Thank you so much for being here! Some recipes do more than satisfy a sweet tooth—they bring back cherished memories. This Mother’s Cinnamon Bun Cake is one of those special recipes. Inspired by cozy Sunday mornings, it combines the buttery goodness of a vanilla Bundt cake with ribbons of warm cinnamon sugar and a sweet vanilla glaze that melts into every slice. It’s everything you love about homemade cinnamon rolls without the extra work.
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Overview of Recipe Content
This Mother’s Cinnamon Bun Cake captures the classic flavors of cinnamon rolls in an easy Bundt cake. Moist, buttery, and beautifully swirled with cinnamon brown sugar, it’s ideal for breakfast, brunch, dessert, or holiday gatherings.
Why You’ll Love This Recipe
- Tastes just like homemade cinnamon rolls
- Easy Bundt cake recipe
- Soft, buttery crumb
- Gorgeous cinnamon swirl
- Perfect for breakfast or dessert
- No yeast required
- Wonderful make-ahead cake
- Family favorite for generations
What It Tastes Like
Each bite is rich and buttery with ribbons of warm cinnamon, sweet brown sugar, and a silky vanilla glaze that soaks into the cake. It’s comforting, nostalgic, and impossible to resist.
Health & Nutritional Benefits
While this is a classic indulgent cake, making it from scratch lets you enjoy fresh ingredients without preservatives, making it perfect for sharing during special occasions.
Ingredients
For the Cake
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) sour cream
For the Cinnamon Swirl
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup melted butter
For the Vanilla Glaze
- 1½ cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Tools You’ll Need
- 10-cup Bundt pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Cooling rack
- Whisk
Suggested Substitutions
- Greek yogurt instead of sour cream
- Dark brown sugar for deeper flavor
- Cream cheese glaze instead of vanilla glaze
- Add chopped pecans or walnuts
- Add a pinch of nutmeg to the swirl
How to Make Mother’s Cinnamon Bun Cake
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and flour a 10-cup Bundt pan thoroughly.
Step 2: Mix the Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Make the Batter
Beat butter and sugar until light and fluffy.
Add eggs one at a time.
Mix in vanilla.
Alternate adding the flour mixture with the sour cream until smooth.
Step 4: Make the Cinnamon Swirl
Combine:
- Brown sugar
- Cinnamon
- Melted butter
Stir until evenly combined.
Step 5: Layer the Cake
Spread half the batter into the Bundt pan.
Sprinkle the cinnamon mixture evenly over the batter.
Top with the remaining cake batter.
Use a butter knife to gently swirl through the batter.
Step 6: Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack.
Step 7: Glaze
Whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle generously over the cooled cake.
Let the glaze set before slicing.
What to Serve with Mother’s Cinnamon Bun Cake
This comforting cake pairs beautifully with:
- Fresh coffee
- Hot tea
- Chai latte
- Warm apple cider
- Vanilla ice cream
- Fresh berries
- Whipped cream
- Maple latte
Tips for Making It Perfect
- Grease every corner of the Bundt pan thoroughly.
- Don’t overmix the batter.
- Use room-temperature ingredients.
- Allow the cake to cool slightly before unmolding.
- Drizzle the glaze while the cake is still slightly warm for maximum flavor.
Storage Instructions
Room Temperature
Store covered for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze slices individually for up to 3 months.
Reheating
Warm slices in the microwave for 10–15 seconds.
General Information
Cinnamon cakes have long been a cherished tradition in American kitchens, especially for Sunday breakfasts and family gatherings. This Bundt version offers all the nostalgic flavors of cinnamon rolls without the time-consuming yeast dough, making it perfect for busy bakers.
Frequently Asked Questions
Can I make this ahead?
Yes! It’s even more flavorful the next day.
Can I use a loaf pan?
Yes, but divide the batter between two standard loaf pans.
Can I add nuts?
Absolutely! Pecans and walnuts are delicious additions.
Why did my cake stick?
Be sure to grease and flour every part of the Bundt pan thoroughly.
Can I make a cream cheese glaze?
Yes! Substitute the vanilla glaze with your favorite cream cheese frosting.
Conclusion
This Mother’s Cinnamon Bun Cake is more than just a dessert—it’s a slice of comfort and nostalgia. Soft, buttery, and swirled with sweet cinnamon goodness, it’s the kind of homemade recipe that fills your kitchen with warmth and brings everyone back for another slice.
More Delicious Recipes You’ll Love
You’ll also enjoy these cozy recipes from Poulef:
- https://poulef.com/honey-baked-apple-spice-bundt-cake/
- https://poulef.com/rich-sticky-toffee-pudding/
- https://poulef.com/coconut-bread-pudding/
- https://poulef.com/golden-caramelized-apple-cake-with-homemade-custard-sauce-cinnamon-toffee-crumble/
- https://poulef.com/lemon-raspberry-coffee-cake/
📌 Save more comforting homemade cakes on Pinterest:
Interactive Elements
Have you baked this Mother’s Cinnamon Bun Cake?
⭐ Leave a review and star rating below!
I’d love to hear if this recipe reminded you of your own family traditions or if you added your own special touch.
Share your beautiful Bundt cake on Pinterest or tag @PoulefRecipe on social media!
Nutritional Information
Approximate Per Serving (12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 445 |
| Protein | 5g |
| Carbohydrates | 57g |
| Fat | 22g |
| Saturated Fat | 13g |
| Unsaturated Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 105mg |
| Fiber | 1g |
| Sugar | 37g |
| Sodium | 180mg |
Mother’s Cinnamon Bun Cake
- Total Time: 1 Hour 15 Minutes
- Yield: 12 Servings 1x
- Diet: Vegetarian
Description
A buttery Bundt cake with sweet cinnamon swirl and vanilla glaze that tastes just like homemade cinnamon rolls. Perfect for breakfast, brunch, or dessert.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
For the Cinnamon Swirl:
1 cup brown sugar
2 tablespoons cinnamon
1/4 cup melted butter
For the Glaze:
1 1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and prepare a Bundt pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy.
4. Beat in eggs one at a time, then vanilla.
5. Alternate flour mixture with sour cream.
6. Mix brown sugar, cinnamon, and melted butter.
7. Layer half the batter, cinnamon mixture, then remaining batter.
8. Swirl gently with a knife.
9. Bake for 50–60 minutes.
10. Cool 15 minutes before removing from the pan.
11. Whisk glaze ingredients and drizzle over cooled cake.
Notes
Grease the Bundt pan thoroughly.
Use room-temperature ingredients.
Store covered for up to 3 days.
- Prep Time: 20 Minutes
- Cook Time: 55 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 445
- Sugar: 37g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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