Introduction to Cinnamon Roll Bundt Cake
Have you ever craved the gooey, cinnamon-swirled goodness of a fresh cinnamon roll but also wanted the ease of a cake? Enter the Cinnamon Roll Bundt Cake, a delicious bridge between these two beloved treats. This recipe captures the essence of a warm cinnamon roll, complete with swirls of aromatic cinnamon sugar and a creamy glaze, all presented in an elegant Bundt shape. It's perfect for brunch gatherings or as a sweet dessert to share with friends!
Why a Bundt Cake?
Bundt cakes aren't just aesthetically pleasing; their unique shape allows for even baking, which means you’re less likely to end up with a gooey center or dry edges. The design also makes it incredibly versatile; whether you serve it plain or with a drizzle of icing, every slice looks delightful. Plus, the central hole helps cut down on baking time, so you can enjoy this scrumptious cake sooner.
For more tips on mastering Bundt cakes, check out this comprehensive guide dedicated to all things Bundt. You'll impress everyone with your baking prowess and creativity! So, gather your ingredients and let’s embark on this flavorful journey together.
Ingredients for Cinnamon Roll Bundt Cake
Creating the perfect Cinnamon Roll Bundt Cake starts with gathering the right ingredients. Here’s a breakdown to ensure you have everything you need for a delicious baking experience.
For the Cake
- 1 ½ cup unsalted butter (room temperature)
- 2 ½ cups granulated sugar
- 6 large eggs (room temperature)
- 3 cups sifted cake flour
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup sour cream (room temperature)
- 2 tablespoon vegetable oil
- 1 tablespoon vanilla extract
For the Cinnamon Swirl
- ⅓ cup unsalted butter (melted; about 5 tablespoon plus 1 tsp)
- ⅓ cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the Icing
- 2 oz cream cheese (room temperature)
- 2 tablespoon unsalted butter (room temperature)
- 1 ½ cup confectioner's sugar
- ¼ cup milk (whole, 2%, or refrigerated coconut milk)
- 1 teaspoon vanilla extract
By prepping these ingredients, you’re on your way to baking a delightful Cinnamon Roll Bundt Cake that friends and family will rave about! Ready to get started? Check out some tips on ingredient readiness from Food Network.
Preparing Cinnamon Roll Bundt Cake
Creating a Cinnamon Roll Bundt Cake is not only an enjoyable baking experience but also results in a dessert that impresses at any gathering. Follow these straightforward steps to achieve that perfect swirl of cinnamon flavor in a delightful bundt cake. Let’s get started!
Preheat and Prepare the Bundt Pan
First things first, preheat your oven to 325°F. It’s essential to ensure your oven is set at the right temperature so that your cake bakes evenly. While your oven preheats, grab a 12-cup Bundt pan and prepare it using your favorite nonstick method. I recommend using a combination of shortening and flour to prevent sticking, especially since the cinnamon swirl can sometimes settle at the bottom. Don’t skip this step; a well-prepared pan is crucial!
Cream the Butter and Sugar
In the bowl of your stand mixer fitted with the whisk attachment, add 1 ½ cups of room-temperature butter. Beat it on high speed for about a minute until it’s creamy. Slowly mix in 2 ½ cups of granulated sugar, and continue to cream the mixture for another five minutes. This process is critical; it incorporates air, giving your cake a light texture.
Mix in the Eggs and Dry Ingredients
Add 6 large eggs one at a time, allowing them to blend thoroughly before adding the next. After that, lower your mixer speed and gradually introduce 3 cups of sifted cake flour, 1 teaspoon of salt, and ¼ teaspoon of baking soda. A gentle mix is essential here—overmixing can lead to a tough cake. Finally, add 1 cup of sour cream, 2 tablespoon of vegetable oil, and 1 tablespoon of vanilla extract. Scrape down the sides and mix until just combined.
Prepare the Cinnamon Swirl
In a small bowl, combine ⅓ cup of melted butter, ⅓ cup of packed light brown sugar, 1 tablespoon of all-purpose flour, 1 ½ teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract. This simple mixture creates that delicious cinnamon swirl that brings your cake to life.
Layering the Cake Batter and Swirl
Now for the fun part! Pour ⅓ of the batter into the prepared bundt pan. Drizzle ½ of the cinnamon swirl mixture over the batter, then use a butter knife to create a swirly pattern. Repeat this layering process, finishing with the last of your batter on top.
