Easy Cinnamon Roll Cake
I love cinnamon rolls and was craving them but didn’t feel like the work of making them. Even thought I have 15 recipes for them, including a one-hour recipe, I still wanted to keep the work to an all-time low. Enter this easy, one bowl, no-mixer cinnamon roll bundt cake with lovely cinnamon flavor that’s ready in no time. I have another recipe for a cinnamon roll cake but this one is even easier. That’s what happens after 8+ years of blogging. Things I made 5+ years ago don’t always register in my memory until after I start on a new recipe only to Google ‘cinnamon roll cake Averie Cooks’ and remember I’ve already made one. But I digress. The recipe is adapted from this cake and this cake. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. It’s impossible to have a dry cake with that trio of moisturizing and tenderizing ingredients. Cinnamon rolls aren’t complete without glaze and because I made the glaze with buttermilk it’s perfectly sweet with a tiny amount of tang. It gives the illusion of a cream cheese glaze, minus the cream cheese, and makes use of the buttermilk already needed for the cake. You may not need all the glaze but unless my bite is flooded, there’s not enough.
What’s in Cinnamon Roll Cake?
To make this cinnamon roll bundt cake, you’ll need:
All-purpose flour Granulated sugar Cinnamon Baking powder Salt Egg Buttermilk Sour cream Canola oil Vanilla extract Confectioners’ sugar Buttermilk
How to Make Cinnamon Roll Cake
Whisk together the dry ingredients, then add in the wet. Turn the batter into a greased 6-cup Bundt pan, then bake until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Let the cinnamon roll bundt cake cool for at least an hour before inverting. Drizzle glaze over top.
What Size Bundt Pan Should I Use?
I used this 6-cup Bundt pan, sometimes called a half-Bundt pan. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time. I haven’t tried these tweaks personally.
Do I Have to Use a Bundt Pan?
This cinnamon bun cake recipe would likely work in an 8-inch square pan, baked for approximately the same duration.
Tips for Making a Cinnamon Roll Cake
It’s very important that you let the cake cool in the pan for at least an hour before inverting it. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly — do not to rush the cooling duration. When making the glaze, you may need to add additional buttermilk to reach desired consistency. Glaze should be pourable but not too thin or it will slide off. This cinnamon roll cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed items with dairy at room temperature, but if you’re not store cake in the fridge noting it will be more prone to drying out. Extra glaze will keep airtight in the fridge for many weeks.
More Cinnamon Desserts:
Cinnamon Roll Coffee Cake with Cream Cheese Glaze — The great taste of cinnamon rolls minus any of the waiting or work! Easy and everyone loves this cake! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Caramel Apple Cinnamon Roll Bake — The soft and gooey factor of a Cinnabon with apples and so much caramel sauce! Easy, ready in 30 minutes, and one of the best desserts ever!
Cinnamon Roll Bars with Cream Cheese Frosting — All the flavor of cinnamon rolls, minus the work! Easy, super soft, chewy, and the frosting truly is the icing on the cake!
Cinnamon-Sugar Crust Cinnamon-Ribbon Bread – Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft and fluffy!
Cinnamon Roll Apple Crisp — A layer of cinnamon rolls topped with apples and a crunchy oatmeal crumble makes this the ULTIMATE apple crisp!! EASY, ready in 40 minutes, and tastes AMAZING!!
Pumpkin Cinnamon Roll Bake — The recipe is easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough. Every bite tastes like the coveted center-bite of a cinnamon roll.
Snickerdoodle Cake— The interior of this addicting snickerdoodle cake is soft, buttery, dense, and has an almost pound cake-like texture. The cinnamon-sugar filling is my favorite part!
