Tuesday, December 17, 2013

Cinnamon Roll Bundt Cake

Here is something to fulfill your cinnamon bun cravings!  After all, it's the holidays and you'll have family and friends to help you eat it :) This cinnamon roll bundt cake would be a delicious addition to your Christmas breakfast or brunch!

While searching online for cookbooks to give as gifts, I came across the Beekman 1802 Heirloom Dessert Cookbook and was immediately attracted to the beautiful cover.  After browsing through the book, I bookmarked over a dozen recipes and have already made two of them, including their Cinnamon Bun Bundt Cake.

I made a few minor changes to the recipe in that I used my bread machine's dough cycle to knead and raise the dough.  You can find the bread machine instructions at the bottom of the recipe below.

Then, instead of 1 tablespoon of cinnamon to the filling, I used 2 teaspoons cinnamon and 1 teaspoon of Penzeys Baking Spice which added a wonderful depth of flavor with its allspice, mace, anise and cardamom for just a hint of Chai flavor.  My last change was to add 3/4 cup of toasted and chopped pecans to the filling.

It received rave reviews from my husband who patiently waited while I took these photos so he could have the first piece :)  Naturally, it's best when eaten the same day, but after giving some to my daughter, I wrapped the rest in plastic wrap and refrigerated it.  Warmed for a bit in the microwave, it was wonderful with my morning coffee the next day..

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Cinnamon Roll Bundt Cake

adapted from The Beekman 1802 Heirloom Dessert Cookbook
Printable Recipe

Cinnamon Roll Dough:

1 pkg active dry yeast equally 2-1/2 tsp (make sure your yeast is fresh before starting)
1/4 cup plus 1 teaspoon granulated sugar
1/4 cup warm water (105° to 110° F)
6 tablespoons unsalted butter
4 large egg yolks
3/4 cup buttermilk
1 teaspoon salt
3 1/2 cups all-purpose flour
3/4 cup toasted and chopped pecans (optional)

Vegetable oil for the bowl
Flour for the work surface
Bundt cake pan
*See my notes below for making with a bread machine


5 tablespoons unsalted butter, melted (reserve 1 T for brushing bundt pan)
2/3 cup (plus more for dusting bundt pan)
2 teaspoons ground cinnamon
1 teaspoon Penseys Baking Spice (which is a combination of ground cinnamon, anise seed, mace, allspice and cardamom - or simply use 1 teaspoon of plain cinnamon)
1/8 teaspoon salt

For the cake dough:

In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand 5 minutes, or until foamy.

Meanwhile, in a stand mixer fitted with paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, buttermilk and salt until well combined.

Beat in the yeast mixture. Beat in 3 1/2 cups of the flour until combined.

Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in volume, about 1 hour.

Transfer the dough to a lightly floured work surface and roll to a 12 by 18 inch rectangle. Brush with 3 tablespoons of the melted butter.

In a small bowl, combine the 2/3 cup brown sugar, the cinnamon and salt and sprinkle over the dough. Starting at one short end, roll into a cylinder. With a serrated knife, cut the roll in half crosswise, and then cut each half into six pieces so that you have 12 pieces.

Brush a 10 to 12 cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar. Place the pieces of dough, seam side down, around the pan.  I placed a layer of pieces all facing the outside of the pan first and then filled the pan with the remaining pieces so that the swirl pattern would show up all around the cake. Cover with plastic wrap and let rise until light and puffed, about 45 minutes.

Preheat the oven to 350°F.

Bake for 35 minutes, or until the buns are golden brown and well risen. Remove from the oven and let cool in pan for 5 minutes, then invert onto a cake plate or parchment-paper-covered cutting board. 

*My notes for making dough with a bread machine:

First, I melted the 6 tablespoons of butter in a bowl. I stirred in the buttermilk and added the ¼ cup warm water. Then, I added a little of the buttermilk mixture to the egg yolks and stirred quickly, then added the egg yolks to the buttermilk mixture and again stirred quickly so the yolks would not cook even slightly when added to the warm mixture. 

In a separate bowl, I combined the flour, yeast, sugar and salt.

For my bread machine, I need to add all the ‘wet’ ingredients to the machine first, then add the dry ingredients over that. I set the machine to ‘dough’ cycle.
Proceed with the rest of the rest of the recipe as written after the dough has risen in the bread machine.


  1. Susan I've seen advertisements about this book and read a few of their recipes. Looks like they have some great recipes in it. This cinnamon bundt roll cake would be perfect to serve Christmas morning or New Years Day morning. Great recipe! I'm copying it.

    1. I do have quite a few bookmarked :). Hope you enjoy it as much as we did.

  2. This rocks! What an absolutely beautiful Cinnamon Roll Bundt cake.

    Happy holidays to you.

  3. The pecan filling is definitely a MUST! A really gorgeous and festive yeast bundt cake, Susan.

  4. Wow Susan-we are on the same page this week- I just made the buttermilk pie from Beekman's Heirloom Dessert cookbook and now your cinnamon roll bundt cake looks like next on my list-love the cookbook and photos! Your cake came out beautifully-looks like a perfect holiday offering ;)

    1. Thank you Patty, I just visited your Beekman cookbook post and it looks delicious too!

  5. this brioche looks irresistible! I am making it this week, for sure! the images you took are beautiful and show the texture of the rolls as they should be tender and soft.

