Cinnamon Roll Bundt Cake Recipe: Easy Homemade Dessert with Cream Cheese Glaze

Introduction

The first time I pulled a cinnamon roll bundt cake from the oven, my kitchen smelled like a bakery on Sunday morning—warm, sweet, and a little bit magical. Let’s face it, there’s something about cinnamon and sugar swirling together that just calls to you, especially when you add a luscious cream cheese glaze on top. I came up with this recipe after a streak of failed cinnamon rolls (seriously, I once made a batch so tough you could use them as hockey pucks). But bundt cakes? Those are forgiving, and honestly, they’re way more fun to decorate.

My cinnamon roll bundt cake isn’t just a shortcut—it’s a flavor-packed treat that tastes like a classic cinnamon roll, but with the ease of a cake. It’s got tender crumb, gooey cinnamon swirls, and that dreamy cream cheese glaze that drips down the sides just right. I’ve made this for lazy weekends, birthdays, and even a Tuesday pick-me-up. It’s perfect for anyone craving a homemade dessert without the fuss of yeast or waiting for dough to rise. If you’re into bold cinnamon flavor and soft, moist cake, you’re going to love this recipe.

As a lifelong baker and someone who’s tested this cinnamon roll bundt cake more times than I can count (my neighbors know when it’s testing day!), I’m excited to share my tips and tricks for getting the swirl just right, making cleanup easy, and nailing that glaze every single time. This cake is a crowd-pleaser for families, brunch parties, or just a cozy afternoon with coffee. Let’s dive in—because cake, cinnamon, and cream cheese are always worth it.

Why You’ll Love This Recipe

If you’re looking for reasons to make this cinnamon roll bundt cake recipe, I have plenty—honestly, I could gush about this cake all day. After baking dozens of bundt cakes, testing different swirl techniques, and perfecting the cream cheese glaze, I can say this one is a winner. Here’s why:

• Quick & Easy: No yeast, no waiting for dough to rise. You’ll have this cake ready to eat in under 90 minutes.
• Simple Ingredients: Everything you need is probably already in your pantry—think flour, sugar, butter, cinnamon, and cream cheese.
• Perfect for Any Occasion: Brunch, birthdays, potlucks, or even a casual after-dinner treat. It’s the kind of dessert that fits in anywhere.
• Crowd-Pleaser: I haven’t met a kid (or adult) who didn’t go back for seconds. The cinnamon swirl and creamy glaze get rave reviews every time.
• Unbelievably Delicious: The cake is soft, the swirl is gooey, and the glaze is tangy-sweet. It’s comfort food at its best.

What sets my cinnamon roll bundt cake apart? It’s all about that swirl—by layering cinnamon sugar between the cake batter, you get that classic cinnamon roll flavor in every bite. And the cream cheese glaze? It’s thick enough to coat but thin enough to drip beautifully. No dry cake, no bland glaze—just pure cinnamon roll joy in bundt cake form.

I love how this recipe brings people together. You know that feeling when you share something homemade and everyone’s eyes light up? That’s what this cake delivers. It’s not just dessert—it’s a little celebration in a pan, ready whenever you need it. Whether you’re an experienced baker or just starting out, you’ll nail this recipe and maybe make a few new cinnamon roll fans along the way.

Ingredients Needed

This cinnamon roll bundt cake uses everyday ingredients, but each one plays a big role in flavor and texture. Here’s what you’ll need:

• For the Cake:
  • 2 ½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened (adds richness)
  • 1 ¼ cups (250g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract (I love using pure vanilla for best flavor)
  • 1 cup (240ml) sour cream or plain Greek yogurt (for moisture and tang)
  • ½ cup (120ml) whole milk
• For the Cinnamon Swirl:
  • ¾ cup (150g) brown sugar, packed
  • 2 tbsp ground cinnamon (use Saigon cinnamon for extra boldness)
  • 4 tbsp (60g) unsalted butter, melted
  • 1 tbsp flour (helps prevent the swirl from sinking)
• For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2-3 tbsp milk (whole or 2%, adjust for glaze thickness)
  • ½ tsp vanilla extract
  • Pinch of salt

If you’re low on sour cream, swap in Greek yogurt (the plain kind works best). For a gluten-free version, use a 1:1 gluten-free flour blend—like King Arthur’s or Bob’s Red Mill. Want it nutty? Toss in a handful of chopped pecans or walnuts into the swirl. If you’re dairy-free, sub the butter and milk for plant-based versions (I’ve used oat milk and vegan butter in a pinch—tastes great!).

