perfect Cinnamon Roll Bundt Cake

Bring the magic of a bakery-style cinnamon roll to your holiday table with this showstopping Cinnamon Roll Bundt Cake, complete with a gorgeous cinnamon swirl and fluffy cream cheese frosting. It’s the cozy bake that feels special for Christmas brunch yet simple enough for weeknight entertaining.

Why you’ll love it

• Tender, buttery crumb with a bold cinnamon swirl in every slice for true cinnamon roll flavor.
• Cream cheese frosting that’s light, billowy, and not overly sweet, perfect for holiday gatherings.
• Straightforward mixing method and easy layering for consistent, swirl-forward results every time.

Ingredients

Cake batter

• 3 1/4 cups all-purpose flour
• 1 1/3 cup granulated sugar
• 2/3 cup light brown sugar
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon fine grain salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup whole milk
• 1/2 cup sour cream

Cinnamon swirl batter

• 2/3 cup light brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons all-purpose flour
• 3 tablespoons whole milk

Cream cheese frosting

• 1/4 cup unsalted butter
• 4 oz. cream cheese, at room temperature
• 1 cup confectioners’ sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, toasted

Ingredient table

Step-by-step instructions

Prep and pan

• Preheat oven to 350°F and prepare a 12-cup fluted Bundt pan with flour-based baking spray or grease and flour thoroughly.

Mix the dry and butter (reverse-creaming)

• In the bowl of a stand mixer, whisk flour, both sugars, baking soda, baking powder, cinnamon, and salt.
• Add softened butter and beat with the paddle on medium-low until the mixture looks like cornmeal, 5–7 minutes; make a well in the center.

Combine liquids and aerate

• Whisk eggs, vanilla, and milk in a separate bowl; pour into the well, add sour cream, and beat until light and fluffy, about 3 minutes, scraping once.

Make the cinnamon swirl batter

• Remove 2 1/2 cups of batter to a medium bowl; add brown sugar, cinnamon, flour, and milk, then mix until smooth.

Layer the batters

• Spoon a little less than 1/3 of the plain batter into the pan and spread evenly.
• Add half of the cinnamon swirl batter and spread.
• Layer half of the remaining plain batter, then the remaining cinnamon batter, and finish with the remaining plain batter.

Bake and cool

• Bake 50–55 minutes until a toothpick tests clean; cool in pan 5 minutes, then invert onto a rack to cool completely.

Make the frosting and finish

• Beat butter and cream cheese until combined; add confectioners’ sugar and mix just to combine.
• Stream in heavy cream on low, then whip on high until billowy; beat in vanilla.
• Spread frosting over the top and three-quarters down the sides; sprinkle with toasted pecans, slice, and serve at room temperature.

Tips for success

• Use room temperature dairy and butter to ensure a smooth, aerated batter and even crumb.
• Reverse-creaming prevents tunneling and produces that tender, fine crumb classic to bakery-style cakes.
• Fully cool before frosting so the cream cheese topping stays fluffy and picture-perfect for holiday serving.

Make-ahead and storage

• Bake a day ahead; wrap cooled cake and chill, then bring to room temperature before frosting and serving.
• Store leftovers covered in the refrigerator up to 4 days; freeze unfrosted slices well-wrapped up to 2 months.

Serving ideas

• Dust the frosted crown with a touch of cinnamon or sparkling sugar for festive flair.
• Pair with hot coffee or chai for Christmas brunch or a cozy dessert board.

FAQ: Cinnamon Roll Bundt Cake

• Can this be baked in loaf pans? Yes divide between two 8.5×4.5-inch loaf pans and begin checking at 40–45 minutes.
• How do I prevent sticking? Use a high-quality flour-based spray and get into every nook of the Bundt pan.
• Can I skip pecans? Absolutely; the cake is delicious plain or with a sprinkle of cinnamon sugar.

Bake this Cinnamon Roll Bundt Cake for your next holiday gathering and share a slice of cozy cinnamon roll comfort pin it now and print the recipe to get started today.

perfect Cinnamon Roll Bundt Cake

Print Recipe

Tender cinnamon-swirled Bundt cake topped with fluffy cream cheese frosting and toasted pecans perfect for holiday baking and Christmas brunch.

• Author: Alex
• Prep Time: PT20M
• Cook Time: PT55M
• Total Time: PT1H20M
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake batter

3 1/4 cups all-purpose flour

1 1/3 cup granulated sugar

2/3 cup light brown sugar

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoon cinnamon

1/2 teaspoon fine grain salt

1 cup unsalted butter softened

4 large eggs

2 teaspoons vanilla extract

2/3 cup whole milk

1/2 cup sour cream

Cinnamon swirl batter

2/3 cup light brown sugar

2 tablespoons ground cinnamon

2 tablespoons all-purpose flour

3 tablespoons whole milk

Cream cheese frosting

1/4 cup unsalted butter

4 oz. cream cheese at room temperature

1 cup confectioners’ sugar

1/2 cup heavy cream

1 teaspoon vanilla extract

1/2 cup chopped pecans toasted

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Instructions

1. Preheat oven to 350°F and prepare a 12-cup fluted Bundt pan with flour-based baking spray or grease and flour thoroughly.

2. Whisk flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt in a stand mixer bowl.

3. Add softened butter and beat with the paddle on medium-low until mixture resembles cornmeal, 5–7 minutes.

4. Whisk eggs, vanilla, and milk; pour into the well with sour cream and beat until light and fluffy, about 3 minutes; scrape bowl once.

5. Remove 2 1/2 cups batter; add brown sugar, cinnamon, flour, and milk; mix until smooth for the cinnamon swirl.

6. Layer batters: 1/3 plain, 1/2 swirl, 1/2 remaining plain, remaining swirl, then remaining plain; spread each evenly.

7. Bake 50–55 minutes until a toothpick tests clean; cool 5 minutes in pan, then invert and cool completely on a rack.

8. Beat butter and cream cheese; add confectioners’ sugar, then heavy cream; whip until billowy; beat in vanilla.

9. Frost the top and 3/4 down the sides; sprinkle with toasted pecans. Serve at room temperature.

Notes

Cake keeps well refrigerated; bring to room temp before serving for best texture.