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The foundation of any great cake lies in its ingredients, and this Cinnamon Roll Bundt Cake is no exception. Let’s dive into the key components that contribute to its delightful flavor and texture.

Cinnamon Roll Bundt Cake

Discover the delightful world of baking with this Cinnamon Roll Bundt Cake that beautifully merges the classic flavors of cinnamon rolls with a tender, fluffy cake. Perfect for brunch or dessert, this recipe guides you through essential ingredients, step-by-step instructions, and baking tips for achieving a stunning centerpiece. With its warm aroma and sweet glaze, this cake is sure to impress and satisfy your cravings. Experience the joy of baking and treat your loved ones to this comforting treat!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1/2 cup brown sugar, packed

2 tablespoons ground cinnamon (for filling)

1/4 cup chopped nuts (optional)

1 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent sticking.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon. Set aside.

      Make the Batter: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.

        Incorporate Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and finish with the dry ingredients. Mix until just combined; do not overmix.

          Prepare the Cinnamon Filling: In a small bowl, combine the brown sugar and 2 tablespoons of ground cinnamon. If using, mix in the chopped nuts to this sugar blend.

            Layer the Cake: Pour half of the batter into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top, smoothing it out evenly.

              Swirl the Mixture: Using a knife, gently swirl through the batter to create a marbled effect, but be careful not to overmix and disturb the layers too much.

                Bake: Place the Bundt pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

                  Cool and Glaze: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Meanwhile, in a small bowl, whisk together the powdered sugar and milk until smooth to create the glaze.

                    Drizzle the Glaze: Once the cake has cooled, drizzle the glaze over the top of the Bundt cake. Allow the glaze to set before slicing.

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12