★★★★★

Cinnamon Swirl Bundt Cake

This Cinnamon Swirl Bundt Cake would be perfect for breakfast or dessert! The cinnamon glaze is truly the “icing on the cake!”

This Cinnamon Swirl Bundt cake recipe would make a delicious breakfast or dessert! The cinnamon glaze is just the "icing on the cake!"
This Cinnamon Swirl Bundt cake recipe would make a delicious breakfast or dessert! The cinnamon glaze is just the "icing on the cake!"
This Cinnamon Swirl Bundt cake recipe would make a delicious breakfast or dessert! The cinnamon glaze is just the "icing on the cake!"

How to get Bundt Cake out of pan

For years I couldn’t get the perfect “release” on my bundt cakes.

And I realized it has 99% to do with the pan. After purchasing this pan, no issues. EVER.

  • I usually wipe it with a little crisco and sprinkle with flour, and voila…it releases EVERY. SINGLE. TIME. You can also use the baking spray that has flour in it, if you prefer. I’m always afraid that it will cause build up in my bundt pan and affect the non-stick aspect of the pan.
  • Our homemade goop (or cake release) is perfect for bundt pans too.

Don’t forget to make the cinnamon glaze. I made a very thin glaze, unlike some of my other “frostings.” Remember, you want to make sure that people accept this “cake” as breakfast, haha, so don’t overdo it on the frosting. Otherwise it will take some convincing!

This Cinnamon Swirl Bundt cake recipe would make a delicious breakfast or dessert! The cinnamon glaze is just the "icing on the cake!"

How to store a Bundt Cake

  • Store this cake, covered, in a cake saver or airtight container at room temperature. Will stay delicious for about 4-5 days.
  • You can freeze this Cinnamon Swirl Bundt Cake too!
  • Wrap slices in plastic wrap and place in freezer safe container or ziploc bag. Thaw overnight at room temperature and enjoy.

More Easy Cake Recipes

Yield: 16 servings

Cinnamon Swirl Bundt Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

A sweet cinnamon breakfast cake with a rich cinnamon swirl. This gorgeous bundt cake is topped with a decadent cinnamon glaze!

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¾ cup milk

For the Filling:

  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 3 Tablespoons milk
  • 1 teaspoon cinnamon

Instructions

  1. For the cake, grease and flour a bundt pan and set aside. Preheat oven to 350 degree F.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
  3. In a separate mixing bowl, combine brown sugar and cinnamon for the filling. Use a fork to blend evenly.
  4. Pour half of the cake batter into the bundt pan. Sprinkle the cinnamon sugar mixture over the batter. Top with the remaining cake batter.
  5. Bake for 55-60 minutes until browned. Allow to cool in pan about 10 minutes, then flip onto a cake plate and cool completely.
  6. For the glaze, whisk together the powdered sugar, 2 Tbsp milk and cinnamon. Add more milk if needed to get desired consistency. Drizzle over cooled cake. Store covered at room temperature for 4-5 days. ENJOY.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 290Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 134mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 3, 2019

Comments & Reviews

  1. I made this cake and although it tasted amazing, I had the same problem I’m reading from others: hard rock cinnamon sugar. Any suggestions? Should I add butter to the cinnamon sugar? It was even difficult to cut cake when the inside cinnamon swirl touched the pan. Maybe a cup was too much?! Please let me know, thanks!

  2. I was looking for an easy bundt recipe to break in my new bundt pan I got for Mother’s day and the hubs suggested cinnamon and this is the one I went with. I just made it. It tastes great. But the brown sugar/cinnamon mix that goes into the middle is SO MUCH. There was so much of it, that it fused together into a rock-like substance and adhered to the side of the pan. I had to soak for a bit and use a sharp knife to get it to come off in places. The cake broke off in several pieces because of this. If I make this again, I’d halve the brown sugar/cinnamon and make sure it goes in the middle of the ring, not touching the sides. It totally ruined the look of this cake.

  3. I used a standard bundt pan and only cooked it 50 minutes and it was overdone and a bit dry. My oven is a perfect 350 degrees so that’s not the issue. Needs more butter or maybe a bit of oil? I also used less of the filling, about 2/3 cup, and had no issue with it splitting. It has a great flavor though just wish I would have gone with my gut and taken it out around 40 minutes. I also made a cream cheese/butter frosting with the powdered sugar, vanilla and cinnamon, omitting the milk.

  4. I used a standard bundt pan and only cooked it 50 minutes and it was overdone and a bit dry. My oven is a perfect 350 degrees so that’s not the issue. Needs more butter or maybe a bit of oil? I also used less of the filling, about 2/3 cup, and had no issue with it splitting. It has a great flavor though just wish I would have gone with my gut and taken it out around 40 minutes. I also made a cream cheese/butter frosting with the powdered sugar, vanilla and cinnamon, omitting the milk.

  5. Oh my gosh, so good! I love cinnamon (and bundt cakes – they’re so easy!) and this was the perfect result. After I put half the batter in the pan, I put 3/4 of the cinnamon sugar on it, put the other half of the batter on top, sprinkled the remaining cinnamon sugar on top and then swirled everything lightly. This avoided any issues like the top and bottom separating when turned out of the pan. Make sure you grease the pan Really Well though, other wise the sugar will glue itself to the sides of the pan. (A little of the cinnamon sugar on top didn’t bake in all the way and spilled on the counter when I turned it out. So beware! ) All I all though, excellent cake!

    1. I did more than one batch in one pan. It took too long to cook and it overflowed from pan. I don’t know if because of that it was a bit dry. The dough came out somewhat dry so I don’t know if it was the order of the ingredients. I don’t know if I’ll try it again.

  6. Every bundt cake Ive ever made from you I just love…. Ive got everything to make this so Im going to try this one over the weekend!  

  7. This looks delicious. I love having something sweet for breakfast but hate getting up to make them. Love that I can do this the night before.

  8. My cake tastes great but split where the cinnamon/sugar went, I think the ratio is too large or maybe I need to make more of a tunnel in the cake, any suggestions?

  9. 1 cup of brown sugar for filling turned out to be a bit much when I made the cake…or maybe I used a smaller bundt pan???

  10. I’m never gonna complain about breakfast cake-esp. this gorgeous cinnamon swirl bundt!

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