Cinnamon Roll Bundt

Check out this Cinnamon Roll Bundt. It has all the flavor of a cinnamon roll, but with the simplicity of a bundt.

Cinnamon Roll Bundt

Have you guys met Mary from Food Librarian? She likes bundts. Like a LOT. So much so that she started a fun little series called I Like Big Bundts back in 2009. She wanted to celebrate National Bundt Day on November 15th and made a bundt every day for 30 days. She’s made 30 bundts every year since then and has asked other bloggers to join her in the celebration. How could I not join in?!?

I like big bundts

I love a good bundt just as much as the next person. Heck, just saying bundt is fun. Let alone thinking of the image above and getting “I Like Big Butts” stuck in my head all afternoon. One of my favorite things about bundts is that they’re so low maintenance. There’s no decorating of individual pieces like cupcakes. No stacking and decorating like layer cakes. But you still get the fun of bringing an impressive cake to your friends or family members. And just look how pretty they are with all those curves.

Cinnamon Roll Bundt

I made this Cinnamon Roll Bundt cake for a charity pig-out breakfast we had at work. Does anyone else’s work do this? You pay a $5 donation to either bring food or just pig out. Then the day of, all the food gets put in a conference room and people get a plate and just pig out on all the awesomeness. There were muffins, a couple egg casseroles, some biscuits and gravy, and of course doughnuts at the pig-out.

Cinnamon Roll Bundt

I had originally planned to make cinnamon rolls but was attracted to the simplicity of this recipe. And it still has that great cinnamon roll taste! This would be perfect to serve on a holiday morning since it can be prepared in advance and just stored in the fridge until you’re ready to serve it.

Be sure to check out Food Librarian to see all of her bundts. She’ll be posting a roundup of everyone who celebrated National Bundt Day soon as well!

One Year Ago: Dark and Stormy
Two Years Ago: Pumpkin Pancakes with Cranberry Compound Butter
Three Years Ago: Cranberry Sauce
Four Years Ago: Pumpkin and Chocolate Caramel Corn
Five Years Ago: Halloween M&M Treats
Six Years Ago: Lemon Berry Muffins and Deviled Eggs

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Cinnamon Roll Bundt

Check out this Cinnamon Roll Bundt. It has all the flavor of a cinnamon roll, but with the simplicity of a bundt.

Ingredients:

For The Cake
3 sticks (12 oz, or 24 Tbsp) unsalted butter at room temperature
2 Tbsp shortening or oil
1 1/2 cups sugar
6 eggs, at room temperature
3 cups sifted cake flour
3 tsp baking powder
1 tsp salt
1 cup sour cream
1 Tbsp vanilla extract

For The Swirl
1 stick (4 oz, or 8 Tbsp) unsalted butter, melted
1 tsp vanilla extract
2/3 cup brown sugar
1 1/2 tsp ground cinnamon
1 Tbsp flour

For The Cream Cheese Glaze
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk or more if needed
1 tsp vanilla extract

Directions:

For The Cake
Preheat oven to 325 degrees.

In the bowl of a mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes. Add eggs, one at a time, beating well after each addition.

Add half of sour cream to mixer and combine. Next add baking powder and salt to cake flour and pour half of flour mixture into cake batter and beat until incorporated. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the cake flour and baking powder mixture. Lastly, add vanilla extract and mix until well combined but don't over mix.

For the Swirl
In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.

Spray one bundt pan with baking spray. Pour 1/4 of cake batter into bundt pan. Next drizzle some of the swirl mixture over batter and use a knife to create a swirl pattern. Repeat these steps, with first the cake batter then the swirl until all the cake batter is transferred to the bundt pan.

Bake for 1 hour and 10-20 minutes. Remove from oven and cool in bundt pan for 10 minutes then remove from pan and allow to cool.

For the Glaze
In a mixer bowl, beat together cream cheese, confectioner's sugar, milk and vanilla extract until smooth and pourable. Pour the glaze over the pound cake and serve.

Recipe from Grandbaby Cakes

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41 Responses to “Cinnamon Roll Cupcakes with Cream Cheese frosting”

  1. #
    1
    What's Cookin Stacey?? — August 18, 2009 at 12:41 pm

    These sound soo good!!!

  2. #
    2
    oneordinaryday — August 18, 2009 at 12:43 pm

    I haven’t conquered my fear of yeast yet, but these look like a yummy way to try to.

  3. #
    3
    Jigginjessica — August 18, 2009 at 12:50 pm

    They look great!

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    4
    Stephanie — August 18, 2009 at 2:06 pm

    These look like the most delicious thing I could ever eat.

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    5
    Jen — August 18, 2009 at 2:07 pm

    Yeast is definitely become less and less scarey for me…

    Steph – you should so whip these up. They’re not too hard and worth the effort!

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    6
    Katie — August 18, 2009 at 2:33 pm

    OH MY GOODNESS WOW! This is seriously the BESST idea!! THey look sooooo good!!

  7. #
    7
    Xiaolu — August 18, 2009 at 2:37 pm

    I’m glad you’re starting to conquer your fear of yeast! Those cupcakes are so photogenic. I’m getting hungry just looking at them.

  8. #
    8
    Cathy — August 18, 2009 at 2:42 pm

    what a great idea! They look great!

  9. #
    9
    nutmegnanny — August 18, 2009 at 3:36 pm

    OMG these look awesome! I need one right now:)

  10. #
    10
    Katrina — August 18, 2009 at 3:49 pm

    Awesome!
    And I saw on Cake Wrecks that today is National Cupcake Day.

  11. #
    11
    Erin — August 18, 2009 at 5:12 pm

    These look so cute!

