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Cinnamon Roll Bundt Cake With Cream Cheese Frosting Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://platedandproud.com/cinnamon-roll-bundt-cake-with-cream-cheese-frosting-recipe/