A Cinnamon Roll Bundt Cake is a type of cake that combines the flavors and textures of traditional cinnamon rolls with the shape and presentation of a Bundt cake.
2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter,
1 cup granulated sugar,2 large eggs, 1 teaspoon vanilla extract, 1/2 cup milk, 1/2 cup light brown sugar, 2 tablespoons ground cinnamon
Preheat your oven to 350°F (180°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, and mix well after each addition.
Stir in the vanilla extract.Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
In a small bowl, mix together the brown sugar and cinnamon.Take half of the batter and spread it evenly in the bottom of the prepared Bundt pan.
Sprinkle half of the cinnamon sugar mixture on top. Repeat with the remaining batter and cinnamon sugar mixture.
Using a butter knife, swirl the mixture to create a marbled effect.Sprinkle the chopped nuts on top of the batter, if using.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10-15 minutes before removing it from the pan.Once the cake has cooled, dust it with powdered sugar if desired. Serve and enjoy!