Easy Cinnamon Roll Bundt Cake

There’s nothing quite like the sweet aroma of freshly baked cinnamon rolls wafting through your kitchen. This Easy Cinnamon Roll Bundt Cake brings all of that delightful warmth into one deliciously moist cake that captures the essence of your favorite breakfast treat. With just a little over an hour of your time, you can create a stunning dessert that has a fluffy texture and a swirl of cinnamon goodness.

This recipe is perfect for anyone looking to impress family or friends with minimal effort. Whether it’s a weekend brunch or a festive gathering, this cake is sure to be a crowd-pleaser. You can even prepare it a day ahead and store it in an airtight container for optimal freshness.

Why You’ll Love This Recipe

• The cake has a beautifully moist texture that melts in your mouth.
• Unique bundt shape adds elegance to any table setting.
• Easy to make, with simple steps that guarantee delicious results.
• Versatile enough for breakfast, dessert, or an afternoon treat.

What You’ll Need

Gather these ingredients to create your delicious cake:

For the Cake

• ¾ cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ cup whipping cream (or sour cream/Greek yogurt)
• ½ cup milk of choice

For the Filling

• ⅔ cup granulated sugar
• ¼ cup ground cinnamon

For the Icing

• 1 cup powdered sugar
• 2-3 tablespoons cream or milk
• ½ teaspoon vanilla extract

Try sour cream for extra moisture.

Substitutions & Swaps

• Use Greek yogurt in place of sour cream.
• Substitute milk with almond or oat milk.
• Swap granulated sugar with brown sugar for a deeper flavor.
• Use coconut oil instead of butter for dairy-free options.

How to Make It

Prepping this cake is a breeze with these simple steps!

Preheat the oven

Preheat your oven to 350°F. Grease a bundt pan thoroughly to ensure easy release later.

Mix cinnamon sugar

Combine ⅔ cup granulated sugar and ¼ cup ground cinnamon in a bowl and set aside.

Cream the butter and sugar

In a large mixing bowl, cream ¾ cup unsalted butter and 1 ½ cups granulated sugar until fluffy. This step incorporates air, giving your cake that light texture.

Add eggs and vanilla

Add 3 large eggs one at a time, stirring well after each addition. Then, mix in 2 teaspoons vanilla extract until combined.

Combine dry ingredients

In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 ½ teaspoons baking powder. Gradually mix this dry mixture into the wet ingredients, alternating with ½ cup whipping cream and ½ cup milk. Stir until the batter is smooth.

Layer the batter

Pour half of the batter into the prepared bundt pan. Sprinkle half of the cinnamon mixture on top, then add the remaining batter. Finally, sprinkle the rest of the cinnamon sugar over the top.

Bake the cake

Bake in the preheated oven for about 55 minutes or until a toothpick inserted into the center comes out clean.

Cool and ice

Allow the cake to cool in the pan for about 10-15 minutes before turning it out onto a wire rack. Once cooled, icethe cake with a mixture of 1 cup powdered sugar, 2-3 tablespoons cream or milk, and ½ teaspoon vanilla extract.

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: Yes, wrap tightly to preserve flavor.
Reheat: Microwave for 10-15 seconds before serving.

Tips for Best Results

• Ensure your butter is at room temperature for the best creaming results.
• Be careful not to overmix once the flour is added for a tender crumb.
• Let the cake cool fully before icing to prevent melting.
• For extra flavor, add a pinch of nutmeg to the batter.

Serving Suggestions

• Serve with a dollop of whipped cream on top.
• Pair with a hot cup of coffee or tea.
• Perfect for holiday gatherings or Sunday brunch.