This Cinna-Bun Cake Recipe uses flour, sugar, cinnamon, butter, and vanilla to make a gooey, glazed, cinnamon-swirled cake that feels like home.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession: I once tried to make homemade cinnamon rolls on a Sunday morning. Full Martha Stewart vibes. Or so I thought.
Let’s just say… I ended up with flour in my hair, sticky dough on the ceiling (don’t ask), and a tray of dense, sad spirals that looked like they’d given up halfway through life. I swore off cinnamon rolls forever. Dramatic? Maybe. Justified? Absolutely.
Fast forward to a few months later—still craving that cinnamon roll flavor, but with none of the emotional trauma—and I stumble upon this magical thing called a Cinna-Bun Cake Recipe. No yeast. No rising. Just a cinnamon roll vibe baked into a cozy, one-pan cake.
I whipped it up in under an hour, no tears this time, and as soon as that sweet cinnamon glaze soaked into the swirls, I knew: this was it. My new forever breakfast/dessert/snack. It’s that good.
Why You’ll Love This Cinna-Bun Cake Recipe?
Let’s be honest: cinnamon rolls are high-maintenance. You’ve got to knead, wait for dough to rise (twice, if we’re being tortured), and pray your spirals don’t unravel in the oven. This cake skips all that.
The batter is tender and buttery, the cinnamon topping melts into swirls of magic, and the glaze? Oh, the glaze. It’s not drizzled—it’s poured. It seeps into the warm cake and turns it into this soft, sticky dream. Think bakery treat, but made in your pajamas.
Also? People go nuts for this cake. You bring it to brunch? Hero. You serve it after dinner? Legend. You eat it standing over the stove at 9 p.m. because you “just wanted a bite”? We’ve all been there.
Ingredient Notes:
Listen, this is not one of those “exact measurements only” kind of cakes. You’ve got some wiggle room. That’s part of the charm.
For the cake:
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3 cups all-purpose flour – You want that soft but structured texture.
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1 cup granulated sugar – Not over-the-top sweet. Just the right amount.
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1 tbsp baking powder – No yeast here, just rise and go.
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1½ cups milk – Whole milk is dreamy. But I’ve used almond milk before and survived.
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2 large eggs – Cold eggs? Warm eggs? Whatever. It works.
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8 tbsp butter, melted – You can use margarine. But like… why?
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1 tsp vanilla extract – Real or fake. Whatever your pantry holds.
For the cinnamon swirl topping:
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1 cup softened butter – Soft enough to stir with a spoon, not a chisel.
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1 cup packed brown sugar – Light or dark. I usually use what’s open.
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3 tbsp flour – Helps the swirl stay swirl-y.
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3 tsp cinnamon – Or more. Never too much cinnamon, right?
For the glaze:
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2 cups powdered sugar – Go ahead, eyeball it.
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⅓ cup milk – Add slowly. You want pourable, not runny.
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1 tsp vanilla extract – Again, optional—but it makes it feel special.
How To Make Cinna-Bun Cake?
Step 1: Preheat the oven to 350°F.
Grab a 9×13-inch pan. Grease it like you mean it—especially the corners where the good stuff likes to stick.
Step 2: Make the cake batter.
Mix your dry ingredients (flour, sugar, baking powder). Stir in the milk, eggs, butter, and vanilla. Don’t overthink it. No mixer needed. Just a good spoon and some elbow grease.
Want To Save This Recipe?
Step 3: Pour and spread.
Dump that thick, buttery batter into your pan and spread it as evenly as you can. Doesn’t have to be perfect. You’re not on a baking show.
Step 4: Cinnamon swirl magic.
Mix the topping ingredients into a glorious cinnamon paste. Spoon it all over the batter. Then grab a butter knife and swirl it through—don’t be precious. You’re going for messy marbling, not museum art.
Step 5: Bake.
Pop it in the oven for 40–45 minutes. Your kitchen will smell like heaven. You’ll know it’s done when the center is set and a toothpick comes out clean (ish—some goo is okay. Embrace the goo.)
Step 6: Glaze the glory.
While the cake’s still warm (but not scalding), pour the glaze all over it. Like, everywhere. Let it soak in. Grab a fork. You’re home.
Storage Options:
Let it cool, cover it, and keep it on the counter for 2–3 days. If it lasts that long. Mine never does.
Want to save it for a rainy day? Slice it, wrap in foil, and freeze. Thaw and reheat gently when you need a cinnamon fix. Spoiler alert: you will need a cinnamon fix.
Variations and Substitutions:
Want to make this cake your own? Good. That’s where the magic happens.
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Add chopped pecans to the swirl for a nutty crunch.
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Try maple extract in the glaze instead of vanilla. Instant autumn vibes.
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Throw in raisins or dried cranberries if you’re into that sort of thing (no judgment).
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Use half whole wheat flour if you’re pretending it’s healthy.
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No brown sugar? White sugar + a splash of molasses. It works. It’s science-ish.
What to Serve with Cinna-Bun Cake?
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Strong coffee – Honestly, non-negotiable.
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Crispy bacon – That sweet + salty combo? It’s a whole thing.
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Vanilla ice cream – For when it becomes dessert instead of breakfast.
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Fresh berries – Pretend it balances the sugar.
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A blanket and a nap – Just saying.
Frequently Asked Questions:
Do I have to wait for it to cool before glazing?
Nope. Pour it on warm so it melts in and gets all dreamy. Trust me.
Can I skip the swirl and just mix everything in?
You could… but then it’s just a cinnamon cake. And we’re not here for just cinnamon cake.
Can I make it ahead?
Yes, and it might be even better the next day. If you don’t eat it all first.
If you’ve ever wanted to eat a cinnamon roll without crying over dough, this Cinna-Bun Cake Recipe is your solution. It’s quick, comforting, and dangerously easy to eat “just one more bite” of. Whether it’s for brunch, dessert, or straight-from-the-pan therapy—it’s a win.
So… you in? If you make it, let me know how it turns out. Did you swirl like a pro? Did your glaze puddle in the corners (the best part, IMO)? Can’t wait to hear about your version.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinna-Bun Cake Recipe
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ cups milk
- 2 large eggs
- 8 tablespoons butter unsalted and melted
- 1 teaspoon vanilla extract
For the topping:
- 1 cup butter softened
- 1 cup brown sugar packed
- 3 tablespoons all-purpose flour
- 3 teaspoons cinnamon
For the glaze:
- 2 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures it’s ready when you are.
- Prepare the cake batter: In a large mixing bowl, combine 3 cups of all-purpose flour, 1 cup of granulated sugar, and 1 tablespoon of baking powder. Then add 1 ½ cups of milk, 2 large eggs, 8 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Mix until smooth and well combined. Pour the batter into a well-greased 9x13-inch baking dish, spreading it evenly.
- Make the topping: In a separate bowl, mix 1 cup of softened butter, 1 cup of packed brown sugar, 3 tablespoons of flour, and 3 teaspoons of cinnamon until creamy. Drop spoonfuls of this topping evenly over the cake batter. Using a butter knife, swirl the topping through the batter to create a marbled effect.
- Bake the cake: Place the baking dish in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a knife into the center of the cake; it should come out clean.
- Prepare the glaze: While the cake is baking, combine 2 cups of powdered sugar, ⅓ cup of milk, and 1 teaspoon of vanilla extract in a bowl. Mix until smooth.
- Glaze the cake: Once the cake is out of the oven and still warm, pour the glaze evenly over the top. Allow it to set before serving, giving the cake a lovely sweet finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
