Name: Cinnamon Roll Bundt Cake Recipe
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 ½ cup unsalted butter, room temperature; 2 ½ cups granulated sugar; 6 large eggs, room temperature; 3 cups sifted cake flour; 1 tsp salt; ¼ tsp baking soda; 1 cup sour cream, room temperature; 2 tbsp vegetable oil; 1 tbsp vanilla extract; ⅓ cup unsalted butter, melted (5 tbsp plus 1 tsp); ⅓ cup packed light brown sugar; 1 tbsp all-purpose flour; 1 ½ tsp ground cinnamon; 1 tsp vanilla extract; 2 oz cream cheese, room temperature; 2 tbsp unsalted butter, room temperature; 1 ½ cup confectioner's sugar; ¼ cup milk (whole, 2%, or refrigerated coconut milk); 1 tsp vanilla extract

Jump to Recipe· 4.3 from 12 reviews

I am absolutely thrilled to share this Cinnamon Roll Bundt Cake Recipe with you because it captures all the gooey, cinnamon-spiced goodness of classic cinnamon rolls, but in a stunning and shareable Bundt cake form! From the moment I baked it, I knew this would become a staple for special breakfasts, cozy brunches, and dessert occasions alike. The tender, buttery cake swirled with a cinnamon sugar ribbon, topped with a luscious cream cheese glaze, is pure comfort wrapped in a beautiful presentation that’s surprisingly simple to achieve.

Why You'll Love This Cinnamon Roll Bundt Cake Recipe

What I adore most about this recipe is how it perfectly balances the rich, buttery cake with that signature cinnamon swirl that gives you childhood nostalgia in every bite. The hint of sour cream makes the texture incredibly moist and tender, rather than dense like some bundt cakes can be. And the cinnamon sugar filling melts into the cake creating pockets of sweet spice that make this treat irresistible. When I first tasted it, I was hooked—not just on the flavor but how it looks so elegant on a brunch table or dessert platter.

Another reason this recipe is a winner for me is how straightforward it is. Even if you’re not usually a confident baker, the steps flow nicely, and the toppings are easy to whip up. The bundt pan construction means everyone gets beautiful slices with that perfect cinnamon swirl showcase. I find it especially great for bigger gatherings because it’s easily sliced into generous portions and feeds a crowd without feeling like a huge project. It’s ideal for holidays, weekend family breakfasts, or even an afternoon treat with coffee.

Ingredients You'll Need

A collage of four top-down views of a metal mixing bowl placed on a white marbled surface, each showing different stages of mixing cake batter. In the first image (top left), the bowl contains a light, creamy mixture with a thick texture and a metal mixing paddle inside. The second image (top right) shows the same bowl with a yellow egg yolk added on top of the batter, creating contrast with the creamy mixture. In the third image (bottom left), a heap of white flour is added on one side of the yellow batter, not yet mixed in, keeping the two distinct layers visible. The fourth image (bottom right) shows the batter mixed with additional ingredients including a white dollop of cream and dark brown vanilla extract on top, creating visible swirls and texture contrasts. The metal mixing paddle remains in the bowl throughout. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, pantry-friendly essentials that come together to create magic in your oven. Each one plays a vital role—the butter and sugar lend richness and sweetness, while the sour cream keeps the cake soft and tender. The cinnamon swirl uses familiar spices that awaken your senses, and the cream cheese glaze adds that perfect final touch of creamy sweetness and tang.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Unsalted Butter: Using room temperature butter lets it cream beautifully with sugar for a fluffy cake base.
Granulated Sugar: Essential for sweetness and that tender crumb structure.
Large Eggs: At room temperature, they incorporate better for a smooth batter.
Cake Flour: Helps achieve a lighter, more delicate texture than all-purpose flour.
Salt and Baking Soda: Enhance flavor and ensure the cake rises properly.
Sour Cream: Adds moisture and a subtle tang that balances the sweetness beautifully.
Vegetable Oil: Keeps the cake moist without weighing it down.
Vanilla Extract: Boosts the warm flavors throughout the cake and glaze.
Light Brown Sugar: Provides depth and caramel notes to the cinnamon swirl.
All-Purpose Flour (for swirl): Binds the cinnamon mixture so it swirls smoothly without melting completely into the cake.
Ground Cinnamon: The star spice that makes this cake feel like a giant cinnamon roll come to life.
Cream Cheese: Room temperature for a smooth, tangy cream cheese glaze that complements the cake perfectly.
Confectioner’s Sugar: Creates that classic sweet, silky glaze texture.
Milk (or Coconut Milk): Adds just enough liquid to make the glaze easily pourable.

Directions

Step 1: Preheat your oven to 325°F and prepare a 12-cup Bundt pan generously using your preferred nonstick method—I suggest the shortening and flour approach to ensure the cake releases easily, since the cinnamon swirl can sometimes weigh down bits of batter.

Step 2: In the bowl of your stand mixer fitted with the whisk attachment, beat the room temperature butter on high speed for about 1 minute. Gradually add the granulated sugar and continue creaming for 5 more minutes until the mixture is pale yellow and incredibly fluffy.

Step 3: Add the eggs one at a time, beating well after each addition and scraping the bowl down as needed to keep everything evenly mixed.

Step 4: Lower the mixer speed to its lowest setting and add the sifted cake flour in two batches along with salt and baking soda. Be careful not to overmix at this stage! Then add the sour cream, vegetable oil, and vanilla extract. Scrape down the bowl again and mix just until fully combined. I find this step crucial to keep the cake tender rather than dense.

Step 5: In a small bowl, whisk together the melted butter, light brown sugar, all-purpose flour, cinnamon, and vanilla extract for the cinnamon swirl until smooth. Set this aside; it’s what makes all the magic happen inside the cake.

Step 6: Pour one-third of the cake batter into the Bundt pan. Drizzle half the cinnamon swirl mixture over it, then use a butter knife or skewer to swirl through the batter in a pretty flourish pattern.

Step 7: Repeat with the next third of batter and the remaining cinnamon swirl, then top with the last bit of batter to seal the cinnamon ribbons inside.

Step 8: Bake the cake for 85 to 95 minutes or until a toothpick inserted into the thickest part comes out with just a few moist crumbs clinging to it—not wet batter.

Step 9: Allow the cake to cool in the pan on a wire rack for 10 minutes before carefully inverting it onto a serving plate. Let it cool completely to room temperature, then lightly cover with foil or plastic wrap so it stays moist.

Step 10: For the icing, beat the cream cheese and softened butter on medium-high speed for 2 minutes until creamy. Then gradually add the confectioner’s sugar in two additions on low speed, scraping sides as needed.

Step 11: Once smooth, increase mixer speed and pour in the milk and vanilla extract; beat until the glaze is silky and pourable but not runny.

Step 12: Drizzle the cream cheese icing generously over the cooled cake. Serve this bundt cake at room temperature to allow all the flavors to shine and the texture to be perfectly soft.

Servings and Timing

This Cinnamon Roll Bundt Cake Recipe makes about 16 generous servings, perfect for family gatherings or party trays. You’ll need roughly 15 minutes to prep all your ingredients and mix the batter. The baking time is a bit longer at 85 to 95 minutes, so plan on about 2 hours total including cooling. Plus, giving it a full cool-down before glazing really makes the icing set beautifully without melting away. It’s definitely worth the wait!

How to Serve This Cinnamon Roll Bundt Cake Recipe

Two images side by side show a bundt cake pan on a white marbled surface. The pan is filled with cake batter in both images. On the left, the batter is a mix of light cream-colored base with dark brown swirls spread mainly around the edge, creating a marbled effect. On the right, the batter is smooth, plain, and cream-colored, evenly spread inside the pan with no swirls or patterns. The bundt pan has a fluted edge and a central hollow tube. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Cinnamon Roll Bundt Cake Recipe, I love pairing it with fresh fruit like sliced strawberries or a bowl of mixed berries to add a bright contrast to the buttery sweetness. A dollop of whipped cream or a scoop of vanilla ice cream on the side instantly elevates it into a dessert-worthy treat. For a cozy brunch, a cup of rich, dark coffee or a spiced chai latte complements the cinnamon flavor perfectly.

