The sweet aroma of cinnamon wafting through the air instantly transports me to lazy Sunday mornings filled with warmth and comfort. If you're on a quest for a delightful twist on a classic breakfast favorite, look no further than this Cinnamon Roll Bundt Cake. This recipe is a game-changer with its quick prep time and impressive presentation, making it perfect for family gatherings or a cozy brunch with friends. Imagine digging into a slice, discovering a gooey cinnamon-sugar center, while still enjoying the beautiful bundt shape that looks stunning on any table. Could there be a better way to celebrate a weekend morning? Grab your mixing bowl and join me as we create this irresistible treat that’s sure to become your new go-to!
Why is this Cinnamon Roll Bundt Cake special?
Amazingly Easy: This recipe combines beloved cinnamon rolls into a stunning bundt cake, making breakfast and brunch a breeze.
Irresistible Gooey Center: Picture a gooey cinnamon-sugar delight waiting for you in every slice.
Versatile for Any Occasion: Whether it’s a festive gathering or a casual coffee break, this cake will impress any crowd.
Quick Prep Time: In just 20 minutes, you can have everything ready for the oven, saving you time and effort!
Delightfully Aroma: The sweet scent of cinnamon while it bakes will fill your home and evoke a cozy atmosphere.
Prepare to dazzle your guests with this crowd-pleaser that’s not only easy to make but also unforgettable!
Cinnamon Roll Bundt Cake Ingredients
For the Batter
• All-purpose flour – 2 ½ cups, gives the cake structure and a delightful crumb.
• Baking powder – 1 tablespoon, helps the cake rise to fluffy perfection.
• Ground cinnamon – 1 tablespoon, infuses that warm, homey flavor throughout.
• Salt – ½ teaspoon, enhances the sweetness of the cake.
• Unsalted butter – ½ cup, softened, adds richness and moisture to the batter.
• Granulated sugar – 1 cup, sweetens the cake beautifully.
• Large eggs – 3, they provide stability and moisture to the cake.
• Vanilla extract – 1 teaspoon, introduces a hint of warmth and depth.
• Milk – 1 cup, makes the batter smooth and creamy.
For the Filling
• Brown sugar – 1 cup, packed, creates the beloved gooey cinnamon-sugar center.
• Ground cinnamon – 1 tablespoon, enhances the sweet filling with aromatic spice.
• Chopped pecans – ½ cup (optional), adds a delightful crunch and nutty flavor to each slice.
Get ready to whip up this Cinnamon Roll Bundt Cake and treat your family and friends to an unforgettable dessert!
Step‑by‑Step Instructions for Cinnamon Roll Bundt Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms up, generously grease a bundt pan with butter or non-stick spray to ensure the cake releases easily after baking. Make sure to cover all surfaces to avoid any sticky surprises.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of ground cinnamon, and ½ teaspoon of salt. This combination will incorporate air and ensure even distribution of flavors. Set the dry mixture aside as you prepare the wet ingredients for the Cinnamon Roll Bundt Cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer. Beat on medium speed for about 3-4 minutes, until the mixture is light and fluffy. This step is crucial for creating a soft, tender cake texture.
Step 4: Add Eggs and Vanilla
Next, add 3 large eggs one at a time to the creamed mixture, mixing well after each addition. Once fully incorporated, stir in 1 teaspoon of vanilla extract. The batter should now be smooth and slightly thick, filled with sweet vanilla aroma that mingles with the cinnamon.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture and 1 cup of milk alternately to the butter mixture, starting and ending with the flour. Mix on low speed until just combined, about 1-2 minutes. Be careful not to overmix, as this could affect the softness of your Cinnamon Roll Bundt Cake.
Step 6: Prepare the Filling
In a separate bowl, mix together 1 cup of packed brown sugar, 1 tablespoon of ground cinnamon, and ½ cup of chopped pecans, if using. This sweet filling will add a delightful cinnamon-sugar swirl to your cake. Stir until well combined, allowing the ingredients to form a crumbly mixture.
Step 7: Layer the Batter and Filling
Pour half of the cake batter into the prepared bundt pan, ensuring it covers the bottom evenly. Then, sprinkle the cinnamon-sugar filling mixture over the batter, distributing it evenly for a sweet surprise in every slice. Carefully top with the remaining cake batter, smoothing it out to create an even layer.
Step 8: Bake the Cake
Place the bundt pan in the preheated oven and bake for 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean. Keep an eye on it; you will be greeted with a wonderful aroma once it starts baking, signaling that your Cinnamon Roll Bundt Cake is on its way to perfection.
Step 9: Cool and Release the Cake
Once baked, remove the bundt pan from the oven and let it cool in the pan for 10 minutes. This cooling period allows the cake to set slightly and makes it easier to invert. After 10 minutes, carefully invert the cake onto a plate, letting it gently fall out of the pan, ready to be enjoyed.
Cinnamon Roll Bundt Cake Variations
Feel free to get creative with this recipe and customize it to suit your taste buds, enchanting them with delightful surprises!
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Dairy-Free: Substitute almond or oat milk and use coconut oil in place of butter for a creamy, rich flavor.
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Nut-Free: Omit the chopped pecans or replace them with pumpkin seeds for a tasty crunch without the nuts.
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Chocolate Twist: Add 1 cup of chocolate chips to the batter for a sweet, decadent chocolaty layer that will wow your chocolate-loving friends.
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Fruity Addition: Toss in 1 cup of fresh blueberries or chopped apples into the batter for a burst of fruity goodness. The combination of cinnamon and fruit is simply divine!
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Maple Flavor: Replace half of the granulated sugar with pure maple syrup for a unique flavor twist that adds a lovely earthy sweetness.
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Spicy Kick: Add a teaspoon of cayenne pepper or a pinch of nutmeg to the filling for a warm, spicy kick that balances the sweetness beautifully.
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Glaze Finish: Whip up a simple glaze with powdered sugar and milk, drizzling it over the cool cake for an extra layer of creamy sweetness. Your bundt cake will look as good as it tastes!
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Lemon Zest: Incorporate the zest of one lemon into the batter for a refreshing citrus twist that brightens up this classic treat.
With these variations, you can tailor the Cinnamon Roll Bundt Cake to suit every occasion or craving, ensuring delightful bites every time!
Expert Tips for Cinnamon Roll Bundt Cake
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Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for a smoother batter, ensuring your Cinnamon Roll Bundt Cake rises perfectly.
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Don’t Overmix: Once you combine the wet and dry ingredients, mix gently. Overmixing can lead to a denser cake, so stop as soon as everything is just combined.
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Grease Properly: To prevent sticking, grease your bundt pan thoroughly. For added insurance, you can lightly dust it with flour after greasing to ensure a smooth release.
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Check for Doneness Early: Ovens can vary. Start checking your cake at the 35-minute mark. A toothpick should come out clean; if it’s not ready, check in 5-minute intervals.
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Let it Cool: Allow the cake to cool in the pan for at least 10 minutes to firm up. This step prevents the cake from breaking apart during inversion.
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Add a Glaze: For an extra touch, drizzle a simple icing made of powdered sugar and milk over your cooled Cinnamon Roll Bundt Cake for a beautiful and delicious finish.
How to Store and Freeze Cinnamon Roll Bundt Cake
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days for optimal freshness and flavor.
Fridge: If you want to extend the shelf life, keep the cake in the fridge for up to 5 days, wrapped in plastic wrap or stored in an airtight container.
Freezer: For long-term storage, freeze the cake whole or in slices, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months.
Reheating: To enjoy slices after freezing, thaw in the refrigerator overnight, then warm in the microwave for 10-15 seconds, or serve at room temperature for a delightful treat!
What to Serve with Cinnamon Roll Bundt Cake
Delight in a full meal experience that perfectly complements the comforting sweetness of this cake.
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Fresh Fruit Salad: A vibrant mixture of seasonal fruits adds a refreshing contrast and brightens up your plate. The natural sweetness will enhance the flavors of the cake beautifully.
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Cream Cheese Frosting: Drizzle or dollop this rich, tangy frosting on each slice for a luscious, creamy indulgence that takes your bundt to the next level!
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Vanilla Ice Cream: A scoop of velvety vanilla ice cream alongside a warm slice of cake creates a delightful melt-in-your-mouth experience that feels like a warm embrace.
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Coffee or Tea: Sip a steaming cup of your favorite brew, as the warm notes of cinnamon blend harmoniously with the aromas of your drink, enhancing the cake’s flavors.
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Whipped Cream: Light and airy, a dollop of fresh whipped cream adds a luxurious layer to your dessert, making it even more special and inviting.
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Maple Syrup: A drizzle of pure maple syrup not only enhances the sweetness but also brings a cozy, homey element to the plate, perfect for those lazy mornings.
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Candied Nuts: These crunchy treats make for a lovely textural addition, incorporating a sweet and salty flavor that compliments the cake beautifully.
