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Whole glazed Cinna-bun cake with brown cinnamon swirls in a baking dish

Cinna-bun Cake

A soft vanilla sheet cake with buttery brown sugar cinnamon swirls and a simple vanilla glaze, baked in a 9×13-inch dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling and glaze setting 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices (approximate)

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
  • ⅓ 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.
    Smooth pale vanilla cake batter mixed in a white bowl
  • In a separate bowl, combine the softened butter, packed brown sugar, flour, and cinnamon into a soft spoonable mixture.
    Soft butter mixed with brown sugar, flour, and cinnamon for the swirl
  • Drop the cinnamon mixture in small spoonfuls across the cake batter, including near the corners.
    Spoonfuls of cinnamon topping dotted over vanilla cake batter before swirling
  • 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.
    Brown cinnamon ribbons gently swirled through raw vanilla cake batter
  • 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.
    Golden baked cinnamon swirl cake before adding the vanilla glaze
  • Let the cake cool in its dish for about 5 to 10 minutes. Meanwhile, stir the powdered sugar, ⅓ cup milk, and vanilla together until smooth and pourable.
    Pourable vanilla glaze made with powdered sugar and milk in a small bowl
  • Pour the glaze over the still-warm cake. Gently spread it toward the edges if needed, then let it settle for a few minutes.
    Thin vanilla glaze spread over the baked cinnamon swirl cake
  • Cut into about 12 generous squares, or smaller pieces as desired. Use a broad spatula to lift the soft cake slices.
    Square slice of Cinna-bun cake showing vanilla crumb, cinnamon pockets, and glaze

Notes

Yield and timing: About 12 generous slices is an estimated yield for a 9×13-inch cake. The 15-minute preparation, 45-minute bake, and 15-minute cooling/glaze-setting allowance are approximate; the total is about 75 minutes. Begin checking the cake at 40 minutes and adjust the bake time to doneness.
Butter: Use melted, slightly cooled butter in the cake batter and softened butter in the cinnamon topping. The 8 tablespoons in the cake equal ½ cup.
Swirling: A few gentle passes keep the topping in ribbons and pockets. Some topping may sink into the cake as it bakes. Check a cake section near the center for wet batter rather than relying on a sticky cinnamon pocket.
Glaze: Pour it over a warm cake for the finish shown in the photos. On a completely cool cake, more glaze stays on the surface.
Keyword cinna-bun cake, cinnamon roll cake, cinnamon swirl cake