Presentation-wise, I often place the cake on a beautiful cake stand to highlight its gorgeous swirl and glossy glaze. A dusting of extra cinnamon or a sprinkle of chopped nuts over the icing can add a nice flair and slight crunch that guests appreciate. This cake shines at holiday breakfasts, birthday brunches, or even as an afternoon pick-me-up during cooler months.

I recommend slicing it at room temperature to let the cream cheese glaze stay smooth and luscious. Warm slices fresh from the oven are tempting but the crumb needs time to set fully, and chilled slices can be firmer, so room temperature is my go-to for the best texture and flavor balance.

Variations

One of my favorite things about this Cinnamon Roll Bundt Cake Recipe is how adaptable it is. For a dairy-free version, I swap out the butter for a vegan margarine and use full-fat coconut milk in the glaze. The cake still turns out moist and flavorful without compromising on the cinnamon swirl or icing dreaminess. I’ve also experimented with gluten-free cake flour blends, and while the texture is a bit different, it still satisfies my cinnamon craving beautifully.

If you’re a fan of extra flavor, try adding chopped nuts like pecans or walnuts into the cinnamon swirl for a delightful crunch inside the cake. You could also fold in raisins or chopped apples to give it a fruity twist reminiscent of apple cinnamon rolls. For a faster bake, you might try making this batter as cupcakes, but keep a close eye—they’ll bake in about 20-25 minutes and the swirl effect is minimized but still delicious.

Another fun twist is using pumpkin puree in place of some of the sour cream during fall to add subtle earthy sweetness, perfect with the cinnamon spice. I love how flexible this cake is—you can make it your own without losing the comforting cinnamon roll vibe everyone adores.

Storage and Reheating

Storing Leftovers

I store any leftover Cinnamon Roll Bundt Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, which keeps the cake moist and the glaze intact. If your kitchen is warm, I prefer refrigeration to prevent the butter from softening too much, but then bring slices to room temperature before serving to best enjoy the texture and flavor.

Freezing

You can absolutely freeze this bundt cake! I wrap the cooled cake tightly in several layers of plastic wrap followed by aluminum foil to avoid freezer burn. It freezes beautifully for up to 3 months. When ready to enjoy, I thaw it overnight in the fridge, then let it come to room temperature before serving. I usually don’t freeze it pre-glazed, so I glaze the cake fresh after thawing for the best cream cheese icing texture.

Reheating

When reheating individual slices, I pop them in the microwave for about 15-20 seconds to warm the cake without melting the glaze too much. Avoid heating too long or on high power as it can dry out the crumb. For a whole cake, letting it come back to room temperature after fridge thawing is generally enough. A quick warm-up in a low oven (around 300°F for 10-15 minutes) also works nicely if you want a freshly baked sensation.

FAQs

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the day after baking because the flavors have time to meld. You can bake it and glaze it the night before, then store it covered at room temperature for up to 2 days.

Is there a substitute for sour cream?

Absolutely. Greek yogurt is a great swap that maintains moisture while adding a similar tanginess. You can use the same amount, but be sure it’s full-fat for best results.

Can I use all-purpose flour instead of cake flour?

You can, but the texture will be slightly denser. If you only have all-purpose flour, try replacing 2 tablespoons per cup with cornstarch to lighten it up and mimic cake flour more closely.

What if I don't have a bundt pan? Can I use a regular cake pan?

Yes, you can bake this in a 9x13-inch pan; the baking time will be shorter, about 45-55 minutes. The swirl effect will be less dramatic but the flavors just as delicious.

How do I know when the cake is done baking?

Insert a toothpick in the thickest part of the Bundt. It should come out with a few moist crumbs but no wet batter. If it’s too gooey, bake a little longer checking every 5 minutes to avoid overbaking.

Conclusion

I truly hope you give this Cinnamon Roll Bundt Cake Recipe a try because it’s become one of my treasured go-to recipes whenever I want to celebrate with something special yet effortless. Every bite offers that warm cinnamon comfort with a tender cake and a dreamy cream cheese glaze finish. It’s perfect for sharing with loved ones or treating yourself to a cozy moment. I can’t wait to hear how it brings a little extra sweetness to your table!