A Comforting Cinnamon-Swirled Cake with Vanilla Glaze
There’s something undeniably comforting about the warm aroma of cinnamon and butter wafting through the kitchen. This Cinna Bun Cake takes all the best elements of a classic cinnamon roll—soft texture, buttery cinnamon swirls, and sweet vanilla glaze—and transforms them into a simple, no-fuss sheet cake. It’s ideal for weekend brunches, potlucks, holiday mornings, or any time you’re craving a nostalgic treat without spending hours in the kitchen.
Ingredient Breakdown
For the Cake Base:
3 cups all-purpose flour – Provides structure. Spoon and level the flour to avoid a dense cake.
¼ teaspoon salt – Balances sweetness and enhances flavor.
1 cup granulated sugar – Adds sweetness and tenderness.
4 teaspoons baking powder – Gives the cake lift and a light crumb.
1½ cups milk (preferably whole) – Adds moisture and richness. Room temperature milk blends more evenly.
2 large eggs – Bind the ingredients and help the cake rise. Room temperature eggs are best.
2 teaspoons vanilla extract – For warm, aromatic flavor.
½ cup butter, melted – Adds rich flavor and a tender texture.
For the Cinnamon Filling:
1 cup butter, softened – Soft (not melted) butter helps create a spreadable cinnamon paste.
1 cup brown sugar (light or dark) – Adds sweetness, moisture, and caramel notes.
2 tablespoons all-purpose flour – Helps bind the filling and prevent it from sinking.
1 tablespoon ground cinnamon – Classic cinnamon roll flavor; adjust to taste.
For the Vanilla Glaze:
2 cups powdered sugar – Dissolves easily into icing. Sift for a smoother finish.
5 tablespoons milk – Thins the icing; adjust as needed.
1 teaspoon vanilla extract – Complements the glaze and enhances sweetness.
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. You may also line it with parchment paper for easier cleanup.
Tip: Greasing the pan ensures the cake doesn’t stick and helps with even browning on the sides.
Step 2: Make the Cake Batter
In a large bowl, whisk together the flour, salt, granulated sugar, and baking powder.
In a separate medium bowl, beat the eggs lightly, then whisk in the milk and vanilla extract.
Gradually add the wet ingredients into the dry mixture, stirring just until combined. Do not overmix, or the cake may turn out tough.
Slowly add the melted butter, mixing gently until the batter is smooth and evenly blended.
Tip: Make sure the butter is melted but not hot, to prevent scrambling the eggs.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Step 3: Prepare the Cinnamon Filling
In a medium bowl, combine the softened butter, brown sugar, flour, and cinnamon.
Stir until the mixture becomes a thick, spreadable paste. You can use a fork, spoon, or hand mixer.
Drop small spoonfuls (about 1–2 teaspoons) of the cinnamon mixture evenly over the surface of the cake batter.
Use a butter knife or skewer to gently swirl the cinnamon filling through the batter. Try to create a marble effect—do not fully mix it in.
Tip: Swirling too aggressively will cause the filling to sink or disappear into the batter. Aim for gentle figure-8 motions.
Step 4: Bake
Place the cake in the preheated oven and bake for 28 to 32 minutes, or until:
A toothpick inserted into the center comes out clean or with a few moist crumbs, and
The top is lightly golden and springs back when gently touched.
Let the cake cool for about 5 to 10 minutes before glazing.
Step 5: Make the Vanilla Glaze
While the cake is baking or cooling, make the glaze:
In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Adjust the consistency if needed:
Add more powdered sugar for a thicker glaze.
Add more milk, one teaspoon at a time, for a thinner drizzle.
Step 6: Glaze and Serve
Drizzle the vanilla glaze evenly over the warm cake using a spoon or pour it from a measuring cup. Allow the glaze to soak in slightly before slicing.
Serving Suggestions:
Serve warm for the gooey, cinnamon roll experience.
Pairs beautifully with coffee, chai, or a cold glass of milk.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Optional Add-ins:
Add chopped toasted pecans or walnuts to the filling for crunch.
Mix in mini chocolate chips or a swirl of cream cheese frosting for a twist.
Final Thoughts
This Cinna Bun Cake delivers all the satisfaction of a cinnamon roll without the time-consuming process of proofing and rolling dough. It’s quick to make, crowd-pleasing, and highly adaptable. Whether you’re baking for guests or treating yourself to something special, this cake is guaranteed to hit the sweet spot.
