Cinnamon Roll Bundt Cake Recipe

A delicious cinnamon roll pound cake with a piece served on a blue swirled plate

4.86 from 27 votes

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.

Prep Time35

Cook Time1 25

Total Time2

Course: Dessert

Cuisine: soul food, south, Southern

Servings: servings

Calories: 553kcal

Author: Jocelyn Delk Adams

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

Bring your ingredients to room temp. Butter, eggs, sour cream, all of it. It helps everything mix smooth and even.
Cream that butter and sugar real good. Don't rush it. You need that extra air whipped in for the right lift.
Swirl it right. Use a skewer or knife to swirl in the cinnamon sugar. A skewer is GREAT if little hands are helping out!
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