Cinna Bun Cake

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There’s nothing quite like the comforting aroma of cinnamon and brown sugar wafting from the oven — and that’s exactly what you get with this Cinna Bun Cake. A twist on traditional cinnamon rolls, this cake captures all the gooey, sticky-sweet essence of your favorite breakfast treat, but in an easier, sliceable format. Imagine soft, buttery layers soaked in a rich cinnamon syrup, topped with a luscious caramel glaze that drips into every crevice of the golden swirls.

Perfect for brunches, cozy mornings, or dessert served warm with a scoop of vanilla ice cream, this cake is a crowd-pleaser that feels both nostalgic and indulgent. The magic lies in its simplicity: a rich, tender crumb layered with a dark cinnamon filling and baked until golden, then doused with syrup for an irresistible finish. Whether you’re hosting a gathering or craving a sweet bite with your coffee, the Cinna Bun Cake delivers big flavor with minimal fuss.

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Ingredients for this Cinna Bun Cake

For the Cake:

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup milk
• ¼ cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsalted butter, melted

For the Cinnamon Filling:

• 1 cup brown sugar, packed
• 2 tbsp all-purpose flour
• 1 tbsp ground cinnamon
• ½ cup unsalted butter, softened

For the Caramel Glaze:

• ½ cup brown sugar
• ¼ cup unsalted butter
• 2 tbsp milk
• Pinch of salt

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Step-by-Step Instructions for Making Cinna Bun Cake

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Step 1: Prepare the Cake Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, sour cream, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and mix just until combined — do not overmix. The batter will be thick but smooth.

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Step 2: Make the Cinnamon Filling

In a medium bowl, blend the brown sugar, flour, and ground cinnamon. Add the softened butter and mix until a spreadable paste forms. You can use a fork or hand mixer for this — the consistency should be like thick frosting.

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Step 3: Assemble the Cake

Grease a 9×13 inch baking pan and pour in the cake batter. Use a spatula to spread it evenly. Dollop spoonfuls of the cinnamon filling over the top of the batter, then use a butter knife to swirl it into the batter, creating visible streaks of cinnamon throughout.

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Step 4: Bake the Cake

Preheat your oven to 350°F (175°C). Place the pan in the center of the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp from the swirled filling.

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Step 5: Make the Caramel Glaze

While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine brown sugar, butter, milk, and a pinch of salt. Stir continuously until the mixture comes to a low boil and thickens slightly, about 2–3 minutes. Remove from heat.

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Step 6: Glaze and Serve

As soon as the cake comes out of the oven, drizzle the warm caramel glaze over the top. Let the glaze soak in for a few minutes before slicing. Serve warm for the most indulgent experience — and if desired, top with vanilla ice cream or whipped cream.

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Storage Instructions

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To keep your Cinna Bun Cake fresh and gooey, store it properly using one of the following methods:

• Room Temperature: Store the cake in an airtight container for up to 2 days. Make sure it’s completely cooled before sealing to prevent sogginess from trapped steam.
• Refrigerator: For longer freshness, refrigerate it in an airtight container for up to 5 days. Warm individual slices in the microwave for about 15–20 seconds before serving.
• Freezing: Wrap slices individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or microwave directly from frozen.

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Estimated Nutrition (Per Serving – based on 12 servings)

• Calories: ~340
• Carbohydrates: 46g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 190mg
• Sugar: 27g

Note: Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

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Frequently Asked Questions

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What’s the difference between Cinna Bun Cake and cinnamon rolls?

Cinna Bun Cake is a simplified, one-pan version of cinnamon rolls, offering the same flavor with less effort—no rolling, cutting, or rising dough.

Can I make this cake ahead of time?

Yes! You can prepare the cake a day in advance. Store it covered at room temperature and reheat it before serving for best results.

Is it possible to make this recipe dairy-free?

Absolutely. Swap the butter for a vegan alternative, use plant-based milk, and replace sour cream with a non-dairy yogurt or vegan sour cream.

Can I add nuts or raisins?

Definitely. Chopped pecans or walnuts and golden raisins are great additions—just fold them into the cinnamon filling or sprinkle on top before baking.

Why is my cake dense instead of fluffy?

Overmixing the batter can cause the cake to be dense. Mix until just combined, and make sure your baking powder is fresh.

How do I reheat leftovers without drying them out?

Microwave individual slices with a damp paper towel over the top for about 20 seconds. This traps moisture and keeps the cake tender.

Can I double the recipe for a larger group?

Yes! Double the ingredients and use two 9×13 pans or one extra-large pan. Baking time may need slight adjustment—watch for doneness in the center.

What’s the best way to swirl the cinnamon filling?

Use a butter knife or toothpick to gently swirl the cinnamon into the batter. Avoid over-swirling to keep the visual contrast and flavor pockets.

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