Introduction

This Cinnamon Roll Bundt Cake is a delightful twist on a classic favorite, combining the warm spices of cinnamon with a moist, tender crumb. Topped with a luscious cream cheese frosting, it’s perfect for brunch or a cozy dessert.

A round bundt cake sits on a white plate with a white marbled background, covered in thick, creamy white frosting that looks soft and swirled. One slice is cut out, showing two layers of light golden cake with a dark brown swirl running through the middle, giving a marbled effect. The inside texture looks moist and crumbly. The cut slice is placed on a small white plate next to the cake with a silver fork beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
1/3 cup (28 grams) panko bread crumbs
2/3 cup (150 grams) packed dark brown sugar
5 teaspoons ground cinnamon
Pinch of fine salt
Nonstick baking or cooking spray
2 cups (260 grams) all-purpose flour
1 1/2 cups (300 grams) granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
5 large eggs
1 tablespoon vanilla extract
3/4 cup (168 grams) unsalted butter, cut in cubes, room temperature
6 ounces (169 grams) cream cheese, cut in cubes, room temperature
10 ounces (290 grams) cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup (85 grams) powdered sugar, plus more to taste
Pinch of fine salt
1 teaspoon vanilla extract

Instructions

Step 1: Make the crumbs by melting the butter in a skillet over medium heat. Add the panko bread crumbs and cook, stirring often, until evenly golden brown, about 3 to 4 minutes. Transfer to a bowl, stir in the brown sugar, cinnamon, and a pinch of salt. Let cool.
Step 2: Preheat your oven to 350°F (175°C) and coat a 9-inch Bundt pan with nonstick baking spray.
Step 3: In a stand mixer bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate large liquid measuring cup, whisk the eggs with vanilla extract.
Step 4: Toss the cubed butter and cream cheese with the flour mixture to coat, then beat with the paddle attachment on low speed until small crumbs form. With the mixer running, add the eggs in a slow, steady stream. When half the eggs are incorporated and the batter appears smooth, scrape down the bowl and increase speed to medium. Continue adding eggs steadily, scraping as needed. Once all eggs are added, beat on medium-high for 1 minute.
Step 5: Drop about a quarter of the batter into the prepared Bundt pan with a large spoon, spreading it into an even layer with a small spoon. Sprinkle a third of the cinnamon crumb mixture evenly over the batter. Repeat by layering batter and crumbs until all are used, finishing with crumbs on top.
Step 6: Bake for 1 hour to 1 hour and 10 minutes, or until a wooden skewer inserted comes out with a few moist crumbs. Cool the cake in the pan for 15 minutes, then invert onto a rack to cool completely. The cake can be wrapped tightly and kept at room temperature for up to 3 days.
Step 7: To make the frosting, beat the softened cream cheese and butter on medium-high speed until smooth. Add powdered sugar and salt, beat starting on low then increasing to medium-high until smooth. With the mixer running, add vanilla extract. Adjust sweetness by adding more powdered sugar if desired.
Step 8: Frost the cake once it is completely cool, or frost while warm if preferred. Store frosted cake in the refrigerator for up to 3 days; bring to room temperature before serving or enjoy chilled.

Tips & Variations

For an extra cinnamon kick, sprinkle a bit more cinnamon into the final crumb layer before baking.
Use full-fat cream cheese and unsalted butter at room temperature for the best texture and flavor in both cake and frosting.
If you don’t have panko, you can use finely chopped stale bread or graham cracker crumbs for the crunchy filling.
To make a vegan version, substitute plant-based butter and cream cheese alternatives, and replace eggs with flax eggs.

Storage

Store the unfrosted cake tightly wrapped at room temperature for up to 3 days. Once frosted, keep the cake refrigerated for up to 3 days. Before serving, bring the frosted cake to room temperature or enjoy it cold, depending on your preference.

How to Serve

A single slice of light golden brown bundt cake sits on a white ridged plate with soft, thick white icing draped over the outer edge in flowing lines. The cake slice reveals a moist, fluffy inside with a few darker areas near the edges, showing a tender crumb texture. A silver fork with a piece of the cake is cut from the side, resting near the front of the slice. In the background, the rest of the cake is slightly out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day or two in advance. Store it tightly wrapped and frost just before serving for best results.

How do I know when the cake is done?

The cake is done when a wooden skewer or cake tester inserted into the center comes out with a few moist crumbs but no raw batter.

