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Cinnamon Roll Bundt Cake – Soft and delicate cake with a cinnamon brown sugar swirl, and coated on the outside with a cinnamon sugar, and glazed with a cream cheese icing!

Cinnamon Roll Bundt Cake. Do I need to say anything more? Scroll down to find the full recipe card below.

I have talked to a lot of my followers about bundt cakes and they always say the same thing. The risk to reward ration is not good enough to justify baking one. Look, I get it. People do not have a ton of time to bake a cake, and so baking one that does not turn out makes it feel like you wasted all that time. That is why I have crafted this full proof and super easy cinnamon bundt cake recipe.

There is no complex flour mixture and the taste is still way beyond any tasty pound cake. One of the best secrets for this bundt cake is making sure you spray every nook and cranny with a high quality cooking spray.

So go grab your favorite cooking spray and paddle attachment, and get ready to bake my favorite Cinnamon roll Bundt Cake.

For more bundt cake recipes, here are some of my favorite

why you should make this recipe

Texture- This cake is so soft and the cream cheese glaze just makes it that much more moist.
Cream Cheese Frosting- I cannot talk enough about this cream cheese frosting. This is the only frosting worthy to go on the top of the cake.
Bundt Cakes are Underrated- Probably because they are more difficult than a snack cake or even a layer cake, but don’t worry. This is a super easy cinnamon bundt cake recipe!
Delicious Swirls of Cinnamon Sugar- This stuff makes a world of difference. Trust me. These swirls on the top of the batter is perfection.

Ingredients you will need

The full list of ingredients is in the recipe card, these are just pantry essentials

Buttermilk- This will bring in a delicious tanginess that you are sure to love.
All-Purpose Flour- Cake Mixes are so 1996. We are modern girlies.
Unsalted Butter- Make sure these are room temperature!
Large Eggs- You will use the entire egg, so do not throw out your egg yolks!
Granulated Sugar- aka white sugar. This will be used in the batter as well as in the cinnamon sugar swirl.
Cream Cheese- This is going to turn into the most delicious cream cheese frosting. Trust me.
Ground Cinnamon- Do not do the cinnamon challenge. Or do. I’m not your mom.
Vanilla Extract- Quality matters with vanilla extract. Get the good stuff or don’t I’m not your mom.

STEP BY STEP – Cinnamon Roll Bundt Cake

I gave you a quick run down of how you need to make this recipe. FOR A FULL LIST OF INSTRUCTIONS GO TO THE RECIPE CARD BELOW

Preheat the oven to 350°F (175°C) (don’t grease your pan right away, as it sits while you make the batter the oil will go to the bottom of the pan!)
Mix together the cinnamon swirl ingredients in a small bowl (packed light brown sugar and ground cinnamon) and set aside.
In a large bowl, whisk together the dry ingredients for the cake (flour, baking powder, baking soda, and salt).
In a separate bowl, cream together the softened butter and cream cheese until smooth and creamy.
Gradually add granulated sugar to the butter and cream cheese mixture, beating until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Alternate adding the dry ingredients mixture and buttermilk to the wet ingredients mixture on low speed, beginning and ending with the dry ingredients.
Grease your 12-cup bundt cake pan by greasing it with cooking spray, my favorite kind is Pam’s baking spray or Bakers Joy
Transfer half of the cake batter into the prepared bundt pan and spread it evenly.
Sprinkle the cinnamon swirl mixture evenly over the batter in the pan.
Pour the remaining batter over the cinnamon swirl layer and spread it out evenly.
Use a knife or skewer to gently swirl the batter and cinnamon mixture together to create a marbled effect.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a cake board or plate to cool completely.

Expert baking tips – Cinnamon Roll Bundt Cake

Need some tips and tricks? I have you covered! These are my best tips and tricks when it comes to making this Cinnamon Roll Bundt Cake

Room Temp: Before baking, let your butter, cream cheese, eggs, and buttermilk hang out at room temperature. It makes for a smoother batter.
Prep your pan: To prep your pan, don’t spray it right away! Instead, spray it right before you add the batter. When you spray it and let it sight for 20 minutes while you make the batter, the grease will start to slide down the sides of the pan. Making it so hard to release the cake!
No over mixing Stir the dry ingredients and buttermilk into the batter gently—overmixing leads to a dense cake.
Cinnamon: Create the marbled effect by gently swirling the batter and cinnamon mixture together.
Aim for even distribution of batter and cinnamon swirl layers for consistent flavor.
Toothpick Trick: Check for doneness by inserting a toothpick—clean or with a few crumbs means it’s ready.
Chill: Let the cake cool in the pan for 15 minutes for a smoother release. I slightly banged my pan onto my cake plate and it came out perfect!
Frosting: Adjust frosting consistency with more powdered sugar or cream to your liking. If your frosting is a little thick, pop it in the microwave for 10 seconds and it will run gooey like
Cinnamon Sugar: Apply while warm for maximum stickiness and flavor.
Don’t let the cake sit in the pan for too long. As it cools, it cools to the sides of the pan making it harder to release the cake from the pan.
After you add anything, remember to scrape the bottom of the bowl with a rubber spatula!

What I used to make this recipe

Bundt Cake Pan: Use a 12-cup bundt cake pan, greased well or sprayed with baking spray.
Mixing Bowls: Grab a few bowls for batter, swirl, and frosting.
Whisk or Mixer: Use a whisk or electric mixer for butter, cream cheese, batter, and frosting.
Rubber Spatula: Essential for scraping down bowl sides.
Measuring Tools: Get accurate with cups and spoons for ingredients.
Pastry Brush: Apply melted butter evenly.
Wire Rack: Let cake cool on this cooling rack
Knife or Skewer: Create swirls for that marbled look.
Cake Plate or Stand: Present your masterpiece!

Frequently asked questions – Cinnamon Roll Bundt Cake

Have a question that isn’t listed below? Please feel free to ask it

at the bottom of the page!

Q: Can I make this cake ahead of time?

Yes, you can bake the cake in advance and store it in an airtight container at room temperature or in the refrigerator for a few days. You can also freeze the unfrosted cake for longer storage.

Q: Can I substitute regular milk for buttermilk?

Buttermilk adds moisture and a slight tanginess to the cake. While you can use regular milk as a substitute, the texture and flavor of the cake may be slightly different.

Q: How do I prevent my cake from sticking to the bundt pan?Ensure that you grease the bundt pan thoroughly with cooking spray or butter and flour it well to prevent sticking. Additionally, allowing the cake to cool in the pan for 15 minutes before removing it can help it release more easily.

Q: My cake turned out dry. What did I do wrong?

Overbaking can cause the cake to become dry. Make sure to check for doneness a few minutes before the recommended baking time using a toothpick inserted into the center. If it comes out clean or with a few moist crumbs, the cake is ready to be removed from the oven.

Storing And Freezing – Cinnamon Roll Bundt Cake

To store your cinnamon roll bundt cake, allow it to cool completely before transferring it to an airtight container or wrapping it tightly in plastic wrap. Store the cake at room temperature for up to 2-3 days, or in the refrigerator for up to a week. If storing for longer periods, consider freezing the cake, tightly wrapped, for up to 2-3 months.

Freezing

To freeze your cinnamon roll bundt cake, first ensure it has cooled completely. Wrap the cake tightly in plastic wrap, followed by aluminum foil to prevent freezer burn and moisture loss. Store the wrapped cake in a freezer-safe container or resealable plastic bag, and freeze for up to 2-3 months. Thaw the cake overnight in the refrigerator before serving.

For more fun recipes like this one, here are the ones I love!

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Recipe

Cinnamon Roll Bundt Cake

Molly Murphy

Soft and delicate cake with a cinnamon brown sugar swirl, and coated on the outside with a cinnamon sugar, and glazed with a cream cheese icing!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings slices

Ingredients

Cinnamon Swirl:

½ cup packed light brown sugar
1 tablespoon ground cinnamon

For the Vanilla Bundt Cake

3 cups all-purpose flour spoon and leveled
1 ½ teaspoon baking powder
¾ teaspoon baking soda
1 ½ teaspoon kosher salt
2 teaspoons ground cinnamon
1 cup unsalted butter room temperature
8 ounces cream cheese room temperature
2 cups granulated sugar
6 large eggs room temperature
1 tablespoon vanilla extract
1 cup buttermilk room temperature

For the cinnamon sugar coating

¼ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
For The Cream Cheese Frosting
4 ounces cream cheese softened
1 cup unsalted butter softened
1 tablespoon heavy whipping cream
¼ teaspoon vanilla extract
3 cups powder sugar
Pinch of salt

Instructions

Vanilla Bundt Cake:

In a small bowl, mix together the packed light brown sugar and ground cinnamon until well combined. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Preheat your oven to 350°F (163°C). Get your bundt pan out, but don’t spray/grease your pan until the batter is ready.*(if you grease it and let it sit, the oil will roll down to the bottom of the pan and make it harder for your cake to release)
In a bowl of a stand size mixer fitted with the paddle attachment, on medium speed, cream together the unsalted butter and cream cheese until smooth and creamy. About 1 minutes
Add the granulated sugar to the butter and cream cheese mixture, beating on medium speed until light and fluffy. About 4 more minutes.
With the mixer on medium speed, add the eggs (one at a time) beating for 30 seconds after each addition. With a rubber spatula, scrape down the sides and bottom of the bowl after each egg is added. Then, stir in the vanilla extract on low speed.
With the mixer on the lowest speed, gradually add a third of the dry ingredients to the wet ingredients, and alternate with half of the buttermilk, making sure to begin and end with the dry ingredients. You should finish by adding the remaining dry ingredients last. Mix until just combined, being careful not to overmix.
Using pam’s cooking spray, and grease a 12 cup bundt cake pan making sure to get into the crack and crevices.
Pour half of the batter into the prepared bundt pan and with the back of a spoon, spread it out evenly across.
Sprinkle the cinnamon mixture evenly over the batter in the pan.
Pour the remaining batter over the cinnamon swirl layer and spread it out evenly.
Use a knife or skewer to gently swirl the batter and cinnamon mixture together, creating a marbled effect.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
After 15 minutes, carefully invert the cake onto a cake board or a cake plate to cool completely. While the cake is cooling, start making the frosting.

For The Cream Cheese Glaze

In the bowl medium size bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low speed, add the powdered sugar, followed by the vanilla, heavy whipping and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
Once the cake is completely cooled, and no longer warm, frost the top.
In a plastic bag or a piping bag and set aside.

Assembly

When the cake has mostly cooled, melt butter in a microwave safe bowl.
While the cake is still slightly warm, use a pastry brush to lightly brush on the melted butter, and then add cinnamon sugar mixture to the top and sides.
If the cream cheese is slightly stiff, place it in the microwave for 7 seconds, and then pour the glaze on the top of the cake and serve!

Keyword cinnamon, cinnamon roll, bundt cake

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Best Cinnamon Roll Bundt Cake Recipe