cinnamon bun cake recipe

Written BySheba G Updated On
cinnamon bun cake recipe
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The Best cinnamon bun cake recipe

I’m so excited to share my favorite cinnamon bun cake recipe with you all. This recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re hosting a dinner party or just need a sweet treat for your family, this cake is sure to impress. The combination of moist cinnamon-spiced cake, gooey caramel, and crunchy cinnamon sugar on top is absolute perfection.

My kids love helping me make the dough from scratch, and the whole house smells amazing while it’s baking. We’ve made this cake for countless family gatherings, holidays, and even just random Tuesday nights.

It’s that good! The best part is that it’s surprisingly easy to make and requires minimal cleanup.

I’ve adapted this recipe from my grandmother’s old cookbook, and I’m so glad I did. It’s a true classic that never fails to delight.

Cinnamon Bun Cake

Cinnamon Bun Cake

4.5 from 595 votes

A moist and delicious cake infused with the warm flavors of cinnamon buns. Perfect for breakfast or a sweet treat.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 370 kcal

🥘Ingredients

For the Cake

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

For the Cinnamon Filling

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

For the Cream Cheese Frosting

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

👨‍🍳Directions

1Preheat your oven to 350°F 175°C.
2Grease a 9×9 inch baking pan and set aside.
3In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
4In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
5This should take about 2-3 minutes.
6Add the eggs, one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
9Begin and end with the dry ingredients.
10Mix just until combined.
11The batter should be thick and smooth.
12In a small bowl, mix together the brown sugar, cinnamon, melted butter, and vanilla extract for the cinnamon filling.
13Spread the cake batter evenly into the prepared pan.
14Sprinkle the cinnamon filling evenly over the batter.
15Use a spatula to swirl the filling into the batter, creating a marbled effect.
16Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
17The cake should be golden brown and pulling away from the sides of the pan.
18Allow the cake to cool completely in the pan on a wire rack.
19While the cake is cooling, prepare the cream cheese frosting.
20In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
21Gradually add the powdered sugar, mixing well after each addition.
22Stir in the vanilla extract and milk, mixing until the frosting is smooth and spreadable.
23If the frosting is too thick, add more milk, one tablespoon at a time.
24If it’s too thin, add more powdered sugar, one tablespoon at a time.
25Spread the frosting evenly over the cooled cake.
26Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9×9 inch baking pan
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 370 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 4g

📝Notes

Tips: For a more intense cinnamon flavor, you can increase the amount of cinnamon in the filling. To make ahead, prepare the cake and frosting separately and store in the refrigerator overnight. Frost the cake before serving. The cake can be stored in an airtight container at room temperature for up to 3 days.

This cinnamon bun cake recipe is always a hit with my family and friends. We love serving it warm with a scoop of vanilla ice cream or whipped cream on top.

One of our favorite ways to enjoy this cake is by reheating slices in the toaster oven or microwave when we need a quick breakfast or snack. The leftovers keep beautifully in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

❓ Frequently Asked Questions About Cinnamon Bun Cake

Q: What type of flour should I use for the cake?

A: You can use either all-purpose flour or bread flour for this recipe. Bread flour will give the cake a slightly denser texture, while all-purpose flour will yield a lighter, fluffier crumb.

Q: Can I substitute brown sugar for white sugar in the recipe?

A: While you can use brown sugar instead of white sugar, keep in mind that it will give the cake a slightly different flavor profile. Brown sugar has a richer, more caramel-like taste that pairs beautifully with the cinnamon and caramel topping.

Q: Do I need to chill the dough before rolling it out?

A: Chilling the dough is not strictly necessary, but it will make rolling out the dough much easier. If you don’t have time to chill it, you can simply roll it out as soon as it’s mixed.

Q: How long does the cake take to bake?

A: The cake will take approximately 40-50 minutes to bake through, depending on your oven and the size of your cake pans.

Q: Can I make this recipe in advance?

A: Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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