desserts eat

Cinnamon Bun Cake Recipe

December 23, 2012

Cinnamon Bun Cake Recipe - warm cinnamon cake with sweet icing to drizzle on top!

Cinnamon Bun Cake

Adapted from Life as a Lofthouse

This cinnamon bun cake recipe is DELICIOUS!  I loved it AND so did my husband.  He said I could go ahead and put it in my recipe rotation, lol!  So I figured I’d share this yummy, gooey, goodness with you!


Batter –
3 cups of flour
1 cup of sugar
1/4 tsp. of salt
4 tsps of baking powder
2 eggs
2 tsps vanilla extract
1 1/2 cups milk
1/2 cup of salted butter – melted

Topping –
1 cup butter – softened
1 cup brown sugar
1 tbsp cinnamon
2 tbsps flour

Icing –
5 tbsps milk
1 tsp vanilla extract
2 cups powdered sugar


*Preheat your oven to 350 degrees.*Grease a 9×13 baking dish/set aside.

*To make the batter – in a large mixing bowl, mix batter ingredients flour, sugar, salt, baking powder, eggs, vanilla extract and milk together (I did this by hand with no problems at all).  Once nicely mixed together…add the melted butter.

*Add the batter mixture to the greased baking dish and make sure it’s smoothed out evenly:
cinnamon bun cake

*Now it’s time to mix the topping ingredients together in a medium mixing bowl.  Once again, I did this by hand with no issues.  Mix until the ingredients are evenly blended together.

*Take little globs of the topping and drop them evenly onto the top of your batter.

*Then, take a knife and swirl the topping into your batter.  Make sure they get swirled deep into the batter…this will insure that you have swirls throughout the entire cake:
cinnamon bun cake
cinnamon bun cake

*Now you’re going to bake your cake into the oven for 30 minutes!

*This is what my finished cake looked like – up-close….YUM!
cinnamon bun cake close

*You’re ready to make the icing – mix all of the icing ingredients in a medium mixing bow.  Use a whisk to get all the sugar clumps out.

*Some people like to ice the whole cake at this point…but I think it’s better to ice a piece when you’re ready to eat it…that way if you don’t eat the cake all at once, the icing doesn’t disappear into the cake.  If you don’t eat the cake all in one night, store the icing in the fridge in a small container.

Cinnamon Bun Cake Recipe - warm cinnamon cake with sweet icing to drizzle on top!

  • Reply
    Brie G
    December 24, 2012 at 10:27 am

    I made this amazing breakfast this morning with my dad! Unreal!!!!! Thanks for the recipe!
    Merry Christmas!

    • Reply
      December 26, 2012 at 12:14 am

      I’m soooo glad you and your dad loved it! 🙂 Merry Christmas to you and your family!

  • Reply
    Melina Savi
    December 27, 2012 at 7:05 am

    I’ll definitely try that today, it looks delicious! Cheers and Merry Xmas (a bit late, sure) from Brazil!

    • Reply
      March 22, 2013 at 12:01 pm

      I know I’m super late with a reply…but did you get to try it?

  • Reply
    January 19, 2013 at 11:40 am

    Making this today for my boyfriends birthday

    • Reply
      March 22, 2013 at 12:00 pm

      How did it turn out? 😉

  • Reply
    March 22, 2013 at 11:11 am

    The 3 cups of flour…….i need to know if its self rising or plain ?

    • Reply
      March 22, 2013 at 12:00 pm

      Hi Linda,
      It’s just standard all purpose flour. 🙂

      • Reply
        July 30, 2014 at 4:50 pm

        Can you use self rising flour?

  • Reply
    April 4, 2013 at 7:44 pm

    Can’t wait to make this!

  • Reply
    Jeff Teague
    June 19, 2013 at 7:47 am

    You just made a hero out of Mr Mom.

    Thanks Morgan! Easy to make and turned out GREAT!

  • Reply
    October 13, 2013 at 4:31 pm

    I made this today and it’s a new family favorite!! I changed it up a little and I will be doing a recipe review on my blog later today on it. Thank you for this <3

  • Reply
    July 30, 2014 at 4:53 pm

    Can you use self rising flour instead?

    • Reply
      Good cook
      July 31, 2014 at 9:15 am

      If you have to ask that question, you probably should stay out of the kitchen.

      NO–go out an spend a couple of dollars and buy some NORMAL flour.

    • Reply
      August 2, 2014 at 5:35 am

      Amanda self rising flour has the leavening agent in it already and the recipe calls for baking powder so it would be best to get all purpose flour which is pretty cheap and usable in most other recipes. Sorry for the jerk who said stay out of kitchen. Everyone has to learn somehow. Goodluck and keep cooking.

  • Reply
    August 13, 2014 at 2:07 pm

    Each year I ask my grandson what kind of cake he wants for his birthday. I made this the other day and while my daughter and I enjoyed it with the glaze my grandson said it was so good even without the glaze that it was his request for this years birthday cake. I hope I never lose this recipe.

  • Reply
    Cindy Barnes
    September 2, 2014 at 12:59 pm

    Is there a way to bake the cake the night before and rewarm to serve the next day? Would you wait then to add the glaze? Thanks!

  • Reply
    October 31, 2014 at 12:15 pm

    I’m making it as I speak! I’m only fourteen and want to be a baker when I grow up. I’ve been looking for a good cinnamon cake recipe and I think this is it!! I’m so excited!

  • Reply
    December 28, 2014 at 2:06 pm

    My filling was way creamier than what you show. My butter was softened not melted but it was still much creamier. Anything I can do differently? Thanks

  • Reply
    December 29, 2014 at 9:38 pm

    I made this today and the only thing I will change when I make it again is maybe to add either chopped walnuts or pecans to the cinnamon mixture. Very good recipe, thank you for sharing it.

  • Reply
    February 5, 2015 at 2:32 pm

    Do you use light brown or dark brown sugar?? Thanks!!

  • Reply
    Jeanette Murday
    August 29, 2015 at 10:12 pm

    I made this last week for my coworkers We all loved it very lite and sweet lOVED IT.

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