Easy Cinnamon Roll Bundt Cake

Why make this recipe

Easy Cinnamon Roll Bundt Cake is a delightful treat that combines the classic flavors of cinnamon rolls with the simplicity of a bundt cake. This recipe is perfect for breakfast, dessert, or any time you want something sweet. It’s easy to make and looks impressive when served, making it a great choice for gatherings or family meals. Plus, the icing adds a lovely finishing touch that everyone will enjoy.

How to make Easy Cinnamon Roll Bundt Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)

Directions

1. Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
4. In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a small bowl, mix the brown sugar and additional cinnamon together.
6. Pour half of the cake batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture over the batter, then top with the remaining batter.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes, then invert onto a serving plate.
9. To make the icing, whisk together the powdered sugar and milk until smooth and drizzle over the cooled cake.

How to serve Easy Cinnamon Roll Bundt Cake

This cake is best served warm or at room temperature. You can slice it into generous pieces and enjoy it as is, or pair it with a cup of coffee or tea for a comforting experience. It also makes a great addition to brunch tables, where it will surely be a hit.

How to store Easy Cinnamon Roll Bundt Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Be sure to allow it to come to room temperature before serving again for the best flavor and texture.

Tips to make Easy Cinnamon Roll Bundt Cake

• Make sure your butter is softened to room temperature for easy mixing.
• Don’t overmix the batter; just mix until combined to keep the cake light and fluffy.
• For extra flavor, consider adding chopped nuts or raisins to the cinnamon-sugar layer.
• If you prefer a thicker icing, you can add more powdered sugar until you reach your desired consistency.

Variation

You can customize this cake by adding chocolate chips or using different spices such as nutmeg for a unique twist. Adding a cream cheese icing instead of a simple powdered sugar icing can also enhance the flavor.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.

Can I freeze the Easy Cinnamon Roll Bundt Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze. It can last up to three months.

How do I know when the cake is done baking?
Stick a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

Easy Cinnamon Roll Bundt Cake

This delightful Easy Cinnamon Roll Bundt Cake combines the classic flavors of cinnamon rolls with the simplicity of a bundt cake. Perfect for any occasion, it's easy to make and adds a lovely touch to gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened Make sure it's at room temperature for easy mixing.
• 1 cup milk
• 3 pieces eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

For the cinnamon-sugar layer

• 1 cup brown sugar

For the icing

• 1 cup powdered sugar For icing.
• 2 tablespoons milk For icing.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
4. In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a small bowl, mix the brown sugar and additional cinnamon together.
6. Pour half of the cake batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture over the batter, then top with the remaining batter.

Baking

1. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool for 10 minutes, then invert onto a serving plate.

Icing

1. To make the icing, whisk together the powdered sugar and milk until smooth and drizzle over the cooled cake.

Notes

This cake is best served warm or at room temperature. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Let come to room temperature before serving.

Naya Lucas