Cinna Bun Cake Delight
This tender cinnamon-swirled cake bakes up soft and fluffy, then gets drenched in a creamy vanilla-cream cheese glaze.
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Servings:
Ingredients
Cake Batter
- 2.25 cup all-purpose flour
- 0.95 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp fine salt
- 1.1 cup whole milk room temperature
- 3.5 oz beaten eggs about 2 large eggs
- 2 tsp vanilla extract
- 0.5 cup unsalted butter, melted cool slightly
Cinnamon Swirl
- 0.8 cup light brown sugar, packed
- 1.5 tbsp ground cinnamon
- 0.33 cup unsalted butter, softened
- 0.13 tsp fine salt
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2.5 tbsp milk add more to thin, if needed
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9x13-inch pan or line with parchment.
- Whisk flour, sugar, baking powder, and salt in a large mixing bowl.
- Add milk, beaten eggs, vanilla, and melted butter. Mix until just smooth.
- Spread the batter evenly into the prepared pan.
- Combine brown sugar, cinnamon, softened butter, and a pinch of salt into a paste.
- Spoon dollops over the batter. Swirl with a knife to create ribbons.
- Bake 32 to 38 minutes, until golden and a tester comes out clean.
- Cool the cake 10 minutes while you prepare the glaze.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
- Drizzle glaze over the warm cake. Slice and serve.
Notes
Try folding 1/2 cup chopped toasted pecans into the cinnamon swirl for crunch. Store leftovers covered at room temperature for 1 day, or refrigerate up to 4 days; warm slices 10–15 seconds before serving.
This recipe is an original creation inspired by classic Cinna Bun Cake Delight flavors. All ingredient ratios and instructions are independently developed.