Description
This Cinnamon Roll Bundt Cake combines the rich, fluffy texture of a classic cake with the sweet, spiced swirls of cinnamon sugar reminiscent of cinnamon rolls. Topped with a creamy vanilla cream cheese icing, it’s a perfect indulgent dessert for gatherings or cozy afternoons.
Ingredients
For the Cake
- 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
For the Cinnamon Swirl
- 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
For the Icing
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan using the shortening and flour method to ensure the cake doesn't stick, especially due to the cinnamon swirl mixture.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature butter on high speed for 1 minute. Slowly add the granulated sugar and continue to cream for 5 minutes until the mixture is very pale yellow and fluffy.
- Add Eggs: Add eggs one at a time, mixing well after each addition and scraping down the bowl sides and bottom to ensure even incorporation.
- Add Dry Ingredients and Liquids: Reduce mixer speed to low and gradually add the cake flour in two batches. Add salt and baking soda, then fold in sour cream, vegetable oil, and vanilla extract. Mix just until combined, being careful not to overmix. Set the batter aside.
- Make Cinnamon Swirl: In a small bowl, whisk together melted butter, light brown sugar, all-purpose flour, ground cinnamon, and vanilla extract until smooth. Set aside.
- Layer Batter and Swirl: Pour one-third of the batter into the prepared Bundt pan. Drizzle half of the cinnamon swirl mixture over it. Using a butter knife or skewer, swirl the mixture through the batter to create a flourished pattern.
- Repeat Layers: Add the next one-third of the batter and the remaining cinnamon swirl. Swirl again. Top with the last third of the batter.
- Bake: Bake for 85 to 95 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then invert onto a serving plate and let it cool completely to room temperature. Cover loosely with foil or plastic wrap to prevent drying.
- Prepare Icing: Clean the stand mixer bowl and whisk attachment. Beat cream cheese and butter on medium-high speed for 2 minutes until smooth.
- Add Sugar and Liquids: Reduce mixer speed and gradually add confectioners' sugar in two batches, scraping the bowl as needed. After all sugar is incorporated, increase speed to medium-high, add milk and vanilla extract, and beat until the icing is smooth and pourable.
- Ice and Serve: Drizzle the icing evenly over the cooled Bundt cake. Serve at room temperature for best flavor and texture.
Notes
- Use room temperature ingredients for better batter consistency and incorporation.
- The shortening and flour method is recommended to prevent sticking in the Bundt pan as the sugar swirl can cause sticking.
- Check the cake starting at 85 minutes, as oven temperatures may vary.
- Milk options for icing can include whole milk, 2%, or even refrigerated coconut milk for a mild coconut flavor.
- Store the finished cake covered at room temperature for up to 3 days, or refrigerate and bring to room temp before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
