Cinna-bun Cake is a soft vanilla sheet cake with buttery brown sugar and cinnamon swirls, finished with a simple vanilla glaze. The cinnamon settles into little pockets as the cake bakes, so each square has a mix of tender cake, sweet topping, and glaze.
It comes together in three parts: the cake batter, the cinnamon topping, and the glaze. Everything bakes in a 9×13-inch dish, which makes it easy to portion for a coffee break, brunch table, or dessert. The photos below show each mixture and the amount of swirling to aim for.
Why this cinnamon roll cake works
The vanilla batter gives the cinnamon topping something soft to settle into. Brown sugar, butter, and cinnamon create the rich swirls, while a little flour is mixed into the topping. A few gentle passes through the batter leave distinct ribbons and pockets of cinnamon.
The glaze goes over the warm cake and gathers in the small grooves on top. Some soaks into the surface, and the rest leaves a thin, sweet finish.
Ingredient notes
- All-purpose flour: Measure the cake’s 3 cups by spooning flour into the cup and leveling it. Scooping a packed cup can add more flour than intended.
- Baking powder: The cake uses 1 tablespoon. Mix it evenly into the flour so it is distributed through the batter.
- Two butter textures: The cake batter uses 8 tablespoons of melted unsalted butter, equal to ½ cup. The cinnamon topping uses 1 cup of softened butter. Let the melted butter cool slightly before mixing it with the eggs.
- Three sugars: Granulated sugar goes into the cake, packed brown sugar into the topping, and powdered sugar into the glaze. Each has a different job.
- Milk and vanilla: Both appear in the batter and glaze. Keep their measurements separate: the cake takes 1½ cups milk, while the glaze takes ⅓ cup.
- Cinnamon topping: Mix the cinnamon with the softened butter, brown sugar, and 3 tablespoons flour before adding it to the cake.
How to make Cinna-bun cake
1. Mix the cake batter
Heat the oven to 350°F and grease a 9×13-inch baking dish. Whisk the flour, granulated sugar, and baking powder in a large bowl. In another bowl, combine the milk, eggs, vanilla, and slightly cooled melted butter. Stir the wet mixture into the dry ingredients just until the flour is incorporated, then spread the batter evenly in the dish.
2. Make the cinnamon topping
Stir the softened butter, packed brown sugar, flour, and cinnamon together in a separate bowl. The mixture should be soft enough to scoop with a spoon. If the butter is still firm, give it more time to soften rather than melting it into a liquid.
3. Add spoonfuls across the cake
Drop the topping in small spoonfuls across the batter, including near the corners. Distributing it first makes the next step easier and keeps you from having one large cinnamon pocket in the middle.
4. Swirl gently
Draw a butter knife through the topping and the upper layer of batter in a few loose, back-and-forth passes. Stop while you can still see pale batter and brown cinnamon streaks. There is no need to make a perfect pattern; the cake rises around the topping as it bakes.
5. Bake and check the center
Bake for 40 to 45 minutes, beginning to check at 40 minutes. Look for a set center and a golden cake surface. Insert a thin knife or toothpick into a cake section near the center, avoiding a large cinnamon pocket. It should come out clean or with a few moist cake crumbs, with no wet batter. Continue baking if needed.
6. Stir the vanilla glaze
While the cake rests briefly, stir the powdered sugar, â…“ cup milk, and vanilla together until smooth. Sift the powdered sugar first if it has hard lumps. The finished glaze should pour easily from a spoon.
7. Glaze the warm cake
Let the cake cool in its dish for about 5 to 10 minutes, so it is still warm when you add the glaze. Pour the glaze over the surface and gently spread it toward the edges if needed. Let it settle for a few minutes before cutting.
8. Slice and serve
Cut into about 12 generous squares, or smaller pieces to suit your table. This is an estimated yield for the 9×13-inch cake. A broad spatula helps lift the soft pieces without breaking their corners.
Tips for a tender cake and clear swirls
- Keep the flour measurement light. Level each cup instead of pressing flour into it.
- Mix the batter briefly. Stop once the dry flour is incorporated.
- Spread the topping around. Small spoonfuls make it easier to get cinnamon into more portions.
- Use a gentle swirl. Too many passes blend the topping throughout the batter and blur the ribbons.
- Check the cake, not just the topping. The cinnamon mixture can stay sticky after the cake itself is baked.
Serving ideas
A warm square pairs well with coffee, tea, or a glass of milk. The cake already has a sweet glaze, so it is easy to serve on its own. For a dessert portion, add a small scoop of vanilla ice cream alongside the slice.
Frequently asked questions
Does this cake need yeast?
No. Baking powder provides the rise in the cake batter. You mix the batter, add the topping, and bake it without a dough-rising step.
Why did some of my cinnamon topping sink?
The buttery topping is heavier than the cake batter, so some sinking and deeper pockets are expected. Use softened butter, distribute small spoonfuls across the pan, and keep the swirling gentle. The final pattern will vary.
Can I glaze the cake after it has cooled completely?
Yes. The glaze will stay more on the surface of a cool cake. The recipe’s warm-cake method lets some glaze soak into the top and gather in the cinnamon grooves.
Cinna-bun cake recipe
Cinna-bun Cake
Equipment
- 9×13-inch baking dish Greased
- Mixing bowls
- Whisk
- Butter knife For swirling the topping
Ingredients
For the cake
- 3 cups all-purpose flour Spooned into the measuring cup and leveled
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 ½ cups milk
- 2 large eggs
- 8 tbsp unsalted butter Melted and cooled slightly; equal to ½ cup
- 1 tsp vanilla extract
- butter or nonstick cooking spray For greasing the baking dish
For the cinnamon topping
- 1 cup butter Softened
- 1 cup brown sugar Packed
- 3 tbsp all-purpose flour
- 3 tsp cinnamon
For the vanilla glaze
- 2 cups powdered sugar Sift if lumpy
- â…“ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish. Whisk the flour, granulated sugar, and baking powder in a large bowl. In another bowl, combine the milk, eggs, vanilla, and slightly cooled melted butter. Stir the wet mixture into the dry ingredients just until the flour is incorporated. Spread the batter evenly in the prepared dish.
- In a separate bowl, combine the softened butter, packed brown sugar, flour, and cinnamon into a soft spoonable mixture.
- Drop the cinnamon mixture in small spoonfuls across the cake batter, including near the corners.
- Use a butter knife to swirl the topping through the upper layer of batter in a few loose back-and-forth passes. Stop while the pale batter and brown cinnamon streaks are still distinct.
- Bake at 350°F for 40 to 45 minutes, beginning to check at 40 minutes. Test a cake section near the center with a thin knife or toothpick, avoiding a large cinnamon pocket. It should come out clean or with a few moist cake crumbs, with no wet batter. Continue baking if necessary.
- Let the cake cool in its dish for about 5 to 10 minutes. Meanwhile, stir the powdered sugar, â…“ cup milk, and vanilla together until smooth and pourable.
- Pour the glaze over the still-warm cake. Gently spread it toward the edges if needed, then let it settle for a few minutes.
- Cut into about 12 generous squares, or smaller pieces as desired. Use a broad spatula to lift the soft cake slices.
Notes
More cakes to try
For another cinnamon dessert, try Cinnamon Apple Cake. For a different cake with a topping poured over it while warm, see Homemade Granny Cake.
