Cinnamon Roll Bundt Cake

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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Y’all, let me introduce you to my famous Cinnamon Roll Bundt Cake – yes, the very one that got some love on the TODAY Show and Rachael Ray! This baby is a dreamy sour cream pound cake that’s got a rich, buttery cinnamon swirl doing the tango all through it, and it’s all topped off with a sinfully delicious cream cheese icing. It’s not just a cake, y’all, it’s a whole mood – a celebration in every bite!

This cinnamon pound cake recipe is also featured in my Grandbaby Cakes Cookbook, and it is to die for! 

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A cinnamon bun pound cake cut in a few slices laid around at different angles.

How to Make Cinnamon Roll Bundt Cake

Mixing the Cake Batter

  1. Beat the butter for one minute, and then slowly add the sugar and beat the mixture until it’s pale yellow and fluffy, about five minutes.
  2. Add the eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl as needed.
  3. Slowly add the flour in two batches with the mixer on low speed. Mix in the salt and baking soda. 
  4. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. 

PRO TIP: Once you add the flour, be careful not to over-mix in the last few steps of mixing the cake batter. 

Collage showing mixing the cake batter.

Assembling the Cake

  1. Pour one-third of the batter into your prepared bundt pan. Drizzle half of the cinnamon swirl over the batter. Use a butter knife or skewer to swirl the mixture through the cake batter, creating a flourish pattern.
  2. Repeat with another third of the cake batter and cinnamon swirl. Then top with the remaining batter.  Bake the cake until a toothpick inserted into the center of the cake comes out mostly clean.
Collage showing cake poured into cake pan and cinnamon swirl then adding the rest of the batter on top.

Adding the Glaze

  1. Cool the cake to room temperature, and then pour the icing over the top.

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Overhead of cinnamon roll bundt cake on a wire rack with glaze poured over the top.
A delicious cinnamon roll pound cake with a piece served on a blue swirled plate

Cinnamon Roll Bundt Cake Recipe

My famous Cinnamon Roll Bundt Cake, which was featured on the TODAY Show and Rachael Ray, is a moist sour cream pound cake with a buttery cinnamon swirl dancing through the inside that's finished with a decadent cream cheese icing. 
4.86 from 27 votes
Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 16 servings

Equipment

Ingredients

For the Cake

  • 1 ½ cup unsalted butter room temperature
  • 2 ½ cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups sifted cake flour
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sour cream room temperature
  • 2 tbsp vegetable oil
  • 1 tbsp vanilla extract

For the Cinnamon Swirl

  • ⅓ cup unsalted butter melted (5 tbsp plus 1 tsp)
  • ⅓ cup packed light brown sugar
  • 1 tbsp all purpose flour
  • 1 ½ tsp ground cinnamon
  • 1 tsp vanilla extract

For the Icing

  • 2 oz cream cheese room temperature
  • 2 tbsp unsalted butter room temperature
  • 1 ½ cup confectioner's sugar
  • ¼ cup milk can be whole, 2% or even refrigerated coconut milk
  • 1 tsp vanilla extract

Instructions

For the Cake

  • Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. (I recommend the shortening and flour method to make sure this cake doesn’t stick as the swirl sugar mixture can sometimes sink a little to the bottom).
  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  • Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt and baking soda. Be careful not to overbeat. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. Set the batter aside.

For the Cinnamon Swirl

  • In a small bowl, whisk together all the ingredients until well combined. Set aside.

To Bake

  • Pour ⅓ of the batter into the prepared pan.
  • Drizzle ½ of the cinnamon swirl over the batter. Using a butter knife or skewer, swivel the mixture through the cake batter, creating a flourish pattern.
  • Repeat with the next 1/3 of the cake batter and cinnamon swirl. Top with the remaining batter. Bake for 85 to 95 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
  • Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.

