1-Getting started with this Cinnamon Roll Bundt Cake is as easy as pie, y’all. First off, preheat your oven to 325°F and get that 12-cup Bundt pan ready by greasing it with shortening and flour or your go-to nonstick method. This step keeps your cake from sticking and ensures it slides out beautifully.

2-Next, in a stand mixer, beat 1 ½ cups unsalted butter at room temperature for one minute on high speed, then slowly add 2 ½ cups granulated sugar and beat for about five minutes until it’s pale yellow and fluffy. Add 6 large eggs at room temperature one at a time, mixing well after each and scraping the bowl to make sure it’s all even.

3-Reduce the speed to low and slowly mix in 3 cups sifted cake flour in two batches, followed by 1 teaspoon salt and ¼ teaspoon baking soda, being careful not to over-mix. Then, stir in 1 cup sour cream at room temperature, 2 tablespoons vegetable oil, and 1 tablespoon vanilla extract until just combined. In a small bowl, whisk together ⅓ cup unsalted butter melted (that’s 5 tablespoons plus 1 teaspoon), ⅓ cup packed light brown sugar, 1 tablespoon all-purpose flour, 1 ½ teaspoons ground cinnamon, and 1 teaspoon vanilla extract for the swirl.

4-Building and Baking the Cake Pour one-third of the batter into your prepared pan, drizzle half the cinnamon swirl on top, and use a butter knife or skewer to swirl it through. Repeat with another third of the batter and the rest of the swirl, then add the remaining batter on top. Pop it in the oven and bake for 85 to 95 minutes, or until a toothpick comes out mostly clean.

5-Once it’s done, let the cake cool in the pan on a wire rack for 10 minutes before flipping it onto a plate to cool completely. For the icing, beat 2 ounces cream cheese at room temperature and 2 tablespoons unsalted butter at room temperature for two minutes until smooth, then gradually add 1 ½ cups confectioners’ sugar in two batches. Beat in ¼ cup milk and 1 teaspoon vanilla extract until it’s smooth and ready to drizzle over your cooled cake. Serve it up at room temperature for the best flavor.