusted Glaze
- 1 1/2 Cups (165 g) Confectioners’ (Powdered) Sugar, Sifted
- 4–6 Tablespoons (60–90 ml) Heavy Whipping Cream, Room Temperature
- Ground Cinnamon
- 1/2 Teaspoon Vanilla Extract, Optional
Assembly
- Cinnamon Sticks, Optional
Instructions
Cinnamon Roll Cake
- Preheat oven to 325F (165C). Properly grease and flour a 10-12 Cup bundt pan. Set bundt pan aside until ready to use.
- In a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients together to combine.
- In a small mixing bowl, add the brown sugar and ground cinnamon. Using a fork or hand whisk, mix ingredients together to combine until mixture is uniform and free of any lumps.
- Next, add and whisk milk into cinnamon-brown sugar mixture until smooth. Set aside until ready to use.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand held electric mixer, cream at medium high speed the butter, oil and granulated sugar until mixture appears thick and fluffy in appearance, about 3-4 minutes.
- Beat in the eggs into creamed butter mixture one at a time before mixing in the vanilla extract.
- Reduce mixer speed to low.
- In an alternating fashion, starting and ending with the dry ingredients mix half of the dry ingredients into wet batter followed by all of the buttermilk and ending with the remaining dry ingredients.
- Stop mixer. Using a rubber spatula, scrape the sides and base of the mixing bowl.
- Increase mixer speed to medium and mix cake batter for an additional 30-60 seconds until you have a smooth, lump free batter.
- Scoop 2 cups of the vanilla cake batter into a large mixing bowl and pour cinnamon-brown sugar mixture on top.
- Using a rubber spatula, mix cinnamon-brown sugar mixture into vanilla cake batter until a uniform batter is achieved.
- Spoon half of the remaining vanilla cake batter into prepared bundt pan and dollop half of the cinnamon cake batter on top.
- Repeat process with remaining vanilla and cinnamon cake batters.
- Use a butter knife or large skewer to swirl the cinnamon cake batter into the vanilla cake batter.
- Bake bundt cake for 60-75 minutes or until a toothpick inserted into the cake comes out clean.
- Cool cake in pan for 10-15 minutes before inverting onto a cooling rack to cool completely to room temperature.
Cinnamon Dusted Glaze
- In a large mixing bowl, add the confectioners’ sugar.
- Whisk 4 tablespoons of heavy whipping cream into confectioners’ sugar.
- Proceed with mixing additional heavy whipping cream into glaze 1/2 tablespoon at a time until a thick but pourable consistency is reached. (You may not need to used the full 6 tablespoons of cream just enough to achieve a pourable glaze that is not too runny.)
Assembly
- Transfer cooled bundt cake to a serving platter.
- Pour glaze over cake to coat.
- Allow glaze to set, about 10-12 minutes before dusting with ground cinnamon and topping with cinnamon sticks (optional).
Notes
- Sliced leftover cake stored in an airtight container will last 1-3 days in the fridge and 1-3 months in the freezer. When ready to serve frozen cake slices, simply thaw in the fridge overnight to restore soft texture.
- Bundt pan should be thoroughly greased and floured to help prevent cake from sticking to pan. See bundt pan tips in body of post for more details.
- To avoid bundt cake from breaking/splitting, resist the urge to invert cake once removed from the oven. Allow bundt cake to cool in pan for 10-15 minute before inverting onto cooling rack to cool completely to room temperature. Cake will release from pan easier as it cools.
- Glaze should poured on cooled cake to prevent it melting and running off cake instead of sticking onto it.
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