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Slice and whole cake of glazed cinnamon swirl bundt cake on a white cake stand. Brown background.

Cinnamon Roll Bundt Cake

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3 from 1 review

A simple moist cake with a wonderful cinnamon sugar swirl that tastes like a cinnamon roll. It's very straightforward to prepare and has a dense crumb that is everything you want in a buttery bundt cake. It needs no more than a dusting of powdered sugar or a simple glaze. It's a perfect cake for a brunch table.

  • Total Time: 2 hours 10 minutes
  • Yield: 10 servings

Ingredients

Units

For the cake:

  • 2 1/2 cups all-purpose or cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsalted butter, at room temperature
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, room temperature
  • 3/4 cup whole milk, at room temperature
  • 1/2 cup sour cream, at room temperature

For the cinnamon swirl:

  • 2 teaspoons ground cinnamon
  • 3 tablespoons brown sugar

For the cinnamon glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2-3 tablespoons milk

Instructions

  1. Preheat the oven to 350°F/180°C.

For the cinnamon sugar swirl:

  1. Mix both ingredients in a small bowl. The cinnamon is hard to integrate so don't worry if it has streaks. 
  2. Remove 1 teaspoon of the cinnamon sugar mixture and reserve.

For the cake:

  1. Butter well (use soft butter) and flour a 10-cup bundt pan or spray with baking spray that has flour. Refrigerate while preparing the batter.
  2. Sift the flour, baking powder, and salt in a medium bowl. Set aside. Or have them measured and sift directly as you add it to the batter. 
  3. In a large bowl, beat the butter until creamy, about 30 seconds. You can use an electric mixer or a stand mixer with the paddle attachment. 
  4. Slowly add the sugar and beat for 3 minutes, until creamy and light-colored.
  5. Add eggs one at a time, beating well after each addition, and beat for 1 more minute after adding the last one.
  6. Add the ground cinnamon and vanilla. Mix to integrate.
  7. Beginning and ending with dry ingredients, add them in 3 parts alternating with the milk and sour cream in 2 parts. You don't need to completely incorporate the last addition before adding the next one. 
  8. After adding the last of the flour mixture, beat at the lowest speed *just* until completely smooth and no dry spots remain. But don't overmix at this point.
  9. Use a silicon spatula to fold the batter a few times and ensure no flour is left at the bottom of the bowl. 
  10. Pour half of the batter into the prepared bundt pan, spreading evenly.
  11. Sprinkle the cinnamon mixture (large amount) over it. It will be a thick layer, and you might feel it's too much, but it's fine. 
  12. Drop mounds of the remaining batter over the cinnamon layer. I use the spatula. Carefully spread the batter, covering all of the cinnamon sugar. 
  13. Sprinkle the reserved teaspoon of cinnamon sugar on top. 
  14. Bake for about 50-55 minutes or until a cake tester or toothpick comes out clean. Depending on the type of pan and oven you use, it might take more. Use the baking times given in the recipe as a reference. This is a large cake with a swirl, and it can take a while to bake fully. 
  15. Cool for 10-15 minutes on a wire rack and carefully invert onto another cooking rack. First, ensure no cake is stuck to the sides and center tube by running a smooth-bladed knife around the edges and loosening any needed parts.
  16. Let the cake cool completely. 
  17. Cover the top of the cake with the cinnamon glaze (below) before eating. Or just dust with powdered sugar for a simpler cinnamon swirl cake.
  18. Store leftovers covered in plastic wrap or an airtight container. You can freeze it for a month, well wrapped.

For the cinnamon glaze:

  1. Combine sugar and cinnamon in a bowl and add 2 tablespoons of milk. 
  2. Mix well until completely smooth, and add more milk until it's the consistency of thick honey. 
  3. Pour on top of the cooled cake and let it drip down. 
  4. Sprinkle with ground cinnamon and let dry before cutting and serving. 

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
  • For the bundt pan:
    Butter: I use soft butter (NOT melted) and patiently cover the whole pan, every nook, cranny, and every sharp angle. I use a brush or my fingers. I then flour the pan and refrigerate it while putting together the batter. I take it out at the last moment when I need to fill it. So it goes cold into the oven. 
    Baking spray: I use a spray labeled as having flour or being specifically made for baking. My experience is that some sprays that are made for cooking don't work that well for baking recipes.
  • Storage: it keeps well and can be frozen. You can have it at room temperature for several days or freeze it for a month. Always well covered first.
  • Serving: it can be served plain with just a dusting of powdered sugar, or you can add a cinnamon frosting. Either way, the flavor will be there.
  • Glaze: if you want a sweeter finish, use a simple glaze. Mix 1 cup of powdered sugar with 1/4 teaspoon of ground cinnamon and a few tablespoons of milk until you have a smooth mixture that looks like thick honey. Drizzle over the cold cinnamon cake and let it drip down the sides. 
  • Loaf cake: this recipe is enough to make two medium loaf pans. 
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling time: 60 minutes
  • Cook Time: 50 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/10
  • Calories: 453
  • Sugar: 39.1 g
  • Sodium: 155 mg
  • Fat: 18.4 g
  • Carbohydrates: 67.7 g
  • Fiber: 1.1 g
  • Protein: 5.7 g
  • Cholesterol: 101 mg

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