NYT’s Cinnamon Roll Bundt Cake

By Danielle Nieman

This New York Times’ Cinnamon Roll Bundt Cake recipe with cream cheese frosting was worth every minute it took to make.

This post is all about how to make a delicious Cinnamon Roll Bundt Cake.

I just had to make this New York Times’ Cinnamon Roll Bundt Cake recipe with cream cheese frosting. It looked unique, insanely delicious, and met all of my expectations!

This breakfast treat takes about three hours from start to finish, but it was definitely worth it, and it can be made the day before. If you love cinnamon rolls, then you’ll enjoy this cake. I have to say, for me, it was the cream cheese frosting that made it taste most like a cinnamon roll.

Check out the detailed recipe steps below! I promise you’ll want to share this with your special people.

Cinnamon Roll Bundt Cake With Cream Cheese Frosting

Ingredients You’ll Need For The Cake:

• Nonstick Baking or Cooking Spray

• 2 Cups All-Purpose Flour

• 1.5 Cups White Granulated Sugar

• 1.5 Teaspoons Baking Powder

• 3/4 Teaspoon Fine Salt

• 5 Large Eggs (room temperature is best)

• 1 Tablespoon Vanilla Extract

• 3/4 Cup Unsalted Butter, cut into cubes, room temperature

• 6 ounces Cream Cheese, cut into cubes, room temperature

Ingredients You’ll Need For The Cinnamon Crumbs:

• 2 Tablespoons Unsalted Butter

• 1/3 Cup Panko Bread Crumbs

• 2/3 Cup Packed Dark Brown Sugar

• 5 Teaspoons Ground Cinnamon

• Pinch of Fine Salt

Ingredients You’ll Need For The Cream Cheese Frosting:

• 10 ounces Cream Cheese, softened

• 2 Tablespoons Unsalted Butter, softened

• 3/4 Cup Powdered Sugar, plus more to taste

• Pinch of Fine Salt

• 1 Teaspoon Vanilla Extract

Equipment Needed:

• Skillet

• Mixing Bowl

• Measuring Cups and Spoons

• Stove

• Oven

• 9-inch Bundt Cake Pan

• Stand Mixer

• Whisk

• Small Spoon

• Wire Cooling Rack

How To Make This Cinnamon Roll Bundt Cake, Step-by-Step

Step 1: Make the crumbs: Melt the butter in a skillet over medium heat. Add the Panko bread crumbs and cook, stirring often, until evenly golden brown, 3 to 4 minutes. Transfer to a bowl, add the brown sugar, cinnamon, and salt, and stir well. Let cool.

Step 2: Meanwhile, make the cake: Heat the oven to 350 degrees F. Coat a 9-inch Bundt pan with baking or cooking spray.

Step 3: Whisk the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Whisk the eggs and vanilla in a large liquid measuring cup.

Step 4: Add the butter and cream cheese to the flour, toss lightly to coat, then beat with the paddle attachment on low speed until small crumbs form. With the machine running, add the eggs in a slow, steady stream. Once half of the eggs are added, and the mixture forms a smooth batter, scrape the bowl and turn the speed to medium. Continue adding the eggs in a steady stream, scraping the bowl as needed for a smooth batter. Once all the eggs are added, beat on medium-high for 1 minute.

Step 5: Use a large spoon to drop dollops of batter (about ¼ of it) into the prepared pan. Use a small spoon to smooth those dollops into a thin, even layer. Sprinkle an even layer of cinnamon crumbs (about ⅓ of the crumbs) on top to completely coat the batter. Dollop another ring of batter over the crumbs and use the small spoon to gently nudge the batter to the edges of the pan and the center tube. Cover with another layer of crumbs. Repeat the layering until all the cake batter and crumbs are used, sprinkling any final crumbs over the last cake layer.

Step 6: Bake until a cake tester or wooden skewer comes out with a few tiny crumbs attached, 1 hour to 1 hour 10 minutes. Cool in the pan for 15 minutes, then flip the cake onto a wire cooling rack. The cake can be wrapped tightly and kept at room temperature for up to 3 days.

*My personal note: I baked the cake for 1 hour, and it was slightly dry. Next time, I would check the cake at 45 minutes.

Step 7: Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until smooth. Scrape the bowl, add the powdered sugar and salt, and beat again, starting on low speed, then going to medium-high, until smooth. With the machine running, add the vanilla. Taste and beat in more powdered sugar if you’d like.

Step 8: You can ice and eat the cake warm if you’d like, or wait for it to cool completely before frosting. The frosted cake can be refrigerated for up to 3 days; bring to room temperature before serving or enjoy cold.

Final Thoughts On This NYT Cinnamon Roll Bundt Cake Recipe

I thought this recipe was delicious and an extra special treat for the weekend. It’s definitely a bit time-consuming, but I would make it again. The two things I would change about this New York Times recipe are the baking time: it calls for 1 to 1 hour and ten minutes.

I baked mine for one hour, and the cake was slightly dry. Next time, I will check the cake around 45 minutes. Second, I would add more powdered sugar to the frosting, so be sure to taste test the icing before adding it to the cooled cake. Enjoy!

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