I recommend using block cream cheese rather than whipped or spreadable, since it gives the glaze a thicker, richer texture. For cinnamon, go bold—don’t skimp! And if you’re feeling fancy, a dash of cardamom in the swirl adds a little something extra. Honestly, this cake is flexible; you can make it work with what’s in your kitchen.

Equipment Needed

This cinnamon roll bundt cake recipe keeps things simple—no special gadgets required. Here’s what you’ll need:

• Bundt pan (10-12 cup capacity): Nonstick works best for easy release, but a well-greased classic pan is fine. I’ve used both silicone and metal pans—metal gives a better golden crust.
• Mixing bowls: At least two, preferably three, for the batter, swirl, and glaze.
• Electric mixer: Stand or hand mixer. You can mix by hand, but the butter and sugar really fluff up with a mixer.
• Spatula and whisk: For folding and glazing.
• Measuring cups and spoons: I like using digital scales for flour—less risk of dry cake.
• Cooling rack: Helps the cake cool evenly after baking.

If you don’t have a bundt pan, use a tube pan or two loaf pans (just adjust bake time). For cleanup, I swear by silicone spatulas—they get every last bit of batter out. Give your bundt pan a good grease (I use cooking spray plus a dusting of flour for insurance). Budget tip: thrift stores often have bundt pans for a couple bucks—just check for scratches!

After baking, soak your bundt pan in warm water for easy cleaning. If you’re using a silicone pan, let the cake cool longer before unmolding—it helps keep the shape crisp.

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray, then dust lightly with flour (don’t skip this—bundt cakes love to stick!).
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups (315g) flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat 1 cup (225g) softened butter with 1 ¼ cups (250g) granulated sugar until light and fluffy, 3-4 minutes. It should look pale and airy—don’t rush this!
4. Add Eggs and Vanilla: Add 3 eggs, one at a time, mixing well after each. Stir in 2 tsp vanilla extract.
5. Combine Wet Ingredients: Mix in 1 cup (240ml) sour cream (or Greek yogurt) and ½ cup (120ml) milk until just combined. Batter may look slightly curdled—don’t worry, it’ll smooth out with the flour.
6. Combine Batter: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing—otherwise the cake can get dense.
7. Prepare Cinnamon Swirl: In a small bowl, stir together ¾ cup (150g) brown sugar, 2 tbsp cinnamon, 4 tbsp (60g) melted butter, and 1 tbsp flour. The mixture should be thick, almost paste-like. If it’s runny, add a touch more flour.
8. Layer Batter and Swirl: Spoon half the cake batter into the prepared bundt pan. Dollop half the cinnamon swirl over the batter, then use a knife to gently swirl (don’t overdo it, or the swirl will disappear!). Repeat with remaining batter and swirl.
9. Bake: Bake in the center of the oven for 55-65 minutes. The cake should be golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
10. Cool: Let the cake cool in the pan for 15 minutes. Run a thin knife around the edges, then carefully invert onto a cooling rack. Cool completely before glazing—otherwise the glaze will melt right off.
11. Make Cream Cheese Glaze: Beat 4 oz (113g) cream cheese until smooth. Add 1 cup (120g) powdered sugar, 2-3 tbsp milk, ½ tsp vanilla, and a pinch of salt. Whisk until you get a thick but pourable glaze. If it’s too thick, add a splash more milk.
12. Glaze and Serve: Drizzle the cream cheese glaze over the cooled cake, letting it drip down the sides. Slice and enjoy!

Prep notes: If your swirl sinks, try adding a little more flour to the swirl mix next time. For extra gooeyness, add an extra tablespoon of melted butter. The batter should be thick but scoopable—if it’s too stiff, add a splash of milk.

