Cinnamon Roll Bundt

I cannot begin to tell you how much I have enjoyed getting back into my blogging groove this week. I find the entire process of cooking and baking, photographing (which has included racing into the backyard to capture the last bit of natural light before the sun sets at 4:30 p.m.), and writing very curative and cathartic.

Which, of course, brings everything full circle for me. 

Does that make sense? I think so. I’m doing what I love for me, and that’s an extremely important part of life. Every morning, when I wake up, I say to myself, “How am I going to make myself a better person today?”

Short answer? Doing something that I enjoy.

Or, as my wise mother so succinctly puts it, “If you don’t take care of yourself, no one else will”.


Side note: I would have offered her a piece of this delicious cake, but she abhors the taste of cinnamon…….

One year ago: Creamy Tomato Soup and Fluffy Sunday Morning Biscuits

Cinnamon Roll Bundt – adapted from Beantown Baker

For The Cake
3 sticks unsalted butter, at room temperature
2 tbs. vegetable oil
1 1/2 cups sugar
6 eggs, at room temperature
3 cups sifted cake flour
3 tsp baking powder
1 cup sour cream
1 tbs. vanilla extract

For The Swirl
1 stick unsalted butter, melted
1 tsp vanilla extract
2/3 cup brown sugar
1 1/2 tsp ground cinnamon
1 tbs. flour

For The Cream Cheese Glaze
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk or more if needed
1 tsp vanilla extract

Preheat oven to 325 degrees.

In the bowl of a mixer, combine butter, oil, and sugar and beat on medium high until light and fluffy – about 5 minutes. Add eggs, one at a time, beating well after each addition.

Add half of sour cream to mixer and combine. Next add baking powder to cake flour and pour half of flour mixture into cake batter and beat until incorporated. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the cake flour and baking powder mixture. Lastly, add vanilla extract and mix until well combined but don’t over mix.

For the Swirl
In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.

Spray a 12 cup bundt pan with baking spray. Pour 1/4 of cake batter into bundt pan. Next drizzle some of the swirl mixture over batter and use a knife to create a swirl pattern. Repeat these steps, with first the cake batter then the swirl until all the cake batter is transferred to the bundt pan.

Bake for 1 hour and 10-20 minutes. Remove from oven and cool in bundt pan for 10 minutes then remove from pan and allow to cool.

For the Glaze
In a mixer bowl, beat together cream cheese, confectioner’s sugar, milk and vanilla extract until smooth and pourable. Pour the glaze over the pound cake and serve.


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