Cinnamon Roll Bundt Cake – Soft, tender cake swirled with cinnamon and brown sugar, coated in cinnamon-sugar, and finished with a silky cream cheese glaze.
This Cinnamon Roll Bundt Cake combines the irresistible flavor of cinnamon rolls with the ease of a bundt cake. Scroll down for the complete recipe card and detailed instructions.
Many bakers tell me they avoid bundt cakes because the risk of failure feels too high for the time invested. I hear you. That’s why I’ve developed a foolproof, straightforward cinnamon bundt cake that delivers consistent results without complicated techniques.
The batter is simple—no odd flour blends—yet the flavor and texture are superior to many pound cakes. One important tip: thoroughly coat every nook and cranny of the pan with quality baking spray to ensure a clean release.
Gather your cooking spray and paddle attachment, and let’s bake a Cinnamon Roll Bundt Cake you’ll be proud to share.
Why you should make this recipe
- Delicate texture – The cake is soft and tender, and the cream cheese glaze keeps each slice moist.
- Classic cream cheese glaze – A smooth cream cheese icing complements the cinnamon flavor perfectly.
- Easy bundt method – While bundt cakes can feel intimidating, this recipe simplifies the process for reliable results.
- Cinnamon swirls – A generous cinnamon and brown sugar swirl gives each bite the taste of a cinnamon roll without the extra work.
Ingredients you will need
The full, exact measurements are in the recipe card below. Here are the pantry essentials you’ll want on hand:
- Buttermilk – Adds moisture and a pleasant tang.
- All-purpose flour – The base of the cake; spoon and level for accuracy.
- Unsalted butter – Use room-temperature butter for easier creaming.
- Large eggs – Room temperature for best incorporation.
- Granulated sugar – Used in the batter and for the cinnamon-sugar swirl.
- Cream cheese – For both the batter and the frosting; use softened cream cheese.
- Ground cinnamon – The star spice of the recipe.
- Vanilla extract – Use a good-quality extract for the best flavor.
Step by step – Cinnamon Roll Bundt Cake
Below is a concise overview of the preparation. The full recipe card further down lists exact ingredient amounts and detailed steps.
- Preheat the oven to 350°F (175°C). Do not grease the pan immediately; wait until the batter is ready so the spray doesn’t migrate to the bottom of the pan.
- Make the cinnamon swirl by combining packed light brown sugar and ground cinnamon in a small bowl. Set aside.
- Whisk the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a large bowl.
- Cream butter and cream cheese until smooth, then gradually add granulated sugar and beat until light and fluffy.
- Add eggs one at a time, beating after each addition, then mix in vanilla.
- Alternate adding the dry mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter.
- Grease the bundt pan with a high-quality baking spray, making sure to coat all crevices well.
- Layer the batter: pour half the batter into the pan, sprinkle the cinnamon swirl evenly, then top with the remaining batter.
- Swirl gently with a knife or skewer to create a marbled effect.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then invert onto a plate or board to cool completely before glazing.
Expert baking tips – Cinnamon Roll Bundt Cake
A few practical tips to improve your outcome and make the process smoother.
- Room temperature ingredients: Allow butter, cream cheese, eggs, and buttermilk to come to room temperature for a silky, well-emulsified batter.
- Timing when greasing the pan: Spray or grease the bundt pan right before you add the batter. If you grease it too early, the oil can migrate and make release harder.
- Avoid overmixing: Mix until ingredients are just combined to keep the cake light and tender.
- Swirl gently: Create the marbled cinnamon effect with light, even swirls—overworking will blend the layers too much.
- Even layers: Distribute batter and cinnamon sugar evenly for consistent flavor in every slice.
- Toothpick test: A clean toothpick or one with a few moist crumbs indicates doneness.
- Cool properly: Let the cake rest 15 minutes in the pan before inverting to help it release cleanly.
- Adjust glaze consistency: Add more powdered sugar to thicken or a splash of cream to thin the glaze. If it’s slightly stiff, a few seconds in the microwave loosens it.
- Apply cinnamon sugar while warm: Brushing melted butter on the warm cake helps the cinnamon-sugar stick and enhances flavor.
- Scrape the bowl: Always scrape the bottom and sides of mixing bowls with a spatula to ensure even mixing.
What I used to make this recipe
- 12-cup bundt pan — well-greased for best release.
