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The production procedure is very simple, you just need to follow the approaches that we have written on this page. The adhering to are the phases of just how to prepare CINNAMON ROLL BUNDT CAKE FOR #BUNDTBAKERS.

It is Bundt time again and this month’s theme is Spices and hosted by Deepti of Baking Yummies. Thank you kindly for hosting Deepti!!! Today I give you Cinnamon Roll Bundt Cake for #BundtBakers.

I started thinking of using all these exotic spices but then cinnamon buns popped into my head.

I wanted something with the real taste of a really good cinnamon bun, you know like the kind you get in one of those lovely cinnamon bun shops in the mall or in a bakery with the yummy cream cheese frosting that gets all over your fingers and face!!

You feel like a kid again eating one of those!!


  • ½ cup butter, softened
  • 1¼ cup sugar
  • 3 eggs
  • 2¼ cup flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1-153 gm. (5 oz.) package instant vanilla pudding mix (4 serving size)
  • ½ cup sour cream
  • 1 cup milk
  • 1 tsp. vanilla
  • ⅓ cup chopped pecans
  • Swirl
  • ⅔ cup chopped pecans
  • 1 Tbsp. cinnamon
  • ½ cup butter, softened
  • 1 Tbsp. flour
  • Cream Cheese Glaze
  • 4 oz. cream cheese
  • 2 cups icing sugar (confectioner’s sugar, powdered sugar)
  • 2-3 tbsp. milk
  • 1 tsp. vanilla


  1. Preheat oven to 350F. Spray a bundt pan with cooking spray and flour the inside. Spread the ⅓ cup pecans on the bottom of the pan and set aside. Whisk together the flour, baking soda, salt and pudding mix. Set aside.
  2. In a standup mixer beat together the butter and sugar until fluffy. Add the eggs one at a time and mix well. Add the flour alternatively with the sour cream and milk mixed with the vanilla, and ending with the flour. Beat well for 2 min.
  3. ………………………….

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