This Cinnamon Swirl Bundt Cake makes a delicious breakfast or dessert. Cinnamon glaze is the literal “icing on the cake” in this easy bundt recipe!
This Cinnamon Swirl Bundt Cake has a soft, buttery crumb, a ribbon of brown sugar and cinnamon through the middle, and just enough cinnamon glaze to make it feel special. It’s everything I love about coffee cake, baked in a pretty Bundt pan!
This recipe was originally published in April 2015. I updated the recipe notes and added new photos in November 2026.
Why Make a Bundt Cake
After years of baking Bundt cakes, I’ve learned that getting them out of the pan can be the hardest part. I used to struggle with cakes sticking until I found a pan I loved and started greasing it with shortening and flour. Now I make sure to coat every little crevice before adding the batter.
My favorite part of this recipe is how simple the cinnamon swirl is. Just layer the brown sugar mixture between the cake batter and let the oven do the work. I keep the glaze thin enough to drizzle because this cake doesn’t need a thick layer of frosting. Besides, the less frosting it has, the easier it is to justify a slice with your morning coffee!
Don’t have a bundt pan? This Cinnamon Sour Cream Coffee Cake is baked in a sheet pan instead. Or try my Pumpkin Streusel Coffee Cake for something different!
Cinnamon Bundt Cake Ingredients
This cake starts with a simple batter made with familiar ingredients like butter, eggs, flour and sugar.
Here’s what you need to add that “cinnamon swirl” factor.
- Cinnamon – Adding cinnamon to the batter infuses the entire cake with that warm, sweet spice flavor.
- Brown sugar – It’s combined with more cinnamon to create the filling swirled into the batter.”
- Cinnamon glaze – Powdered sugar, milk are combined with even more cinnamon to create the icing drizzled over the baked cake.
How to Make a Cinnamon Swirl Cake
Make the simple cake batter.
Be sure to generously grease and flour your bundt cake pan. Add half the cake batter to the pan.
My favorite part of this cake is the swirls of cinnamon filling inside! Here’s how to create a pretty swirl pattern with the cinnamon sugar.
- Sprinkle the cinnamon sugar all over the batter. If you want, use a knife and swirl it into the batter a little bit.
- Pour the rest of your batter on top.
It really is that easy. When the cake is baked, cooled and sliced you’ll see the perfect cinnamon swirl layer in the center.
The cinnamon glaze is another element that sets this cake apart from the crowd.
Ideally, the glaze should be thin enough to pour, but thick enough to set up on the cake without dripping off.
You can make it as thin or as thick as you want, just by adding more milk. If you accidentally make it too watery, just whisk in more powdered sugar until you get the right consistency.
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.
- My homemade goop (or cake release) is perfect for bundt pans too.
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. Use my guide on how to freeze cake for best results.
More Easy Cake Recipes
- Pina Colada Pound Cake is a perfect pound cake with rum flavor, pineapple and coconut!
- Carrot Bundt Cake: delicious carrot cake with cheesecake filling and cream cheese frosting!
- Applesauce Cake is light, moist, and healthy! Everyone in the family will love it! Especially with some homemade Whipped Cream!
Love bundt cake? My pumpkin bundt cake is a delicious fall treat, with swirls of cheesecake in the middle. Or give my chocolate zucchini bundt cake a try next, with it’s fudgy icing!
Pin this now to find it later
Pin It
Cinnamon Swirl Bundt Cake
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
- For the cake, grease and flour a bundt pan and set aside. Preheat oven to 350 degree F.
- 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.
- In a separate mixing bowl, combine brown sugar and cinnamon for the filling. Use a fork to blend evenly.
- Pour half of the cake batter into the bundt pan. Sprinkle the cinnamon sugar mixture over the batter. Swirl into the batter below. Top with the remaining cake batter.
- Bake for 55-60 minutes until browned. Allow to cool in pan about 10 minutes, then flip onto a cake plate and cool completely.
- 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.
Notes
- Store cake in an airtight container at room temperature for 4-5 days.
- Freeze cake (preferably individually wrapped slices) for up to 3 months.
- See blog post for more recipe tips and tricks.
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!
I love bundt cake for breakfast and I have a hot cup of coffee just waiting for a slice of this cake!
This cake is absolutely perfect. We love it for breakfast!! Can’t tell you how much we love making it!
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!
Your bundt cake looks so moist and flavorful! You are the queen of bundt cakes!!
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.
Yes, you’ll make a heck of a grandma one day 🙂 This bundt cake and all your other treats are to-die-for!
This is the cake of my dreams! A big slice with my morning coffee is most definitely happening!
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?
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???
I am going to make 1 tonight Aimee..thank you for the recepi
can i have the size of the bundt pan,please?
I’m never gonna complain about breakfast cake-esp. this gorgeous cinnamon swirl bundt!