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Cinnamon rolls and Bundt cakes are two beloved baking staples that have earned their place as favorites in kitchens across the globe. Cinnamon rolls, with their warm, gooey centers and sweet, fragrant icing, are often associated with cozy breakfast gatherings and lazy Sunday mornings. On the other hand, Bundt cakes, known for their impressive presentation and moist texture, are a popular choice for celebrations and gatherings. Imagine combining these two delightful treats into one glorious creation—enter the Cinnamon Roll Bundt Cake.

Cinnamon Roll Bundt Cake

Discover the perfect blend of cinnamon rolls and Bundt cake with this Cinnamon Roll Bundt Cake recipe. Combining a tender, spiced cake with swirls of cinnamon sugar, it's topped with a luscious glaze for a stunning finish. This versatile dessert is ideal for brunch, snacks, or any special occasion. Easy to make and sure to impress, this cake is a delightful treat that captures the essence of two beloved classics in every slice. Enjoy warm or at room temperature!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

1 tablespoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 cup milk

1 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Optional: chopped pecans for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan with butter and flour or use a non-stick cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, salt, and ground cinnamon. Whisk until well blended.

      Cream Butter and Eggs: In another bowl, beat the softened butter until creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter-egg mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not over-mix.

          Prepare Cinnamon Filling: In a small bowl, mix together 1 tablespoon of cinnamon and ¼ cup of granulated sugar.

            Layer the Cinnamon Sugar: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture over it. Use a knife to gently swirl the batter to create a marbled effect.

              Bake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

                Let it Cool: Once baked, let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

                  Make the Glaze: In a small bowl, mix the powdered sugar with 2 tablespoons of milk until smooth. Adjust the consistency if needed by adding more milk or powdered sugar.

                    Glaze the Cake: Once the cake is cool, drizzle the glaze over the top. If desired, sprinkle with chopped pecans for added texture and flavor.

                      Serve and Enjoy: Slice and serve your delicious Cinnamon Roll Bundt Cake as a delightful breakfast, dessert, or sweet snack!

                        Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings