It is Bundt time again and this month’s theme is Spices and hosted by Deepti of Baking Yummies. Thank you kindly for hosting Deepti!!! Today I give you Cinnamon Roll Bundt Cake for #BundtBakers.
I started thinking of using all these exotic spices but then cinnamon buns popped into my head. Cakes of all kinds are a celebration, not a daily event so you want it to be good. Try our Glazed Pistachio Bundt Cake for another amazing dessert.
I wanted something with the real taste of a really good cinnamon bun, you know like the kind you get in one of those lovely cinnamon bun shops in the mall or in a bakery with the yummy cream cheese frosting that gets all over your fingers and face!!
You feel like a kid again eating one of those!!
Helpful Items for This Recipe
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Wilton Perfect Results Premium Non-Stick 9-Inch Fluted Tube Pan
I wanted that same experience in a bundt cake. I have to admit, I was really experimenting this time, not adapting from anything. What a relief when this beautiful bundt popped out!!
How to Make a Cinnamon Roll Bundt
The first thing you need to do when making a Cinnamon Roll Bundt is to make sure you have all your ingredients ready to go. I love to have everything measured and laid out before I start baking. It makes everything go smoothly as you work through the recipe.
Using good quality ingredients is also important. Using fresh good quality cinnamon, for example, makes a big difference. If your cinnamon has been sitting in your cupboard or spice drawer for a few years it will have lost most of its flavor.
Do yourself a favor and pick up some fresh cinnamon, it will make a world of difference. There is even more than one type of cinnamon on the market, get adventuresome, your taste buds will thank you later.
Start by preheating your oven to 350 degrees F. Spray your bundt pan with cooking spray and flour the inside of the pan, shaking out any excess flour. This is a very important step to allow your bundt to slide out of the pan with ease.
Sprinkle the chopped pecans in the bottom of the bundt pan and set them aside. As with most cakes make sure you mix your dry ingredients together. Add the flour, baking soda, salt & pudding mix in a large bowl and whisk to combine.
Next, you need to cream the butter and sugar using a stand mixer or hand mixer in a mixing bowl until it is light and fluffy. Add the eggs to the sugar mixture, then alternate adding the flour mixture, the sour cream, and the milk/vanilla mixture ending with the flour.
How to Get That Cinnamon Bun Swirl
Mix together the swirl ingredients in a medium bowl. Pour 1/2 the batter into your prepared 10-inch bundt pan. Then add 1/2 the swirl mixture on top of the batter in the pan, pour the remaining batter into the pan then add the remaining swirl mixture to the pan.
Press it down slightly into the batter, this will give you the swirl you are looking for in the middle of the cake.
Once your cake is baked and a toothpick or cake tester placed in the center comes out clean let the cake rest for 10-15 minutes, then remove it from the pan and allow it to cool completely on a wire rack. Look at those wonderful chopped pecans on the top of the cake!
Then you will want to add that scrumptious cream cheese frosting!! When you are ready to serve your creation prepare the icing by mixing the cream cheese, powdered sugar, milk, and vanilla extract together. Drizzle over the cake allowing it to run down the sides and into the middle of the cake.
When I first made it I nervously cut into it to see the interior and could have jumped for joy!! I was so happy with the swirls and the moistness of the cake.
It was really the best one I have made so far. Loved the cinnamon, pecans, and cream cheese frosting. You have to try this show stopper of a cake!!
It is so moist inside and stayed moist for days!!
What is Bundt Bakers?
It’s a group of Bundt-loving bakers who get together once a month to bake bundts with a common ingredient or theme.
Follow our Bundt Bakers Pinterest board for incredible bundt cake recipes and inspiration.
Stacy of Food Lust People Love heads up our group and has a #BundtBakers page where you can find information and links to the recipes for each month.
Read more at http://magnoliadays.com/2014/sweet-potato-pound-cake/#VLZ0s0I3ealqICpZ.99
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send an email to Stacy at [email protected] or ask to join our private Facebook group.https://www.facebook.com/groups/232682126893174 This is a purely administrative group. All recipes and photographs can be found on our individual blogs or our Pinterest board.
Here are some more delicious spiced bundts to try:
- Orange Cardamom Mini Bundt Cakes by Alice at Hip Foodie Mom
- Cinnamon Roll Bundt Cake by Tara at Noshing With The Nolands
- Fresh Apple Cake by Lauren at Sew You Think You Can Cook
- Sweet Potato Pound Cake by Renee at Magnolia Days
- Rum & Ginger Grapefruit Cake by Kelly at Passion Kneaded
- Apple Cinnamon Bundt Cake by Kathya at Basic N Delicious
- Saffron and Tahitian Vanilla Infused Cream Bundt Cake by Laura at The Spiced Life
- Honey and Beer Spiced Bundt Cake by Felice at All That’s Left Are The Crumbs
- Saffron Vanilla Bean and Orange Mini Bundt Cake by Deepti at Bakingyummies
- Peach and Spiced Tea Bundt Cake by Stacy at Food Lust People Love
Cinnamon Roll Bundt Cake Recipe

Cinnamon Roll Bundt Cake for #BundtBakers
A bundt cake that tastes just like a delicious homemade cinnamon roll!! This recipe is fun to make, to serve and to eat!! With a moist inside, a crunchy top, luscious cream cheese frosting and a surprise inside swirl, this bundt cake has it all!!
Ingredients
Bundt
- ½ cup butter softened
- 1¼ cup sugar
- 3 eggs
- 2¼ cup flour
- 2 tsp. baking soda
- ½ tsp. salt
- 1- (5 oz.) 153 gm. package instant vanilla pudding mix (4 serving size)
- ½ cup sour cream
- 1 cup milk
- 1 tsp. vanilla
- ⅓ cup chopped pecans
Swirl
- ⅔ cup chopped pecans
- 1 Tbsp. cinnamon
- ½ cup butter softened
- 1 Tbsp. flour
Cream Cheese Glaze
- 4 oz. cream cheese
- 2 cups icing sugar (confectioner's sugar, powdered sugar)
- 2-3 tbsp. milk
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350F. Spray a bundt pan with cooking spray and flour the inside. Spread the ⅓ cup pecans on the bottom of the pan and set aside. Whisk together the flour, baking soda, salt and pudding mix. Set aside.
- In a standup mixer beat together the butter and sugar until fluffy. Add the eggs one at a time and mix well. Add the flour alternatively with the sour cream and milk mixed with the vanilla, and ending with the flour. Beat well for 2 min.
- Mix the swirl ingredients together. Pour half the cake batter into the prepared bundt pan, take half the swirl mixture and with your hands drop small pieces all around the center of the batter, connecting the filling like a ring in the middle. Pour the remaining batter in and top with the rest of the swirl mixture, pressing it into the batter slightly again making a ring in the middle of the batter. Bake for 50-60 min. or until a cake tester comes out clean. Let cool for 10-15 min. Then carefully place on a cooling rack to cool completely. The cake is so moist it can be made a day ahead of time, wrapped with foil.
- When ready to serve. Whip together the cream cheese glaze by creaming the cream cheese until softened, slowly add the icing sugar and vanilla. Add enough milk for desired consistency. Beat for 3-4 min. on high to remove any lumps. Pour over cake and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 526Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 105mgSodium: 494mgCarbohydrates: 62gFiber: 2gSugar: 40gProtein: 7g
Comments & Reviews
Renee says
Oh yum Tara! That cream cheese frosting and the scrumptious inside is making my mouth water. I’m wishing I had it this morning with my coffee.
Noshing with the Nolands says
Thanks so much Renee!!
Dana says
I made it as a trial tonight for another date- used white chocolate pudding and tasted great! Hubby not so fond of the nuts (I love them) so will skip that next time. Also will really spray and flour next time as mine stuck on the inner circle. Thinking I will try a little orange flavoring instead of vanilla next time for fun. Thanks for sharing- ❤️
Tara Noland says
I have to say I am a “nutty” girl myself, I do love them!! Thanks for taking the time to tell me, enjoy!
Bakingyummies says
Cinnamon buns in a bundt pan, beautiful swirls and that lovely cream cheese frosting…you’ve nailed it Tara!
Noshing with the Nolands says
Thank you so much Deepti and thanks for hosting!!
carolinaheartstrings says
That is some goodness going on there. I love everything about this recipe. Thanks for the great share!
Noshing with the Nolands says
Thanks so much for coming over!!
Stacy says
I’d have been jumping up and down too, Tara! What a beautiful cake inside and then the crunchy nut topping and, finally, that cream cheese glaze. You have really outdone yourself!
Noshing with the Nolands says
Thanks so much Stacy, I was happy with this one!!
Alice // Hip Foodie Mom says
Cinnamon roll in a bundt cake!!! this is brilliant and looks soooo good!! I want a slice!!! yum!
Noshing with the Nolands says
Thanks so much Alice!!
Heidy L. McCallum says
This looks wonderful! You Nolands sure know how to cook! I am always impressed with your simple to read recipes and direct photos! You make cooking a pleasure! I am definitely going to try out your recipe next week.
