Cinnamon Roll Bundt Cake

I don’t often make bundt cakes, even though I own a regular bundt pan and a mini bundt pan tray. Part of it is I am still looking for my perfect bundt cake recipe. They are denser than regular cakes, and I understand why, but I am still hoping to come around to them a bit more. Do you have a favorite recipe? This recipe was good…it is definitely sweet with a LOT of frosting to go around. I actually had extra frosting that we saved just in case…but then ended up tossing it. Next time I would maybe make a little less frosting just because the cake didn’t need as much. It is a moist cake, and I like the cinnamon swirl in it. I could even see making more of the cinnamon layer and doing a second layer of it.

My frosting didn’t come out as nicely as Bridget’s did, but the mini ones look nice. I would say maybe I needed more sugar to thicken the frosting, but it was as sweet as I could handle it as is.

If you want, certainly make more of the cinnamon layer if that is your favorite part of a cinnamon roll.

Directions for Cinnamon Roll Bundt Cake plus Mini Bundts

Slightly adapted from Bake at 350

Cinnamon Layer

  • 1/2 cup sugar
  • 2 Tablespoons cinnamon

Stir together the sugar and cinnamon in a small bowl, set aside.

Cake

  • 2.5 cups flour
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) butter, room temperature
  • 2 cups sugar
  • 5 eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 Tablespoon vanilla extract
  • 1/2 vanilla bean pod, split open (optional)

Grease a bundt pan (I also did my mini pan). Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

With your stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes on medium speed.

Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl with a spatula as needed.

Stir together the sour cream, vanilla extract, and vanilla beans in a small bowl. On low speed, add the dry ingredient mixture to the butter/sugar mixture in 3 parts, alternating with the sour cream mixture in 2 parts. Mix until just barely combined, and then stir by hand, folding to ensure all of the ingredients are incorporated.

Pour the batter into your prepared pan(s), adding the cinnamon sugar in the middle (using half of the batter, then all of the sugar mixture, then the remaining batter).

Smooth the top(s). Bake for about 40-50 minutes, or until a toothpick inserted comes out clean.

Cool in the pan(s) for 10-15 minutes before using a cooling rack upside down on the top of your pan to flip the cake over. Before removing the top, wait one minute, then gently remove the pan and let it cool completely.

Frosting

  • 8 ounces cream cheese, room temperature
  • 1/4 cup (4 Tablespoons) butter, room temperature
  • 16 ounces powdered sugar
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • 1/2 vanilla bean pod, split open (optional)

Beat together the cream cheese and butter in a mixer on medium speed until fluffy, about 3-5 minutes. On low speed, add in the sugar, milk, vanilla extract, and vanilla beans. Increase the speed to medium-high and beat until thick and fluffy. Use a piping bag to pipe stripes over your cake.

Directions for Cinnamon Roll Bundt Cake plus Mini Bundts (without pictures)

Slightly adapted from Bake at 350

Cinnamon Layer

  • 1/2 cup sugar
  • 2 Tablespoons cinnamon

Stir together the sugar and cinnamon in a small bowl, set aside.

Cake

  • 2.5 cups flour
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) butter, room temperature
  • 2 cups sugar
  • 5 eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 Tablespoon vanilla extract
  • 1/2 vanilla bean pod, split open (optional)

Grease a bundt pan (I also did my mini pan). Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. With your stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes on medium speed. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl with a spatula as needed.

Stir together the sour cream, vanilla extract, and vanilla beans in a small bowl. On low speed, add the dry ingredient mixture to the butter/sugar mixture in 3 parts, alternating with the sour cream mixture in 2 parts. Mix until just barely combined, and then stir by hand, folding to ensure all of the ingredients are incorporated.

Pour the batter into your prepared pan(s), adding the cinnamon sugar in the middle (using half of the batter, then all of the sugar mixture, then the remaining batter). Smooth the top(s). Bake for about 40-50 minutes, or until a toothpick inserted comes out clean. Cool in the pan(s) for 10-15 minutes before using a cooling rack upside down on the top of your pan to flip the cake over. Before removing the top, wait one minute, then gently remove the pan and let it cool completely.

Frosting

  • 8 ounces cream cheese, room temperature
  • 1/4 cup (4 Tablespoons) butter, room temperature
  • 16 ounces powdered sugar
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • 1/2 vanilla bean pod, split open (optional)

Beat together the cream cheese and butter in a mixer on medium speed until fluffy, about 3-5 minutes. On low speed, add in the sugar, milk, vanilla extract, and vanilla beans. Increase the speed to medium-high and beat until thick and fluffy. Use a piping bag to pipe stripes over your cake.

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