Cinnamon Roll Bundt Cake With Cream Cheese Frosting
Updated Dec. 23, 2025
- Total Time
- 3 hours
- Prep Time
- 30 minutes
- Cook Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- ⅓cup/28 grams panko bread crumbs
- ⅔cup/150 grams packed dark brown sugar
- 5teaspoons ground cinnamon
- Pinch of fine salt
- Nonstick baking or cooking spray
- 2cups/260 grams all-purpose flour
- 1½cups/300 grams granulated sugar
- 1½teaspoons baking powder
- ¾teaspoon fine salt
- 5large eggs
- 1tablespoon vanilla extract
- ¾cup/168 grams unsalted butter, cut in cubes, room temperature
- 6ounces/169 grams cream cheese, cut in cubes, room temperature
- 10ounces/290 grams cream cheese, softened
- 2tablespoons unsalted butter, softened
- ¾cup/85 grams powdered sugar, plus more to taste
- Pinch of fine salt
- 1teaspoon vanilla extract
For the Cinnamon Crumbs
For the Cake
For the Frosting
Nutritional analysis per serving (10 servings)
694 calories; 38 grams fat; 21 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 80 grams carbohydrates; 1 gram dietary fiber; 55 grams sugars; 9 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the crumbs: Melt the butter in a skillet over medium. Add the crumbs and cook, stirring often, until evenly golden brown, 3 to 4 minutes. Transfer to a bowl, add the brown sugar, cinnamon and salt, and stir well. Let cool.
- Step 2
Meanwhile, make the cake: Heat oven to 350 degrees. Coat a 9-inch Bundt pan with baking or cooking spray.
- Step 3
Whisk the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk the eggs and vanilla in a large liquid measuring cup.
- Step 4
Add the butter and cream cheese to the flour, toss lightly to coat, then beat with the paddle attachment on low speed until small crumbs form. With the machine running, add the eggs in a slow, steady stream. Once half of the eggs are added and the mixture forms a smooth batter, scrape the bowl and turn the speed to medium. Continue adding the eggs in a steady stream, scraping the bowl as needed for a smooth batter. Once all the eggs are added, beat on medium-high for 1 minute.
- Step 5
Use a large spoon to drop dollops of batter (about ¼ of it) into the prepared pan. Use a small spoon to smooth those dollops into a thin, even layer. Sprinkle an even layer of cinnamon crumbs (about ⅓ of the crumbs) on top to completely coat the batter. Dollop another ring of batter over the crumbs and use the small spoon to gently nudge the batter to the edges of the pan and the center tube. Cover with another layer of crumbs. Repeat the layering until all the cake batter and crumbs are used, sprinkling any final crumbs over the last cake layer.
- Step 6
Bake until a cake tester or wooden skewer comes out with a few tiny crumbs attached, 1 hour to 1 hour 10 minutes. Cool in the pan for 15 minutes, then flip out of the pan onto a rack. The cake can be wrapped tightly and kept at room temperature for up to 3 days.
- Step 7
Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until smooth. Scrape the bowl, add the powdered sugar and salt, and beat again, starting on low speed, then going to medium-high, until smooth. With the machine running, add the vanilla. Taste and beat in more powdered sugar if you’d like.
- Step 8
You can ice and eat the cake warm if you’d like, or wait for the cake to cool completely before frosting it. The frosted cake can be refrigerated for up to 3 days; bring to room temperature before serving or enjoy cold.
Private Notes
Comments
This might be helpful to you, it's how I make most cakes (and will make this one): Wet ingredients creamed and mixed in larger bowl. Dry ingredients mixed in smaller bowl, then added to wet, mixed by hand til just blended. Old school I guess, less mess and the bakes come out deliciously!
I made this yesterday using Nordic-ware Bundt pan and was done at 1 hour, to get crumbs on tester, should have tested at 50 min. 5 eggs no problem and I used extra large. I believe the cream cheese made up for no milk, etc. and I think panko in cinnamon mix kept it not overly sweet. My husband and neighbor loved with cream cheese frosting. Will definitely make again but less time in the bake.
You could probably do this in a rectangular metal pan. Make sure the pan you use is metal, not glass or ceramic as that will affect how fast the pan and batter heats up and cooks. You can use thinner layers of batter and crumb and a shorter baking time, maybe 35-40 min instead of the hour for the much thicker bundt pan but check for doneness with a cake tester.
There were not nearly enough crumbs. I didn’t get swirls, just odd bits of cinnamon-flavored something that tended to migrate to the sides of the pan. If I make it again, I’ll triple the amount of crumbs. My frosting came out thick. That seems to be the intent of the recipe, based on the photo, but I wanted a creamier frosting. So I added milk to it in very small amounts until I got a consistency I liked. The cake was overbaked at just short of an hour, but that may have been my oven.
Definitely 5 stars! The crumb was moist and tender, and the crunchy, cinnamon-y crust was divine. I used matzo instead of panko and salted butter instead of unsalted—what I had on hand. I baked on convection at 350° to an internal temperature of 210°. It took 50 minutes. I cooled for just 12 minutes. I used the leftover cream cheese for a drizzle: 7 T butter, 2 oz cream cheese, 1.5 c powdered sugar, a pinch of salt, generous splash of vanilla, and enough plain yogurt to thin it out and make it tangy.
Was going to make cinnamon rolls but saw this recipe & was curious. I take umbrage with the claim that a cinnamon roll is only good freshly baked, pop it in the microwave for a few seconds and ur good. But the cinnamon rolls I make are elite so they kinda great no matter what. Anyway, was curious so made it, and it's pretty good! Solid Bundt cake. Baked for 50 mins, removed from pan after 15. 5 eggs seems like a lot but I actually really liked the texture of the cake itself and would maybe use the recipe again in something else. I think cinnamon rolls are actually easier and take less ingredients than this but I may make again as a cake to take to an even or smth