Cinnamon Roll Bundt Cake

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This Cinnamon Roll Bundt Cake has all the cozy flavors of a classic cinnamon roll—soft cake, gooey brown sugar cinnamon swirl, and rich cream cheese icing—without any yeast or rising time! It’s the perfect treat for holiday mornings, brunch, or even dessert.

My favorite part about this Cinnamon Roll Bundt Cake is the brown sugar glaze swirled through the middle. It caramelizes on the sides and results in a rich ooey, gooey filling. It reminds me of a brown sugar pop tart. I could just eat the swirly middle and be so happy.

My second favorite thing is the rich cream cheese frosting. Classic cinnamon roll! It’s tangy and sweet and the perfect contrast to the soft cake and cinnamon filling.

I know this bundt cake will be devoured any where you bring it!

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips! On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

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I’ve put all the ingredients and supplies you’ll need to make this Giant Cinnamon Roll Bundt Cake into a grocery list for you to add to your next Walmart order. Grab the full Shopping List here.

Ingredients

• Bundt Pan
• Method for greasing your bundt pan very well– butter and flour, nonstick cooking spray or Crisco
• Whisk- I love a Danish Dough Whisk for recipes like this

Cake

• 2 3/4 cups all-purpose flour *See tips for measuring below
• 1 cup granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 3 large eggs-room temperature
• 2 teaspoons vanilla extract
• ½ cup unsalted butter, melted
• ¼ cup sour cream

Cinnamon Swirl

• 1 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• ½ cup unsalted butter, melted

Cream Cheese Icing

• 4 ounces cream cheese, softened
• 1½ cups powdered sugar
• 1/4 cup milk- or more as needed for consistency
• ½ teaspoon vanilla extract

How To Make It

1. Preheat the Oven

Preheat oven to 350°F and grease a Bundt pan very well.

2. Make the Batter

In a large bowl, whisk together:

• flour
• sugar
• baking powder
• salt

Add:

• milk
• eggs
• vanilla
• melted butter
• sour cream

Mix until just combined and smooth. Do not overmix. I just use a whisk, not an electric mixer.

3. Make the Cinnamon Swirl

In a separate bowl, mix:

• brown sugar
• flour
• cinnamon
• melted butter

Stir until it forms a thick paste.

4. Layer the Cake

• Pour half the batter into the Bundt pan
• Add half the cinnamon mixture and lightly swirl
• Add remaining batter
• Top with remaining cinnamon mixture and swirl again

5. Bake

Bake for 35–45 minutes, but start checking early. All ovens are different. Ovens that run hot or an altitude difference can affect baking time.

The cake is done when:

• A toothpick comes out with moist crumbs (not dry)
• The top springs back lightly

6. Cool & Remove

Let cool in the pan for 10–15 minutes, then invert onto a plate.

7. Make the Cream Cheese Icing

Beat together:

• cream cheese
• powdered sugar
• milk
• vanilla

Add more milk a splash at a time, if needed, for the right consistency. You want the glaze thick but still pourable. Spoon or pipe the icing over the slightly warm cake.

Slice and enjoy!

Tips for the Best Cinnamon Roll Bundt Cake

• Don’t over-swirl the cinnamon mixture
• Grease the Bundt pan really well
• Serve slightly warm for the best flavor
• Use full-fat sour cream for best results
• Use room temperature ingredients for a moist cake

Measuring the Flour

This recipe is a little sensitive to flour measurement. It can easily come out dry if there’s too much flour added.

Do not:

• Scooped flour directly with the measuring cup
• pack it in the measuring cup

Doing this can easily add ¼–½ cup extra flour, which = dry cake.

👉 Fix:

• Spoon flour into the cup and then level it off
• Or use a kitchen scale (best option)

How to Grease a Bundt Pan (So It Never Sticks)

Method 1: Baking Spray with Flour (Easiest + Most Reliable)

Use a nonstick baking spray that contains flour (like Baker’s Joy or Pam Baking).

How to do it:

• Spray generously, holding the pan over the sink
• Turn the pan as you spray to get every curve and crevice, especially if the pan has intricate details
• Pay extra attention to the center tube and edges

👉 This is the

Method 2: Butter + Flour (Classic Bakery Method)

Step 1: Butter the Pan

• Use softened butter (not melted)
• Use a pastry brush, your clean hands or paper towel
• Coat every single detail of the pan

Step 2: Flour the Pan

• Add a few tablespoons of flour
• Shake and tap until fully coated
• Dump out excess

👉 You should see a light, even coating everywhere

My Personal “Never-Fail” Trick

After greasing:

• Put the pan in the fridge for 10–15 minutes

This helps the butter set and creates a better nonstick barrier—especially helpful for detailed Bundt pans.

Pro Tips for Perfect Release

• Don’t use melted butter alone → it can pool and cause sticking
• Don’t miss the center tube → this is where sticking happens most
• Grease right before adding batter → not too far in advance
• Use a light-colored metal pan (dark pans can overbake + stick more)

When to Remove the Cake from the Pan

Timing matters just as much as greasing!

• Let the cake cool in the pan for 10–15 minutes
• Then carefully invert onto a serving plate

If you flip it too soon, it can fall apart.
If you wait too long, it can stick.

Carefully slide a butter knife around the sides and edges to help the cake release.

Extra Tips for Easy Release

• Avoid using melted butter alone—it can pool and cause sticking
• Grease the pan right before adding batter
• Use a light-colored metal Bundt pan for more even baking

If Your Cake Sticks

Don’t panic—try this quick fix:

• Place a warm, damp towel over the outside of the pan for a few minutes
• Gently tap and shake the pan
• Try inverting again

Troubleshooting: Why Did My Cake Turn Out Dry?

If your cinnamon roll cake turned out a little dry, don’t worry—it’s an easy fix! Here are the most common causes and how to avoid them next time:

1. Overbaking

This is the most common reason. Even a few extra minutes can dry out a Bundt cake.

Fix:

• Start checking at 32–35 minutes
• Remove when a toothpick has moist crumbs, not completely clean

2. Too Much Flour

If flour is scooped directly from the bag, it can pack in too much.

Fix:

• Spoon flour into the measuring cup and level it off
• Avoid packing it down

3. Oven Runs Hot

Many ovens run hotter than the set temperature.

Fix:

• Use an oven thermometer if possible
• Check your cake a few minutes early

4. Overmixing the Batter

Overmixing can make the cake dense and less tender.

Fix:

• Mix just until combined. I just use a whisk to mix the batter, not an electric mixer.

5. Not Enough Moisture

That’s exactly why we added sour cream to this recipe—it helps guarantee a soft, moist texture every time.

FAQ’s

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day once the cinnamon swirl has fully settled into the cake.

Can I use a tube pan instead of a Bundt pan?

Yes. A tube pan works just as well if you don’t have a Bundt pan.

Why did my cinnamon swirl sink?

This usually happens if the swirl mixture is too thin. Make sure it forms a thick paste before layering.

Can I make this into a sheet cake?

Yes! Bake it in a 9×13 pan for about 30–35 minutes.

How to Store

Store covered:

• Room temperature: up to 2 days
• Refrigerator: up to 5 days

Reheat slices in the microwave for 10–15 seconds for that fresh-baked taste.

Freezing Instructions

• Wrap slices tightly
• Freeze up to 3 months
• Thaw overnight and warm before serving

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! ⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!

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Cinnamon Roll Bundt Cake

This easy Cinnamon Roll Bundt Cake is soft, buttery, and filled with a gooey cinnamon swirl. Made extra moist with sour cream and topped with rich cream cheese icing, it tastes just like a giant cinnamon roll—without any yeast!

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