Fresh from the Kitchen: Recipes & Food Inspiration
- Get cinnamon roll flavor without yeast, kneading, or long rises, perfect for a cozy bake with less fuss.
- Brushing warm cinnamon syrup into the cake locks flavor and keeps it moist long after cooling.
- Using powdered sugar yields a finer, velvety crumb than granulated sugar.
- Pro tips: use room temperature ingredients, avoid overmixing after flour, and keep filling away from pan edges.
This Cinnamon Roll Bundt Cake takes everything we love about a classic cinnamon roll and turns it into a show stopping dessert. A moist cream cheese pound cake gets a double layer of cinnamon roll filling so every slice is packed with flavor. And that vanilla bean cream cheese glaze on top? It seals the deal! You get that buttery, rich flavor, gooey cinnamon filling, and luscious cream cheese topping all in one.
Cinnamon Roll Bundt Cake
- ⭐ Difficulty: Moderate
- 🕒 Prep Time: 30 minutes
- 🥣 Bake Time: 1 hour 5–10 minutes
- 🧑🍳 Total Time: About 3 hours, including cooling and glazing
- 👪 Serves: 12-14 slices
- 🥣 Main Ingredients: Salted butter, cream cheese, powdered sugar, eggs, brown sugar, cinnamon, and vanilla bean paste
- ⭐ Why You’ll Love It: This soft, buttery cream cheese pound cake has two layers of cinnamon filling, a moisture-locking cinnamon syrup, and a thick vanilla bean cream cheese glaze.
Summarize & Save this Content on:
Listen, I love a homemade cinnamon roll, but sometimes I do not feel like dealing with yeast, kneading dough, waiting for it to rise – you know the drill. This cinnamon roll cake gives you those same warm cinnamon-roll flavors without turning your kitchen into an all-day project. And I love that for us!
The pound cake itself has a rich, velvety crumb while that filling creates ribbons of cinnamon throughout the center. Whenever I make this cake, folks come knocking down my door for a slice!
For more delicious Bundt cakes, try my classic cream cheese pound cake, moist coconut pound cake, or butter pecan pound cake with caramel glaze next!
What Makes This Cinnamon Roll Pound Cake Special
There are cinnamon cakes, and then there are cakes that actually give you the full cinnamon roll experience. This one is the latter!
- Instead of simply mixing cinnamon into the batter, we create two layers of cinnamon roll filling so that you get a cinnamon punch in every bite. 😋
- The cake is made with powdered sugar rather than granulated sugar, which helps create an especially fine, soft crumb.
- But the real kicker is the cinnamon syrup – it’s my secret ingredient to bring that true cinnamon roll flavor to the cake. It gets brushed over the cake, allowing the flavor to soak into the crust and keeping the cake moist long after it cools.
Basically, this cake is tender, cinnamon-swirled, heavily glazed, and not here to play! And if you love a good cinnamon swirl moment, my coffee cake Bundt cake with cinnamon swirl adds a buttery streusel and brown butter glaze for an entirely different spin. It’s a must try!
Ingredient Highlights
(full list of ingredients can be found in the recipe card below)
- Salted Butter and cream cheese: This combination gives the pound cake its rich flavor, soft texture, and tight, velvety crumb. Use room-temperature ingredients so they cream together smoothly.
- Powdered sugar dissolves easily into the batter and helps create a finer, softer crumb than granulated sugar.
- Brown sugar and cinnamon: These ingredients form the cinnamon roll-inspired ribbons throughout the center of the cake. Flour is added to help keep the filling from becoming too wet or sinking.
- Cinnamon simple syrup: Brushing the warm cake with syrup adds another layer of cinnamon flavor while helping the cake stay moist.
- Cream cheese glaze: A thick vanilla bean cream cheese glaze gives the cake that classic cinnamon roll finish.
Variations and Substitutions
- Add a little crunch! Throw in some toasted chopped pecans to mix things up a bit. I do this with my Sock it to Me Pound Cake, it’s delicious.
