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Home » Bundt Cakes » Cinnamon Toast Bundts

Cinnamon Toast Bundts

By Olivia, 52 Comments

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The perfect combination of cake and donut in these delicious Cinnamon Toast Bundts!

Close up of a mini cinnamon toast bundt.

When I think cinnamon, the first thing that comes to mind is mini-donuts. You know the ones I’m talking about. The ones you get at those annual fairs and carnivals. Piping hot and doused in cinnamon sugar. Omg. My mouth is watering just thinking of them! Those mini-donuts were my inspiration for this month’s Bundt Bakers theme — Cinnamon — chosen by Lauren from Sew You Think You Can Cook.

Angled shot of three mini bundts.

I’ve made donuts a total of two times in my life. The first time was when I was in high school. I don’t think we made them in Home Ec, but I remember making them at home. I don’t know what inspired me exactly, aside from donuts being delicious. And they WERE delicious, except frying donuts at home is a pain.

The second time was in Pastry School where we made a variety of baked and fried ones. Personally, I much prefer the yeast-based fried kind. They ARE the superior donut. With a simple sugar glaze… omg. I am drooling again.

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Overhead shot of the bundts

So I don’t love cake donuts, which is why I don’t yet have a donut pan. But then I saw these Baked Cinnamon Sugar Donuts and decided I needed one stat! But apparently finding a donut pan is impossible in Vancouver (ok I haven’t tried that hard), so I opted for these small donut-like Cinnamon Toast Bundts instead.

Close up of a mini cinnamon toast bundt.

I had this Garland Bundt Pan from Nordic Ware that I got at HomeSense around Christmas time, and have been itching to use it. I love that it has 3 different shapes of Bundts, and they are the perfect size for individual servings!

Mini cinnamon toast bundt cut in half

A simple cinnamon sugar topping is all you need. These Cinnamon Toast Bundts taste just like mini donuts!

Close up of a mini cinnamon toast bundt.
Print Rate
5 from 4 votes

Cinnamon Toast Bundts

The perfect combination of cake and donut in these delicious Cinnamon Toast Bundts
Course Dessert
Cuisine Bundt, Cake
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 395kcal
Author Olivia

Ingredients

Bundts:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp cinnamon ground
  • 1/4 + 1/8 tsp nutmeg ground
  • 1/3 cup milk
  • 2 large eggs room temperature
  • 1/3 cup sour cream
  • 1/2 cup light brown sugar packed
  • 3 Tbsp unsalted butter 43g, melted
  • 2 tsp vanilla

Topping:

  • 2 Tbsp unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon ground
US Customary - Metric

Instructions

  • Preheat oven to 350F and grease & flour your Garland Bundt pan (or any 6-cup Bundt pan).
  • In a small bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set Aside.
  • In a medium bowl, whisk milk, eggs, sour cream, and brown sugar until combined. Add melted butter and vanilla. Whisk until smooth.
  • Add flour mixture and mix until just combined.
  • Add some batter into your prepared pan and press it into the cracks of the Bundt pan with a small spatula.* Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
  • Bake for 15mins** or until a toothpick inserted into the center comes out mostly clean.
  • Place on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cakes and turn out onto wire rack to cool completely.
  • Whisk granulated sugar and cinnamon. Brush cakes with melted butter and dip into cinnamon sugar.***

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Notes

*I piped the batter into the smaller Bundt cavities.
**Adjust time accordingly for larger pans.
***If using a larger Bundt pan or loaf pan, sprinkle cinnamon sugar over top.
Adapted from Sally's Baking Addiction.
Calories: 395kcalCarbohydrates: 60gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 95mgSodium: 443mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 485IUCalcium: 102mgIron: 1.9mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
This post contains affiliate links, which means I may receive a (very) small commission if you click a link and purchase something. I only link to products I use, trust, and wholeheartedly recommend. Your support is greatly appreciated!

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February 17, 2016

Comments

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    Recipe Rating




  1. Madi says

    December 30, 2020 at 10:17 AM

    How many mini bundt cakes does this make?

    Reply
    • Olivia says

      December 31, 2020 at 9:07 AM

      Hi Madi! This made 6 minis (about 1 cup each).

      Reply
  2. Kelly says

    December 27, 2020 at 10:44 AM

    Do you have a cinnamon bundt recipie for a standard size bundt pan?

    Thanks,
    Kelly

    Reply
    • Olivia says

      December 27, 2020 at 4:01 PM

      Hi Kelly! If you double the recipe it should work fine for a standard 10-12 cup pan. You can change the Servings to 12 to get the amounts.

      Reply
  3. Claudia says

    July 13, 2020 at 4:45 PM

    Can I replace the sour cream with Greek Yogurt instead?

    Reply
    • Olivia says

      July 14, 2020 at 9:31 AM

      Hi Claudia! Yes, that should work fine.

