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Cinnamon Roll Bundt Cake
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Cinnamon Roll Bundt Cake
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Everything you know and love about a cinnamon roll in the form of everyone's favorite bundt cake. From the gooey cinnamon filling, to the cream cheese icing on top, this Cinnamon Roll Bundt Cake is perfection for cinnamon roll lovers.

Prep time
Bake/Cook time
0:50 to 0:55
16 servings
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Cinnamon Roll Bundt Cake
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:50 to 0:55
Yield :
16 servings



Cinnamon Swirl Filling


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Grease and lightly flour a bundt pan. Set aside.
  2. In a large bowl, whisk flour, sugars, baking soda, baking powder, cinnamon and salt together. Beat in butter until mixture is crumbly.
  3. In a separate bowl, whisk eggs, vanilla extract, sour cream, and milk together. Make a well in center of dry ingredients and pour wet in. Beat batter until light and fluffy, about 3 minutes.
  4. Whisk filling ingredients together. Pour half of cake batter into bundt pan and sprinkle filling on top. Swirl lightly with a knife. Add the rest of batter and swirl again lightly, reaching down into filling layer.
  5. Bake for 50-55 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Do not overbake. Upon removing cake from oven, release edges of cake with a butter knife immediately. Allow cake to cool in pan for a few minutes before inverting onto a cooling rack to cool completely.
  6. Whisk icing ingredients together until smooth and drizzle on warm cake. Sprinkle top with cinnamon.
  7. Cake will stay fresh for up to 5 days stored tightly in an airtight container at room temperature.


Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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