Cinnamon Roll Bundt Cake with Cream Cheese Glaze

Cinnamon Roll Bundt Cake with Cream Cheese Glaze brings the cozy swirl of a bakery cinnamon roll to an easy, sliceable cake—no yeast, no long rise. You get soft, buttery crumb, bold cinnamon-sugar ribbons, and a creamy, tangy glaze that drips luxuriously down the ridges. Better yet, it bakes in one pan, feeds a crowd, and works for brunch, holidays, or a “just because” bake. Because this cake uses pantry staples and simple steps, you’ll nail it on the first try—yet it still tastes like you fussed. Now, let’s make your new go-to brunch showpiece. This Cinnamon Roll Bundt Cake with Cream Cheese Glaze is reliable, big on flavor, and surprisingly easy to decorate.
At a Glance

• Servings: 12–16 slices
• Prep Time: 20 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour 15 minutes
• Difficulty: Easy
• Estimated Cost: $10–$14 (USA average)
  Now, let’s gather what you need for Cinnamon Roll Bundt Cake with Cream Cheese Glaze.

Ingredients for Cinnamon Roll Bundt Cake with Cream Cheese Glaze

For the cake

• 2½ cups (300 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• ½ cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
• ¼ cup (60 ml) neutral oil (canola or vegetable)
• 3 large eggs, room temp
• 1 cup (240 g) sour cream, room temp
• ½ cup (120 ml) whole milk, room temp
• 2 tsp pure vanilla extract
  For the cinnamon swirl
• 1 cup (200 g) packed light brown sugar
• 2½ Tbsp (20 g) ground cinnamon
• ¼ cup (56 g) unsalted butter, melted
• 1 Tbsp (8 g) all-purpose flour (helps keep the swirl from sinking)
• Optional: ½ cup (60 g) chopped pecans or walnuts
  For the cream cheese glaze
• 4 oz (113 g) cream cheese, softened
• 1½ cups (180 g) powdered sugar
• 1 tsp pure vanilla extract
• Pinch of salt
• 2–4 Tbsp (30–60 ml) milk to thin (as needed)
  Swaps & Notes (simple and flexible)
• No sour cream? Use 1 cup (240 g) full-fat Greek yogurt.
• Dairy-free? Swap dairy butter/milk for plant butter and unsweetened almond or oat milk; use dairy-free cream cheese for the glaze.
• Less sweet? Cut granulated sugar by ¼ cup (50 g) and the swirl brown sugar by 2 Tbsp.
• Add citrus? Fold in 1 Tbsp orange zest to the batter for a holiday brunch dessert vibe.
• Nut-free? Skip the nuts; the cake still has classic sticky bun flavor.
  

Key Ingredient Weights (quick reference)

This Cinnamon Roll Bundt Cake with Cream Cheese Glaze uses a mix of butter and oil for tenderness and stays moist thanks to sour cream. The cinnamon swirl includes a touch of flour so it bakes in place and doesn’t sink.

Ingredient Substitutions for a Cinnamon Swirl Bundt

• Buttermilk swap: Use ½ cup buttermilk instead of milk for a tangy, bakery-style crumb.
• Spice blend: Add ¼ tsp nutmeg or cardamom for “sticky bun” warmth.
• Brown sugar filling: Dark brown sugar deepens the caramel notes.
• Plant-based option: Try a dairy-free cream cheese icing if needed.

How to Make Cinnamon Roll Bundt Cake with Cream Cheese Glaze

• Prep the pan & mix the cinnamon swirl. Heat oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter and dust with flour (or use baking spray with flour). In a small bowl, stir brown sugar, cinnamon, melted butter, and 1 Tbsp flour. If using nuts, fold them in.

• Whisk dry, then wet. In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt. In a second bowl, whisk melted butter, oil, eggs, sour cream, milk, and vanilla until smooth.

• Combine to make batter. Pour wet into dry and whisk just until combined. Don’t overmix; a few small lumps are fine. The thick batter helps the cinnamon swirl stay layered—key to that Cinnamon Roll Bundt Cake with Cream Cheese Glaze look.

