cinnamon bun cake recipe

Written ByJenny Smyth Posted on
cinnamon bun cake recipe
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The Best cinnamon bun cake recipe

I’ve always been a fan of sweet treats, and the cinnamon bun cake recipe is one of my favorites. It’s a twist on the classic cinnamon roll, but in cake form. I love how the warm spices and sweet flavors come together to create a delicious dessert that’s perfect for any occasion.

My kids can’t get enough of it, and it’s become a staple in our household. Plus, it’s surprisingly easy to make and requires minimal ingredients, making it a great option for busy families like mine. The history of the cinnamon roll is fascinating, and it’s believed to have originated in Sweden.

The Swedes would mix together flour, sugar, and cardamom to create a sweet dough that they’d shape into long rolls and bake until golden brown. Over time, the recipe spread to other parts of Europe and eventually made its way to the United States. Today, you can find cinnamon rolls in bakeries and cafes all over the country.

When it comes to making a cinnamon bun cake, the key is to use high-quality ingredients and to not overmix the batter. I like to use unsalted butter and real cinnamon for an authentic flavor. I also add in some chopped walnuts for extra texture and flavor.

The end result is a moist and flavorful cake that’s perfect for snacking or serving at a party. My family loves it when I make this cake for breakfast or as a special treat after dinner.

Cinnamon Bun Cake

Cinnamon Bun Cake

4.8 from 1840 votes

This cinnamon bun cake combines the flavors of classic cinnamon buns in a moist and delicious cake form. Perfect for breakfast or a sweet treat, this recipe is easy to make and sure to impress.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup sour cream

For the Cinnamon Filling

1/2 cup brown sugar
1 1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted

For the Cream Cheese Frosting

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×9-inch baking dish and set it aside.
3This will ensure the cake does not stick to the dish.
4In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5Set this dry mixture aside.
6This will be combined with the wet ingredients later.
7In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
8This should take about 2-3 minutes.
9Then, beat in the eggs one at a time, mixing well after each addition.
10Stir in the vanilla extract and sour cream until well combined.
11This will create a smooth and creamy batter.
12Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
13Be careful not to overmix.
14The batter should be thick and smooth.
15Spread half of the batter evenly into the prepared baking dish.
16This will form the base layer of the cake.
17In a small bowl, mix together the brown sugar and cinnamon for the filling.
18Then, drizzle the melted butter over the cinnamon-sugar mixture and stir until well combined.
19This will create a sticky and fragrant filling.
20Spread the cinnamon filling evenly over the batter in the baking dish.
21This will be the middle layer of the cake.
22Spread the remaining batter over the cinnamon filling, smoothing the top with a spatula.
23This will form the top layer of the cake.
24Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
25The cake should be golden brown on top and the edges should be slightly pulling away from the sides of the dish.
26Allow the cake to cool completely in the pan before frosting.
27This will ensure the cake is moist and easy to frost.
28While the cake is cooling, prepare the cream cheese frosting.
29In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
30Gradually add the powdered sugar, mixing well until light and fluffy.
31Stir in the vanilla extract.
32This will create a smooth and tangy frosting.
33Once the cake is completely cooled, spread the frosting evenly over the top.
34This will give the cake a delicious and creamy finish.
35Slice and serve the cinnamon bun cake.
36Enjoy the moist and delicious cake with a cup of coffee or tea.
37This cake is best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.
38You can also freeze individual slices for up to 2 months.

🔧Equipment

9×9-inch baking dish
Mixing bowls
Electric mixer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 350mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 4g

📝Notes

Tips: For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. You can also add nuts or raisins to the cinnamon filling for added texture and flavor.

Watch Video Of How Cinnamon Bun Cake Works

This cinnamon bun cake is always a hit with my family and friends. It’s a great recipe to have on hand for any occasion, whether it’s a birthday party or a quiet night in. The cake is easy to make and doesn’t require any special baking skills, so it’s perfect for beginners.

This recipe can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. Thaw it overnight in the refrigerator before serving.

If you want to reheat the cake, you can do so in the oven or microwave. Just wrap it in foil and heat it at 350 degrees Fahrenheit for about 10-15 minutes, or until it’s heated through. This cake is perfect for family gatherings, and it’s a great way to bring everyone together.

It’s a crowd-pleaser that will leave everyone wanting more. It’s a recipe that’s sure to become a staple in your home, just as it has in mine. I hope you’ll give it a try and create your own memories with it.

❓ Frequently Asked Questions About Cinnamon Bun Cake

Q: What is the difference between a cinnamon bun cake and a traditional cinnamon roll?

A: A cinnamon bun cake is essentially a cinnamon roll in cake form. It has the same warm spices and sweet flavors as a traditional cinnamon roll, but it’s baked in a single layer instead of being rolled into individual pastries.

Q: Can I use self-rising flour instead of all-purpose flour?

A: While you can use self-rising flour as a substitute, keep in mind that it will affect the overall texture of the cake. Self-rising flour contains baking powder, which will give your cake an extra boost of leavening power.

Q: How do I store leftover cinnamon bun cake?

A: To keep your leftover cake fresh for as long as possible, store it in an airtight container at room temperature for up to three days or wrap it tightly in plastic wrap or aluminum foil and freeze for up to two months.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting all-purpose flour with gluten-free flours such as almond flour or coconut flour. However, keep in mind that gluten-free flours may behave differently than traditional flours.

Q: How do I prevent my cinnamon bun cake from becoming too dry?

A: To prevent your cake from becoming too dry, make sure not to overbake it. Check on the cake frequently during the last 10 minutes of baking time to ensure it doesn’t become too dark.

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