Cinnamon Roll Bundt Cake
Ingredients
For the Cake
2 ½ cups all-purpose flour
1 cup granulated sugar
1 cup sour cream (or yogurt)
½ cup butter, melted
3 large eggs
1 tbsp vanilla extract
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Cinnamon Swirl
½ cup brown sugar
2 tsp cinnamon
3 tbsp melted butter
Cream Cheese Glaze
100 g cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk
1 tsp vanilla extract
Instructions
1. Prepare the Batter
Preheat oven to 175°C (350°F).
Grease and flour your bundt pan.
In a large bowl, whisk together: flour, baking powder, baking soda, and salt.
In another bowl, mix: melted butter, sugar, eggs, sour cream, and vanilla.
Combine wet and dry ingredients, mixing just until smooth.
2. Make the Cinnamon Swirl
Mix brown sugar, cinnamon, and melted butter in a small bowl.
3. Layer in the Bundt Pan
Pour half of the cake batter into the bundt pan.
Spoon half of the cinnamon mixture around the center, gently swirl with a knife.
Add the remaining batter.
Add the last cinnamon mixture and swirl again.
4. Bake
Bake for 40–50 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack.
5. Glaze
Mix cream cheese, powdered sugar, vanilla, and milk until smooth.
Drizzle over the cooled cake.
Tips
You can add chopped pecans or walnuts for crunch.
Don’t overmix the batter to keep it soft and fluffy.
Let the cake cool completely before glazing so it doesn’t melt off.