Cinnamon Roll Bundt Cake With Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

This Cinnamon Roll Bundt Cake with Cream Cheese Frosting is a delightful twist on the classic cinnamon roll, baked into a moist and tender cake. Layered with a cinnamon-sugar crumb mixture and topped with a rich, creamy frosting, this dessert captures all the flavors of a cinnamon roll in an elegant bundt cake form, perfect for breakfast, brunch, or a sweet treat any time of day.

Author: Lila
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crumbs

2 tablespoons unsalted butter
1/3 cup (28 grams) panko bread crumbs
2/3 cup (150 grams) packed dark brown sugar
5 teaspoons ground cinnamon
Pinch of fine salt

Cake Batter

2 cups (260 grams) all-purpose flour
1 1/2 cups (300 grams) granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
5 large eggs
1 tablespoon vanilla extract
3/4 cup (168 grams) unsalted butter, cut in cubes, room temperature
6 ounces (169 grams) cream cheese, cut in cubes, room temperature

Frosting

10 ounces (290 grams) cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup (85 grams) powdered sugar, plus more to taste
Pinch of fine salt
1 teaspoon vanilla extract

Other

Nonstick baking or cooking spray

Instructions

Make the crumbs: Melt the butter in a skillet over medium heat. Add the panko bread crumbs and cook, stirring frequently, until they are evenly golden brown, about 3 to 4 minutes. Transfer the toasted crumbs to a bowl, then add the dark brown sugar, ground cinnamon, and a pinch of salt. Stir well to combine and set aside to cool.
Prepare the pan and oven: Preheat your oven to 350°F (175°C). Generously coat a 9-inch Bundt pan with nonstick baking or cooking spray to ensure the cake releases easily after baking.
Mix dry ingredients: In the bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Combine butter and cream cheese for batter: Toss the cubes of unsalted butter and cream cheese with the flour mixture to coat lightly. Using the mixer fitted with a paddle attachment at low speed, beat until small crumbs form. Then, with the mixer running, slowly add the eggs and vanilla extract in a steady stream. When half of the eggs have been incorporated and the batter is smooth, scrape down the bowl and increase speed to medium. Continue adding eggs steadily, scraping as needed, until the batter is smooth. Finally, beat on medium-high for 1 minute to ensure a light texture.
Assemble the cake layers: Spoon about one-quarter of the batter into the prepared Bundt pan. Use a small spoon to spread it into a thin, even layer. Sprinkle approximately one-third of the cinnamon-sugar crumb mixture evenly over the batter layer to coat completely. Add another dollop of batter over the crumbs and gently push it toward the edges and center tube of the pan. Cover this batter layer with another layer of crumbs. Repeat the layering until all the batter and crumbs are used, finishing with a sprinkle of crumbs on top.
Bake the cake: Place the Bundt pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes, or until a cake tester or wooden skewer inserted in the center comes out with just a few moist crumbs attached. Cool the cake in the pan on a wire rack for 15 minutes before inverting it out of the pan to cool completely.
Make the cream cheese frosting: In a clean bowl, beat the softened cream cheese and softened butter on medium-high speed with the paddle attachment until smooth and creamy. Scrape down the bowl, then add the powdered sugar and salt. Beat again, starting on low speed and increasing to medium-high, until smooth. With the mixer running, add the vanilla extract. Taste and add more powdered sugar if a sweeter frosting is desired, beating again until well combined and smooth.
Frost and serve: You may frost and serve the cake warm if preferred, or wait until the cake is completely cool before frosting it. The cake, once frosted, can be refrigerated for up to 3 days. Allow it to come to room temperature before serving, or enjoy it cold from the fridge.

Notes

Make sure the butter and cream cheese for the batter are at room temperature for easy mixing and a smooth batter.
Be patient when adding the eggs to achieve a smooth and well-aerated batter.
Use a Bundt pan with a well-coated nonstick spray to ensure the cake releases cleanly after baking.
The cake tastes great warm or at room temperature; chilling firms the frosting but may slightly harden the cake.
For extra flavor, you can add a pinch of nutmeg to the cinnamon crumb mixture.
Store leftover cake covered tightly at room temperature for up to 3 days or refrigerated for up to 3 days.

Keywords: cinnamon roll cake, bundt cake, cream cheese frosting, cinnamon cake, breakfast cake, dessert recipe, cinnamon swirl cake