Personal tip: I like to glaze the cake right before serving—it’s prettier and the glaze stays glossy.

Cooking Tips & Techniques

Baking a cinnamon roll bundt cake is mostly fuss-free, but a few tricks make all the difference. Here’s what I’ve learned (sometimes the hard way):

• Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temp. Cold butter doesn’t cream well, and cold eggs can make the batter curdle.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing is a classic mistake—I’ve baked a few tough cakes in my time!
• Swirl Technique: Use a butter knife or skewer to gently swirl the cinnamon mixture through the batter. If you swirl too much, the swirl will blend into the cake—aim for distinct ribbons.
• Bundt Pan Prep: Grease every nook and cranny of your pan. I use a pastry brush to get into the grooves, then dust with flour.
• Check for Doneness: Bundt cakes can look done but be raw inside. Test with a long skewer or toothpick in the thickest part.
• Cake Release: Let the cake cool in the pan for at least 15 minutes. If you rush, it’s way more likely to stick or break.
• Glazing: For the best “Pinterest-worthy” glaze, start with a thick glaze and thin it out slowly—drip, don’t pour.

I’ve had my share of mishaps—like a stuck cake or a glaze that was more like soup. If you run into trouble, don’t panic. Crumbled cake? Serve it in bowls with extra glaze (trust me, no one complains). Dry cake? Warm it up and add a little extra glaze. Baking, after all, is a little imperfect—and that’s part of the fun.

Multitasking tip: While the cake is baking, make the glaze and set the table. It helps everything come together smoothly.

Variations & Adaptations

One of my favorite things about this cinnamon roll bundt cake recipe is how easy it is to switch things up. Here are a few ways to make it your own:

• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tried King Arthur’s—it works beautifully and stays moist.
• Dairy-Free: Swap the butter, milk, and cream cheese for plant-based versions. Oat milk and vegan cream cheese create a surprisingly rich cake.
• Nutty Addition: Stir chopped pecans or walnuts into the cinnamon swirl for crunch and flavor depth.
• Seasonal Flavors: Add a dash of cardamom or pumpkin spice to the cinnamon swirl. In fall, swirl in a few tablespoons of pumpkin puree for a cozy twist.
• Chocolate Swirl: Mix in mini chocolate chips or a tablespoon of cocoa powder with the cinnamon for a mocha spin.
• Coffee Lover’s Version: Substitute half the milk in the glaze with brewed coffee for a subtle kick.

For different cooking methods, use a loaf pan or make cupcakes (just shorten bake time to 20-22 minutes). Allergies? Sunflower seed butter works in a pinch for nut-free swaps, and coconut yogurt subs well for dairy-free needs.

I once added orange zest to both the batter and the glaze—wow! It brought a bright, citrusy note that cut through the sweetness. Don’t be afraid to experiment; this cake is pretty forgiving.

Serving & Storage Suggestions

This cinnamon roll bundt cake is best served slightly warm or at room temperature. I love slicing thick pieces and letting the cream cheese glaze drip down every bite. For a fancy touch, sprinkle with extra cinnamon or chopped nuts.

Pair it with strong coffee, chai tea, or even a glass of cold milk. If you’re serving for brunch, it sits beautifully alongside fresh fruit or scrambled eggs. For dessert, add a scoop of vanilla ice cream or whipped cream.

To store, cover leftovers tightly with plastic wrap or in an airtight container. Refrigerate for up to 5 days—the cake stays moist, and the flavors deepen a bit overnight. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw in the fridge and warm gently in the microwave or oven (10 minutes at 300°F/150°C does the trick).

If the glaze gets too firm, zap it for 10 seconds in the microwave. Honestly, the cake tastes even better the next day as the cinnamon and cream cheese meld together.

Nutritional Information & Benefits

Each slice (about 1/12th of the cake) offers approximately:

• Calories: 390
• Fat: 18g
• Carbs: 52g
• Sugar: 35g
• Protein: 5g

This cinnamon roll bundt cake packs in some protein thanks to eggs and cream cheese, plus a bit of calcium. Using Greek yogurt instead of sour cream adds extra protein and probiotics. The cinnamon itself is loaded with antioxidants and may support healthy blood sugar—so hey, there’s a little wellness in every bite.

