This Cinnamon Roll Bundt Cake is perfect for any occasion, from brunch gatherings to dinner's dessert course. Two batters are layered together to create an eye-popping cinnamon swirl inside as the cake bakes. With its rich pound cake texture and heavenly cream cheese frosting, it is truly reminiscent of its cinnamon roll inspiration. Use a plain fluted bundt pan for this recipe – no need for ornate pans with lots of details and designs. This cake works best with the classic bundt pan shape.
Preheat oven to 350°F. Coat a fluted 12 cup bundt pan with flour-based baking spray, or grease and flour well.
In the bowl of an electric stand mixer, whisk together flour, sugars, baking soda, baking powder, cinnamon, and salt together.
Add the room temperature butter to the dry flour mixture. Beat on medium-low speed with the paddle attachment until the mixture is dry and crumbly, and has the appearance of cornmeal, 5-7 minutes. Make a well in the center of the dry ingredients.
In a separate bowl, combine the eggs, vanilla extract, and milk. Lightly whisk, and then pour into the well of the dry ingredients. Add the sour cream. Beat the batter until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and beat again briefly to make sure all the ingredients are incorporated.
Cinnamon swirl batter
Remove 2 1/2 cups of the cake batter to a medium mixing bowl. Add the brown sugar, cinnamon, flour, and milk. Beat together with a hand mixer or mix together well with a rubber spatula.
Spoon in a little less than 1/3 of the plain batter into the prepared bundt pan. Spread evenly. Add in half of the cinnamon swirl batter and spread evenly. Layer in half of the remaining plain batter and spread evenly. Next, layer in the remaining half of the cinnamon swirl batter; spread evenly. Finally, top with the remaining plain batter and spread evenly.
Transfer the pan to the oven and bake for about 50-55 minutes, or until a toothpick tester comes out clean.
Cool the cake in the pan for 5 minutes, and then turn out onto a wire rack to cool completely.
Cream cheese frosting
In the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the vanilla extract.
Spread the frosting evenly over the top and 3/4 down the sides of the cake. Sprinkle with toasted pecans.
Slice to reveal the cinnamon swirl. This cake keeps well in the refrigerator, but bring it to room temperature before enjoying it for the best flavor and texture.
Notes
I use and recommend flour-based baking spray for bundt pans, such as Baker’s Joy. It’s quick and easy, and removes the messy step of flouring the pan.
Keyword breakfast cake, brown sugar, brunch cake, cinnamon cake batter, cinnamon roll bundt cake, cinnamon swirl bundt cake, cream cheese frosting, mini bundt cakes