Growing up, cinnamon buns were a staple in our household, particularly on chilly weekend mornings when the scent of cinnamon and sugar would lure everyone out of their cozy beds. My mom’s cinnamon buns were legendary, with their perfect balance of sweet, spicy, and gooey goodness. While I loved eating them, I never quite mastered making them myself. Recently, with my parents out of town, I found myself craving those nostalgic flavors but lacking the patience to make traditional cinnamon buns. That’s when I stumbled upon this Cinna-bun Cake recipe, which promised all the deliciousness of cinnamon buns without the hassle of dealing with yeast and rolling out dough.
This cake is a delightful hybrid that combines the tender crumb of a coffee cake with the rich, buttery cinnamon filling of a cinnamon bun. It’s a perfect solution for those who want the flavor of cinnamon buns but in a much simpler form. Plus, it’s a crowd-pleaser, ideal for brunches, potlucks, or simply indulging with a cup of coffee on a lazy Sunday morning. As I baked it for the first time, the familiar aroma filled the kitchen, bringing back warm memories and making the wait well worth it.
Ingredients
Base:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by spraying it with non-stick cooking spray or coating it with butter.
Prepare the Base:
In a large bowl, combine the flour, salt, sugar, and baking powder. These dry ingredients form the structure of your cake. Flour provides the bulk, sugar adds sweetness, salt enhances flavor, and baking powder ensures a light, fluffy texture.
Add the milk, eggs, and vanilla, mixing until just combined. Milk adds moisture, eggs act as a binder, and vanilla gives a wonderful aroma and flavor.