Baking the Cake
It's time to pop your Cinnamon Roll Bundt Cake into the oven! Bake for 85 to 95 minutes or until a toothpick inserted in the center comes out mostly clean. Once baked, let it cool in the pan for about 10 minutes before inverting it onto a serving plate. This step is crucial for maintaining that lovely swirl.
Preparing the Icing
While the cake cools, clean your stand mixer bowl and prepare the icing by beating 2 oz of room-temperature cream cheese and 2 tablespoon of unsalted butter for about 2 minutes. Gradually add 1 ½ cups of confectioners’ sugar, alternating with ¼ cup of milk and 1 teaspoon of vanilla extract, until the mixture is smooth and pourable.
Drizzling the Icing
Once your cake has completely cooled, it’s time for the final touch—drizzling the icing! Pour the icing generously over the cake, allowing it to flow down the sides. The creamy icing complements the cinnamon swirl perfectly, making your Cinnamon Roll Bundt Cake absolutely irresistible. Enjoy every bite!
Happy baking! If you’re looking for more delightful recipes or baking tips, don’t hesitate to explore some must-read baking blogs that share incredible baking adventures and insights.
Variations on Cinnamon Roll Bundt Cake
Adding Nuts or Apples
Transform your Cinnamon Roll Bundt Cake into an even more delightful treat by adding in some chopped nuts or diced apples. Walnuts or pecans provide a wonderful crunch and nuttiness. If you prefer a fruity twist, fold in a cup of peeled, diced apples to the batter for added moisture and flavor. Both options will create an unexpected surprise in every slice!
Swapping out the Icing
If you're looking to change things up, consider swapping out the traditional cream cheese icing for a simple vanilla glaze or even a maple glaze. A basic glaze made from powdered sugar and milk provides a lovely sweetness without overpowering the cinnamon flavor. Or, try drizzling a homemade maple syrup glaze for a warm, rich flavor that complements the cake beautifully. Have fun experimenting!
Cooking Tips and Notes for Cinnamon Roll Bundt Cake
Room Temperature Ingredients
To achieve the perfect texture in your Cinnamon Roll Bundt Cake, ensure all your ingredients, like butter, eggs, and sour cream, are at room temperature. This helps them blend seamlessly, resulting in a light and fluffy cake. If you're in a rush, you can warm them slightly in the microwave (just a few seconds for butter) or leave them out for about 30 minutes.
Don’t Overmix
While it’s tempting to give that batter a good whip, overmixing can lead to a dense cake. Mix until just combined to keep your Cinnamon Roll Bundt Cake airy and delightful. Use a spatula to fold in the last bit of flour for that extra care.
The Right Timing for Flipping
Patience is key! After baking, let your cake cool in the pan for about 10-15 minutes. This allows it to set before you flip it onto a plate. If you wait too long, the swirl might stick to the pan. A little upturning finesse can go a long way—use a gentle shake to ensure it's loose before inverting.
For more tips on achieving the best results, check out The Kitchn’s guide on baking basics here.
Serving Suggestions for Cinnamon Roll Bundt Cake
Enjoying It Warm
There’s something undeniably comforting about enjoying a slice of Cinnamon Roll Bundt Cake warm. Consider a quick reheating in the microwave for about 10-15 seconds to bring back that delightful gooeyness. The swirls of cinnamon and sugar become even more aromatic, creating a nostalgic experience reminiscent of bakery-fresh cinnamon rolls. To elevate this warmth, try adding a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side for an extra indulgent treat.
Pairing with Coffee or Tea
Pairing your Cinnamon Roll Bundt Cake with a hot cup of coffee or a soothing herbal tea truly enhances the overall enjoyment. The rich flavors of the cake are beautifully complemented by the robust notes of coffee or the gentle flavors of tea, creating a wonderful balance. Opt for a medium roast coffee or a classic Earl Grey tea to amplify the warm, spiced flavors. This cozy pairing is perfect for a weekend brunch or a delightful afternoon pick-me-up. Want more ideas? Check out Nespresso’s coffee pairing guide for inspiration!
Time Breakdown for Cinnamon Roll Bundt Cake
Preparation Time
Getting started on your Cinnamon Roll Bundt Cake is a breeze! Set aside about 20 minutes to prepare the batter and the cinnamon swirl filling. Don’t rush this step; taking your time ensures everything mixes evenly and creates that lovely, fluffy texture we all love.
