Cinnamon Roll Bundt Cake with Cinnamon Swirl

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This Cinnamon Roll Bundt Cake with cinnamon swirl is an easy and quick fall cake with a thick vanilla glaze on top. This simple cinnamon Bundt cake recipe stays moist for several days thanks to the buttermilk. It’s an easy make-ahead dessert and the perfect cinnamon cake for cozy fall afternoons.

This Cinnamon Roll Bundt Cake might just be the coziest fall cake I have ever made. It has everything I want in an autumn dessert: lots of cinnamon, a moist texture, toasted hazelnuts, and a thick vanilla glaze drizzled over the top.

And the best part? When you slice into it, you get those gorgeous cinnamon swirls that make it look a little like a cinnamon roll – but it’s so much easier to make. No yeast, no kneadig and no rising time involved. It’s simply a quick and easy bundt cake.

The buttermilk keeps this cake incredibly moist, even for several days, which also makes this a great make-ahead cake. Bake it the day before you’re planning to serve it and it will still be beautifully soft and moist the next day.

Wich size is your cake pan?

For this recipe, I used my small 7-inch (18 cm) Bundt pan, which is perfect when you don’t want to make a huge cake.

You can absolutely bake this cinnamon swirl cake in a regular large Bundt pan or even a springform pan. However, you’ll need to increase the recipe accordingly. The baking time will also change depending on the size and shape of your pan, so always start checking the cake with a skewer toward the end of the baking time.

Ceylon Cinnamon vs. Cassia Cinnamon

I use Ceylon cinnamon for this Cinnamon Roll Bundt Cake. I especially love its delicate, slightly sweeter and more subtle flavor in cakes and desserts. Because Ceylon cinnamon is milder than Cassia cinnamon, I can use a generous amount.

If you only have Cassia cinnamon, you can absolutely use that instead. However, I recommend reducing the amount. Instead of 1 tablespoon of Ceylon cinnamon, start with about 2 teaspoons Cassia cinnamon, depending on how strong your cinnamon is.

Why Add Buttermilk to Bundt Cake?

Buttermilk is one of my favorite ingredients for making moist Bundt cakes. It gives the crumb a wonderfully soft texture without making the cake feel overly rich or heavy.

It also helps the cake stay moist for several days, which is particularly useful if you want to bake your cake ahead of time.

For a different version, you can replace the buttermilk with cream or baileys. This makes the cake richer and gives it a lovely boozy flavor.

How to Make the Perfect Cinnamon Swirl

You don’t even need to make a completely separate batter for the cinnamon swirl.

Simply remove about one-quarter of the finished cake batter and mix it with brown sugar, toasted hazelnuts, Ceylon cinnamon, and a little milk.

Layer the plain batter and cinnamon batter in your prepared Bundt pan, then run a fork or knife through the layers just a few times.

Don’t overdo the swirling! You want to keep those distinct cinnamon layers so you can see the beautiful swirl when you cut into the cake.

Can I Make Cinnamon Roll Bundt Cake Ahead of Time?

Absolutely. This is a great make-ahead cake. You can easily bake it a day before serving.

Once completely cooled, keep the cake well covered at room temperature. You can either glaze it right away and allow the glaze to set completely before covering it, or add the vanilla glaze shortly before serving. If you store it in the fridge, it will become a bit firmer.

Personally, I love this cake when it’s still just slightly warm, served with a dollop of whipped cream, another dusting of cinnamon, and a cup of coffee. It really doesn’t get much cozier than that.

For more easy bundt cake recipes, check out my German Hazelnut Cake and my Blueberry Bundt Cake with Sour Cream.

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Cinnamon Roll Bundt Cake Recipe

This Cinnamon Roll Bundt Cake with buttermilk is an easy and quick fall cake with a cinnamon hazelnut swirl and thick vanilla glaze on top. This simple cinnamon Bundt cake recipe stays moist for several days thanks to the buttermilk. It’s an easy make-ahead dessert and the perfect cinnamon cake for cozy fall afternoons.

Course Dessert

Cuisine German

Keyword cinnamon roll bundt cake

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 -8

Ingredients

For the Buttermilk Cake

• 150 g g all-purpose flour 1 ¼ cups
• 100 g granulated sugar ½ cup
• – ½ packet baking powder about 2 tsp
• – 1 pinch salt
• – 2 large eggs + 1 egg yolk room temperature
• 125 g ½ cup buttermilk
• 125 g ½ cup + 1 tbsp neutral oil, such as canola oil
• – 1 tsp vanilla bean paste

For the Cinnamon Swirl

• – About ¼ of the prepared cake batter
• – 40 g 3 tbsp packed brown sugar
• – 30 g ¼ cup toasted hazelnuts, finely chopped
• – 1 tbsp Ceylon cinnamon
• – 1 tbsp 15 ml milk

For the Vanilla Glaze

• – 80 g ⅔ cup powdered sugar
• – 1½–2 tbsp heavy cream
• – A little vanilla bean paste to taste

Instructions

1. Preheat the oven to 340°F (170°C). Thoroughly grease your small Bundt pan and dust it lightly with flour.
2. Beat the eggs, egg yolk, sugar, and salt for a few minutes until pale, thick, and fluffy.
3. Add the vanilla bean paste, buttermilk, and oil and mix briefly until combined.
4. Mix the flour and baking powder together. Add to the wet ingredients and mix just until no dry streaks remain. Avoid overmixing.
5. Transfer about ¼ of the batter to a separate bowl. Stir in the brown sugar, toasted hazelnuts, Ceylon cinnamon, and milk.
6. Spoon half of the plain batter into the prepared Bundt pan. Add half of the cinnamon batter on top. Repeat with the remaining plain batter and cinnamon batter.
7. Run a fork or thin knife through the batter with just a few swirling motions. Don’t mix too much or you’ll lose those distinct cinnamon layers.
8. Bake for approximately 35–40 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs.
9. Let the cake cool briefly in the pan before carefully turning it out onto a wire rack. Allow it to cool completely.
10. For the glaze, whisk the powdered sugar with 1½ tablespoons heavy cream and a little vanilla bean paste. Add more cream as needed until you have a thick, pourable vanilla glaze. Drizzle over the cooled cake.