This cinnamon roll bundt cake is the perfect Autumn party dessert.
This post contains affiliate links.
First off, let us start by saying ‘ HAPPY SPOOKY SEASON’. It is officially fall which means we are in full Halloween mode over here. Pumpkins have been patched, festive garland has been hung, paper bats have been taped to the walls. We don’t mess around. If you need us we will be watching ‘Hocus Pocus‘ on the couch for the next month and a half.
Now, onto the main event. We haven’t made a ton of recipes this year because well, we are just getting back into the swing of things with blogging and all that jazz. HOWEVER, I think we can confidently say this is one of our favorite creations of the year.
Thus far anyway.
Why do we love this so much? Because we LOVE cinnamon rolls. Who doesn’t? They are warm, gooey, dripping with delicious cream cheese icing. MAN. But, as you know, we also love cake. So why the heck not combine the two things together. This bundt cake is basically just an oversized cinnamon roll with extra icing on top.
If you love a good cinnamon roll as much as we do, then you are going to love this cake. Also, take our advice and warm it up slightly before you eat it so the icing gets a little runny and warms up your insides. Trust us.
This cake is the perfect ode to fall and is perfect for serving at your socially distant autumn gatherings. It’s also perfect for just serving to yourself. As you sit on the couch and watch ‘Hocus Pocus’ 75 different times. We weren’t kidding about that.
Now, please enjoy the next 876 picture because this cake is very photogenic.
Happy Fall/ Spooky Season / Baking!
Link to our favorite bundt pan can be found here: Yay!
Cinnamon Roll Bundt Cake
Ingredients
- 1/2 cup unsalted butter room temp
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 3 tsp baking powder
- 1/4 cup sour cream
- 1 cup milk
Cinnamon Swirl
- 1/3 cup sugar
- 2 tbsp cinnamon
Cream Cheese icing
- 2 cups powdered sugar
- 4 ounces cream cheese softened
- 4 tbsp unsalted butter room temp
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer beat together butter until smooth and creamy. Add in the eggs one at a time and add in the vanilla.
- In a separate bowl mix together flour and baking powder
- Alternate adding the flour mixture and the milk mixture to the butter mixture. Flour, then milk, then flour, then milk. Mix until combined.
- Beat in the sour cream
- Spray a bundt pan with non stick cooking spray and set aside
- Mix together cinnamon swirl ingredients.
- Pour half of the batter into the bundt pan and sprinkle 1/4 of the cinnamon swirl mixture on top. swirl around with a knife. Repeat a second time so the pan is full. You will have some cinnamon sugar left so you can use more in the batter if you would like or save some to sprinkled on top of the finished cake.
- Bake for 50-60 minutes until toothpick inserted comes out clean.
- Let cool in pan for 15 minutes before flipping out.
- Let cool completely
For the icing
- Beat together butter and cream cheese until smooth
- Slowly add in powdered sugar. Add in vanilla
- Beat until light and fluffy.
- If you would like a thinner more pourable consistency just add in some milk or heavy cream a tablespoon at a time until desired consistency is reached.
Assembly
- Pour icing over cool cake and sprinkle with remaining cinnamon sugar mixture