• Layer & swirl. Spoon half the batter into the pan and smooth. Sprinkle half the cinnamon mixture evenly. Add remaining batter, then the rest of the cinnamon mixture. Use a butter knife to gently swirl in a figure-eight pattern—about 3–4 passes.

• Bake, cool & glaze. Bake 45–55 minutes, until a toothpick comes out with a few moist crumbs. Cool 15 minutes in the pan, then invert onto a rack. Beat cream cheese, powdered sugar, vanilla, and salt; thin with milk to a pourable glaze. When the cake is barely warm, spoon glaze over the ridges of your Cinnamon Roll Bundt Cake with Cream Cheese Glaze and let it drip.

Pro Tips & Variations

• Grease like you mean it. Bundt pans have nooks. Therefore, use a pastry brush to get butter into every edge; then flour. This keeps your Cinnamon Roll Bundt Cake with Cream Cheese Glaze from sticking.
• Room-temp ingredients. Because warmer eggs/dairy emulsify better, you’ll get a softer, tighter crumb.
• Don’t overswirl. Two or three figure-eights are enough. Otherwise, the swirl blends and you lose that classic cinnamon roll pattern.
• Check early. Every pan/oven differs. Start checking at 43 minutes; pull when a few moist crumbs cling to the tester.
• Make-ahead brunch dessert. Bake the night before, wrap once cool, and glaze right before serving so it looks fresh.

Flavor Twists (cinnamon swirl cake ideas)

• Pecan Sticky-Bun Cake: Add ½ cup toasted pecans to the swirl and a pinch of molasses to the glaze.
• Apple Cinnamon Swirl Bundt: Fold 1 cup finely diced peeled apples into the batter for fall vibes.
• Maple Cream Cheese Icing: Swap 2 Tbsp milk with maple syrup in the glaze.

Dietary Variations (plant-based & gluten-free)

• Dairy-Free Cinnamon Bundt: Use plant butter, almond milk, and dairy-free cream cheese icing.
• Gluten-Free Option: Use a good 1:1 gluten-free baking blend (with xanthan gum). Let batter rest 10 minutes before baking for better hydration.

Pan Sizes & Bake Times (helpful table)

Serving Suggestions

Serve this showpiece slightly warm so the glaze is silky. For breakfast cake, pair it with hot coffee or chai. For dessert, add a dollop of lightly sweetened whipped cream or vanilla yogurt. During holidays, garnish with a dusting of cinnamon, a few toasted pecans, or orange zest for color. Because the flavors are rich, small slices go far—but folks often go back for seconds. Slice your Cinnamon Roll Bundt Cake with Cream Cheese Glaze at the table for dramatic swirls.

Storage & Reheating

• Room Temp: Store covered at cool room temp for 1 day.
• Fridge: Because of the cream cheese glaze, it keeps best in the fridge up to 5 days. Wrap well so it doesn’t dry.
• Freeze: Freeze slices (without glaze if possible) for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm slices 10–15 seconds in the microwave, then spoon on extra glaze if you saved some. Rewarming briefly brings back the tender crumb of your Cinnamon Roll Bundt Cake with Cream Cheese Glaze.

Troubleshooting

• Cake stuck in pan: You need thorough greasing. Next time, brush melted butter into every ridge, dust with flour, and chill the pan 5 minutes before filling. If it sticks, let it cool another 10 minutes and try again.
• Dry crumb: Overbaked. Therefore, pull when a few moist crumbs remain on the tester; also measure flour (300 g) for accuracy.
• Sunken swirl: Batter was too thin or you overswirled. Use sour cream and add that 1 Tbsp flour to the swirl. Swirl gently.
• Glaze too thick/thin: Whisk in milk 1 tsp at a time to thin, or add 2–3 Tbsp powdered sugar to thicken until it streams slowly.
• Uneven rise (big dome): Oven runs hot. Reduce temp by 10–15°F next time or use an oven thermometer. With these fixes, you’ll master Cinnamon Roll Bundt Cake with Cream Cheese Glaze fast.