Cinnamon Roll Bundt Cake Recipe
Cinnamon Roll Bundt Cake Recipe
Did you know that bundt cakes originated in Europe and became popular in America in the 1950s? This Cinnamon Roll Bundt Cake combines the beloved flavors of cinnamon rolls with the simplicity of a bundt cake. It’s moist, flavorful, and topped with a creamy glaze. If you’re curious about how to create this delicious treat, you’ll want to stick around for the full recipe and instructions.
Why You’ll Love This Recipe
You’ll love this Cinnamon Roll Bundt Cake recipe for several reasons.
First, it’s incredibly easy to prepare. Most ingredients are staples you probably already have at home, and making the batter, cinnamon mixture, and glaze takes about an hour. The cake is a moist, tender, gluten-free dessert that everyone can enjoy.
You won’t need yeast, which simplifies the process. The flavor is another highlight; the cake is moist, with a rich buttery cinnamon swirl and a creamy cream cheese glaze.
It’s versatile too! Enjoy it for breakfast, brunch, or dessert, and it’s perfect for holidays or special occasions. You can customize the glaze or simply dust it with powdered sugar.
Just remember to use room temperature ingredients and avoid overmixing for the best texture.
History
The history of the Bundt cake is as rich and layered as the cakes themselves.
Created in Minnesota in 1949 by Nordic Ware, the Bundt pan drew inspiration from traditional European Gugelhupf pans. The term “Bundt” comes from the German word “Bundkuchen,” meaning “bundled cake.” Initially, sales were slow, but the Bundt gained fame after appearing in the “New Good Housekeeping Cookbook” and winning attention at the 1966 Pillsbury Bake-Off. This event sparked a surge in demand, leading to over 200,000 requests for the pan. Bundt pans are now recognized for their ability to bake deep cakes evenly, becoming a staple in American kitchens, celebrated for its distinctive shape and versatility, with over 60 million pans sold across North America.
Recipe
Ingredients:
– 1 box yellow cake mix
– 3 large eggs
– 1 cup milk
– 1/2 cup oil
– 1 cup sour cream
– 1 cup brown sugar
– 2 teaspoons ground cinnamon
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup powdered sugar
– 4 ounces cream cheese, softened
– Chopped pecans (optional)
Cooking Instructions:
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Preheat your oven to 350 degrees F and grease a bundt pan, making sure to flour it lightly or spray it with baking spray to prevent sticking.
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In a large mixing bowl, combine the yellow cake mix, eggs, milk, oil, sour cream, vanilla extract, and salt. Mix until all ingredients are well incorporated but be careful not to over-mix.
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In a separate bowl, mix together the brown sugar and ground cinnamon to create the cinnamon swirl mixture.
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Pour half of the cake batter into the prepared bundt pan, spreading it evenly along the bottom. Sprinkle the cinnamon swirl mixture evenly over the batter.
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Carefully pour the remaining cake batter over the cinnamon swirl layer, ensuring it covers the swirl completely.
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Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Use a plastic knife or spatula to gently loosen the edges, then invert the cake onto a wire rack to cool completely.
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In a mixing bowl, combine softened cream cheese and powdered sugar, mixing until smooth. Once the cake is completely cooled, drizzle the cream cheese glaze over the top.
Extra Tips:
For the best results, make sure to use room temperature ingredients, as this helps achieve a consistent batter texture. Cinnamon roll flavors are a popular choice, making this cake a hit for any occasion.
Avoid over-mixing to maintain a light and fluffy cake, and take your time while creaming the ingredients to incorporate air, which adds lift.
When creating the swirl, use a skewer or cake knife to gently mix the cinnamon mixture into the batter for a beautiful effect.
For an extra burst of flavor, opt for fresh cinnamon in your swirl mixture. Enjoy your baking adventure!
Final Thoughts
Baking a delicious Cinnamon Roll Bundt Cake can be a rewarding experience, especially when you consider a few key points for success.
Start by using buttermilk or sour cream to keep your cake moist and tender. Cinnamon cakes are perfect for holidays or special occasions, adding a festive touch to your gatherings. Balance the cinnamon with other flavors to create a well-rounded taste.
When it comes to glazes, both cream cheese and cinnamon options offer a delightful contrast to the cake’s warmth. Remember to grease your bundt pan thoroughly and allow the cake to cool properly before removing it.
Avoid overmixing the batter to maintain a fluffy texture, and always check your oven temperature for even baking. Finally, feel free to experiment with add-ins like nuts or fruits for a unique twist on this classic cake.
FAQ
When you’re diving into the world of baking a Cinnamon Roll Bundt Cake, you might have some questions along the way.
First, can you use all-purpose flour instead of cake flour? Yes, but cake flour gives a lighter texture. The use of sour cream in the batter also enhances the cake’s moistness and flavor richness.
How do you prevent overmixing? Mix the flour in slowly and stop as soon as it’s combined.
If your cake isn’t cooking in the center, try reducing the oven temperature slightly and baking longer.
For a quicker option, can you use a cake mix? Absolutely. You can also layer store-bought cinnamon rolls in the pan for a fun twist.
Finally, if your glaze is too thick, add a bit more milk to reach your desired consistency.
