I love cinnamon rolls and was craving them but didn’t feel like the work of making them.
Enter this easy, one bowl, no-mixer cake with lovely cinnamon flavor that’s ready in no time.
I have another recipe for a cinnamon roll cake but this one is even easier. That’s what happens after 8+ years of blogging. Things I made 5+ years ago don’t always register in my memory until after I start on a new recipe only to Google ‘cinnamon roll cake Averie Cooks’ and remember I’ve already made one. But I digress.
The recipe is adapted from these cakes. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. It’s impossible to have a dry cake with that trio of moisturizing and tenderizing ingredients.
I used this 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe would likely work in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time. I haven’t tried these tweaks personally.
Cinnamon rolls aren’t complete without glaze and because I made the glaze with buttermilk it’s perfectly sweet with a tiny amount of tang. It gives the illusion of a cream cheese glaze, minus the cream cheese, and makes use of the buttermilk already needed for the cake.
You may not need all the glaze but unless my bite is flooded, there’s not enough.
This is an easy, one bowl, no-mixer cake that with lovely cinnamon flavor that's ready in no time. The cake is supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe would likely work in an 8-inch square pan, baked for approximately the same duration or doubled and baked in a standard 12-cup Bundt. The glaze is perfectly sweet with a tiny amount of tang and gives the illusion of a cream cheese glaze. You may not need all the glaze.
Yield: one 6-cup Bundt cake, 8 generous pieces
Prep Time: 5 minutes
Cook Time: about 35 to 40 minutes
Total Time: about 2+ hours, for cooling
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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