{"id":85803,"date":"2026-09-28T07:40:31","date_gmt":"2026-09-28T13:40:31","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=85803"},"modified":"2026-09-28T07:40:33","modified_gmt":"2026-09-28T13:40:33","slug":"cinnamon-roll-bundt-cake-with-cinnamon-swirl","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/cinnamon-roll-bundt-cake-with-cinnamon-swirl\/","title":{"rendered":"Cinnamon Roll Bundt Cake with Cinnamon Swirl"},"content":{"rendered":"\n

This Cinnamon Roll Bundt Cake with cinnamon swirl<\/strong> is an easy and quick fall cake with a thick vanilla glaze on top. This simple cinnamon Bundt cake recipe <\/strong>stays moist for several days thanks to the buttermilk. It\u2019s an easy make-ahead dessert and the perfect cinnamon cake for cozy fall afternoons.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

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This Cinnamon Roll Bundt Cake<\/strong> 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.<\/p>\n\n\n\n

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 \u2013 but it\u2019s so much easier to make. No yeast, no kneadig and no rising time<\/strong> involved. It\u2019s simply a quick and easy bundt cake.<\/p>\n\n\n\n

The buttermilk keeps this cake incredibly moist<\/strong>, even for several days, which also makes this a great make-ahead cake. Bake it the day before you\u2019re planning to serve it and it will still be beautifully soft and moist the next day.<\/p>\n\n\n\n

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Wich size is your cake pan?<\/h2>\n\n\n\n

For this recipe, I used my small 7-inch (18 cm) Bundt pan<\/strong>, which is perfect when you don\u2019t want to make a huge cake.<\/p>\n\n\n\n

You can absolutely bake this cinnamon swirl cake in a regular large Bundt pan or even a springform pan. However, you\u2019ll 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.<\/p>\n\n\n\n

Ceylon Cinnamon vs. Cassia Cinnamon<\/h2>\n\n\n\n

I use Ceylon cinnamon<\/strong> 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.<\/p>\n\n\n\n

If you only have Cassia cinnamon<\/strong>, 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<\/strong>, depending on how strong your cinnamon is.<\/p>\n\n\n\n

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Why Add Buttermilk to Bundt Cake?<\/h2>\n\n\n\n

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

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

For a different version, you can replace the buttermilk with cream or baileys<\/strong>. This makes the cake richer and gives it a lovely boozy flavor. <\/p>\n\n\n\n

How to Make the Perfect Cinnamon Swirl<\/h2>\n\n\n\n

You don\u2019t even need to make a completely separate batter for the cinnamon swirl.<\/p>\n\n\n\n

Simply remove about one-quarter of the finished cake batter<\/strong> and mix it with brown sugar, toasted hazelnuts, Ceylon cinnamon, and a little milk.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Don\u2019t overdo the swirling! You want to keep those distinct cinnamon layers so you can see the beautiful swirl when you cut into the cake.<\/p>\n\n\n\n

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Can I Make Cinnamon Roll Bundt Cake Ahead of Time?<\/h2>\n\n\n\n

Absolutely. This is a great make-ahead cake<\/strong>. You can easily bake it a day before serving.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Personally, I love this cake when it\u2019s still just slightly warm, served with a dollop of whipped cream, another dusting of cinnamon, and a cup of coffee. It really doesn\u2019t get much cozier than that.<\/p>\n\n\n\n

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