Cinnamon Roll Bundt Cake with Cream Cheese Frosting

Cinnamon Roll Bundt Cake with Cream Cheese Frosting

INGREDIENTS:

For the Cake

1 ½ cup unsalted butter room temperature

2 ½ cups granulated sugar

6 large eggs room temperature

3 cups sifted cake flour

1 tsp salt

1 tsp baking soda

1 cup sour cream room temperature

2 tbsp vegetable oil

1 tbsp vanilla extract

For the Cinnamon Swirl

⅓ cup unsalted butter melted (5 tbsp plus 1 tsp)

⅓ cup packed light brown sugar

1 tbsp all purpose flour

1 ½ tsp ground cinnamon

1 tsp vanilla extract

For the Icing

2 oz cream cheese room temperature

2 tbsp unsalted butter room temperature

1 ½ cup confectioner’s sugar

¼ cup milk can be whole, 2% or even refrigerated coconut milk

1 tsp vanilla extract

DIRECTIONS:

For the Cake

Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. (I recommend the shortening and flour method to make sure this cake doesn’t stick as the swirl sugar mixture can sometimes sink a little to the bottom).
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt and baking soda. Be careful not to overbeat. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. Set the batter aside.

For the Cinnamon Swirl

In a small bowl, whisk together all the ingredients until well combined. Set aside …
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