Cinnamon Roll Bundt Cake

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

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.

Course Cakes

Cuisine American

Keyword cinnamon bundt cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 489kcal

Author Paula Montenegro

Ingredients

For the cinnamon swirl:

2 teaspoons cinnamon ground
3 tablespoons brown sugar

For the cake:

2 ½ cups all-purpose flour or cake flour
2 ½ teaspoons baking powder
½ teaspoons salt
¾ cup unsalted butter at room temperature
1 ¾ cups sugar
3 eggs room temperature
1 teaspoon cinnamon ground
1 teaspoon vanilla extract
¾ cup whole milk at room temperature
½ cup sour cream at room temperature

For the cinnamon glaze:

1 cup powdered sugar
½ teaspoon cinnamon ground
2 tablespoons milk

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C).

For the cinnamon sugar swirl:

Mix 2 teaspoons cinnamon and 3 tablespoons brown sugar in a small bowl. The cinnamon is hard to integrate so don't worry if it has streaks.
Remove 1 teaspoon of the cinnamon sugar mixture and reserve.

For the cake:

Grease with soft shortening and flour a 10 to 12-cup bundt pan. Reserve while preparing the batter.
Sift 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoons salt in a medium bowl. Set aside. Or have them measured and sift them directly as you add them to the batter.
In a large bowl, beat ¾ cup unsalted butter until creamy, about 30 seconds. Use an electric mixer or a stand mixer with the paddle attachment.
Slowly add 1 ¾ cups sugar and beat for 3 minutes, until creamy and light-colored.
Add 3 eggs one at a time, beating well after each addition, and beat for 1 more minute after adding the last one.
Add 1 teaspoon cinnamon and 1 teaspoon vanilla extract. Mix to integrate.
Beginning and ending with dry ingredients, add them in 3 parts alternating with ¾ cup whole milk and ½ cup sour cream in 2 parts. You don't need to completely incorporate the last addition before adding the next one.
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. Use a silicon spatula to fold the batter a few times and ensure no flour is left at the bottom of the bowl.
Pour half of the batter into the prepared bundt pan, spreading evenly.
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.
Drop mounds of the remaining batter over the cinnamon layer. I use the spatula. Carefully spread the batter, covering all of the cinnamon sugar.
Sprinkle the reserved teaspoon of cinnamon sugar on top.
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.
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.
Let the cake cool completely.
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.
Store leftovers covered in plastic wrap or an airtight container. You can freeze it for a month, well wrapped.

For the cinnamon glaze:

Combine 1 cup powdered sugar and ½ teaspoon cinnamon in a bowl and add 2 tablespoons milk.
Mix well until completely smooth, and if you want a thinner consistency, add more milk, a teaspoon at a time, until it's like thick honey.
Pour on top of the cooled cake and let it drip down.
Sprinkle with ground cinnamon and let dry before cutting and serving.

Notes

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 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: I use soft shortening 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 shake off excess.

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 ¼ 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.

Nutrition