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A close-up of a slice of bundt cake with a cinnamon swirl and creamy white icing on top, served on a white plate with a silver fork beside it. The background is softly blurred.

Cinnamon Roll Bundt Cake

This easy Cinnamon Roll Bundt Cake tastes just like a giant cinnamon roll! Soft vanilla cake with a gooey cinnamon sugar swirl and rich cream cheese icing. Perfect for brunch, holidays, or dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings

Equipment

Ingredients
  

Cake
Cinnamon Swirl
Cream Cheese Icing

Method
 

  1. Preheat oven to 350°F. Grease a Bundt pan very well with baking spray or butter and flour.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add milk, eggs, vanilla, melted butter, and sour cream. Mix until just combined and smooth. I use a whisk to mix just until incorporated.
  4. In a separate bowl, combine brown sugar, flour, cinnamon, and melted butter. Stir until a thick paste forms.
  5. Pour half of the batter into the prepared pan.
  6. Spoon half of the cinnamon mixture over the batter and gently swirl.
  7. Add remaining batter, then top with remaining cinnamon mixture and swirl again.
  8. Bake for 35–45 minutes, starting to check at 32–35 minutes. Cake is done when a toothpick inserted comes out with moist crumbs. Do not overbake.
  9. Let cake cool in the pan for 10–15 minutes, then invert onto a serving plate.
  10. Make the icing: Beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Add more milk a splash at a time, if needed, until you have the right consistency. The glaze should be thick, but still pourable.
  11. Drizzle icing over the slightly warm cake using a spoon or pipe it from an icing bag. Slice and serve.

Nutrition

Calories: 517kcalCarbohydrates: 75gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 103mgSodium: 305mgPotassium: 140mgFiber: 1gSugar: 51gVitamin A: 740IUVitamin C: 0.1mgCalcium: 162mgIron: 2mg

Notes

Notes

  • For best results, use full-fat sour cream for extra moisture
  • Do not overmix the batter
  • Start checking early to avoid overbaking
  • Spoon and level flour to avoid using too much
This recipe is a little sensitive to flour measurement.
Do not scoop flour directly with the measuring cup; it can pack down the flour which can easily add ¼–½ cup extra flour, which = dry cake.
Instead:
  • Spoon flour into the cup and level it off
  • Or use a kitchen scale (best option)

Storage

  • Store covered at room temperature for up to 2 days
  • Refrigerate up to 5 days
  • Warm slices for 10–15 seconds before serving
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