Cinnamon Bun Cake

by Caterina Borg, Good Food Gourmet on December 19, 2011

I don’t think I’ve ever met anyone who doesn’t like cinnamon rolls…I mean seriously, what’s not to love?

So when I came across this recipe from a site called lovin’ from the oven, I couldn’t wait to try it. The photo of this gooey, buttery cake swirled with a dreamy butter, cinnamon and sugar concoction that mimics the filling in cinnamon buns that is then topped with a sugar glaze, was enough to get me dreaming of that first bite. I came across different versions of this cake that was also called cinnamon roll cake or cinnabon cake…and the recipes were all pretty much the same.

With this being the last full week before Christmas, many people are expecting lots of house guests and trying to come up with a few solutions to keep some delicious but easy snacks on hand. Well, let me just tell you that you’ve come to the right place.

This cake is so delicious that I guarantee that you will be making it over and over again. It is very easy to put together and best of all, there is no yeast to fiddle with like an actual cinnamon roll requires. All you have to do is put the cake batter together, swirl in the filling, bake and then when the cake is still warm, just pour on the glaze on top and allow it to set while the cake cools. I dare you to try and wait until this is completely cool before digging in. If you are anything like me, you will have your spoon ready to attack that gooey nirvana as soon as is humanly possible…

Cinnamon Bun Cake  

Cake:

3 cups flour

¼ teaspoon salt

3 teaspoons baking powder ( I decreased from 4 teaspoons)

1 stick melted, cool butter

1 ½ cups milk, warm

2 eggs

1 cup sugar

2 teaspoons vanilla

 

Cinnamon Swirl:

2 sticks butter, softened

1 cup brown sugar

1 tablespoons cinnamon

2 tablespoons cake flour

¾ cup roasted pecans, chopped *optional

 

Glaze:

2 cups powdered sugar, sifted

5 teaspoons whole milk

2 teaspoons vanilla (I increased from 1 teaspoon)

Preheat your oven to 350°F, then begin making the cinnamon filling. Add the softened butter to the bowl of your stand mixer along with the brown sugar and vanilla and begin to cream together for a few minutes until it is all well incorporated. Lastly, add the cake flour and mix until you no longer see any bits of flour in the mixture and set aside.

Next make the cake batter by mixing together all of the ingredients in a bowl until you have a thick paste and then slowly add the melted butter. Whisk everything together and pour into a greased and paper lined 9”x13” baking pan. Add dollops of the cinnamon filling all over the batter and using a knife swirl it evenly into the batter. Bake this at 350°F for about 25-30 minutes or until the cake tests clean.

When the cake is in the oven, make the glaze and have it ready so that as soon as it comes out of the oven, you just pour it evenly on top and allow it to set as the cake cools. Serve warm or at room temperature.

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{ 1 comment… read it below or add one }

avatar Janice Gerlisky September 6, 2014 at 1:51 p

Drooling….so drooling! I am going to make this today!

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