- Make it maple: Replace the vanilla bean paste in the glaze with 1–2 teaspoons of maple extract, or add a splash of pure maple syrup for a maple cinnamon roll vibe.
- Swap the cream cheese frosting for a chocolate glaze for a fun spin.
- Can I use granulated sugar instead? Stick with powdered sugar! The recipe was developed around the way it blends into the butter and affects the cake’s texture. It could also change the final volume and structure of the cake.
How to Make Cinnamon Roll Pound Cake
Prep: Prepare the Pan and Filling. Preheat the oven to 325°F and generously coat a 10- to 12-cup Bundt pan with baking spray containing flour. In a small bowl, combine the brown sugar, cinnamon, and flour for the cinnamon swirl filling
Step 1: Cream the Butter Mixture. Beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar and continue beating for 4–5 minutes, until pale, light, and fluffy.
Step 2: Finish the Cake Batter. Add the eggs one at a time, followed by the vanilla extract, and heavy cream. Add dry ingredients and mix until smooth.
Step 3: Layer and Bake. Layer one-third of the batter in the Bundt pan, then sprinkle half of the cinnamon filling. Repeat the layers, finishing with the remaining batter. Bake for 1 hour and 5–10 minutes, until golden and a long skewer comes out clean or with a few moist crumbs.
Step 4: Add the Cinnamon Syrup. Simmer the sugar, water, and cinnamon for 2–3 minutes. Let the cake cool in the pan for 10–15 minutes, poke holes in the surface, and brush with half of the syrup. Invert the cake and brush the remaining syrup over the top and sides.
Step 5: Glaze the Cake. Once the cake has cooled completely, make the cream cheese glaze and spoon all over the cake and allow it to set before slicing.
Expert Pound Cake Tips
- Use Room Temperature Ingredients. This helps the batter mix evenly and create a smoother batter. Take the butter, cream cheese, and eggs out of the refrigerator about 1–2 hours before baking, depending on the temperature of your kitchen. Your ingredients should be softened but not warm or greasy.
- Cream the Butter Mixture Properly. Beat the butter, cream cheese, and powdered sugar on medium speed until pale, fluffy, and slightly increased in volume. Avoid high speed, which can create large air pockets and tunnels in the cake.
- When adding the cinnamon roll filling, keep the cinnamon filling about ½ inch away from the edges of the pan so the sugar does not caramelize directly against the pan and cause sticking.
- Measure the Flour Correctly. For the best results, weigh the flour using a kitchen scale. If you use measuring cups, fluff the flour first, spoon it lightly into the cup, and level off the top. Never scoop the flour directly from the container, as this packs too much into the measuring cup.
- Do Not Overmix After Adding Flour. Once the flour is added, mix only until the batter comes together. Overmixing develops excess gluten, which can give the cake a tough, rubbery, or overly dense crumb.
Storage Instructions
Because the glaze contains cream cheese, store in an airtight container in the refrigerator for up to 5 days. For the best texture, let the cake sit at room temperature for about 30 minutes before serving. Pound cake tastes softer and more buttery when it is not refrigerator-cold. An unglazed cake can be kept tightly wrapped at room temperature for up to 2 days.
Freezing: For the best results, freeze the cake before adding the cream cheese glaze. Wrap the whole cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw the cake overnight in the refrigerator or for several hours at room temperature. Add the cream cheese glaze after the cake has completely thawed.
Recipe FAQs
Powdered sugar creates a finer, softer crumb because it dissolves easily into the butter and cream cheese. It also contains a small amount of cornstarch, which makes the cake velvety and soft.
The cinnamon filling may sink if it is added in one heavy layer or piled too close to the edges of the pan. Divide the filling between two even layers, keep it about ½ inch away from the edges, and avoid pressing or swirling it deeply into the batter. The flour in the filling also helps absorb moisture and keeps the brown sugar from melting into a wet layer at the bottom of the cake.