Noshing with the Nolands says
Thanks so much Heidy for coming over and for your kind comments!!
Felice/All That's Left Are The Crumbs says
Tara, that is one seriously beautiful bundt cake. Your swirls turned out perfectly and the cream cheese frosting looks amazing. If I had been in your kitchen I would have been so tempted to swipe my finger across the top for a little taste.
Noshing with the Nolands says
Thanks so much Felice!!
Kayle (The Cooking Actress) says
These photos are making me drooool! omg that glaze!!! Love that this is so much simpler than making cinnamon rolls but JUST AS DELICIOUS!
Noshing with the Nolands says
Thanks so much Kayle!!!
Lauren Everson says
Kudos to you for experimenting with baking! You’re much braver than I. Cinnamon roll cake sounds scrumptious.
Noshing with the Nolands says
Thanks so much Lauren!!
Aunt Bee says
I can ALMOST smell the cinnamon coming through my screen! Looks fantastic! I shared this as my *FAVORITE RECIPE OF THE DAY* <3 Aunt Bee
Noshing with the Nolands says
Thank you so much, I really appreciate it!!
Kelster says
LOVE, LOVE, LOVE THE SWIRL.
Sorry. But caps were absolutely necessary for this.
Noshing with the Nolands says
LOL, Kelster!! Thanks so much!!
Cheryl says
My daughter Lindsay made this cake yesterday and I have to say it is one of the best cake recipes we have ever tasted. It does taste like the best cinnamon bun with cream cheese icing, and it looks fantastic.
Two thumbs up for this one!
Thanks for the recipe Tara!!!! 🙂
Noshing with the Nolands says
Woohoo!! So happy it turned out for you and I am so glad you made it!! We all sure loved it!! You rock Lindsay!!
Azu says
The cinnamon roll bundt cake look delicious! Love the idea of the nutty topping
Noshing with the Nolands says
Thank you so much!!
Kathia Rodriguez says
Oh My God! what a delicious bundt, you just blow my mind with this recipe, thank you for sharing.
Noshing with the Nolands says
Thanks so much Kathia!!
Del's cooking twist says
I love cinnamon and this recipe looks really yummy! I’d love to try!!
Tara Noland says
Thank you so much Del!
Carol says
Hi, I made this tonight and even though I noticed I forgot to put the rest of the pecans in after it was in the oven, it turned out great…I will make this again.
Carol N<
Noshing with the Nolands says
Thanks so much Carol for making it and for taking the time to come and tell me, truly appreciated!!
Ronda says
This looks wonderful! Thank you for linking it up Friday at our Weekend Social on Kitchen Dreaming! We hope to see you again this week! 🙂
Noshing with the Nolands says
Thanks so much Ronda for coming over!!
Lauren says
This looks amazing with or without the icing, but… everything is even better when it has cream cheese involved 🙂
Noshing with the Nolands says
Thank you so much Lauren!!
Patty Haxton Anderson says
Tara you have outdone yourself with this recipe. My Lord it looks good!
Noshing with the Nolands says
Thanks so much Patty!!
Ann Metz says
I made this bundt cake and it was good, but afterwards I noticed that in the instructions it did not include adding the vanilla, so I will definitely add the vanilla the next time I make it. A good recipe…thanks for sharing.
Noshing with the Nolands says
So sorry Ann, I will go make that correction. I am so glad you liked it!!
Maureen | Orgasmic Chef says
You have cake that lasts for days?? 🙂 I think this cake wouldn’t last very long at our house at all!
Tara Noland says
Some cakes, I have to hide in the freezer or they would be gone!! Thanks for coming over Maureen!
Janet N. says
Your recipe calls for icing, what is that and how do I make it? Want to make this, it looks really good.
Tara Noland says
Sorry about that, it is icing sugar, or confectioner’s sugar or powdered sugar. I did the correction.
Sheila G. says
Even after an hour and 10 minutes, the cake was not cooked all the way through. I even put it back in for another 15 minutes and the middle did not bake. What did I do wrong???
Tara Noland says
Hmmm, Sheila, I have never had that happen. I wonder if you added in ingredients incorrectly. Or, your oven temperature was off. Could also be your pan?? Sorry, it is an excellent cake.
Carol says
Thank you so much for this recipe. I was thinking of making it ahead of time and freezing it for Thanksgiving. Do you know if it will freeze well?
Tara Noland says
I think it will be just fine if you don’t ice it. Enjoy!
Ellen says
Made your cake today and it is luscious. Wonderful texture moist and very cinnamon bunny. Thanks for sharing.
Tara Noland says
Thank you so much Ellen for letting me know!!
Teresa says
I made this today and it was truly OUTSTANDING! I used “French Vanilla” pudding mix instead of regular vanilla. Did everything else the same. A keeper of a recipe for sure!
Tara Noland says
So glad you liked it, French Vanilla pudding would be yummy too!
Wesla says
The cake looks delicious, so I definitely want to try making it. But, I’m not a fan of cream cheese. Would the icing still work if I substituted 4 oz. of butter for the cream cheese? Thanks!!
Tara Noland says
I have not tried that but I think it would work nicely. It would be a buttercream glaze.
Amanda says
Just made this for my friend’s wedding in the morning! The bride and groom are having a brunch style reception and wanted a cinnamon roll bundt cake. Going to make the icing a tad thicker for a draped lace effect. Thanks for sharing the recipe.
Tara Noland says
Hi Amanda, I am truly honored to be part of today’s celebrations!! I hope everyone loves it!
Jerry says
No sugar in the swirl? Is that correct??
Tara Noland says
Yes, that is correct.
Ana says
Hey this cake looks amazing – but I live in New Zealand and I don’t think we get vanilla pudding mixes … Can it be replaced ?
Thanks
Tara Noland says
Hi Ana, I would just omit it. It may not be quite as moist but still delicious.
Lesley says
When does the other 1/3 cup of pecans go into the cake? Thank you. I will be making this for my mom’s birthday.
Lesley says
Sorry, I just realized that the rest goes into the swirl! Can’t wait to try your recipe!
Katie Hodges says
I made this for family Sunday breakfast, I only had chocolate pudding, it was awesome!!! I now have the vanilla kind in the oven for a work function tomorrow. Thank you for sharing, it is now one of my favorites!!!
Tara Noland says
Awesome, so happy to hear!! ENJOY!!
Sarah says
Hi! What does 153 GM. Mean for the vanilla pudding? The ones I see are measured in ounces?
Tara Noland says
It is just over 5 oz., sorry that is the weight we have in Canada.
Kathy says
I just made the cinnamon roll bunt cake – taking it on vacation tomorrow – does it need to be refrigerated? I can’t wait to eat it!
Tara Noland says
So sorry for the late reply, I was out of town working. No need to refrigerate but you can if you like!
C Paulin says
Is it possible to make this without a stand mixer?
Tara Noland says
Sure you can use a hand mixer or mix by hand.
Brook says
Hi I’m seeing I’m the only one that doesn’t know what swirl means and i can’t seem to figure it out from the directions or online . could you explain a little more? Thank you! 🙂
Tara Noland says
Swirl is what you see inside the cake, the pecan, cinnamon and butter mixture looks like a swirl of a cinnamon roll. Swirl means to go around in a circular motion as in the water swirls down a drain.
Sylvia Medina says
Will have to try this. It looks so yummy.
Tara Noland says
Enjoy!!
Stacie says
MmMMM! That looks so good! I can’t get enough of bundt cake. There’s something about that shape that feels so old school.
Brianne Tursi Manz says
I love cinnamon rolls in general, but, I really love them this time of year! This bundt cake looks and sounds delicious!
Amy says
This is a beauty of a cake! I love how perfect it looks! It must taste heavenly.
Tara Pittman says
My family loves cinnamon rolls. I should make this for them on Thanksgiving morning.
Heather says
Give me all the cinnamon! I’ll have to try this recipe with the family!
Lisa Joy Thompson says
Cinnamon rolls are a favorite around here, but I’ve never thought of making a cinnamon roll flavored bundt cake! Can’t wait to try this recipe!
Catalina says
This cake looks like a piece of heaven! I love the addition of cinnamon!
Romy says
Yum! This recipe has comfort and the holidays written all over it! Totally up my alley and I’m deff gonna to make it.
Amber Faust says
This recipe and icing look amazing. Thank you!
Tara Noland says
You are so welcome!!
K says
Can’t wait to try! Would adding a streusel topping change the baking time you think?
Tara Noland says
It kind of has the streusel topping on the inside but adding it on top won’t change the bake time.
SNK Social Fame says
Thanks for the best blog. it was very useful for me.keep sharing such ideas in the future as well.
MAM says
This looks amazing! Is there a way to read the reviews instead of the comments. I like to hear what people who’ve tried recipes think. Thanks!
Tara Noland says
Sorry all the comments are there and I don’t have control over them. Hope you enjoy the cake.