Bundt Cake #58: Cinnamon Roll

Is there anything better for breakfast then a cinnamon roll?  I really don’t think so.  A cinnamon roll bundt cake just seemed like the perfect addition to my bundt cake lineup.  This is one of those cakes where the entire thing was eaten…and then people were scraping the bottom of the plate for the extra icing.  It’s so good you’ll want it for breakfast and dessert.
Shopping List
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup veggie oil
1 1/4 cups water
4 eggs
4 tablespoons cinnamon (divided)
1 cup brown sugar
3 cups powdered sugar
3-4 tablespoons milk
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs, and 2 tablespoons cinnamon with electric mixer. Pour half of the batter into your prepared bundt pan.  In a small bowl, combine brown sugar and remaining 2 tablespoons cinnamon.  Sprinkle brown sugar mixture over cake batter in pan.  Pour remaining cake batter on top of brown sugar mixture.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
In a small bowl, combine powdered sugar and milk to form a glaze.  Add more powdered sugar if it’s too runny and more milk if it’s too thick.  Drizzle glaze over cooled cake.
When you slice into this cake, there is that brown sugar and cinnamon center that will make your heart happy.  Forget popping open a can of refrigerated cinnamon rolls, you need to make this bundt cake instead.
Print Friendly, PDF & Email
  • Anonymous October 1, 2012 at 3:06 pm

    I just want you to know that because of your blog I actually bake and for the first time in my almost 37 years, I own a bundt cake ban! Finally broke down & bought one the other day just because of Shay!!!! šŸ™‚ Love you girl!! Michelle M.

  • rosiposi012 October 2, 2012 at 10:33 pm

    thanks for this awesome recipe. will the brown sugar center harden if i bake this cake a night for the next day?

  • Mix and Match Mama October 3, 2012 at 1:13 am

    The center will be perfect if you bake it the night before. I actually baked mine two nights before I served it and it was delicious. Thanks for asking!

  • Narci D October 3, 2012 at 1:17 pm

    I have been waiting for this recipe! It was delicious!!

  • Stefanie October 3, 2012 at 6:14 pm

    I brought this to work today and it was gone in two hours. They said it was DELICIOUS and begged me to bring another one tomorrow. Thanks so much for such easy, delicious recipes!! I have tried many on your site and they all turn out perfect!

  • Becky Ritta October 31, 2012 at 2:06 pm

    This might be my new favorite cake! I took it to work today, and it disappeared within minutes. So easy and so good!!!

  • Rena November 21, 2012 at 1:25 pm

    Hi, I really want to make this.I dont have any white cake mix in the house. Do you have a recipe for one? And also how many cups is in each small package of pudding mix? Thanks!

  • Rena November 21, 2012 at 1:27 pm

    I dont have any white cake mix. Do you have a recipe for one? Also how many cups is in a small package of vanilla pudding mix? Thanks! Can't wait to try this!

  • Mix and Match Mama November 21, 2012 at 4:52 pm

    Hey Rena!
    Each small pudding is about 3 ounces. You can use a yellow cake mix instead of white or go to http://www.southernliving.com and use their white cake recipe :). Have a great day!

  • Mollie December 31, 2012 at 10:14 pm

    Hi Shay,
    I made this recipe and the Caramel Apple Spice cake. Both were delicious, but fell apart coming out of the bundt pan. I greased it with Pam before hand, but the bottom still gets stuck. Any tips for getting the cakes to come out clean from the pan? Thanks!!

  • Mix and Match Mama December 31, 2012 at 10:26 pm

    Hi Mollie!
    Several things could have gone wrong: 1. you didn't cook your cake long enough. if it's doughy in the center, it will stick. 2. You didn't drench the pan in Pam. I spray a ton! 3. You don't have a good bundt pan. Mine is from Williams-Sonoma and really heavy. The heavier the better. 4. You let it sit in the pan too long before flipping (10 minutes, max!). I hope one of these tips helps! Best of luck!

  • Mollie December 31, 2012 at 10:39 pm

    Thank you! It's probably a combination of all of those things. At least it still tastes good no matter how it looks šŸ™‚

  • brandonandmandycox January 14, 2013 at 2:52 pm

    We made this cake this weekend and it was delicious!! All 4 of us loved it! Good job!

  • Rhondi ~ Big Mama's Home Kitchen February 14, 2013 at 5:49 pm

    I made this cake last night for our family's Valentine celebration meal with our daughters. We all love cinnamon rolls, so this cake was loved by all! Thanks for the amazing recipe. I'm making your vanilla latte cake next. Can't wait!

  • Rebecca April 4, 2013 at 4:29 pm

    I only have 1 box of instant vanilla pudding and a couple of other boxes of cook and serve…wondering how different it will come out with either only 1 box instant or 1 of each, instant and cooked?

  • Mix and Match Mama April 4, 2013 at 5:24 pm

    Don't use the "cook and serve", just use one box of vanilla! It will still be moist and delicious!

  • Melanie April 8, 2013 at 1:08 pm

    I made this last night for breakfast this morning and it was a hit! My kids love cinnamon rolls so I was hoping they'd like this and they did! I can't wait to try some of your other recipes:)

  • Carmen April 22, 2013 at 1:31 pm

    Thank you for this amazing recipe! We love bundt cakes AND cinnamon rolls over here, so this combination was such a hit! It got devoured in no time. šŸ™‚

  • Susan August 8, 2013 at 4:45 pm

    Love, love, love this cake!! Made it for work today and everyone loved it!! thanks so much for your awesome recipe!!!

  • Anonymous October 20, 2013 at 10:31 pm

    I would love to make this cake! I was wondering….does it matter if you use light brown sugar or dark brown sugar?

  • Mix and Match Mama October 21, 2013 at 9:58 am

    Light brown sugar is what I would recommend although, dark brown would give it a really nice molasses flavor!

  • Paula Kiley-Gerdes December 26, 2013 at 11:31 pm

    I searched the web a a carrot bundt cake recipe in August and came across your site. Since then I have been making a bundt cake every week and bringing it to work for my co-workers to enjoy. Everyone looks forward to "Cake Friday" and there is never a piece left to bring home! Love your site!!

  • sdhalbert December 15, 2015 at 11:14 pm

    Last year we made the cinnamon roll bunt cake numerous times and never had any trouble with it sticking. This year I have done the same thing and it sticks almost every time. I have the same ovens, same pans, I drench them with the Pam for baking spray, the knife comes out clean at the end of the baking time, and I leave them sit no longer than 10 minutes before turning out. Could humidity be a factor? They still taste great but when you give them as gifts it is frustrating because they don't look so good. We live in Plano, TX very near you so you are familiar with our weather.