Go Back
Bundt cakes have a fascinating history that dates back to the 1950s when they gained popularity in America, particularly due to their unique shape and presentation. The word "bundt" is derived from the German word "bundkuchen," which means "cake in a ring." This distinct shape was designed to allow for even baking and create an attractive display when served.

Cinnamon Roll Bundt Cake

Discover the joy of baking with a Cinnamon Roll Bundt Cake! This easy-to-follow recipe merges the beloved flavors of traditional cinnamon rolls into a stunning bundt cake, perfect for breakfast or dessert. Each slice reveals swirls of cinnamon and sugar, topped with a sweet glaze that will impress family and friends. Ideal for any gathering, this cake is not just a treat but a delightful experience. Get ready to elevate your baking skills and indulge in comforting flavors with this delicious recipe.
Print Recipe Pin Recipe

Ingredients
  

2 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

¾ cup unsalted butter, softened

4 large eggs

1 cup sour cream

1 teaspoon vanilla extract

¾ cup chopped pecans or walnuts (optional)

1 tablespoon ground cinnamon (for the filling)

½ cup brown sugar (for the filling)

½ cup powdered sugar (for the glaze)

2 tablespoons milk (for the glaze)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.

    Prepare the Filling: In a small bowl, combine the brown sugar and ground cinnamon for the filling. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.

        Cream the Butter and Sugars: In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

          Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract until the mixture is smooth.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until well combined. If using, fold in the chopped nuts at this stage.

              Layer the Batter and Filling: Pour about half of the batter into the prepared bundt pan. Sprinkle the cinnamon-brown sugar mixture evenly over the batter. Pour the remaining batter on top, smoothing it out to cover the filling.

                Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool: Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert onto a wire rack to cool completely.

                    Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bundt cake.

                      Serve and Enjoy: Slice and serve this delightful Cinnamon Roll Bundt Cake, perfect for breakfast or dessert!

                        Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12