Indulge in Delight: Cinnamon Roll Bundt Cake with Cream Cheese Frosting
Enter a realm of pure indulgence with our Cinnamon Roll Bundt Cake with Cream Cheese Frosting. This decadent dessert combines all the flavors you love in a classic cinnamon roll, but in the form of a moist and delicious bundt cake. Perfect for any occasion, from lazy weekend brunches to festive gatherings, this cake is sure to become a favorite among family and friends. Join us as we embark on a culinary adventure to create a dessert that’s as stunning as it is delicious.
Ingredients:
For the Cake:
- 1 ½ cup unsalted butter, room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups sifted cake flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup sour cream, room temperature
- 2 tbsp vegetable oil
- 1 tbsp vanilla extract
For the Cinnamon Swirl:
- ⅓ cup unsalted butter, melted (5 tbsp plus 1 tsp)
- ⅓ cup packed light brown sugar
- 1 tbsp all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 tsp vanilla extract
For the Icing:
- 2 oz cream cheese, room temperature
- 2 tbsp unsalted butter, room temperature
- 1 ½ cup confectioner’s sugar
- ¼ cup milk (can be whole, 2%, or even refrigerated coconut milk)
- 1 tsp vanilla extract
Instructions:
- Preheat Oven and Prepare Bundt Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- Make the Cake Batter:
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together the cake flour, salt, and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix in the vegetable oil and vanilla extract until the batter is smooth and well-combined.
- Prepare the Cinnamon Swirl:
- In a small bowl, combine the melted butter, brown sugar, flour, cinnamon, and vanilla extract. Stir until the mixture forms a smooth paste.
- Layer the Cake Batter and Cinnamon Swirl:
- Spoon half of the cake batter into the prepared bundt pan. Smooth the surface with a spatula. Drizzle half of the cinnamon swirl mixture over the batter. Repeat with the remaining batter and cinnamon swirl, swirling the layers together with a knife or skewer to create a marbled effect.
- Bake the Cake:
- Transfer the bundt pan to the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a medium mixing bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the confectioner’s sugar, alternating with the milk, until the desired consistency is reached. Stir in the vanilla extract.
- Frost the Cake:
- Once the cake has cooled completely, drizzle the cream cheese frosting over the top. Allow the frosting to set before slicing and serving.
Cook Notes and Variations:
- Add Nuts: For added texture and flavor, sprinkle chopped pecans or walnuts over the cinnamon swirl layers before baking.
- Enhance with Citrus: Add a hint of citrus by stirring grated lemon or orange zest into the cake batter or icing.
- Glaze Instead of Frosting: For a lighter option, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.
Keto and Low-Carb Versions:
Indulge in the scrumptious flavors of Cinnamon Roll Bundt Cake while adhering to your keto or low-carb lifestyle with these modifications:
Keto Version:
- Almond Flour: Substitute almond flour for the cake flour to reduce the carb content of the cake while maintaining a tender texture.
- Sugar Substitute: Use a keto-friendly sweetener such as erythritol or monk fruit sweetener in place of granulated sugar in both the cake batter and frosting.
Low-Carb Version:
- Reduced Sugar: Decrease the amount of granulated sugar used in the cake batter and frosting or use a sugar-free sweetener to lower the overall carb count.
- Coconut Flour: Replace some of the cake flour with coconut flour to reduce the carb content while adding a hint of coconut flavor.
Frequently Asked Questions (FAQs):
- Can I freeze leftovers of this cake? Yes, you can freeze slices of the cake in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Can I use salted butter instead of unsalted butter? While unsalted butter is preferred for baking to control the amount of salt in the recipe, you can use salted butter and adjust the amount of added salt accordingly.
- Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and store it in an airtight container at room temperature. Frost the cake just before serving for the best texture and flavor.
- Can I use a different pan if I don’t have a bundt pan? You can use a 9×13-inch baking dish or two 9-inch round cake pans instead of a bundt pan. Adjust the baking time accordingly.
Elevate your dessert game with the irresistible allure of Cinnamon Roll Bundt Cake with Cream Cheese Frosting. With its tender crumb, aromatic cinnamon swirl, and creamy frosting, this cake is a true showstopper that’s sure to impress. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe is guaranteed to delight your taste buds and leave you craving more. So gather your ingredients, preheat your oven, and get ready to savor every blissful bite of this delectable dessert. Happy baking!
