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An overhead shot of breakfast Bundt cake.

Breakfast Bundt Cake

Cinnamon, brown sugar, and vanilla are just some of the wonderful flavors in this light, moist breakfast dessert
Prep Time:15 mins
Cook Time:1 hr
Total Time:1 hr 15 mins
Servings:16 slices


For the cake:

  • cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter softened
  • 3 large eggs
  • teaspoons vanilla extract
  • teaspoons ground cinnamon
  • ¾ cup milk

For the filling:

  • 1 cup light brown sugar packed
  • teaspoons ground cinnamon

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon


To make the cake:

  • Preheat the oven to 350°F. Grease and flour a bundt pan and set it aside.
  • Combine the flour, sugar, baking powder and soda, and salt in a mixing bowl and mix until well combined. Beat in the softened butter until the mixture turns crumbly, and then add in the eggs, vanilla, cinnamon, and milk and beat until the mixture is smooth.

To make the filling:

  • Combine the brown sugar and cinnamon in a mixing bowl and mix until well combined.
  • Pour half the cake batter into the prepared bundt pan. Evenly pour the entire cinnamon and brown sugar filling over the batter. Then pour the remaining cake batter on top of the filling layer.
  • Bake in the preheated oven for 60 minutes and remove when browned. Let cool in the pan for 10 minutes and then flip onto a plate and let cool completely.

To make the glaze:

  • Combine the confectioners’ sugar, milk, and cinnamon in a mixing bowl and whisk together. Optionally, add slightly more milk a little at a time until the desired consistency is achieved. Use a large spoon to drizzle it over the cooled cake. Serve and enjoy!


  • Most Bundt pans are nonstick, but it's still a good idea to grease and flour it before adding your cake batter so it is more likely to slide out smoothly.
  • Once the cake is completely cooled you can slice and wrap it in portions and freeze them. Thaw overnight. Bundt cakes freeze really well.
  • Swap the vanilla extract for a different flavor if you'd like. Consider orange extract or almond extract for a nice change.


Calories: 270kcal | Carbohydrates: 50g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 130mg | Potassium: 99mg | Fiber: 1g | Sugar: 27g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg