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Cinnamon Roll Bundt Cake

Irresistibly Soft Cinnamon Roll Bundt Cake You’ll Love

This Cinnamon Roll Bundt Cake combines gooey cinnamon roll flavors with the softness of a pound cake, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Substitute with coconut sugar for a healthier option.
  • 2 teaspoons Ground Cinnamon Can swap with pumpkin pie spice for a seasonal twist.
  • 1/2 cup Unsalted Butter Use salted butter if unsalted is unavailable.
  • 2 large Eggs Substitute with flaxseed meal mixed with water for a vegan option.
  • 2 teaspoons Vanilla Extract Consider using almond extract for a different undertone.
  • 2 cups All-Purpose Flour Can use gluten-free flour blend as a substitute.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
  • 1/2 cup Whipping Cream/Sour Cream/Greek Yogurt Can replace with milk for a denser cake.
  • 1/2 cup Milk Choose plant-based for a dairy-free version.
For the Glaze
  • 1 cup Powdered Sugar Confectioner’s sugar works as a perfect alternative.
  • 1 teaspoon Vanilla Extract Adjust the amount for your desired taste.
  • 2 Tablespoons Milk or Cream Choose cream for a richer flavor.

Equipment

  • bundt pan
  • Mixing Bowl
  • stand mixer
  • whisk
  • Measuring cups
  • measuring spoons
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Generously grease your bundt pan with unsalted butter or non-stick spray, then lightly dust it with flour.
  3. Mix together the granulated sugar and ground cinnamon in a small bowl and set aside.
  4. In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Pour in the vanilla extract and mix until well combined.
  7. Whisk together the all-purpose flour and baking powder, then gradually add to the creamed mixture alternating with the milk.
  8. Layer one-third of the batter into the bundt pan, sprinkle with cinnamon sugar, then repeat and finish with remaining batter.
  9. Gently swirl the filling through the layers without completely blending the batter.
  10. Bake for 50-60 minutes, checking for doneness with a toothpick.
  11. Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack.
  12. Whisk together the powdered sugar, vanilla extract, and milk or cream to create the glaze.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Customizable flavor options and storage tips: up to 3 days at room temperature, 1 week refrigerated, or freeze for up to 2 months.

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