- Cinna-Bun Cake
Growing up, cinnamon buns were a weekend staple in our home—especially on chilly mornings when the sweet, spicy aroma would drift through the house and draw everyone to the kitchen. My mom’s cinnamon buns were legendary: soft, gooey, and perfectly spiced. While I never quite mastered making them myself, the craving for those nostalgic flavors never faded.
Recently, with my parents out of town and no desire to deal with yeast or rolling dough, I stumbled upon this Cinna-Bun Cake—a genius hybrid that combines all the comforting flavor of cinnamon rolls with the ease of a simple coffee cake. No kneading. No rising. Just sweet, swirly, cinnamon magic in a fraction of the time.
Perfect for brunch, potlucks, or slow Sunday mornings with a cup of coffee, this cake is a guaranteed crowd-pleaser. One bite and I was transported back to those cozy family mornings.
Ingredients
For the Cake Base:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
For the Cinnamon Swirl Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon ground cinnamon
For the Vanilla Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
2. Make the Cake Batter:
In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder.
Add the milk, eggs, and vanilla. Stir until just combined.
Gently mix in the melted butter until smooth.
Pour the batter into the prepared pan and smooth out the top.
3. Prepare the Cinnamon Topping:
In a small bowl, mix the softened butter, brown sugar, flour, and cinnamon until a thick, crumbly paste forms.
Drop spoonfuls of the topping evenly across the batter.
Use a butter knife to swirl the mixture into the cake, creating a marbled effect.
4. Bake:
Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool slightly in the pan.
5. Make the Glaze:
While the cake bakes, whisk together the powdered sugar, milk, and vanilla until smooth and pourable.
6. Glaze the Cake:
Drizzle the glaze over the warm cake. Let it set for a few minutes before serving.
Tips & Variations
- Gluten-Free: Use a gluten-free flour blend in place of regular flour.
- Dairy-Free: Substitute milk with almond, soy, or coconut milk. Use plant-based butter or margarine.
- Nutty Crunch: Fold chopped pecans or walnuts into the topping for added texture.
- Extra Spice: Add a pinch of nutmeg or ground cloves to the topping for a deeper flavor.
Final Thoughts
This Cinna-Bun Cake is the perfect shortcut to all the cozy, nostalgic flavors of a homemade cinnamon roll—with none of the work. The soft, tender cake, gooey cinnamon swirl, and luscious vanilla glaze are pure comfort in every bite. Whether you’re sharing it at a gathering or keeping it all to yourself (no judgment here), it’s bound to become a favorite in your kitchen, just like it did in mine.