Cinnamon Roll Bundt Cake

This Cinnamon Roll Bundt Cake combines the comforting flavors of cinnamon rolls in a moist and delicious bundt cake, topped with a sweet glaze and decorative cinnamon sticks.

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Step 1

Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan to prevent sticking.

Step 2

In a large bowl, combine the enhanced cake ingredients: the full pouch of Krusteaz cake mix, the dry instant pudding mix, eggs, sour cream, oil, water/milk, and vanilla extract. Mix until well combined and the batter is smooth. Do not overmix.

Step 3

Pour about half of the cake batter into the prepared bundt pan. Spread it evenly.

Step 4

Sprinkle about half of the enclosed cinnamon topping mixture evenly over the batter.

Step 5

Carefully spoon the remaining cake batter over the cinnamon layer, spreading gently to cover it.

Step 6

Sprinkle the remaining cinnamon topping mixture evenly over the top of the batter.

Step 7

Use a butter knife or skewer to gently swirl the cinnamon mixture into the batter, ensuring not to scrape the bottom or sides of the pan.

Step 8

Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking for doneness a few minutes before the minimum bake time to avoid overbaking.

Step 9

Let the cake cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.

Step 10

In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable.

Step 11

Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Step 12

For the aesthetic finish, lightly sprinkle some ground cinnamon over the glaze.

Step 13

In the center of the bundt cake, place the cookie and arrange the two whole cinnamon sticks as a decorative focal point.