Easy Cinnamon Roll Bundt Cake

This Easy Cinnamon Roll Bundt Cake recipe has lots of yummy cinnamon sugar swirls all throughout this soft, luscious pound cake and is topped with a generous layering of gooey icing!  We love this old fashioned, delicious cake for breakfast, special brunches and afternoon snacking and it's obviously perfect with a cup of coffee!

This cinnamon roll cake recipe is fun to make and even better when devouring!! YUM! If you’re craving cinnamon, give this Country Cinnamon Swirl Buttermilk Loaf a try and these Easy No Yeast Apple Cinnamon Rolls!  Both Super yummy!

You don’t need a cake mix for this recipe. You will not believe how simple and delicious it is to make!  One of the things that will make this go smoothly is to make sure you have all your ingredients ready to go and measured out.  It makes a world of difference when you do this and that always makes life better, right?

I sliced into this while it was still a little warm.  I know I should wait, but it smelled so amazing while it was baking, I could not hold back!!  This cinnamon roll cake recipe is perfect for anytime of year and it's always a welcome sight any day of the week!

Ingredients You Need for Cinnamon Roll Bundt Cake

Cinnamon Swirl

• granulated sugar
• ground cinnamon

Pound Cake

• salted or unsalted butter, room temperature
• granulated sugar
• eggs
• vanilla extract
• all-purpose flour
• baking powder
• whipping cream, sour cream or Greek yogurt
• milk of choice

Vanilla Glaze

• powdered sugar
• cream or milk
• vanilla extract

How to Make Cinnamon Roll Cake

1. Preheat oven to 350 degrees F. 

Cinnamon Swirl

1. Stir together the cinnamon (¼ cup) and sugar (⅔ cup) and set aside.

Pound Cake

1. Sift together or just whisk together really well the flour and baking powder and set aside.
2. Mix together the whipping cream and milk, set aside.
3. Using mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition until light and fluffy.
5. Beat in the vanilla extract.
6. Mix on low or fold the dry ingredients into the creamed mixture alternately with the milk mixture, beginning and ending with the dry ingredients, by adding the dry ingredients in 3 portions and the milk in 2 portions.  The main thing is to not overmix your batter.

Adding Batter & Cinnamon Layers 

1. Add ⅓ of the batter into the bundt pan and sprinkle ⅓ of the cinnamon sugar on top of the batter. Repeat this process 2 more times until all of the batter and cinnamon sugar are used. 
2. Using a knife, swirl cinnamon sugar into the batter.  If you swirl too much, you’ll lose the big swirls of cinnamon sugar, so just be aware of that. It will be good no matter what though! 

Baking the Pound Cake

1. Prepare bundt pan or tube pan by greasing and flouring well or spray with Baker’s Joy. Bake for 50-60 minutes depending upon the size of your pan.
2. When a wooden toothpick inserted in the center comes out clean, its done.
3. Let the cake cool for 10 minutes before turning it out onto a wire rack to cool completely before glazing.

Prepare the Vanilla Glaze

1. Whisk the powdered sugar, vanilla and cream/milk together until smooth. The glaze should be thick but also pourable. 
2. Drizzle glaze over cake.

How To Prepare A Bundt Pan

Coat the pan thoroughly with butter or oil using a pastry brush or paper towel to ensure every nook and cranny is coated. Then sprinkle flour onto the pan and tap it in various directions until the pan has been covered. Tap to remove any excess, that way it doesn't show on your cake.

Or you can use Baker's Joy.  It is a grease/flour spray that you use that works better than anything I've ever used, when it comes to cakes and breads.

Tips:

Storing Cinnamon Swirl Pound Cake

• Room Temperature – To prevent it from drying out, store in an airtight container for up to 3 days.
• Refrigerate – Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag.
• Freeze – Wrap in plastic wrap and store in a freezer bag. Bring to room temperature to enjoy.

Any way you slice it, this Cinnamon Roll Cake is going to make your tastebuds super happy!  Check out Cinnamon Roll Pancakes for another yummy breakfast idea!

More Cake Bundt Happiness!

• Lemon Blueberry Bundt Cake
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• Mini Decadent Chocolate Bundt Cakes
• Orange Cream Glazed Pound Cakes
• Caramel Apple Bundt Cake
• 20 Dessert Recipes Using Greek Yogurt!
• Mini Lemon Bundt Cakes

Easy Cinnamon Roll Bundt Cake

Kim Lange

This Easy Cinnamon Roll Cake has lots of yummy cinnamon sugar swirls all throughout this soft, luscious pound cake topped with a generous layering of gooey icing!

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Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 55 mins

Course Breakfast, Dessert

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

Cinnamon Swirl

• ⅔ cup granulated sugar
• ¼ cup ground cinnamon

Pound 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 ⅓ cup sour cream or Greek yogurt
• ½ milk of choice

Vanilla Glaze

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

Instructions

 

• Preheat oven to 350 degrees F.

Cinnamon Swirl

• Stir together the cinnamon (¼ cup) and sugar (⅔ cup) and set aside.

Pound Cake

• Sift together or whisk together really well the flour and baking powder and set aside.
• Mix together the whipping cream and milk, set aside.
• Using mixer, cream together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition until light and fluffy.
• Beat in the vanilla extract.
• Fold the dry ingredients into the creamed mixture alternately with the milk mixture, beginning and ending with the dry ingredients by adding the dry ingredients in 3 portions and the milk in 2 portions.

Adding Batter & Cinnamon Layers

• Add ⅓ of the batter into the bundt pan and sprinkle ⅓ of the cinnamon sugar on top of the batter. Repeat this process 2 more times until all of the batter and cinnamon sugar are used.
• Using a knife, swirl cinnamon sugar into the batter. If you swirl too much, you’ll lose the big swirls of cinnamon sugar, so just be aware of that. It will be good no matter what though!

Baking the Pound Cake

• Prepare bundt pan or tube pan by greasing and flouring well or spray with Baker’s Joy. Bake for 50-60 minutes depending upon the size of your pan.
• When a wooden toothpick inserted in the center comes out clean, its done.
• Let the cake cool for 10 minutes before turning it out onto a wire rack to cool completely before glazing.

Vanilla Glaze

• Whisk the powdered sugar, vanilla and cream/milk together until smooth. The glaze should be thick but also pourable.
• Drizzle glaze over cake.

Keyword cake, cinnamon, pound cake

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