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Cinnamon Roll Bundt Cake

Cinnamon Roll Bundt Cake: Easy, Delicious, and Yeast-Free!

This Cinnamon Roll Bundt Cake is a quick, yeast-free dessert that combines buttery richness with delightful cinnamon swirls.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Substitute with brown sugar for deeper flavor.
  • 2 teaspoons Ground Cinnamon Provides the characteristic cinnamon flavor.
  • 0.5 cup Unsalted Butter Can substitute with coconut oil for a dairy-free version.
  • 3 large Eggs Substitute with 1/4 cup applesauce per egg for a vegan option.
  • 2 teaspoons Vanilla Extract Pure vanilla extract is preferred for best results.
  • 2 cups All-Purpose Flour A gluten-free blend can be used.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
  • 1 cup Whipping Cream Can be substituted with sour cream or Greek yogurt.
  • 0.25 cup Milk of Choice Any dairy or non-dairy milk can be used.
For the Glaze
  • 1 cup Powdered Sugar Can reduce for a less sweet finish.
  • 2 tablespoons Cream or Milk Choose based on taste preference.

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions for Cinnamon Roll Bundt Cake
  1. Preheat your oven to 350°F (175°C) and grease your bundt pan.
  2. In a small bowl, combine 1/2 cup of granulated sugar with 2 tablespoons of ground cinnamon.
  3. Cream together 1/2 cup of unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy.
  4. Incorporate 3 large eggs one at a time and add 2 teaspoons of pure vanilla extract.
  5. Whisk together 2 cups of all-purpose flour and 2 teaspoons of baking powder, then gradually add to the wet ingredients.
  6. Pour one-third of the batter into the bundt pan and sprinkle one-third of the cinnamon-sugar mixture over it. Repeat this layering process twice more.
  7. Gently swirl the cinnamon-sugar into the batter.
  8. Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
  10. Prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.
  11. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Follow the expert tips to achieve the best results, including greasing the pan properly and using room temperature ingredients.

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