If you need it gluten-free or nut-free, choose your flour and mix-ins carefully. Contains dairy and eggs—swap those for plant-based if needed. As a baker who tries to balance indulgence and nutrition, this cake is a happy medium. Treat yourself!

Conclusion

So, why should you try this cinnamon roll bundt cake recipe? Honestly, because it’s everything you love about cinnamon rolls—gooey, sweet, comforting—without the hassle. It’s easy, impressive, and absolutely delicious with that cream cheese glaze dripping down the sides.

Customize it for your tastes, swap in your favorite spices, or make it gluten-free or dairy-free. I make this cake whenever I need a little comfort or want to share something special with friends and family. Every time, it disappears fast—and that’s the best compliment.

I’d love to hear how your cake turns out! Share your tweaks, leave a comment, or send a photo. Baking is meant to be fun, a little messy, and always worth sharing. Enjoy every bite—and remember, the best cakes aren’t perfect, they’re made with love.

FAQs

Can I make this cinnamon roll bundt cake ahead of time?

Absolutely! Bake the cake a day ahead, store it covered at room temperature, and glaze it just before serving for best results.

Can I freeze this cake?

Yes, it freezes well. Wrap slices tightly in plastic and freeze for up to two months. Thaw in the fridge overnight and glaze after warming.

What if I don’t have a bundt pan?

No worries—use a tube pan or two loaf pans. Adjust the baking time and check for doneness with a toothpick.

Can I use a different glaze?

Sure! Try a simple vanilla glaze or even a caramel drizzle. The cream cheese glaze is classic, but it’s fun to experiment.

How do I keep my cake from sticking to the pan?

Grease every part of the pan well, then dust with flour. Let the cake cool for 15 minutes before turning out—it helps it release cleanly.

Cinnamon Roll Bundt Cake Recipe: Easy Homemade Dessert with Cream Cheese Glaze

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• Author: Savannah Collins
• Total Time: 75-85 minutes
• Yield: 12 servings 1x

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Description

This cinnamon roll bundt cake combines the gooey, sweet flavors of classic cinnamon rolls with the ease of a tender, moist cake. Swirled with cinnamon sugar and topped with a luscious cream cheese glaze, it’s a crowd-pleasing dessert perfect for brunch, birthdays, or cozy afternoons.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup sour cream or plain Greek yogurt
• 1/2 cup whole milk
• 3/4 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 4 tablespoons unsalted butter, melted
• 1 tablespoon flour
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2–3 tablespoons milk (whole or 2%)
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray, then dust lightly with flour.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
5. Mix in sour cream (or Greek yogurt) and milk until just combined. Batter may look slightly curdled.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
7. In a small bowl, stir together brown sugar, cinnamon, melted butter, and flour for the cinnamon swirl. The mixture should be thick and paste-like.
8. Spoon half the cake batter into the prepared bundt pan. Dollop half the cinnamon swirl over the batter, then gently swirl with a knife. Repeat with remaining batter and swirl.
9. Bake in the center of the oven for 55-65 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
10. Let the cake cool in the pan for 15 minutes. Run a thin knife around the edges, then carefully invert onto a cooling rack. Cool completely before glazing.
11. Beat cream cheese until smooth. Add powdered sugar, milk, vanilla, and a pinch of salt. Whisk until thick but pourable. Adjust milk for desired glaze consistency.
12. Drizzle cream cheese glaze over the cooled cake, letting it drip down the sides. Slice and enjoy.

Notes

For best results, use room temperature ingredients and grease every part of the bundt pan well. If your swirl sinks, add a little more flour to the swirl mix. Glaze the cake just before serving for a glossy finish. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers tightly wrapped for up to 5 days, or freeze slices for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12th of cake)
• Calories: 390
• Sugar: 35
• Sodium: 220
• Fat: 18
• Saturated Fat: 11
• Carbohydrates: 52
• Fiber: 1
• Protein: 5

Keywords: cinnamon roll bundt cake, cream cheese glaze, easy dessert, brunch cake, cinnamon swirl cake, homemade cake, bakery style cake