Homemade Cinnamon Roll Bundt Cake
A delightful cake that combines fluffy layers of sweet cake with gooey, sugary cinnamon goodness, perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk Should be at room temperature
Cinnamon Filling
- ½ cup brown sugar (packed)
- 2 tablespoons ground cinnamon For filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your Bundt pan.
- In a bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon.
- In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry mixture to your creamed mixture while alternating with the milk.
- In a small bowl, combine packed brown sugar and 2 tablespoons of ground cinnamon for the filling.
Baking
- Pour half of the cake batter into the prepared Bundt pan, then sprinkle with half of the cinnamon filling.
- Add the remaining batter on top, followed by the rest of the cinnamon filling.
- Use a knife to gently swirl the filling into the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
Finishing
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
- Once cooled, drizzle your favorite glaze on top.
Notes
Use room temperature ingredients for a smoother batter. Don’t overmix, and check for doneness a few minutes before the recommended baking time. Feel free to add nuts or raisins for extra texture. Store leftovers in an airtight container for up to three days at room temperature or up to a week in the refrigerator.