The flavor of cinnamon rolls in a soft, tender, EASY cake!! One bowl, no mixer, and you're going to love the tangy-sweet GLAZE!!
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: cinnamon bun cake, cinnamon cake, cinnamon roll bundt cake, cinnamon roll cake, easy cinnamon roll cake
Servings: 8
Calories: 285kcal
Author: Averie Sunshine
Ingredients
Cake
1cupall-purpose flour
¾cupgranulated sugar
1rounded tablespoon cinnamon
2teaspoonsbaking powder
¼teaspoonsaltor to taste
1large egg
½cupbuttermilk
⅓cupsour creamlite is okay; Greek yogurt may be substituted
¼cupcanola or vegetable oil
1teaspoonvanilla extract
Glaze
1cupconfectioners’ sugar
2 to 4tablespoonsbuttermilkor as necessary for consistency
1teaspooncinnamonoptional
Instructions
Make the cake:
Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Set pan aside.
To a large bowl, add the flour, sugar, cinnamon, baking powder, salt, and whisk to combine; set aside.
In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, vanilla, and whisk to combine.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 35 to 40 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly; do not to rush the cooling duration. Shortly before inverting, make the glaze.
Make the Glaze:
To a medium bowl, add the confectioners’ sugar, optional cinnamon (I left my glaze plain), 2 tablespoons buttermilk, and whisk until smooth. As necessary add additional buttermilk to reach desired glaze consistency. Glaze should be pourable but not too thin or it will slide off. You may have extra glaze depending on how much you like on your cake; set aside.
Carefully invert cake onto a cake stand or serving platter.
Evenly spoon the glaze over cake and serve.
Notes
Baking pan: Recipe also works 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, but I haven’t tried. Storage: Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed items with dairy at room temp but if you’re not, store cake in the fridge noting it will be more prone to drying out. Extra glaze will keep airtight in the fridge for many weeks. Glaze will soak in as time passes.Adapted from Blueberry Lemon Cake with Lemon Glaze and Blueberry Muffin and Buttermilk Pancakes Cake.