- Mixing bowls — one for batter, one for the cinnamon swirl, and one for frosting.
- Stand mixer or hand mixer — paddle attachment or whisk for creaming butter and cream cheese.
- Rubber spatula — essential for scraping bowls clean.
- Measuring tools — accurate cups and spoons for consistent results.
- Pastry brush — to brush melted butter onto the warm cake before the cinnamon-sugar coating.
- Wire rack — for cooling the cake evenly.
- Skewer or knife — for making the marbled swirl.
- Cake plate or stand — to present your finished cake.
Frequently asked questions – Cinnamon Roll Bundt Cake
If you have a question not covered here, feel free to ask at the end of the post.
Q: Can I make this cake ahead of time?
Yes. Store the cooled cake in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week. You can also freeze the unfrosted cake for longer storage.
Q: Can I substitute regular milk for buttermilk?
Buttermilk contributes moisture and a subtle tang. If you use regular milk, consider adding 1 tablespoon of vinegar or lemon juice per cup of milk and let it sit 5–10 minutes to approximate buttermilk.
Q: How do I prevent sticking? Thoroughly grease the bundt pan and dust with flour or use a baking spray containing flour. Let the cake cool in the pan for 15 minutes before inverting to help it release cleanly.
Q: My cake turned out dry. What went wrong?
Dry cake is usually a result of overbaking. Start checking for doneness a few minutes before the minimum bake time. Remove the cake when a toothpick comes out clean or with a few moist crumbs.
Storing and freezing – Cinnamon Roll Bundt Cake
Allow the cake to cool completely before wrapping tightly in plastic wrap or placing in an airtight container. Store at room temperature for 2–3 days or refrigerate up to a week. For longer storage, freeze the cake wrapped tightly in plastic and foil for up to 2–3 months. Thaw overnight in the refrigerator before serving.
Freezing
Wrap cooled cake in plastic wrap, then foil, and place in a freezer-safe container or bag. Freeze for up to 2–3 months. Thaw in the refrigerator overnight before glazing or serving.
If you enjoy this recipe, try other favorites in the recipe card section below for more baking inspiration.
If you make this cake, please leave a review and comment. I love hearing how the recipe worked for you.
Recipe
Cinnamon Roll Bundt Cake
Molly Murphy
Dessert
American
12 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 powdered sugar
- Pinch of salt
Instructions
Vanilla Bundt Cake:
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In a small bowl, combine the packed light brown sugar and ground cinnamon. Set aside.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
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Preheat oven to 350°F (163°C). Do not grease the pan until the batter is ready to avoid grease migration.
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In a stand mixer fitted with the paddle attachment, cream the unsalted butter and cream cheese on medium speed until smooth, about 1 minute.
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Add the granulated sugar and beat on medium until light and fluffy, about 4 minutes.
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With the mixer on medium, add the eggs one at a time, beating 30 seconds after each. Scrape the bowl between additions, then stir in the vanilla on low speed.
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On the lowest speed, add one-third of the dry ingredients, then half the buttermilk, alternating and ending with the dry ingredients. Mix until just combined.
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Grease a 12-cup bundt pan thoroughly, making sure to coat cracks and crevices.
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Pour half the batter into the prepared pan and spread evenly.
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Sprinkle the cinnamon mixture evenly over the batter.
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Top with the remaining batter and spread evenly.
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Use a knife or skewer to gently swirl the batter and cinnamon layer for a marbled effect.
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Bake 50–60 minutes, until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 15 minutes, then invert onto a plate or board to cool completely before frosting.
For the cream cheese glaze
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In a medium bowl, beat the softened butter and cream cheese together until smooth, about 2 minutes. Scrape the bowl and beat again to ensure smoothness.
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With the mixer on low, add powdered sugar, vanilla, heavy cream, and a pinch of salt. Beat on low until combined, then increase speed to medium-high and beat 2–3 minutes until fluffy.
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When the cake is completely cool, pipe or spoon the glaze over the top.
Assembly
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Melt the 2 tablespoons of butter for the coating. While the cake is still slightly warm, brush the melted butter over the top and sides, then sprinkle with the cinnamon-sugar mixture.
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If the glaze is too stiff, warm briefly in the microwave (a few seconds) until it pours smoothly, then drizzle over the cake and serve.
cinnamon, cinnamon roll, bundt cake
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