Cinnamon Roll Bundt Cake

Baking is an art that brings warmth and comfort to our homes. The aroma of freshly baked goods wafting through the kitchen evokes feelings of nostalgia and togetherness. Among the myriad of baked delights, few flavors are as universally adored as cinnamon. Its warm, inviting scent has the power to transport us back to family gatherings, holiday celebrations, and cozy mornings spent with loved ones. Today, we are excited to present a recipe that beautifully marries the comforting essence of cinnamon rolls with the elegant presentation of a Bundt cake: the Cinnamon Roll Bundt Cake.

Discover the joy of baking with this delicious Cinnamon Roll Bundt Cake recipe! Combining the soft, fluffy texture of cake with the warm flavors of cinnamon rolls, this dessert is perfect for any occasion. With an easy-to-follow method that eliminates the fuss of traditional cinnamon rolls, you can enjoy a stunning cake embellished with a sweet glaze and delicious cinnamon swirls. Bake something special today and impress family and friends!

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Ingredients

For the cake:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 cup sour cream

1 teaspoon vanilla extract

For the cinnamon filling:

1 cup packed brown sugar

2 tablespoons ground cinnamon

1/2 cup unsalted butter, melted

1 cup chopped pecans or walnuts (optional)

For the glaze:

2 cups powdered sugar

4 tablespoons milk (add more if needed for consistency)

1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray it with non-stick baking spray.

Make the Cinnamon Filling: In a small bowl, mix together the packed brown sugar, ground cinnamon, and melted butter until well combined. If using, stir in the chopped nuts. Set aside.

Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon, and set aside.

Cream the Butters and Sugars: In another large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed until fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then add the sour cream and vanilla extract until fully combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.

Layer the Batter: Pour half of the cake batter into the prepared Bundt pan. Using a spatula, spread it evenly. Then, carefully pour the cinnamon filling over the batter, making sure not to touch the sides.

Top with Remaining Batter: Spread the remaining cake batter evenly over the cinnamon layer.

Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too much, cover it loosely with foil halfway through baking.

Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then flip it out onto a wire rack to cool completely.

Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.

Glaze the Cake: Once the Bundt cake is completely cool, drizzle the glaze over the top, allowing it to naturally drip down the sides.

Serve and Enjoy: Slice the cake, serve, and savor the delicious cinnamon swirl inside!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices