If a cinnamon roll and a bundt cake had a cozy, golden, buttery baby—this would be it. This cinnamon roll bundt cake is soft, tender, and swirled with brown sugar and cinnamon in every bite, then finished with a simple dusting of powdered sugar. It’s the kind of cake that feels right at home on a brunch table, but easy enough to whip up on a weekday afternoon.
This recipe and blog post were inspired by the Hamilton Beach Retro Hand Mixer—because the soft green color and vintage shape instantly brought to mind the kind of cozy, nostalgic baking I grew up with. I wanted to create something that felt classic, simple, and just a little bit sentimental… and this cinnamon roll bundt cake was the perfect fit.
Ingredients
This recipe is made in two parts: the main cake batter, which is rich and tender thanks to sour cream and instant pudding mix, and a separate cinnamon-sugar mixture that gets layered throughout to create that signature swirl. Each component is simple on its own, but together they bake into something really special.
- Unsalted butter
- White sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Sour cream
- Whole milk
- Instant vanilla pudding mix (dry)
- Brown sugar
- Ground cinnamon
- Melted butter
- All-purpose flour
See recipe card for quantities.
Instructions
- Preheat the oven and generously grease and flour a bundt or tube pan.
- Mix the cake batter ingredients until smooth and fluffy.
- In a separate bowl, stir together the cinnamon swirl mixture.
- Layer the batter and cinnamon swirl in the pan, repeating until both are used up.
- Gently swirl with a knife if desired, then bake until golden and set.
- Let the cake cool for 15–20 minutes, then carefully remove it from the pan.
- Once cool, dust with powdered sugar and serve.
Hint: Don’t forget to remove the cake from the pan within about 15–20 minutes after baking. If it cools completely in the pan, the cinnamon swirl can stick and make releasing it a lot trickier—especially in a bundt or angel food pan!
Substitutions
This recipe is naturally vegetarian, and while it’s not gluten-free or dairy-free as written, you can make a few simple swaps if needed:
- Gluten-free – Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. (Make sure your pudding mix is also gluten-free—most are, but double-check the label.)
- Dairy-free – Try plant-based butter, non-dairy sour cream, and a dairy-free instant pudding mix (like Simply Delish).
- No powdered sugar? – You can make a quick vanilla glaze instead by mixing powdered sugar with milk and a splash of vanilla for a classic cinnamon roll finish.
Have a go-to substitution you love? Let me know—I’d love to hear what works for you.
Variations
This cake is super flexible and easy to tweak depending on who you’re serving or what you have on hand:
- Extra cozy – Add a dash of nutmeg or cardamom to the cinnamon swirl for a warm, spiced twist.
- Deluxe – Swap the powdered sugar for a vanilla glaze or even a cream cheese drizzle for full cinnamon roll effect.
- Spring-friendly – Add a handful of fresh blueberries to the batter for a fruity burst that pairs beautifully with the cinnamon.
- Kid-friendly – Top with rainbow sprinkles or serve warm with a scoop of vanilla ice cream for an instant hit.
- Nutty version – Stir in chopped pecans or walnuts for crunch and a little Southern flair.
Equipment
I used a 10-cup bundt pan and the Hamilton Beach Vintage-Style 5-Speed Hand Mixer for this recipe—and both played a big role in how it turned out.
- Bundt pan: I recommend using a metal bundt pan for even browning and defined edges. If you're using a ceramic or stoneware bundt, you may need to increase the bake time slightly and check for doneness in the center. Make sure to grease and flour it generously—this batter is moist and the cinnamon swirl can stick.
- Hand mixer: This cake batter is thick, especially once the pudding mix is added. A hand mixer with a slow start (like this one from Hamilton Beach) keeps things neat and gives you the control you need for smooth mixing without splattering.
Storage
This cake stays moist and tender for days, making it perfect for make-ahead baking.
- Room temperature: Store leftover cake in an airtight container at room temp for up to 3 days. If your kitchen is warm or humid, refrigerate to prevent spoilage.
- Refrigerator: To extend freshness, store covered in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.
- Freezer: This cake freezes beautifully—wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temp or microwave for 20–30 seconds for a quick treat.
No glaze = easier storage and no mess! If you add icing, let it set fully before wrapping or freezing.
Recipe
Cinnamon Roll Bundt Cake
Ingredients
Cake Batter
- ¾ cup unsalted butter, room temperature
- 1½ cups white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- ½ cup whole milk
- 3.4 oz package instant vanilla pudding mix (dry)
Cinnamon Sugar Swirl
- 1½ cups brown sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons melted butter
- 4 tablespoons all-purpose flour
Instructions
Preheat & Prep Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt or tube pan generously, making sure to get into all the crevices.
Make the Cinnamon Swirl:
- In a small bowl, mix together the brown sugar, cinnamon, melted butter, and flour until combined. Set aside.
Mix the Cake Batter:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Combine Wet Ingredients:
- In another small bowl or measuring cup, whisk together the sour cream and milk until smooth.
Mix Everything Together:
- Add the dry ingredients to the creamed mixture in three additions, alternating with the sour cream and milk mixture, beginning and ending with the dry ingredients. Stir in the dry instant pudding mix and mix until just combined. Do not overmix.
Assemble the Cake:
- Pour one-third of the batter into the prepared pan. Spoon one-third of the cinnamon swirl mixture evenly over the batter. Repeat two more times, ending with the swirl mixture on top. Use a knife or skewer to lightly swirl the layers together—just a couple of figure-eights is enough.
Bake:
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, tent it with foil around the 45-minute mark.
Cool & Release:
- Let the cake cool in the pan for 15–20 minutes before carefully inverting it onto a wire rack or plate. Do not let it sit in the pan too long, or the swirl may stick.
Finish & Serve:
- Once fully cool, dust with powdered sugar or drizzle with glaze, if desired. Slice and enjoy!
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Pairing
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