Easy Cinnamon Roll Bundt Cake
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This Easy Cinnamon Roll Bundt Cake is everything we love about warm, gooey cinnamon rolls — but baked into a soft, buttery pound cake with gorgeous cinnamon-sugar swirls in every slice. No yeast, no fuss, just pure cinnamon‑roll comfort baked into a stunning bundt cake that’s perfect for breakfast, brunch, holidays, or cozy weekend baking. If you adore cinnamon treats, this one is guaranteed to make your kitchen smell like a dream.
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!
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Why We Love This Cinnamon Roll Bundt Cake Recipe
- No cake mix needed — this is a from-scratch pound cake with bakery-level texture.
- Big, dramatic cinnamon swirls that look gorgeous when sliced.
- Perfect for breakfast, brunch, dessert, or gifting — it fits every season.
- Beginner-friendly — no yeast, no rising time, no tricky steps.
- Customizable — swap the glaze for cream cheese frosting, add nuts, or drizzle caramel.
- This cinnamon bundt cake stays moist for days thanks to the whipping cream/sour cream option.
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 Cinnamon Swirl Bundt 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 remaining 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 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.
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 cinnamon breakfast cake to get into all the nooks and crannies on top.
Tips for the Best Cinnamon Roll Bundt Cake
- Use room‑temp butter + eggs for the fluffiest crumb.
- Don’t overmix — keeps the cake tender.
- Grease the bundt pan well so every ridge releases cleanly.
- Layer batter + cinnamon filling without over-swirling for bold ribbons.
- Check early — bundt pans bake differently.
- Glaze while warm so it melts into the cake.
- Double the glaze for a bakery-style finish.
- Store airtight to keep it soft for days.
Storing Cinnamon Swirl Bundt 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 for up to 2 months. Bring to room temperature to enjoy.
FAQs for Cinnamon Roll Bundt Cake
Can I use sour cream instead of heavy cream?
Yes — sour cream or Greek yogurt keeps the cake moist and tender.
Can I make this cinnamon breakfast cake ahead?
Absolutely. It stays soft for 3 days and freezes beautifully.
How do I keep the cinnamon swirl from sinking?
Layer batter + filling and avoid over-swirling so the ribbons stay defined.
Can I add nuts or raisins to this cinnamon breakfast cake?
Yes — fold in ½ cup chopped pecans or raisins.
What glaze works best?
Classic vanilla glaze is perfect, but cream cheese glaze gives true cinnamon‑roll vibes.
How do I prevent the cake from sticking to the bundt pan?
Grease every ridge well with Baker’s Joy or butter + flour.
More Variations for Your Cinnamon Roll Bundt Cake
- Maple Pecan Swirl – Add ½ cup chopped pecans to the cinnamon filling and replace 1 tablespoon of the milk in the glaze with maple syrup.
- Chocolate Chip Cinnamon Roll – Fold ½ cup mini chocolate chips into the batter and add 1 tablespoon cocoa powder to the cinnamon filling for a warm chocolate‑cinnamon twist.
- Streusel Crunch Cinnamon Roll – Sprinkle a simple streusel made with butter, flour, brown sugar, and cinnamon over the batter before baking for a coffee‑cake‑style crunch.
- Vanilla Bean Cinnamon Roll – Add 1 teaspoon vanilla bean paste to both the batter and the glaze for a bakery‑style vanilla boost.
- Toasted Coconut Cinnamon Roll – Fold ½ cup toasted coconut into the batter and finish the warm cake with a coconut‑vanilla glaze.
- Caramel Pecan Cinnamon Roll – Drizzle warm salted caramel over the cake before glazing and add ½ cup chopped pecans to the cinnamon filling.
If you love cinnamon‑roll everything, this bundt cake is the kind of cozy bake that never lasts long on the counter. It’s simple, stunning, and packed with those warm cinnamon‑swirl vibes that make any morning feel special. Whether you’re serving it for brunch, sharing it with friends, or sneaking a slice with your afternoon coffee, this cinnamon breakfast cake always delivers that homemade comfort we crave.
Thanks for baking with me — I hope this Cinnamon Roll Bundt Cake brings all the sweet, cozy joy straight to your kitchen.
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
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Easy Cinnamon Roll Bundt Cake
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.
