Cinnamon roll bundt cake with cream cheese frosting
- 1 ½ cups unsalted butter, room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups sifted cake flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sour cream Room temperature
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
the cinnamon swirl
- ⅓ cup melted unsalted butter (5 tablespoons plus 1 teaspoon)
- ⅓ cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 ½ cup powdered sugar
- ¼ cup milk can be whole milk, 2% or even chilled coconut milk
- 1 teaspoon vanilla extract
Preheat your oven to 325°F. Generously prepare a 12-cup bundt pan with the nonstick coating of your choice. (I recommend using the shortening and flour method to ensure this cake doesn’t stick, as the swirled sugar mixture can sometimes sink a little to the bottom.)
In the mixing bowl fitted with the whisk attachment, beat the butter on high for 1 minute. Slowly add the granulated sugar.Beat for another 5 minutes until the mixture is very pale yellow and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl as necessary.
Turn the mixer to the lowest speed and slowly add the flour in 2 batches. Add salt and baking powder. Be careful not to shoot too far.Add sour cream, oil and vanilla extract. Scrape down the sides and bottom of the bowl and mix the dough until combined. Be careful not to over mix. Set the dough aside.
the cinnamon strudel
Mix all the ingredients well in a small bowl.Put aside.
Pour ⅓ of the batter into the prepared pan.
Sprinkle half of the cinnamon roll over the dough. Using a butter knife or skewer, swirl the mixture through the cake batter to create a floral pattern.
Repeat the process with the next third of cake batter and cinnamon swirl.Cover with the remaining dough. Bake for 85 to 95 minutes, or until a toothpick inserted into the center of the cake comes out almost clean.
Let the cake cool in the tin on a rack for 10 minutes and then turn it out onto a serving plate. Allow to cool to room temperature. Cover the cake lightly with aluminum foil or cling film to prevent it from drying out.For the
frosting: Clean the mixing bowl and whisk attachment. Beat cream cheese and butter on medium-high speed for 2 minutes.
Reduce the mixer speed and carefully add the powdered sugar in two portions. Scrape down the sides and bottom of the bowl as needed. Once the sugar is fully incorporated, turn the mixer back up to medium-high speed. Add milk and vanilla extract and beat until frosting is smooth and pourable.Drizzle the glaze over the cooled cake. Serve at room temperature.