For the Icing

  • Clean your stand mixer bowl and whisk attachment. Beat the cream cheese and butter for 2 minutes on medium-high speed.
  • Reduce your mixer speed and carefully add the confectioners’ sugar in 2 batches, scraping down the sides and bottom of the bowl as needed. Once the sugar is fully incorporated, turn your mixer back up to medium-high speed. Add the milk and vanilla extract and beat until the icing is smooth and pourable.
  • Drizzle the icing over the cooled pound cake. Serve at room temperature.

Video

Notes

  1. Bring your ingredients to room temp. Butter, eggs, sour cream, all of it. It helps everything mix smooth and even.
  2. Cream that butter and sugar real good. Don’t rush it. You need that extra air whipped in for the right lift.
  3. Swirl it right. Use a skewer or knife to swirl in the cinnamon sugar. A skewer is GREAT if little hands are helping out!
  4. Don’t wait too long to flip the cake. Let it cool for 15-20 minutes, then remove from the pan. Waiting too long can make the swirl stick if it’s close to the edges of the pan.

How to Store Cinnamon Roll Bundt Cake

Because this cake has a cream cheese glaze poured over the entire cake, you MUST store in the refrigerator. If you want to store the cake at room temp you can keep the glaze separate and store it in the fridge.
How long will cinnamon roll bundt cake last in the fridge?
The cake should stay at optimum freshness for about 3-4 days in the fridge. 
Can I freeze cinnamon pound cake?
Yes, you can! Especially if you want to keep it longer than four days. I suggest freezing slices wrapped tight in plastic wrap to prevent any space for air to enter.

Nutrition

Calories: 553kcal | Carbohydrates: 66g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 267mg | Potassium: 93mg | Fiber: 1g | Sugar: 48g | Vitamin A: 927IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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Recipe Tips

  • Use Room Temperature Ingredients. Always make sure your butter and ingredients, like your eggs and sour cream, are at room temperature.  This makes mixing much easier and consistent.
  • Don’t Rush the Creaming Period!  We need to add additional air and lift to this cake so taking your time with mixing that butter and sugar at the beginning of your baking process will assist with this.
  • Don’t Over Mix!  Particularly when adding your dry ingredients.  Cake flour is important for slowing down the gluten production as well, which we don’t want to overact. 
  • How to Make the Perfect Swirl. Use a skewer or cake knife to swirl the cinnamon sugar! Both works but if you have your kids involved, make sure to use a skewer for safety. 
A whole cinnamon roll pound cake on a baking wrap with some of it cut away and several slices laying face up on the rack.

Recipe Help

How do you keep cinnamon roll pound cake from sticking to the pan?

There are several different methods you can use to make sure your cake doesn’t stick. But the one I highly recommend for this cake is cake release made with flour, oil or shortening that makes everything slip right out.

More Bundt Cake Recipes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

 
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Filed Under:  Dessert and Baking, Holidays, Mother's Day, Oven, Pound Cakes

Comments

  1. Hi, I made the cake yesterday for my grandson’s birthday party today. I know I broke the cardinal rule of not making something the first time for a crowd, but my grandson couldn’t make up his mind between a regular pound cake and a cinnamon one. When I found your recipe, I had to try it. I have one question. I stored the cake in the refridgerator because of the icing. Is that how it should be stored? Thanks

    Reply

    1. Thanks so much Munchy! I love cake so it makes sense that cinnamon rolls have a cake version!

  3. This sound delicious and I want to bake it but, what is the actual weight (oz or grams) of a stick of butter as we don’t have them here in the UK. A pack of butter in the UK is about 8oz / 225g.

    Reply

  5. I just ADORE cinnamon rolls so when I saw this I knew I had to try it!! It is in the oven right now and our whole house smells wonderful! My family keeps asking when it will be done! I can’t wait to eat it!

    Reply

  6. I just made this cake and it is PHENOMENAL. It smelled so amazing while it was baking, and the texture is so wonderful and moist. A perfect holiday “tea snack” as my mother would call it.

    Reply
4.86 from 27 votes (3 ratings without comment)

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