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.

Ingredients

Scale

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

Instructions

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.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Mix in sour cream (or Greek yogurt) and milk until just combined. Batter may look slightly curdled.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
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.
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.
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.
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.
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.
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