Cinnamon Roll Bundt Cake with Cream Cheese Glaze
All the swirl and spice of a cinnamon roll, baked into one dramatic bundt cake that skips the yeast and the rolling. The ribbon of cinnamon sugar stays soft and sticky inside a tender vanilla crumb, and a tangy cream cheese glaze drips down every ridge.
It looks like a weekend project but comes together fast enough for a weeknight. You get homemade cinnamon roll flavor without babysitting dough all morning.
Why This Cake Is a Keeper
The flavor hits every note of a classic cinnamon roll: warm brown sugar, a hint of cinnamon, and a creamy, tangy finish. Because you build the swirl right in the pan, every slice has those dark, gooey streaks running through it.
The batter is a simple buttermilk quick bread that stays moist and tender for days. No yeast means no proofing, no kneading, and no guessing when it’s ready. You get all the payoff in a fraction of the time.
Ingredients
- 2½ cups all-purpose flour: spoon and level to avoid a dry cake.
- 1¼ cups granulated sugar: keeps the crumb soft.
- 2 tsp baking powder: gives the cake its lift.
- ½ tsp baking soda: works with the buttermilk for extra tenderness.
- ½ tsp salt: fine sea salt or table salt.
- 1 cup buttermilk, at room temperature: the tang balances the sweet swirl.
- 2 large eggs, at room temperature: helps the batter come together smoothly.
- ½ cup vegetable oil: makes the cake stay moist.
- 2 tsp vanilla extract: rounds out the flavor.
- ½ cup packed light brown sugar: for the cinnamon swirl, soft and molasses-sweet.
- 2 tbsp ground cinnamon: use a fresh jar for the strongest warmth.
- 4 oz cream cheese, softened: full-fat brick, not spread, for a thick glaze.
- 1½ cups powdered sugar: sifted if lumpy.
- 2 to 3 tbsp whole milk: thins the glaze to drizzling consistency.
- ½ tsp vanilla extract: (for the glaze): a little echo of the cake.
Variations / Substitutions
- No buttermilk: stir 1 tbsp lemon juice or white vinegar into 1 cup whole milk and let it sit 5 minutes.
- Add crunch: fold ½ cup toasted chopped pecans into the cinnamon mixture.
- Dairy-free: use oat milk with lemon juice for the buttermilk, stick margarine in place of cream cheese, and a plant-based milk for the glaze.
- Extra warmth: add ¼ tsp nutmeg to the cinnamon blend.
If you love cinnamon rolls, try my Classic Cinnamon Rolls next.
How to Make Cinnamon Roll Bundt Cake
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C). Generously grease a 10-cup bundt pan with softened butter, then dust with flour, tapping out the excess. This step is nonnegotiable for a clean release later. In a large bowl, whisk together the 2½ cups flour, 1¼ cups granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. In a separate bowl, whisk the 1 cup buttermilk, 2 eggs, ½ cup oil, and 2 tsp vanilla until smooth. Pour the wet mixture into the dry and stir just until no streaks of flour remain, about 20 to 30 strokes.
The batter will be thick, almost like a soft biscuit dough. That is exactly what you want. A few small lumps are fine; overmixing now makes the cake tough later.
Step 2: Layer the Cinnamon Swirl
In a small bowl, stir together the ½ cup brown sugar and 2 tbsp cinnamon. Spoon half of the batter into the greased bundt pan and spread it into an even layer. Sprinkle the cinnamon sugar all over that layer, covering it from the inner tube to the outer edge. Top with the remaining batter and gently spread it to cover the filling, then drag a butter knife through the batter a few times, about 4 or 5 strokes, to create ribbons.
The knife swirls pull some of the cinnamon up into the top layer. You want streaks, not a fully blended batter, so restrain yourself from over-swirling.
Step 3: Bake the Cake
Set the pan in the center of the preheated oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted near the center comes out with just a few moist crumbs, not wet batter. Start checking at the 40-minute mark if your oven runs hot.
The top will be golden and firm, and you will smell the cinnamon before you even open the oven door. Let the cake rest in the pan on a wire rack for exactly 10 minutes while you make the glaze.
Step 4: Whisk the Glaze
While the cake cools slightly, beat the 4 oz softened cream cheese in a medium bowl until smooth. Add the 1½ cups powdered sugar, 2 tbsp of the milk, and ½ tsp vanilla, and whisk until you have a thick but pourable glaze. If it feels too stiff, add the remaining 1 tbsp milk a little at a time.
The glaze should fall off the whisk in a slow, thick ribbon. When it hits the warm cake, it will melt into the crevices just enough without all sliding off.
Step 5: Invert and Drizzle
After the 10-minute rest, run a thin knife around the inner tube and outer edge to loosen, then invert the cake onto a serving plate. It should release cleanly. Spoon the glaze over the top, letting it drip down the sides and pool into the curves of the bundt.
Serve slices while the cake is still slightly warm, so the cinnamon ribbon stays soft and the glaze is glossy. The whole thing smells like a bakery.
A Few Tips for a Clean Release
- Grease the pan thoroughly. Use a pastry brush to push butter into every crease, then dust with flour and tap out the excess. This is insurance against sticking.
- Cool the cake in the pan for exactly 10 minutes. Any longer and the sugar in the swirl can set up like glue, making release harder. Any shorter and the cake may not hold its shape.
- If your powdered sugar is lumpy, sift it before making the glaze. A quick whisk afterward gets it silky.
- When swirling, less is more. The most beautiful slices show defined ribbons, not a uniform cinnamon batter.
Bake times by pan:
| Pan material | Bake time |
|---|---|
| Light metal | 45 to 50 mins |
| Dark metal | 40 to 45 mins |
Storing Leftover Cake
- Refrigerate: Keep the glazed cake in an airtight container for up to 5 days. The cream cheese in the glaze means it needs the fridge, not the counter.
- Warm it up: A 15-second zap in the microwave softens the glaze and makes the cake taste freshly baked.
- Serve cold: The cake is good straight from the fridge, too. The glaze stays soft even when cold.
Frequently Asked Questions
Can I use a different size bundt pan?
Yes, a 12-cup pan works, but the cake will be shorter and bake faster, start checking around 35 minutes. A smaller 6-cup pan will overflow; split the batter into two if that is what you have.
Can I add nuts to the cinnamon swirl?
Definitely. Stir in ½ cup finely chopped toasted pecans or walnuts along with the brown sugar and cinnamon for a crunchy layer.
Can I freeze this cake?
Freeze the cooled, unglazed cake wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge, then glaze before serving.
Does the cream cheese glaze harden?
No, it stays soft and slightly sticky even after chilling. That is exactly what you want so each bite feels like the gooey center of a cinnamon roll.
Cinnamon Roll Bundt Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan with butter and dust with flour. Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk buttermilk, eggs, oil, and 2 tsp vanilla. Stir wet into dry until just combined.
- Stir brown sugar and cinnamon in a small bowl. Spoon half the batter into the pan, spread evenly, and sprinkle all the cinnamon mixture on top. Add the rest of the batter, spread gently, then drag a knife through 4 to 5 times to swirl.
- Bake 45 to 50 minutes, until a toothpick comes out with moist crumbs. Cool in the pan on a wire rack 10 minutes.
- Beat cream cheese smooth. Add powdered sugar, 2 tbsp milk, and ½ tsp vanilla, whisking until thick and pourable. Add remaining milk a teaspoon at a time if needed.
- Loosen cake edges with a knife, invert onto a plate, and drizzle glaze over the top. Serve warm.
