I created a cinnamon roll bundt cake so unbelievably soft and moist and topped with a glossy easy glaze that the photos alone will make you keep scrolling.

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I’m obsessed with this cinnamon roll bundt cake because the crumb is wildly tender and the cinnamon ribbon is unapologetically rich. I love that every slice looks like a cinnamon roll crashed into a cake and didn’t apologize for it.

But the best part for me is the tang from 1 cup sour cream cutting through the sweetness and the way 1/2 cup unsalted butter melted and slightly cooled gives the crumb that glossy, yielding bite. It’s showy without being precious.

Eat it for breakfast, dessert, or because you suddenly need something dangerously delicious. Slice it.

Do not share, ever.

Ingredients

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All-purpose flour: the cake’s structure, makes it tender but still sturdy.
Granulated sugar: sweetens and gives a light crumb, you’ll notice it.
Light brown sugar: adds mild molasses warmth and slight stickiness.
Baking powder: lifts the cake, keeps it fluffy and soft.
Baking soda: helps browning and gives a touch more rise.
Fine salt: balances sweetness, brings out the cinnamon.
Eggs: bind everything together and add a bit of richness.
Sour cream: keeps it moist, gives gentle tang and richness.
Whole milk: thins batter and adds creaminess, nothing fancy.
Melted butter: adds buttery flavor and tender mouthfeel.
Neutral oil: keeps cake extra moist, it’s practically foolproof.
Vanilla extract: warms the flavor, makes it smell like home.
Brown sugar (swirl): for gooey pockets, basically cinnamon candy inside.
Granulated sugar (swirl): adds little crunch and extra sweetness.
Ground cinnamon: the star, warm and cozy classic spice.
Butter (swirl): helps the swirl stick and taste buttery.
Powdered sugar (glaze): makes that glossy, sweet finish you want.
Milk or cream (glaze): thins glaze to drippy perfection, use less if needed.
Vanilla (glaze): rounds the glaze, makes it taste homemade.
Salt (glaze): just a pinch cuts the sweetness, smart move.
Nonstick spray or butter and flour: keeps cake unmangled when you flip it.

Ingredient Quantities

2 1/2 cups all purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1 tbsp baking powder

1 tsp baking soda

1 tsp fine salt

3 large eggs

1 cup sour cream

1/2 cup whole milk

1/2 cup unsalted butter melted and slightly cooled

1/3 cup neutral oil like vegetable or canola

2 tsp vanilla extract

For the cinnamon swirl 1/2 cup packed brown sugar

For the cinnamon swirl 1/4 cup granulated sugar

For the cinnamon swirl 3 tbsp ground cinnamon

For the cinnamon swirl 4 tbsp butter melted

For the glaze 1 1/2 cups powdered sugar

For the glaze 2 to 3 tbsp milk or heavy cream

For the glaze 1 tsp vanilla extract

Pinch of salt for the glaze

Nonstick spray or softened butter and flour for the bundt pan

How to Make this

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1. Preheat oven to 350F. Grease a 10 to 12 cup bundt pan well with nonstick spray or softened butter and flour, tapping out excess flour, cause nothing ruins a cake faster than a stuck bundt.

2. Whisk together 2 1/2 cups all purpose flour, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp fine salt in a medium bowl so it’s airier and easy to fold.

3. In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 3 large eggs until just combined; dont overbeat. Add 1 cup sour cream, 1/2 cup whole milk, 1/2 cup melted and slightly cooled unsalted butter, 1/3 cup neutral oil, and 2 tsp vanilla extract. Mix until smooth but still a little lumpy is ok.

4. Fold the dry ingredients into the wet in two additions, scrape the sides, and gently mix until just combined. Overmixing makes it dense so stop when you no longer see flour.

5. In a small bowl combine the cinnamon swirl: 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 3 tbsp ground cinnamon and stir in 4 tbsp melted butter until it holds together like damp sand.

6. Spoon about half the batter into the prepared bundt pan and spread gently. Sprinkle the cinnamon mixture evenly over the batter, leaving a small border so it doesnt all slide out when you add the top layer.

7. Add the remaining batter over the cinnamon layer and smooth the top. Use a knife to gently swirl once or twice through the batter to create veins of cinnamon, but dont overdo it or the swirl will disappear.

8. Bake 45 to 55 minutes at 350F until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil after 30 minutes.

9. Cool the cake in the pan on a rack for 10 to 15 minutes, then invert onto the rack to finish cooling. Let it cool to warm or room temp before glazing so the glaze doesnt melt off completely.

10. Make the glaze by whisking 1 1/2 cups powdered sugar with 2 to 3 tbsp milk or heavy cream, 1 tsp vanilla extract and a pinch of salt until smooth. Adjust thickness by adding a little more milk for a thinner glaze or more powdered sugar for thicker. Drizzle over the cooled cake, let set a few minutes, slice and serve.

Equipment Needed

1. 10 to 12 cup bundt pan (well greased)
2. Nonstick spray or pastry brush and a little extra flour for dusting the pan
3. Measuring cups and spoons (for dry and wet ingredients)
4. Medium bowl and large bowl (for dry and wet mixes)
5. Whisk (for the dry mix and the glaze)
6. Electric hand mixer or stand mixer (helps beat the sugars and eggs, but you can whisk by hand)
7. Rubber spatula and a spoon (for folding, scraping sides, and spooning batter)
8. Small bowl or prep bowl (for the cinnamon swirl)
9. Sharp knife or skewer/toothpick (for a quick swirl and for doneness check)
10. Cooling rack and a sheet or plate to invert the cake onto

FAQ

Q: Can I use low fat milk or yogurt instead of whole milk and sour cream? A: Yes, but it will change the texture a bit. Whole milk and sour cream add richness and moisture, so if you swap in low fat milk or plain yogurt, expect a slightly less tender cake. If using yogurt, thin it with a tablespoon or two of milk so the batter isn’t too thick.

Q: My cinnamon swirl sank or clumped, how do I get a more even ribbon? A: Make sure the melted butter for the swirl is warm but not scorching, and gently fold the sugar and cinnamon into it till it's pasty. Dollop the batter in the pan, spoon the swirl mixture in lines, then use a knife to drag a few shallow swirls through the batter. Don’t overmix or you’ll lose the ribbon effect.

Q: Can I make this in a 9×13 pan instead of a bundt pan? A: Yes. Bake time will be different though. Use a 9×13 and check for doneness starting around 30 minutes, likely 35 to 45 minutes total. Insert a toothpick in the center it should come out with a few moist crumbs but not raw batter.

Q: How do I tell when the cake is done without drying it out? A: Look for golden edges that are pulling slightly from the pan, and a toothpick in the center comes out with a few moist crumbs. The top should spring back lightly when touched. If it’s browning fast on top, tent it loosely with foil for the last 10 to 15 minutes.

Q: Can I make the cake ahead and how should I store it? A: Absolutely. The cake keeps at room temperature, tightly covered, for 2 days. For longer storage, wrap well and refrigerate up to 4 days, or freeze slices for up to 2 months. Warm slices a bit in the microwave for 10 to 15 seconds to freshen them.

Q: My glaze is too thick or too thin, how do I fix it? A: If too thick, add milk or cream a teaspoon at a time until it reaches a drizzly consistency. If too thin, add more powdered sugar a tablespoon at a time. A pinch of salt brightens the flavor and helps cut the sweetness, so don’t skip it.

Cinnamon Roll Cake Recipe Substitutions and Variations

All purpose flour: you can swap for equal parts whole wheat pastry flour for a nuttier, slightly denser cake; or use a 1 to 1 gluten free flour blend if you need it gluten free, but the texture may be a bit crumbly.
Sour cream: plain Greek yogurt works great in the same amount, it gives the same tang and moisture; if you dont have either, buttermilk thinned with a little milk (3/4 cup buttermilk + 1/4 cup milk) is a decent stand in.
Unsalted butter (melted): substitute melted coconut oil or neutral vegetable shortening in a 1 to 1 ratio, flavor will change slightly so coconut oil gives a faint coconut note; if using salted butter cut any extra salt.
Whole milk: you can use equal parts buttermilk for extra tang and lift or any unsweetened plant milk (almond or oat) in the same amount, though plant milks are a touch thinner so the cake might be a little less rich.

Pro Tips

1) Grease the bundt pan very well and flour it properly. Even a tiny stuck spot will tear the cake, so press softened butter into the nooks and tap out excess flour. If you use spray, wipe any pooled bits out so you dont end up with greasy dark spots.

2) Keep the swirl layer a little drier than the batter so it stays put. If your cinnamon mix looks too wet, add a bit more sugar or use slightly less melted butter. When you add the top batter, leave a small clear border around the edge so the swirl doesnt ooze out while baking.

3) Do not overmix the batter. Fold only until the flour disappears. A few small lumps are fine. Overworking develops gluten and makes the crumb tough, so stop the moment it looks even.

4) Let the cake cool enough before glazing. If its warm, the glaze will run off and you lose the pretty drizzle. Cool in the pan 10 to 15 minutes, then flip and finish cooling on a rack until just warm or room temp for best results.