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Cinnamon Roll Bundt Cake

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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! 

Ingredients

Scale

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 

  1. Preheat oven to 325F (165C). Properly grease and flour a 10-12 Cup bundt pan. Set bundt pan aside until ready to use.
  2. In a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients together to combine.
  3. 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.
  4. Next, add and whisk milk into cinnamon-brown sugar mixture until smooth. Set aside until ready to use.
  5. 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.
  6. Beat in the eggs into creamed butter mixture one at a time before mixing in the vanilla extract.
  7. Reduce mixer speed to low.
  8. 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.
  9. Stop mixer. Using a rubber spatula, scrape the sides and base of the mixing bowl.
  10. Increase mixer speed to medium and mix cake batter for an additional 30-60 seconds until you have a smooth, lump free batter.
  11. Scoop 2 cups of the vanilla cake batter into a large mixing bowl and pour cinnamon-brown sugar mixture on top.
  12. Using a rubber spatula, mix cinnamon-brown sugar mixture into vanilla cake batter until a uniform batter is achieved.
  13. Spoon half of the remaining vanilla cake batter into prepared bundt pan and dollop half of the cinnamon cake batter on top.
  14. Repeat process with remaining vanilla and cinnamon cake batters.
  15. Use a butter knife or large skewer to swirl the cinnamon cake batter into the vanilla cake batter.
  16. Bake bundt cake for 60-75 minutes or until a toothpick inserted into the cake comes out clean.
  17. Cool cake in pan for 10-15 minutes before inverting onto a cooling rack to cool completely to room temperature. 

Cinnamon Dusted Glaze

  1. In a large mixing bowl, add the confectioners’ sugar.
  2. Whisk 4 tablespoons of heavy whipping cream into confectioners’ sugar.
  3. 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

  1. Transfer cooled bundt cake to a serving platter.
  2. Pour glaze over cake to coat.
  3. 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.

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