Description
This Easy Cinnamon Roll Bundt Cake combines the irresistible flavors of classic cinnamon rolls into a moist, tender bundt cake. Featuring a buttery batter swirled with cinnamon sugar, and topped with a simple powdered sugar glaze, it’s a delightful treat perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Cake Batter
- ¾ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- cream or milk (for batter and glaze, quantity as needed)
Cinnamon Swirl
- â…” cup granulated sugar
- ¼ cup ground cinnamon
Glaze
- 1 cup powdered sugar
- cream or milk for drizzling (about 2-3 tablespoons)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Cinnamon Swirl: In a small bowl, combine the ⅔ cup granulated sugar with ¼ cup ground cinnamon. This mixture will create the signature cinnamon swirl inside the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and 1 ½ cups sugar until the mixture is light and fluffy, usually about 3-5 minutes. This step incorporates air, contributing to a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Alternate Mixing Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with cream or milk, beginning and ending with the dry ingredients. Mix until just combined to prevent overmixing.
- Layer Batter and Cinnamon Swirl: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, followed by the rest of the cinnamon sugar mixture. Use a knife or skewer to gently swirl the cinnamon sugar through the batter for a marbled effect.
- Bake the Cake: Place the Bundt pan in the oven and bake for approximately 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.
- Prepare and Drizzle Glaze: In a small bowl, mix 1 cup powdered sugar with enough cream or milk to form a pourable glaze. Drizzle this icing over the cooled cake to finish.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- Do not overmix batter after adding flour to avoid dense cake.
- The cinnamon swirl can be adjusted to taste if you prefer more or less cinnamon flavor.
- Allow the cake to cool completely before icing to prevent glaze from melting off.
- Store the cake in an airtight container to maintain freshness for up to 3 days.
