Description

This Cinna Bun Cake is a delightful twist on a classic cinnamon roll, baking all the warm cinnamon and brown sugar flavors into a moist, tender cake. Perfect for breakfast, brunch, or dessert, it features a sweet cinnamon-sugar swirl and a rich brown sugar glaze that drizzles decadently over each slice. Easy to prepare in under an hour, this cake brings comforting cinnamon bun goodness without the fuss of individual rolls.

Ingredients

Scale

Cake Batter

2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup sour cream
2 large eggs
1 tsp vanilla extract
1/2 cup unsalted butter, melted

Cinnamon Filling

1 cup brown sugar, packed
2 tbsp all-purpose flour
1 tbsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup brown sugar

Glaze

1/4 cup unsalted butter
2 tbsp milk
Pinch of salt

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, mix milk, sour cream, eggs, vanilla extract, and melted butter until smooth and fully blended.
Make Batter: Add the wet ingredients to the dry ingredients and stir gently until just combined—avoid overmixing to keep the cake tender. Spread the batter evenly in the prepared baking pan.
Prepare Cinnamon Filling: In a bowl, combine brown sugar, flour, and ground cinnamon. Mix in softened butter until the mixture forms a thick paste.
Add Filling to Batter: Drop spoonfuls of the cinnamon filling over the cake batter. Use a knife to gently swirl the filling into the batter, creating a marbled effect.
Bake Cake: Place the pan in the oven and bake for 30-35 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Make Glaze: While the cake bakes, combine brown sugar, butter, milk, and a pinch of salt in a small saucepan. Simmer the mixture for 2-3 minutes until the glaze is smooth and slightly thickened.
Glaze and Serve: Once the cake comes out of the oven, drizzle the warm glaze over the hot cake. Allow the glaze to soak in and the cake to cool slightly before slicing and serving.

Notes

Be careful not to overmix the batter to keep the cake tender and moist.
The cinnamon filling can be swirled more or less depending on your preference for cinnamon intensity.
Use unsalted butter in all steps for best control over the saltiness.
Allow the glaze to cool slightly before drizzling to avoid melting it completely into the cake.
This cake is best served warm but can be stored in an airtight container for up to 3 days.