      Reply
  4. CK says

    July 2, 2020 at 3:19 PM

    Heads up, if you wanna make these dairy free (I’m allergic) you can sub almond milk for milk, crisco for butter and 1/3 cup plain almond milk yogurt with 1/2 tsp baking soda mixed in for sour cream. I made them like this last night and they turned out perfectly! <3 Great recipe!

    Reply
    • Olivia says

      July 3, 2020 at 9:56 AM

      Hi CK! Thanks for your tips! Glad you loved them 🙂

      Reply
    • Darlene Brown says

      November 5, 2020 at 7:03 PM

      Thank you so much for posting your non-dairy substitutions. My son can’t eat dairy and I wouldn’t have thought of using Crisco.

      Reply
  5. Mari says

    February 29, 2020 at 1:49 PM

    Thank you so much for this recipe! I used it to make mini muffins. They turned out like little bite size pieces of YUM!

    Reply
    • Olivia says

      March 1, 2020 at 1:19 AM

      Hi Mari! I’m so happy to hear you liked it 🙂

      Reply
  6. Roxy Nazir says

    May 21, 2019 at 10:51 PM

    Hi, can I leave the nutmeg out and just use the cinnamon

    Reply
    • Olivia says

      May 24, 2019 at 1:34 PM

      Hi Roxy! Sure thing, that will work just fine.

      Reply
  7. Jennifer says

    October 21, 2018 at 12:36 PM

    5 stars
    I made these today, as I recently purchased a mini bundt pan! I didn’t have any milk, so i used buttermilk instead. I ended up with extra cinnamon sugar even after rolling them twice. I’ll just use it for cinnamon toast!
    I’m absolutely in love with these! So easy to make and amazing as well. My bake time was 15 minutes. Thanks for the great recipe! I’ll definitely be keeping this in my rotation. ♥

    Reply
    • Olivia says

      October 24, 2018 at 9:20 AM

      Hi Jennifer! So happy to hear that you liked these 🙂

      Reply
  8. Erica Schmidt says

    October 24, 2016 at 1:00 PM

    I can’t wait to make these! I just purchased my very first bundt pan from an estate sale for a quarter and it’s perfectly worn and orange. I’ve been dying to use it, thank you!

    Reply
    • Olivia says

      October 24, 2016 at 2:09 PM

      Hi Erica! Yay! Please let me know how you like them 🙂

      Reply
  9. Olga says

    June 29, 2016 at 12:41 AM

    5 stars
    Hello Olivia:

    Here i am again!!!!!!!!!!! i really like this recepie so, i made my own version, i hope yo like it.

    You can see it here:

    http://olgaenelpaisdeloscupcakes.blogspot.com.es/2016/06/bundt-cakes-de-canela.html

    Thanks for all your recipies and all that you are teaching me.

    Best regards.

    Olga

    Reply
    • Olivia says

      June 29, 2016 at 3:54 PM

      Hi Olga! I’m so glad you liked this recipe! 😀

      Reply
  10. Sharai grant says

    March 16, 2016 at 3:06 PM

    5 stars
    These are SO delicious. They remind me of the mini donuts at the fair – I love them!

    Reply
    • Olivia says

      March 16, 2016 at 3:07 PM

      I’m so glad you liked them! <3 <3 <3

      Reply
  11. Momina @ The Whisking Bowl says

    March 1, 2016 at 4:45 AM

    Ummmmm this is genius!! Great Recipe! Totally loving the bundlettes (is that what were calling them??)! This reminds me of cinnamon toast cereal!

    I would love to be part of the #bundtbaker group. How could I make that happen?

    x

    Reply
    • Olivia says

      March 1, 2016 at 10:52 AM

      Hi Momina! Cinnamon toast cereal is what I was going for! 🙂 To join the group you should email Stacy at the #BundtBakers homepage linked in the post above.

      Reply
  12. Gitty says

    February 28, 2016 at 12:14 PM

    Can these be made ahead and frozen? How long do they stay fresh?

    Reply
    • Olivia says

      February 28, 2016 at 1:19 PM

      Hi Gitty! For sure, they freeze really well! You can store them at room temperature for 3-4 days but they’ll last a few months in the freezer. Just be sure to wrap them really well in plastic wrap and store them in an airtight container or bag.

      Reply
  13. Felice says

    February 20, 2016 at 10:10 PM

    Mini cinnamon donuts in mini bundt form – um, yes please with sugar on top. Oh thats right, they already have sugar on top :). I am always amazed at the creativity of the members of this group and love the direction you went with your bundt this month.

    Reply
  14. June @ How to Philosophize with Cake says

    February 20, 2016 at 7:18 PM

    What adorable little cakes! Those almost do look like mini cinnamon doughnuts, but much easier to make I imagine 😛 I’d love to munch on one of these with my morning coffee!

