Cinnamon Roll Bundt Cake With Cream Cheese Frosting

Updated: Dec. 23, 2025

Recipe Details

• Total Time: 3 hours (includes cooling)

• Prep Time: 30 minutes

• Cook Time: 1 hour 30 minutes (plus cooling)

Ingredients

Cinnamon Crumbs

• 2 tablespoons unsalted butter

• ⅓ cup (28g) panko bread crumbs

• ⅔ cup (150g) packed dark brown sugar

• 5 teaspoons ground cinnamon

• Pinch of fine sea salt

Cake Batter

• 2 cups (260g) all-purpose flour

• 1½ cups (300g) granulated sugar

• 1½ teaspoons baking powder

• ¾ teaspoon fine sea salt

• 5 large eggs

• 1 tablespoon vanilla extract

• ¾ cup (168g) unsalted butter, cubed, room temperature

• 6 ounces (169g) cream cheese, cubed, room temperature

Cream Cheese Frosting

• 10 ounces (290g) cream cheese, softened

• 2 tablespoons (28g) unsalted butter, softened

• ¾ cup (85g) powdered sugar, plus extra for adjusting sweetness

• Pinch of fine sea salt

• 1 teaspoon vanilla extract

Equipment

• 9-inch Bundt pan (preferably metal)

• Nonstick baking spray

• Stand mixer (with paddle attachment) or hand mixer

• Offset spatula, skewer/cake tester, cooling rack

Preparation Steps

Step 1: Prepare Cinnamon Crumbs

Heat butter in a nonstick skillet over medium heat until fully melted and foaming. Add panko bread crumbs and stir continuously with a heat-resistant spatula for 3–4 minutes until evenly golden brown. Transfer to a bowl, add brown sugar, cinnamon, and salt, then mix thoroughly. Allow to cool completely to room temperature (prevents overheating the batter).

Step 2: Preheat & Prepare Bundt Pan

Preheat oven to 350°F (175°C). Coat the 9-inch Bundt pan with nonstick baking spray, ensuring all surfaces (including the center tube) are evenly coated to prevent sticking.

Step 3: Mix Dry & Wet Ingredients

In the bowl of a stand mixer, whisk together flour, granulated sugar, baking powder, and salt on low speed for 1 minute to break up clumps and aerate. In a separate bowl, whisk eggs and vanilla extract until smooth.

Step 4: Cream & Incorporate Batter

Add room-temperature butter and cream cheese cubes to the dry ingredients. With the mixer on low speed, pulse for 1–2 minutes until the mixture resembles coarse crumbs. Gradually pour the egg-vanilla mixture in a steady stream while mixing, stopping halfway to scrape the bowl. Continue mixing on medium speed for 30 seconds, then medium-high for 1 minute to achieve a smooth, airy batter.

Step 5: Layer Batter & Crumbs

To build the cinnamon roll effect:

1. Distribute ¼ of the batter into the Bundt pan, spreading into a thin, even layer with an offset spatula.

2. Sprinkle ⅓ of the cinnamon crumbs evenly over the batter.

3. Add another ¼ of batter, spreading to fill gaps and reach the edges.

4. Repeat with remaining batter and crumbs, finishing with a final crumb layer on top.

Step 6: Bake & Cool

Bake for 60–70 minutes until a skewer inserted into the center emerges with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a cooling rack to finish cooling (1–2 hours).

Step 7: Frosting Preparation

In a stand mixer, beat softened cream cheese and butter on medium-high speed for 2–3 minutes until smooth. Add powdered sugar, salt, and vanilla; mix on low for 30 seconds, then medium-high for 1–2 minutes until fluffy. Adjust sweetness with extra powdered sugar if needed.

Step 8: Assemble & Store

Frost the cooled cake immediately with cream cheese frosting. For a glossy finish, spread evenly or pipe in swirls. Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.

Recipe Tips & Reader Reviews

Author’s Note

"Traditional method: Combine wet ingredients (eggs, vanilla, butter, cream cheese) in one bowl; dry ingredients (flour, sugar, baking powder, salt) in another. Mix dry into wet by hand until just combined—minimizes mess and ensures tenderness."

Cook’s Notes from Readers

• Baking Time Adjustment: "Using a Nordic Ware Bundt pan, the cake finished in 1 hour. Test doneness at 50 minutes to avoid over-baking; 5 large eggs (extra-large) worked well."

• Pan Substitution: "A rectangular metal pan works; use thinner layers and reduce baking to 35–40 minutes (glass/ceramic pans alter heat distribution)."

• Texture Fix: "Triple the cinnamon crumb mixture (panko + brown sugar) for balance; the crumbs add crunch without excess sweetness."

• Frosting Hack: "Frost while warm for a drizzled effect; refrigerated frosting stays soft but thickens with time."

Enjoy this decadent cinnamon roll-inspired Bundt cake, perfect for gatherings or special occasions!