Easy Cinnamon Roll Bundt Cake
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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!
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!
Why We Love This Cinnamon Roll Bundt Cake Recipe
- You don’t need a cake mix for this recipe. Plus, you will not believe how simple and delicious it is to make!
- We love this old fashioned, delicious cake for breakfast, special brunches and afternoon snacking and it’s obviously perfect with a cup of coffee!
- Whether you’re a novice baker or a master chef, this easy cinnamon bundt cake recipe will be sure to win rave reviews and satisfy any sweet tooth.
- This cinnamon roll cake recipe is perfect for anytime of year and it’s always a welcome sight any day of the week!
One of the things that will make this recipe 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!! Are you ready for some easy cinnamon bundt cake?
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 Swirl Mixture for Cinnamon Roll Cake
- Preheat oven to 350 degrees F.
Cinnamon Swirl Mixture
- Stir together the cinnamon (¼ cup) and sugar (⅔ cup) and set aside.
How to Make the Pound Cake
- For the flour mixture – Sift together or just whisk together really well the flour and baking powder and set aside.
- In a separate bowl, 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.
- 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 cake batter.
Adding Batter & Cinnamon Sugar Mixture Layers
- Add 1/3 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!
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. Preparing Bundt Pan and 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 cooling rack to cool completely before glazing.
- Could also opt for a cream cheese glaze or cream cheese frosting.
or tube pan by greasing and flouring well or spray with 
. Bake for 50-60 minutes depending upon the size of your pan.
Prepare the Vanilla Glaze
- In a small bowl, whisk the powdered sugar, vanilla and cream/milk together until smooth. The glaze should be thick but also pourable.
- Drizzle or pour glaze over cake to get into all the nooks and crannies on top.
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.
This cinnamon roll cake recipe is fun to make and even better when devouring! YUM!
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!
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Easy Cinnamon Roll Bundt Cake
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!
Ingredients
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 cup 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 1/3 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!
Preparing the Bundt Pan and 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.
Tried This Recipe?Let us know how it was by commenting below!