    Reply
    • Olivia says

      February 21, 2016 at 9:18 AM

      Yes me too! Wishing I still had some left! Thanks June 🙂

      Reply
  15. Lauren @ Sew You Think You Can Cook says

    February 20, 2016 at 7:00 PM

    I have the same pan and I love it. It’s a perfect substitute for a donut pan. Besides, it means bigger donuts! 😉
    Your bundtlettes look soooo addicting.

    Reply
    • Olivia says

      February 21, 2016 at 9:18 AM

      Yes to bigger donuts! Thanks so much for hosting this month Lauren! Great theme 🙂

      Reply
  16. Mondo | I bake he shoots says

    February 20, 2016 at 4:12 PM

    oh my goodness, Liv! baked donut bundts…love it! and your photography is insane. kudos!

    Reply
    • Olivia says

      February 21, 2016 at 9:19 AM

      Ahh thank you so much Mondo! xoxox

      Reply
  17. Amanda | The Cinnamon Scrolls says

    February 19, 2016 at 11:32 AM

    What a fabulous idea! I’m addicted to those little cinnamon-sugar donuts. When the markets are on here in town, they always bring in two different vendors selling these donuts. Needless to say, they usually both end up with my money! These bundts are SO CUTE! Great idea to use mini bundt pans — they look just like fanciful mini donuts!

    Reply
    • Olivia says

      February 20, 2016 at 10:50 AM

      I know, I’m a sucker for those donuts too, especially when piping hot! The best. And thank you!! xo

      Reply
  18. Lara Tartacadabra says

    February 19, 2016 at 9:14 AM

    These are absolutely adorable and must taste like heaven with all that sugar and cinnamon!

    Reply
    • Olivia says

      February 20, 2016 at 10:50 AM

      Thanks Lara! They tasted pretty delicious 🙂

      Reply
  19. [email protected] Baking in Pyjamas says

    February 19, 2016 at 7:26 AM

    I love cinnamon sugar treats and would love to reach through the screen and grab one of these yummy little treats.

    Reply
    • Olivia says

      February 20, 2016 at 10:50 AM

      Thanks Laura!

      Reply
  20. Christiane ~ Taking On Magazines says

    February 19, 2016 at 6:44 AM

    When I was young, my mom used to make a treat for us with Pillsbury biscuits, dunking the rounds in melted butter then cinnamon sugar before baking them. This looks very similar. We devoured the rolls and I am pretty darn sure we’d do the same with these.

    Reply
    • Olivia says

      February 20, 2016 at 10:51 AM

      Ok, that sounds delicious. I am going to have to try that!!

      Reply
  21. Sue Lau says

    February 18, 2016 at 3:54 PM

    Beautifully done with the cinnamon sugar topping!

    Reply
    • Olivia says

      February 20, 2016 at 10:52 AM

      Thank you Sue! 🙂

      Reply
  22. Wendy, A Day in the Life on the Farm says

    February 18, 2016 at 2:44 PM

    I love those little bundt pans. Perfect for baked donuts ad able to be nulti purposed.

    Reply
    • Olivia says

      February 20, 2016 at 10:52 AM

      I love the smaller Bundts too! Thanks Wendy 🙂

      Reply
  23. Colleen says

    February 18, 2016 at 2:07 PM

    Oh La La!!! I think I’m in love. These are so freakin’ gorgeous, and they look delicious!

    Reply
    • Olivia says

      February 20, 2016 at 10:52 AM

      Ahh thank you Colleen! 😀

      Reply
  24. Mary says

    February 18, 2016 at 9:53 AM

    A really good idea!! I would like to taste that mini bundts. Great job!!

    Reply
    • Olivia says

      February 20, 2016 at 10:53 AM

      Thanks Mary!

      Reply
  25. rocio-kidsandchic says

    February 18, 2016 at 6:42 AM

    5 stars
    I would also love donuts fairs, I never thought of them in a cake You have a good inspiration I Can not wait to try.

    Reply
    • Olivia says

      February 20, 2016 at 10:53 AM

      Thanks Rocio! 🙂

      Reply
  26. Tux | Brooklyn Homemaker says

    February 18, 2016 at 5:11 AM

    These look absolutely mouthwatering! I gotta say, I know I’m in the minority (here and everywhere else) but I actually prefer a cake doughnut to a yeast one. I’ve never been a crispy creme fan. I don’t know what it is. People look at me like I have 3 heads when I tell them, but I feel like I may as well confess here, in the presence of these gorgeous bundt-nuts.

    Reply
    • Olivia says

      February 20, 2016 at 10:55 AM

      Omg I loooove kirspy kreme! They totally melt in your mouth and I love that. Don’t get me wrong, I won’t say No to a cake donut if one is placed in front of me! Thanks Tux! 🙂

      Reply
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