Cinna-Bun Cake Recipe
This Cinna-Bun Cake combines the flavors of a classic cinnamon roll with the ease of a cake. A soft, buttery vanilla base is swirled with a rich cinnamon-sugar mixture, baked to perfection, and finished with a sweet glaze. Perfect for breakfast, brunch, or dessert.
Equipment
- 9x13-inch baking pan
- Large mixing bowls
- Whisk
- Electric mixer or hand beater
- Spatula
- Knife for swirling
Ingredients
Top Layer
- 1 tbsp ground cinnamon
- 1 cup brown sugar
- 1 cup butter softened
- 2 tbsp all-purpose flour
Bottom Layer
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ¼ cup butter melted
- 4 tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 cup white sugar
- 1½ cup milk
Glaze
- 5 tbsp milk
- 2 cups confectioners' sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, mix 3 cups of flour, milk, white sugar, eggs, baking powder, 2 teaspoons of vanilla extract, and salt until smooth.
- Stir in ¼ cup of melted butter.
- Pour the batter evenly into the greased baking pan.
- In a separate bowl, beat 1 cup of softened butter, brown sugar, 2 tablespoons of flour, and cinnamon until smooth and well combined.
- Drop spoonfuls of the cinnamon mixture over the batter in the pan.
- Use a knife to swirl the cinnamon mixture into the batter, creating a marbled effect.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out almost clean.
- While the cake is baking, whisk together confectioners' sugar, milk, and 1 teaspoon of vanilla extract in a bowl until smooth.
- Drizzle the glaze over the warm cake before serving.
Notes
- For extra cinnamon flavor, add a teaspoon of cinnamon to the batter.
- If you prefer a thicker glaze, use less milk.