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Chai Latte: This spiced drink combines wonderfully with the cinnamon notes in the cake, creating a soothing and aromatic pairing that feels like a hug in a mug.
Make Ahead Options
These Cinnamon Roll Bundt Cakes are a fantastic option for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance—just combine the dry ingredients and store them separately from the wet ones in the refrigerator. For the filling, mix the brown sugar, cinnamon, and pecans (if using), and keep it in an airtight container in the fridge for up to 3 days. When you're ready to bake, simply cream the butter and sugar, add the eggs and milk, mix in the dry ingredients, and layer the batter with your prepared filling before proceeding to bake. This way, you'll enjoy delicious homemade Cinnamon Roll Bundt Cake with minimal effort on busy mornings!
Cinnamon Roll Bundt Cake Recipe FAQs
How do I choose ripe ingredients for my Cinnamon Roll Bundt Cake?
Absolutely! For this recipe, fresh eggs should have a clean, uncracked shell, and the butter must be softened to room temperature, which is essential for creating that fluffy cake texture. The ground cinnamon should be fresh for the best flavor, as old spices lose potency over time.
How should I store leftovers of my Cinnamon Roll Bundt Cake?
Very simple! Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it a bit longer, wrap it tightly in plastic wrap and refrigerate it, where it can last for up to 5 days. Just make sure to let it sit out for a bit before serving to regain its soft texture!
Can I freeze Cinnamon Roll Bundt Cake?
You can absolutely freeze this cake! To do so, wrap it tightly in plastic wrap followed by aluminum foil for added protection. You can freeze it whole or slice it into portions, which makes for easy thawing later. It will keep well in the freezer for up to 3 months. When you're ready to enjoy, thaw the cake in the refrigerator overnight, then warm slices in the microwave for about 10-15 seconds.
What should I do if my cake sinks in the middle?
Don't worry, it happens to the best of us! A sinking cake can occur if you open the oven door too early while baking. Always wait until at least 40 minutes in before checking. Also, ensure you're not overmixing the batter, as this can make it too dense. If it does sink, you can still enjoy the cake; simply serve it with whipped cream or yogurt on the side to add some lightness!
Are there any dietary considerations I should keep in mind for my guests when making this cake?
Absolutely! If you're serving guests with allergies, make sure to check for any nut sensitivities if you're adding pecans. For a gluten-free version, you can substitute all-purpose flour with a gluten-free blend, and for dairy-free accommodations, opt for a dairy-free butter and milk alternative. Adapting the recipe ensures everyone can enjoy this delightful Cinnamon Roll Bundt Cake!
Can pets eat cinnamon?
In moderation, cinnamon is generally safe for dogs, but it's best to avoid giving them any cake, as it can contain ingredients like sugar and butter that may upset their digestion. Always consult your vet for advice on what treats are best for your furry friends!
Cinnamon Roll Bundt Cake Recipe FAQs
Irresistibly Easy Cinnamon Roll Bundt Cake Delights
Equipment
- Bundt pan
- mixing bowl
- electric mixer
- whisk
- Measuring cups and spoons
Ingredients
For the Batter
- 2.5 cups All-purpose flour gives the cake structure and a delightful crumb.
- 1 tablespoon Baking powder helps the cake rise to fluffy perfection.
- 1 tablespoon Ground cinnamon infuses that warm, homey flavor throughout.
- 0.5 teaspoon Salt enhances the sweetness of the cake.
- 0.5 cups Unsalted butter softened, adds richness and moisture to the batter.
- 1 cup Granulated sugar sweetens the cake beautifully.
- 3 large Eggs provide stability and moisture to the cake.
- 1 teaspoon Vanilla extract introduces a hint of warmth and depth.
- 1 cup Milk makes the batter smooth and creamy.
For the Filling
- 1 cup Brown sugar packed, creates the beloved gooey cinnamon-sugar center.
- 1 tablespoon Ground cinnamon enhances the sweet filling with aromatic spice.
- 0.5 cups Chopped pecans optional, adds a delightful crunch and nutty flavor to each slice.
Instructions
Step-by-Step Instructions for Cinnamon Roll Bundt Cake
- Begin by preheating your oven to 350°F (175°C) and greasing a bundt pan with butter or non-stick spray.
- In a medium bowl, whisk together flour, baking powder, ground cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add the flour mixture and milk alternately to the butter mixture, mixing on low speed.
- In a separate bowl, mix together brown sugar, ground cinnamon, and chopped pecans.
- Pour half of the cake batter into the prepared bundt pan, sprinkle filling mixture, and top with remaining batter.
- Bake for 40-50 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a plate.
