Go Back
Print
ein angeschnittener Zimt Gugelhupf mit Vanille Glasur auf einem Holzbrett

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.