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    12
    jesstyler — August 18, 2009 at 5:34 pm

    oh my gosh! YUM! Hubby LOVES cinnamon rolls. I’ll have to make these for him. He’ll probably eat 1/2 of them in a sitting!

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    13
    biz319 — August 18, 2009 at 7:57 pm

    My step son would go ape shit over these!!

    He loves carrot cake, but no nuts or raisins – and cinnamon is his favorite spice so I made a cinnamon cream cheese frosting that would go perfect with these!!

    Thanks for the idea!

  14. #
    14
    Sunshine — August 18, 2009 at 9:35 pm

    I got my jam in the mail today. thank you so much! They were super yummy. I’ll be posting about it in the next couple of days. Rhubarb is my favorite and the vanilla peach bourbon….GENIUS! I’m a follower now. Thanks again.

  15. #
    15
    Kerstin — August 18, 2009 at 10:19 pm

    What a cool idea, they look fabulous – yum!

  16. #
    16
    Megan — August 18, 2009 at 11:27 pm

    Adorable! Love cinnamon rolls and cupcakes… bet these are amazing… and add that cream cheese frosting…yum! I so need these the next time I actually have time to make breakfast! Great job!

  17. #
    17
    Stephanie Wagner — August 19, 2009 at 12:40 am

    These are perfect for the office since they are served in their own paper! Not to mention, they are so cute…

  18. #
    18
    Ingrid — August 19, 2009 at 5:11 pm

    They are SUPER cute! Kudos to you on working out your yeast fears! πŸ™‚
    ~ingrid

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    19
    Sara @ Our Best Bites — August 20, 2009 at 5:01 am

    adorable! But not too cute not to eat πŸ˜‰

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    The Food Librarian — August 20, 2009 at 5:10 am

    Super cute and beautiful!

  21. #
    21
    SiobhΓ‘n — August 20, 2009 at 1:21 pm

    Oh wow, these look amazing! I love cinnamon rolls… mmm… Great idea to bake them in cupcake liners! πŸ™‚

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    22
    Fuji Mama — August 20, 2009 at 2:03 pm

    So glad you liked them!

  23. #
    23
    Liesl — August 20, 2009 at 2:27 pm

    Great idea! They look so cute and delicious!

  24. #
    24
    Donna @ Way More Homemade — August 20, 2009 at 7:30 pm

    What a wonderful alternative to those expensive “bake and give” paper baking molds. THanks for the idea. (found you thru taste spotting.)

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    25
    Heavenly Housewife — August 20, 2009 at 8:48 pm

    fabulous!! i’m going to bookmark this one!

  26. #
    26
    bonvivant — August 20, 2009 at 10:30 pm

    These are so gorgeous! You’ve given me a great idea to try out for the next batch of cinnamon rolls I’m whipping up! πŸ™‚

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    27
    Linsey M. — August 21, 2009 at 12:47 am

    those are ADORABLE!!
    LOVE THEM!
    They would be good for my kid’s teachers!

  28. #
    28
    Jada — August 21, 2009 at 5:29 am

    YUM! Can’t wait to try this recipe and the strawberry basil ones also! Beautiful!

  29. #
    29
    Swirly — August 21, 2009 at 6:56 am

    These are so ridiculously adorable! I bet they taste amazing simply because they’re so cute.

  30. #
    30
    Peggy — August 21, 2009 at 11:05 am

    these look and sound soooo good! I’ll definitely have to try them soon!

  31. #
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    Ashley — August 24, 2009 at 4:09 pm

    These are adorable! Can’t wait to try them out πŸ™‚

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    grace_mitchell — August 25, 2009 at 7:21 am

    Those look AMAZING. I’m definitely gonna try those tomorrow morning. They would go amazing with coffee for breakfast. πŸ™‚

    I don’t bake much, but I have some wonderful recipes on my website you should check out.

    http://www.nowthatsgood.net

    Thanks!

  33. #
    33
    Pat — August 25, 2009 at 11:27 am

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia.

  34. #
    34
    Fahrenheit 350Β° — August 25, 2009 at 7:21 pm

    Breakfast? How about, snacks – lunch – and dinner!

  35. #
    35
    Charisse — August 27, 2009 at 5:40 pm

    I totally made these from her website and looved them so much. They were so delicious and smelled so good.

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    36
    Jen — August 30, 2009 at 3:32 am

    Yep Pat, most of what we use in the US is Cassia. I thank Alton Brown for knowing that little fact. You can find really good cinnamon at spice stores like Penzeys.

  37. #
    37
    Carol309 — September 9, 2009 at 12:21 am

    It’s been twenty years since I’ve baked anything that didn’t come from a box. I had some time today and tried these rolls. Not bad!! They came out pretty and my husband is taking them to work tomorrow. Husband says these are really great.

  38. #
    38
    Alexandra — December 11, 2009 at 12:46 am

    Those are adorable!!! Such an amazing idea I’m making these for my Mommy christmas party! πŸ™‚

    Idea for the frosting, try melting it a bit and then dipping the rolls in it. We used to do this at the bakery I worked at really quick way to make them look really professional! I also like the rustic look but it’s a fun way to make your coworkers jealous of your skills!

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    39
    Jen — December 11, 2009 at 1:49 am

    Great tip Alexandra!

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    sara — February 22, 2010 at 12:15 am

    These were great – made them last night to serve for a brunch this morning. 15 seconds in the microwave was all they needed to go from good to amazing and gooey. This was also my first time using yeast and now feeling confident. Thanks!

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    cakeje van eigen deeg — November 14, 2010 at 9:44 pm

    they look so good. I am looking for a good recipe, but the yeast scares me. but I think I will it give it a try soon…

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