Marrying the warm, spiced flavors of a cinnamon bun with the soft, spongy texture of a classic cake, the Cinna-bun Cake is a dessert lover’s dream. It combines the best of both worlds: the aromatic swirls of cinnamon sugar, paired with layers of velvety cream cheese frosting, all crowned with a glossy vanilla glaze. A treat for the eyes and the palate, this cake is a testament to the magic that happens when two beloved desserts become one. Whether enjoyed with a cup of coffee or as a festive treat, the Cinna-bun Cake promises a slice of sweet indulgence with every bite.
Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
Cake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add in the milk, eggs, melted butter, and vanilla extract. Mix until smooth and pour into the prepared pan.
Cinnamon Swirl: In a small bowl, combine the brown sugar, cinnamon, and melted butter. Drizzle this mixture over the cake batter in the pan and then use a knife to swirl it into the batter, creating a marbled effect.
Baking: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cream Cheese Frosting: While the cake is baking, prepare the frosting. In a medium-sized bowl, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, beating until creamy and smooth.
Cooling: Once the cake is done baking, remove it from the oven and allow it to cool completely in the pan.
Frosting the Cake: Once cooled, spread the cream cheese frosting evenly over the top of the cake.
Vanilla Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the frosted cake.
Serving: Slice the cake into squares and serve. Enjoy your homemade Cinna-bun Cake!
This cake is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.