Cinna-bun Cake In The Oven Recipe

Imagine biting into a warm, gooey cinnamon bun—but in cake form. That’s exactly what this Cinna-bun Cake in the Oven delivers: all the nostalgic comfort of a sticky cinnamon roll, with the ease of baking a simple cake. Whether you’re planning a cozy brunch, a special weekend breakfast, or a dessert that smells like heaven, this recipe is your go-to.

Why You’ll Love This Cinna-bun Cake

This cake is more than just delicious—it’s comfort food magic. Combining the best elements of a cinnamon roll (swirls of brown sugar and cinnamon, rich buttery flavor) with the simplicity of oven-baked cake, it’s the perfect solution for anyone who craves that homemade bakery taste without the fuss of yeast or rolling dough.

One of the best parts? It’s made from pantry staples you probably already have on hand. Plus, it bakes beautifully in under an hour. For fans of easy, nostalgic desserts, this cake ranks right up there with classic coffee cake recipes and old-fashioned cinnamon rolls.

Want to elevate it even further? Consider using high-quality cinnamon like Saigon or Ceylon cinnamon, which offer deeper, more aromatic flavor. If you’re curious about the differences between cinnamon types, this spice guide is a great place to start.

Ingredients You’ll Need

This recipe is foolproof and comes together with simple, everyday ingredients. Here’s what you’ll need:

For the Cake Batter:

3 cups all-purpose flour
1 cup granulated sugar
4 tsp baking powder
½ tsp salt
1½ cups milk
2 eggs
2 tsp vanilla extract
½ cup (1 stick) unsalted butter, melted

the Cinnamon Swirl Filling:

¾ cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp all-purpose flour
1 tbsp ground cinnamon

For the Vanilla Glaze:

2 cups powdered sugar
4–5 tbsp milk
1 tsp vanilla extract

How to Make Cinna-bun Cake in the Oven

Ready to transform your kitchen into a cinnamon-scented paradise? Follow these simple steps:

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Make the Cake Batter

In a large bowl, mix together flour, sugar, baking powder, and salt.
In another bowl, whisk milk, eggs, and vanilla. Stir in melted butter.
Combine the wet and dry ingredients and mix until smooth.
Pour the batter evenly into the prepared baking dish.

3. Add the Cinnamon Swirl

In a medium bowl, blend softened butter, brown sugar, flour, and cinnamon until creamy.
Drop spoonfuls of the cinnamon mixture over the batter.
Use a knife to swirl the mixture throughout the batter to create cinnamon ribbons.

4. Bake It

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Don’t overbake—you’re aiming for soft and fluffy, not dry.

5. Add the Glaze

While the cake is still warm, whisk together powdered sugar, milk, and vanilla to form a pourable glaze.
Drizzle generously over the cake.
Let sit for 10–15 minutes to set (if you can wait that long!).

Tips for Success

Make your Cinna-bun Cake even more irresistible with these simple pro tips:

Room Temp Ingredients: Make sure eggs and milk are at room temperature for the smoothest batter.
Use Real Butter: Skip margarine—real butter gives you that rich bakery-style flavor.
Let It Rest: Allow the glaze to soak into the warm cake for maximum melt-in-your-mouth magic.
Optional Add-ins: Sprinkle chopped pecans or walnuts into the cinnamon swirl for a crunchy twist.

Variations to Try

While the classic version is a crowd-pleaser, don’t be afraid to experiment:

Pumpkin Spice: Replace ½ cup of milk with pumpkin purée and add 1 tsp pumpkin pie spice.
Apple Cinnamon: Dice a tart apple and fold into the batter before baking.
Maple Glaze: Swap vanilla extract in the glaze for ½ tsp maple extract and a drizzle of real maple syrup.
Cream Cheese Drizzle: Blend softened cream cheese with powdered sugar and milk for a richer topping.

Make Ahead and Storage Tips

Planning ahead? This cake is a dream for prepping early:

Make Ahead: Prepare the batter and cinnamon swirl up to a day ahead, store separately, then assemble just before baking.
Store: Cover tightly and keep at room temperature for up to 2 days, or refrigerate for 4–5 days.
Freeze: Slice and freeze individually with parchment paper between layers. Thaw overnight and reheat gently.

Pro Tip: Warm slices in the microwave for 10–15 seconds before serving. That gooey cinnamon center comes back to life instantly.

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