Imagine the aroma of freshly baked cinnamon rolls wafting through a Parisian boulangerie—warm, buttery, and laced with just the right amount of spice. Now, picture that indulgence transformed into an easy-to-make cake, blending the nostalgia of Southern baking with the precision of European pastry techniques.
This Cinna-Bun Cake is your shortcut to that experience—fluffy, rich, and swirled with layers of cinnamon-sugar goodness that melt into a decadent, caramelized topping. Inspired by the slow-proofed cinnamon buns of Sweden and the gooey, butter-laden coffee cakes of the American South, this recipe is all about texture and technique.
The secret? A tender, vanilla-scented cake base, rippled with a cinnamon filling that stays perfectly soft, thanks to a simple layering trick. Then, instead of waiting for the dough to rise, this cake bakes up in under an hour—no kneading required.
For those who love the balance of sweetness and spice, this cake offers the best of both worlds: the deep, molasses-like warmth of dark brown sugar, the subtle tang of buttermilk, and just a whisper of cardamom, a nod to Scandinavian pastry traditions.
What I Didn’t Expect About This Recipe?
- The Swirl Makes the Magic – I thought this would taste like a basic coffee cake, but the cinnamon-sugar swirl bakes into little pockets of gooey caramelized goodness. No dry bites here—just layers of soft, cinnamon-kissed perfection.
- No Yeast, No Stress – Traditional cinnamon buns require patience and proofing, but this cake delivers that same flavor in a fraction of the time. Perfect for last-minute cravings or spontaneous weekend baking.
- It’s a Morning and Dessert Cake – While it’s indulgent enough for an after-dinner treat, I love how a slice pairs with a morning espresso. It’s like a cross between a Danish pastry and a classic Southern coffee cake.
- It Holds Up Like a Dream – Unlike cinnamon rolls that dry out quickly, this cake stays moist for days—if you can make it last that long. A quick warm-up in the microwave brings it right back to bakery-fresh softness.
- The Best Part? That Glaze. – A simple vanilla glaze adds just the right amount of sweetness without overpowering the cinnamon layers. Drizzle it warm, and it seeps into every crevice—pure comfort in every bite.
So grab your whisk, embrace the swirl, and get ready to bake a cake that’s just as fun to make as it is to eat. Because who says cinnamon buns have to take all day?
Cinna-Bun Cake Recipe
Equipment
- 9×13-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 9×13-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.
| Nutrition | Value |
| Calories | 539kcal |
| Carbohydrates | 83g |
| Fibre | 1g |
| Fat | 21g |
| Protein | 6g |
| Cholesterol | 85g |
Tips To Ease Your Job!
- Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before mixing for a smoother batter.
- Use a Piping Bag for Glaze: For even drizzling, transfer the glaze into a piping bag or ziplock bag with the tip cut off.
- Avoid Overmixing: Mix the batter until just combined to keep the cake soft and fluffy.
- Even Swirls: Use a butter knife or skewer to create deep, even swirls for a well-balanced cinnamon flavor.
- Line the Pan: For easy removal, line the baking pan with parchment paper before greasing.