  6. I almost bought that cookbook as a gift for a friend! Now I'm sorry I didn't. I think I'll buy the book for myself :) This looks so amazing and I know I'd love its cinnamon taste

  7. Your bundt cake looks absolutely wonderful..wish I had time to make one for this season, but I will leave it calmly for the new year..and enjoy it to the full.
    Have a wonderful holiday season in thatkitchen of yours with all its delicious flavors

    1. Thank you, Ronelle! It would be a great New Year's Day breakfast treat too :).

  8. Susan, that first picture has to be one of the most tantalizing food photos I have ever seen! I sure would love to have a piece of this to go along with my morning tea right now.
    Why am I not surprised that you are a fan of Penzy's spices? I was just about to do a post on them...love their stuff!
    Thanks for the recipe & extra tips on using my bread machine to help make this.

    1. Thank you Rett! We are very fortunate to have Penzeys based right here in Milwaukee and a store within 5 minutes of my home.

  9. So festive and beautiful. The bundt cake would make a fabulous gift and so would the pan and book for someone who loves to bake.

  10. What a beautiful breakfast cake! The modifications you made sound wonderful, too.

  11. It looks beautiful!

    Thank you:)
    As you know I love bread machine adaptations..
    Your santa and sleigh..so cute..Loved seeing Joy~

    John is so patient:)

    Did you see the rivbbon loaf pan?
    Happy I have a Bundt..:)

    1. Of course i had to Google it :). It is beautiful and would be perfect for this recipe too!

  12. My goodness, this will have house guests wanted to stay longer when I serve them your delicious cinnamon roll bundt cake for breakfast. :)

    1. So I guess it will be a matter of how much you like them :).

  13. It sure looks beautiful Susan! No doubt this is a great way to start the day! Merry Christmastime-enjoy:@)

  14. Not only does it look yummy...but on so beautiful!! Thanks so much for sharing such amazing details. This might be on my list for Christmas morning.


  15. I have the beautiful Beekman cookbook sitting on my desk and this page will be marked! What a yummy cake Susan.

  16. this cinnamon roll look wonderful Susan and love your pictures!!

  17. Oh my - I will have a big slice - Please! Looks and sound so good.
    I am not a breakfast eater, but a big slice of that with a cup of coffee would be perfect in the morning !!

  18. Are you sure this is legal? Oh my! I have the pan and the desire to put it on our table. Thanks so much for sharing. I'm off to check out that cookbook.


  19. Susan
    You make the most gorgeous and creative food. I immensely enjoy stopping by. Love this idea. Happy Happy Holidays!

  20. Worth the wait I am sure. This is just mouthwatering. I agree, the first day is the best, but also extremely dangerous as I can keep eating and eating! Hope you have a wonderful Christmas!

  21. Hi Susan, your cinnamon roll look so delightful. Love the soft texture. :)

    Have a nice week ahead, regards.

  22. this brioche looks delicious Susan!Have a great weekend my dear, a warm hug....

  23. Wow - this is a beautiful cake! I can't imagine how completely satisfying this would be right now! Yum - really - I adore bread and combined with cinnamon and sugar - I could really hurt myself! Happy New Year and I hope you and your family have a blessed holiday season.

  24. Oh my goodness, Howard would love this...cinnamon rolls are his favorite thing in the world. It doesn't matter where we go, he seeks out any place that sells cinnamon rolls. Thanks for sharing the recipe.
    Merry Christmas, Susan

  25. Sue, this looks absolutely wonderful! I would love a piece right now with some coffee. Best cake I have seen so far. Thanks for sharing! Have a Merry Christmas and a healthy new year!

  26. Here's hoping for a great holiday for you and yours. This cake is stellar... how I love cinnamon rolls! Because I am evil, I would probably gild the lily and drizzle it with wonderful glaze.

  27. wow-wow and triple wow. This really looks over the top. I don't have a bundt pan but just did buy an Angle Food Cake pan at a thrift store. You know the ones, the thin metal version. Wonder if it would work ok? Merry Christmas to you and your family Susan. hugs.

  28. Nothing could be more perfect than this. What a great treat for Christmas morning.

  29. Beautiful! Okay if I make this, even if we don't have friends or family here to share with???!!! HA!
    Hoping you have a wonderful holiday season! Sending big hugs!

  30. What a gorgeous sweet treat!
    Looks so fluffy and temping, wish I could try a bite right now with my cup of coffee:)
    Have a Merry Christmas, Susan and Happy Holidays!

  31. Cinnamon and sweet doughs are meant to be together. This looks so delicious, Susan. I can only imagine how much the baking spice added to the flavor. I've been looking through the Penzey's catalog and am tempted by so many of spice and herb mixtures. It's good to know that you give their baking spice a stamp of approval. I hope that your Holidays are going well and that you are enjoying the Season.

  32. nice


  33. I love everything Cinnamon Rolls and your Cinnamon Roll Bundt Cake looks amazing! I will be trying your recipe before the week is out. I love your site, great recipes and great pictures to go along. Set-by step instructions too!! I saw your Pinterest pages too!

    please read my recent post, Making Crème Brûlée http://michaelswoodcraft.wordpress.com/2014/01/23/making-creme-brulee/

    I am a woodworker but love to cook, bake, grill, etc... take a look at my cutting boards too!

    Michael :-)

  34. Can this be refridgerated overnight to rise in the bundt pan and baked in the morning?

    1. I've never tried refrigerating this recipe overnight. I don't know why that wouldn't work though. I'd put the dough in the frig for the first rise and assemble in the morning, and then do the second rise in the morning. That way you would have more control of when it's risen enough and it won't get over-proofed. Perhaps a Google search might help! Let me know how it works!


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