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Cinnamon Roll Bundt





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:

85 grams cream cheese, softened
1 cup (120 grams) confectioners’ sugar
1 tablespoon (15 grams) whole milk
1 tablespoon (14 grams) unsalted butter, melted



  1. 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.
  2. In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 49°C to 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.
  3. 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.)
  4. 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 until doubled in size, 40 to 50 minutes.
  5. In a small bowl, stir together brown sugar, cinnamon, nutmeg, and remaining ⅛ teaspoon salt until well combined.
  6. Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a clean surface, and roll into a 26×7-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.
  7. 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 (24°C) until puffed and dough holds an indentation when pressed, 25 to 35 minutes.
  8. Preheat oven to 180°C.
  9. Bake until golden brown and an instant-read thermometer inserted near center registers at least 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.

Cream Cheese Glaze

  1. 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. Makes 3/4 cup.


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Cinnamon Roll Bundt