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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11 Responses to “Cinnamon Roll Bundt”

  1. #
    1
    Nutmeg Nanny — November 16, 2013 at 2:37 pm

    I love bundt cakes, I love cinnamon rolls! Thank you for combining them for me ;) looks wonderful!

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    2
    Connie — November 18, 2013 at 11:12 am

    I love Mary’s “I Love Big Bundts” feature on Food Librarian! Your Cinnamon Roll Bundt looks delicious, and quite possibly a great addition to an holiday table as it is different and unexpected.

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    3
    Jocelyn (Grandbaby Cakes) — November 18, 2013 at 11:22 am

    Thanks so much for sharing and trying my recipe!!

    • beantownbaker — November 24th, 2013 @ 5:50 pm

      Thanks for posting it in the first place!

  4. #
    4
    sara — November 18, 2013 at 3:45 pm

    Yummy! This looks so delicious!!

    • beantownbaker — November 24th, 2013 @ 5:50 pm

      It really is delicious!

  5. #
    5
    food librarian — December 1, 2013 at 2:47 am

    Jen, I can’t wait to try this!!!! It looks fantastic. And I need to work with you and this $5 pig out – or I need to bring this to my work. :) Thanks for baking along with me…your blog is always such an inspiration to me! – mary the food librarian

    • beantownbaker — December 1st, 2013 @ 6:55 pm

      The $5 pig out is awesome. Thanks for doing I Like Big Bundts again this year!

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    6
    Sarah C — December 12, 2013 at 11:38 pm

    I just made this cake as a breakfast contribution to a holiday food fest at work. It was a HUGE hit! People were actually waiting for me to arrive in the morning before they’d even tasted it, just because they saw it on the sign-up list. Then once people started eating it, they were actually emailing and IM’ing to rave about how amazing it was. My co-workers have now added it to the list of things they regularly ask me to make. :)

    • beantownbaker — December 17th, 2013 @ 10:55 am

      That’s awesome to hear! Glad the recipe was such a big hit for you.

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    7
    Homepage Optimierung 6020 — December 22, 2013 at 10:59 pm

    Yes! Finally someone writes about Edellaubbäume.

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