Craving the warmth and comfort of cinnamon buns but short on time? This Cinnamon Bun Cake is your answer! Inspired by my mom’s legendary cinnamon buns, this cake captures all the flavors you love in a simpler, sliceable form. Perfect for breakfast, brunch, or dessert, this easy cinnamon roll cake is swirled with a buttery brown sugar and cinnamon mixture, then topped with a decadent glaze. It’s a family favorite and a must-try for any cinnamon lover!
Ingredients
Cake Base:
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup butter, melted
Cinnamon Topping:
- 1 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon cinnamon
Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla
Preparation
Preheat your oven to 350°F and prepare a 9×13 baking pan by buttering it. In a large bowl, mix the flour, salt, sugar, baking powder, milk, eggs, and vanilla for the cake base. Add the melted butter last and pour the batter into the prepared pan.
In a separate bowl, combine the softened butter, brown sugar, flour, and cinnamon for the topping. Mix well, then drop teaspoonfuls of the topping over the cake batter. Use a butter knife to swirl the topping into the batter. Bake for 28-30 minutes or until a toothpick comes out clean.
While the cake bakes, prepare the glaze by mixing powdered sugar, milk, and vanilla until smooth. Once the cake is out of the oven, drizzle the glaze over the warm cake. Serve and enjoy!
