An ode to the morning classic, this hypnotizingly swirled Bundt takes soft and sticky cinnamon rolls to the next level. Showing off the exciting versatility of the Bundt pan, we swapped out traditional cake batter for layers of yeast-leavened sweet dough in this stunning Cinnamon Roll Bundt changeup. The spiced brown sugar-filled spirals are packaged in the attractively scalloped and rounded design of the Nordic Ware Elegant Party Pan, which has the perfect curves to show off the impressive swirls. A luscious Cream Cheese Glaze is the only detail left that transforms this sliceable masterpiece into a complete game changer.
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Cinnamon Roll Bundt
Cinnamon Roll Bundt Makes 8 to 12 servings
Ingredients
- 3¼ to 3½ cups (406 to 437 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 2¼ teaspoons (7 grams) instant yeast
- 2⅛ teaspoons (6 grams) kosher salt, divided
- 1 cup (240 grams) whole milk
- ½ cup (113 grams) unsalted butter, softened
- 1 large egg (50 grams), room temperature
- ⅔ cup (147 grams) firmly packed light brown sugar
- 4 teaspoons (8 grams) ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons (56 grams) unsalted butter, melted and divided
- Cream Cheese Glaze (recipe follows)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1¼ cups (156 grams) flour, granulated sugar, yeast, and 2 teaspoons (6 grams) salt at low speed until combined.
- In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
- Switch to the dough hook attachment. Beat at medium-low speed, adding remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time as needed, until a soft, somewhat tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook. (Dough should pass the windowpane test; see Notes.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes.
- In a small bowl, stir together brown sugar, cinnamon, nutmeg, and remaining ⅛ teaspoon salt until well combined.
- Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a clean surface, and roll into a 26x7-inch rectangle. Brush 2 tablespoons (28 grams) melted butter onto dough, leaving a ½-inch border on one long side. Sprinkle brown sugar mixture onto butter. (It will be a generous brown sugar layer.) Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Place seam side down, and gently shape to 26 inches long and even thickness, if necessary. Using a serrated knife, cut log into 26 slices (about 1 inch thick each); dip knife in flour as needed.
- Spray a 10-cup Nordic Ware Elegant Party Bundt Pan with baking spray with flour. Arrange slices evenly in prepared pan as desired, placing some slices with cut sides facing out around edges of pan and recoiling any slices tighter as necessary; press slices firmly into each other and grooves of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when pressed, 25 to 35 minutes.
- Preheat oven to 350°F (180°C).
- Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 25 to 30 minutes. Let cool in pan for 5 minutes. Invert loaf onto a serving plate. Brush with remaining 2 tablespoons (28 grams) melted butter. Serve warm or at room temperature with Cream Cheese Glaze. (See Notes.)
Notes
Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough, lightly flouring hands if necessary. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Glaze will be thinner and runnier if applied to a warm loaf. If serving warm, you may want to serve the glaze on the side and drizzle it over individual slices.
Glaze will be thinner and runnier if applied to a warm loaf. If serving warm, you may want to serve the glaze on the side and drizzle it over individual slices.
Cream Cheese Glaze
Makes ¾ cup
Ingredients
- 3 ounces (85 grams) cream cheese, softened
- 1 cup (120 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk
- 1 tablespoon (14 grams) unsalted butter, melted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Add milk and melted butter; beat until smooth and well combined. Use immediately.
CONVERT THIS RECIPE INTO BUNDTLETTES
Want to make this cinnamon roll twist into sweet Bundtlettes? Follow the recipe below
Cinnamon Roll Bundtlettes
Makes 4 Bundtlettes
Ingredients
- 1 to 1¼ cups (125 to 157 grams) all-purpose flour, divided
- 1½ tablespoons (18 grams) granulated sugar
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ teaspoon (2.25 grams) instant yeast
- ⅓ cup (80 grams) whole milk
- 3 tablespoons (42 grams) unsalted butter, softened
- 1 large egg yolk (19 grams), room temperature
- ¼ cup (55 grams) firmly packed light brown sugar
- ¾ teaspoon (1.5 grams) ground cinnamon
- Pinch ground nutmeg (optional)
- 2 tablespoons (28 grams) unsalted butter, melted and divided
- Cream Cheese Glaze (recipe follows)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (63 grams) flour, granulated sugar, salt, and yeast at low speed until combined.
- In a small saucepan, heat milk and softened butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg yolk; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add ½ cup (63 grams) flour, beating until combined.
- Switch to the dough hook attachment. Beat at medium-low speed for 6 minutes, adding remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, as needed (dough should be soft and tacky but not overly sticky); turn out onto a clean surface, and knead by hand until dough passes windowpane test (see Notes), 10 to 14 minutes.
- Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.
- In a small bowl, stir together brown sugar, cinnamon, and nutmeg (if using) until well combined.
- Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a clean surface, and roll into a 22x3½-inch rectangle. Brush 1 tablespoon (14 grams) melted butter onto dough, leaving a ½-inch border on one long side. Sprinkle evenly with brown sugar mixture. (It will be a generous layer.) Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Place log seam side down, and gently shape to 22 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 42 slices (about ¼- to ½ inch thick each).
- Spray 4 wells of a 4- or 5-cup Nordic Ware Bundlette Pan (see Notes) with baking spray with flour. Divide and arrange slices in prepared wells as desired, pressing slices firmly into each other and grooves of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 40 minutes to 1 hour.
- Preheat oven to 350°F (180°C).
- Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 8 to 10 minutes. Let cool in pan for 5 minutes. Invert loaves onto a wire rack. Brush with remaining 1 tablespoon (14 grams) melted butter. Serve warm or at room temperature with Cream Cheese Glaze. (See Notes.)
Notes
Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough, lightly flouring hands if necessary. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Knead for 1 minute, and test again.
This recipe bakes best in a pan with a simple, rounded, scalloped design like the Nordic Ware Anniversary Bundtlette Pan.
Glaze will be much looser if applied to a warm loaf. If serving warm, you may want to serve the glaze on the side.
This recipe bakes best in a pan with a simple, rounded, scalloped design like the Nordic Ware Anniversary Bundtlette Pan.
Glaze will be much looser if applied to a warm loaf. If serving warm, you may want to serve the glaze on the side.
Cream Cheese Glaze for Bundtlettes
Makes ½ cup
Ingredients
- 2 ounces (57 grams) cream cheese, softened
- ⅔ cup (80 grams) confectioners’ sugar
- 2 teaspoons (10 grams) whole milk
- 2 teaspoons (10 grams) unsalted butter, melted
Instructions
- In a medium bowl, stir cream cheese until smooth and creamy. Gradually add confectioners’ sugar, stirring until combined. Add milk and melted butter; whisk until smooth and well combined. Use immediately.
BUNDTOLOGY
Our Bundtologists share their expert tips to help master our February Bundt. Click the image to enlarge. Note that each of these tips is specific to this recipe and the Brilliance Elegant Party Pan. Results may vary for other recipes and other pans.
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