Baking Time
The magic happens in the oven! Allow 85 to 95 minutes for baking. It's essential to keep an eye on it towards the end, testing with a toothpick to ensure it's baked to perfection. The aroma wafting through your kitchen will be the ultimate reward!
Total Time
In total, you'll spend around 1 hour and 45 minutes from start to finish. While it sounds like a bit of a commitment, the delicious outcome makes it all worthwhile. Plus, you’ll have time to sip some coffee or tea while you wait for that delightful Cinnamon Roll Bundt Cake to emerge from the oven.
For additional tips on perfecting your bundt cake, check out resources like King Arthur Baking for expert advice!
Nutritional Facts for Cinnamon Roll Bundt Cake
When indulging in a slice of Cinnamon Roll Bundt Cake, it’s good to know what you’re treating yourself to. Here's a quick breakdown of the nutritional facts:
Calories
A single slice packs about 553 calories, making it a rich, satisfying dessert perfect for special occasions or cozy weekends.
Sugar Content
One of the standout features of this cake is its sweetness, containing roughly 48 grams of sugar. While this gives the cake its delightful flavor, it’s always smart to enjoy in moderation.
Other Nutritional Information
Beyond calories and sugar, you’ll find:
- Carbohydrates: 66g
- Protein: 6g
- Fat: 30g (Saturated Fat: 19g)
- Cholesterol: 133mg
- Sodium: 267mg
With this knowledge, you can savor each bite of your Cinnamon Roll Bundt Cake while keeping an eye on your dietary preferences! For more detailed nutrition insights, check resources like Nutrition.gov.
FAQs about Cinnamon Roll Bundt Cake
How should I store leftover cake?
To keep your Cinnamon Roll Bundt Cake fresh, it’s essential to store it properly. Since this delicious cake features a cream cheese icing, it should be refrigerated. You can place it in an airtight container or cover it tightly with plastic wrap. Just ensure the icing is set before wrapping to avoid smudges.
Can I freeze this Bundt Cake?
Absolutely! If you want to enjoy your Cinnamon Roll Bundt Cake later, freezing is a great option. Slice the cake and wrap each piece tightly in plastic wrap. For extra protection, you might also consider placing the wrapped slices in a freezer-safe bag or container. This will help prevent freezer burn and keep it scrumptious for up to three months!
How long will the cake remain fresh?
When stored properly in the refrigerator, your Cinnamon Roll Bundt Cake should stay delicious for about 3-4 days. If you notice any changes in texture or flavor after that time, it’s best to give it a toss. For more tips on cake storage, check out this guide on keeping baked goods fresh!
Conclusion on Cinnamon Roll Bundt Cake
In summary, the Cinnamon Roll Bundt Cake is a delightful treat that brings the best of both worlds: the comforting flavors of a cinnamon roll with the elegance of a Bundt cake. Perfect for gatherings or a cozy night in, this cake will surely impress your friends and family! Enjoy every bite!
Cinnamon Roll Bundt Cake
Equipment
- Stand Mixer
- Bundt pan
Ingredients
For the Cake
- 1.5 cups unsalted butter room temperature
- 2.5 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1 teaspoon salt
- 0.25 teaspoon baking soda
- 1 cup sour cream room temperature
- 2 tbls vegetable oil
- 1 tbls vanilla extract
For the Cinnamon Swirl
- 0.33 cups unsalted butter melted (5 tablespoon plus 1 tsp)
- 0.33 cups packed light brown sugar
- 1 tbls all purpose flour
- 1.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the Icing
- 2 oz cream cheese room temperature
- 2 tbls unsalted butter room temperature
- 1.5 cups confectioner's sugar
- 0.25 cups milk can be whole, 2% or even refrigerated coconut milk
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt and baking soda. Be careful not to overbeat. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined.
For the Cinnamon Swirl
- In a small bowl, whisk together all the cinnamon swirl ingredients until well combined. Set aside.
To Bake
- Pour ⅓ of the batter into the prepared pan.
- Drizzle ½ of the cinnamon swirl over the batter. Using a butter knife or skewer, swivel the mixture through the cake batter, creating a flourish pattern.
- Repeat with the next ⅓ of the cake batter and cinnamon swirl. Top with the remaining batter. Bake for 85 to 95 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature.
For the Icing
- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese and butter for 2 minutes on medium-high speed.
- Reduce your mixer speed and carefully add the confectioners’ sugar in 2 batches. Add the milk and vanilla extract and beat until the icing is smooth and pourable.
- Drizzle the icing over the cooled pound cake. Serve at room temperature.
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