Cinnamon roll bundt cake

Ingredients

For the bundt cake

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain yogurt
• 1/4 cup milk

For the cinnamon filling

• 1/2 cup unsalted butter, at room temperature
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

For the glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Step-by-step preparation

1. Preheat the oven to 180 °C and grease a bundt pan.
2. In a bowl, mix the flour, baking soda and salt. Set aside.
3. In another bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each one.
5. Add the vanilla extract and beat again until combined.
6. Add half of the flour mixture and mix well.
7. Add the yogurt and milk and mix again.
8. Add the rest of the flour mixture and mix until the batter is smooth.
9. In a separate bowl, mix the butter for the filling with the brown sugar and cinnamon until well combined.
10. Pour half of the batter into the bundt pan.
11. Spread the cinnamon mixture over the batter, covering the whole surface.
12. Pour the rest of the batter over the cinnamon filling.
13. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
14. Let the cake cool in the pan for a few minutes, then turn it out and let it cool completely on a wire rack.

For the glaze

15. In a bowl, mix the powdered sugar, milk and vanilla extract until smooth and lump-free.
16. Pour the glaze over the cooled bundt cake.