Cinnamon Roll Bundt
Check out this Cinnamon Roll Bundt. It has all the flavor of a cinnamon roll, but with the simplicity of a bundt.
Have you guys met Mary from Food Librarian? She likes bundts. Like a LOT. So much so that she started a fun little series called I Like Big Bundts back in 2009. She wanted to celebrate National Bundt Day on November 15th and made a bundt every day for 30 days. She’s made 30 bundts every year since then and has asked other bloggers to join her in the celebration. How could I not join in?!?
I love a good bundt just as much as the next person. Heck, just saying bundt is fun. Let alone thinking of the image above and getting “I Like Big Butts” stuck in my head all afternoon. One of my favorite things about bundts is that they’re so low maintenance. There’s no decorating of individual pieces like cupcakes. No stacking and decorating like layer cakes. But you still get the fun of bringing an impressive cake to your friends or family members. And just look how pretty they are with all those curves.
I made this Cinnamon Roll Bundt cake for a charity pig-out breakfast we had at work. Does anyone else’s work do this? You pay a $5 donation to either bring food or just pig out. Then the day of, all the food gets put in a conference room and people get a plate and just pig out on all the awesomeness. There were muffins, a couple egg casseroles, some biscuits and gravy, and of course doughnuts at the pig-out.
I had originally planned to make cinnamon rolls but was attracted to the simplicity of this recipe. And it still has that great cinnamon roll taste! This would be perfect to serve on a holiday morning since it can be prepared in advance and just stored in the fridge until you’re ready to serve it.
Be sure to check out Food Librarian to see all of her bundts. She’ll be posting a roundup of everyone who celebrated National Bundt Day soon as well!
One Year Ago: Dark and Stormy
Two Years Ago: Pumpkin Pancakes with Cranberry Compound Butter
Three Years Ago: Cranberry Sauce
Four Years Ago: Pumpkin and Chocolate Caramel Corn
Five Years Ago: Halloween M&M Treats
Six Years Ago: Lemon Berry Muffins and Deviled Eggs
Cinnamon Roll Bundt
Check out this Cinnamon Roll Bundt. It has all the flavor of a cinnamon roll, but with the simplicity of a bundt.
Ingredients:
For The Cake
3 sticks (12 oz, or 24 Tbsp) unsalted butter at room temperature
2 Tbsp shortening or oil
1 1/2 cups sugar
6 eggs, at room temperature
3 cups sifted cake flour
3 tsp baking powder
1 tsp salt
1 cup sour cream
1 Tbsp vanilla extract
For The Swirl
1 stick (4 oz, or 8 Tbsp) unsalted butter, melted
1 tsp vanilla extract
2/3 cup brown sugar
1 1/2 tsp ground cinnamon
1 Tbsp flour
For The Cream Cheese Glaze
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk or more if needed
1 tsp vanilla extract
Directions:
For The Cake
Preheat oven to 325 degrees.
In the bowl of a mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes. Add eggs, one at a time, beating well after each addition.
Add half of sour cream to mixer and combine. Next add baking powder and salt to cake flour and pour half of flour mixture into cake batter and beat until incorporated. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the cake flour and baking powder mixture. Lastly, add vanilla extract and mix until well combined but don't over mix.
For the Swirl
In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.
Spray one bundt pan with baking spray. Pour 1/4 of cake batter into bundt pan. Next drizzle some of the swirl mixture over batter and use a knife to create a swirl pattern. Repeat these steps, with first the cake batter then the swirl until all the cake batter is transferred to the bundt pan.
Bake for 1 hour and 10-20 minutes. Remove from oven and cool in bundt pan for 10 minutes then remove from pan and allow to cool.
For the Glaze
In a mixer bowl, beat together cream cheese, confectioner's sugar, milk and vanilla extract until smooth and pourable. Pour the glaze over the pound cake and serve.
Recipe from Grandbaby Cakes
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look fantastic and are so festive!
Oh my, these look divine! I recently made something similar, but with no chocolate – just a pumpkin batter with cream cheese topping. But I definitely think I must try these too.
These are absolutely beautiful!
Look wonderful!
These look awesome. I just wish it made a bigger pan!
They’re pretty rich, but I would imagine you could just double it and make it in a 9×13 pan if you wanted!
I made pumpkin spice brownies on Friday and they were delish so I bet these are EVEN BETTER! Thanks for sharing and I’ll be following your tweaks!
~ingrid
i always make a pumpkin cheesecake in the fall with a ginger cookie crumb crust, but i’m liking the chocolate component in your recipe even more.
oh yum – love pumpkin, and the chocolate/pumpkin combo looks wonderful!
These look great! Is there a way I can make them non-dairy? Something I can sub the cream cheese for? Thanks!
Heather – I’ve had great luck subbing Tofutti Better than Cream Cheese in cheesecake recipes in the past. I think that would definitely work and you could use Earth Balance in the brownie portion. Let me know how it turns out if you try it.
Hi Jenn! I just wanted to let you know that you won the giveaway on my blog last week. I emailed you, but never got a response. Could you email me your mailing address to jennharton@paducah.com. I have to pass it along to myblogspark so they can send you your prize package!
Thanks, Jen…I’ll let you know how they come out!
OH wow these do look delicious! I love all that swirled pumpkin…yum!
Those look amazing!
Wow, I love these! My husband would die of happiness of I made these for him – pumpkin cheesecake is his favorite thing for fall.
They look like tiger fur – very cool! What an interesting flavour combination.
We love these at my house! I like your idea of dark chocolate – I will have to try that next time.
beautiful! And they look so delicious!! I agree I don’t normally think of pumpkin with chocolate… but you have me convinced!
The tops of these are a work of art! Love it!
Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
~Nancy
Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
~Nancy
hi.. just dropping by here… have a nice day! http://kantahanan.blogspot.com/
The side-view shot totally won me over. These look delicious!
This looks so yummy.
I now know what to make for the office potluck!
Those look amazing. I love pumpkin with chocolate, I plan on making these soon.
Your brownies look delicious! I am curious since I would like mine to taste more like pumpkin pie than plain pumpkin should i add pumpkin pie spices or follow your recipe for the spices?
Thanks!
fawkes – There are a decent amount of spices in the pumpkin portion of the batter. I would recommend making is as the recipe states, then taste it before you pour it into the pan. Maybe then add some pumpkin pie spice if you’d like.
I made these over the weekend and they were scrumptious!! I’m not a huge fan of pumpkin but this recipe is now a fall staple. I plan on making them for the family on Thanksgiving…thanks for sharing this!
I made these the other day and they were great! a hit at work! yum! thanks!
I stumbled across your blog from a Facebook friend and made these brownies last night. DELICIOUS!! I doubled the recipe and it does just fit in a 9×13 pan and took about 60 mins to bake. It’s worth the wait for them to be chilled in the fridge. The flavors are even more delicious that way.
Oh YUM! And gorgeous, to boot. I never thought pumpkin and chocolate go together either, until I tried it! 🙂 Now I’m hooked. Good idea to double up on the cheesecake layer…you can never have enough pumpkin cheesecake after all!
Thank you so much for participating in our event! These brownies look amazing. They say Halloween to me for sure!
I made these– now I love them! Will be repeated each fall 🙂
Amazing! I loved these so much I played with them a bit and made cranberry cheesecake brownies for my christmas baking.(I didn’t stumble on to these till christmas.) I’ll let you know when I put those up on my blog! With credit to you of course!
Lexi – cranberry cheesecake brownies sound very intriguing. Can’t wait to see them.
Hi Jen! I made these for Heather@BFM’s (comment listed above) birthday and she loved them! Unfortunately I could not find the Hershey’s Special Dark cocoa powder (I tried 3 stores) so I had to make them with the regular cocoa powder. Can you tell me where you found the Hershey’s Special Dark??
Kasey – I have actually had a hard time finding it as well. I had actually all but given up on it until one day it caught my eye at the grocery store. I proceeded to buy all three containers. I would say just keep an eye out for it and good luck!
1/2 cup of flour seems like very little. Is that correct?
Pup – Yes, that is the correct amount of flour. Most brownie batters have very little flour in them.
Just made these- delicious! I only had the milk chocolate powder, so I’m excited to try it again with the special dark powder.
I doubled the recipe and it perfectly filled a 13×9 pan so you might try it. 🙂 And they are amazing. Also I used margerine not butter and found they were more moist. Happy Baking!
Hi there, just became alert to your blog through Google, and found that it’s truly informative. I’m
going to watch out for brussels. I will be grateful if you
continue this in future. A lot of people will be benefited from your writing.
Cheers!
thank you for sharing your interesting and helpful information 🙂
please, visit my web:
obat asam urat
I made these with my nieces and over all they were pretty good, but something about the pumpkin part tasted off. Still, fun and festive to make!