Yes! The brown sugar and cinnamon layers create the flavor of a cinnamon roll filling, while the vanilla bean cream cheese glaze gives you that classic frosting flavor. The texture is still distinctly pound cake—rich, buttery, and velvety—rather than bread-like or yeasted.
The outside should be deeply golden, and the cake should begin pulling slightly away from the pan. A long wooden skewer inserted into the thickest portion should come out clean or with a few moist crumbs. Wet batter means the cake needs more time.
More Bundt Cake Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
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Preheat the oven to 325°F. Generously grease a 10- to 12-cup Bundt pan with baking spray containing flour, making sure to coat every groove and the center tube.
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Make the cinnamon filling. In a small bowl, whisk together the brown sugar, cinnamon, and flour until evenly combined. Set aside. 1/2 cup Brown Sugar 1 tbsp Cinnamon 2 tbsp All Purpose Flour
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In a separate bowl, whisk together the dry ingredients – flour, nutmeg, baking powder, and kosher salt. 2 1/2 cups All Purpose Flour 1/4 tsp Nutmeg 1/2 tsp Baking Powder 1/2 tsp Kosher Salt
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Add the softened butter, cream cheese, and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Begin mixing on low speed for 1 minute and as the powdered sugar begins to become incorporated into the butter/cream cheese, increase to medium speed and mix 5 minutes, scraping down the bowl with a rubber spatula as needed, until the mixture is very light and fluffy. 1 1/4 cups Salted Butter 6 oz Cream Cheese 3 cups Powdered Sugar
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Reduce mixer to low speed and begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after adding eggs and add vanilla extract and heavy cream. Mix until smooth and combined. 5 large Eggs 1 tbsp Vanilla Extract 3 tbsp Heavy Cream
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Add half of the dry ingredients to the batter and mix until just combined, about 10-15 seconds. Add the remainder of the dry ingredients and mix until smooth. Remove the bowl from the stand mixer and scrape down the sides of the bowl, ensuring that the batter is smooth and everything is fully incorporated.
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Spoon about one-third of the batter into the prepared Bundt pan and spread it into an even layer. Sprinkle half of the cinnamon-sugar filling over the batter, keeping it slightly away from the edges of the pan. Add another third of the batter, followed by the remaining cinnamon filling. Top with the remaining batter and smooth the surface. Gently tap the pan against the counter a few times to release any large air pockets.
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Bake for 1 hour and 5–10 minutes, or until a long skewer inserted into the thickest part comes out clean or with a few moist crumbs.
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While the cake bakes, make the cinnamon simple syrup. Combine water and sugar in a small saucepan. Bring to a gentle simmer over medium heat and cook for 3-5 minutes, stirring until the sugar has completely dissolved. Remove from the heat and stir in cinnamon. Set aside to cool. 1/3 cup Water 1/3 cup Sugar 1 tsp Cinnamon
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Allow the cake to cool in the pan for 10–15 minutes. Carefully invert the cake onto a wire rack or serving plate. Brush the syrup over the top and sides of the cake. Let the cake cool completely before glazing.
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Make the cinnamon roll glaze. Beat the cream cheese and butter together until completely smooth. Gradually mix in the powdered sugar. Add the heavy cream and vanilla bean paste, then beat until the glaze is smooth and thick but pourable. Add another small splash of cream if needed. 2 oz Cream Cheese 4 tbsp Salted Butter 1 3/4 cups Powdered Sugar 2 tbsp Heavy Cream 1 tsp Vanilla Bean Paste
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Spoon or drizzle the cream cheese glaze over the cooled Bundt cake, allowing it to run naturally down the sides. Let the glaze set for about 15–20 minutes before slicing.
Calories: 668kcal, Carbohydrates: 85g, Protein: 7g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 165mg, Sodium: 392mg, Potassium: 114mg, Fiber: 1g, Sugar: 62g, Vitamin A: 1168IU, Vitamin C: 0.1mg, Calcium: 72mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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