If you’re a fan of cinnamon buns and cake, then you’ll love this trend that has taken the baking world by storm: cinnamon bun cake in the oven. This delicious treat is a perfect way to indulge in a buttery, cinnamon-filled dessert that will have you coming back for more.
As a foodie and avid baker, I have tried many recipes for cinnamon bun cake, but the one that I keep going back to is my own. It’s easy to make, and the result is a soft, delicious cake with the perfect amount of cinnamon and buttery goodness. I love making this cake for my family and friends, and it’s always a hit with everyone.
What makes this cake so special is the brown sugar-flavored butter with cinnamon swirled into the batter. This creates a beautiful marbled effect in the cake, giving it an extra touch of elegance. The cinnamon and butter combination is one of my favorite flavor profiles in baking, and this cake is the perfect representation of that.
The best part about making this cake is that it’s a no-fuss recipe that is perfect for a lazy weekend at home. All you need is a few simple ingredients, and you’re ready to start baking. The vanilla glaze is the perfect finishing touch to this delicious cake, and it’s easy to make. Just remember to add the milk gradually to get the right consistency for your glaze.
Once the cake is baked to a golden brown and the glaze is drizzled on top, you’ll have a match made in heaven. The aroma of cinnamon will fill your kitchen, and you’ll be tempted to cut into the cake right away. This cake is a perfect treat for any occasion, whether you’re entertaining guests or just want to indulge in something sweet and comforting.
Making Oven-Baked Cinnamon Bun Cake
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Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter (melted)
- 1 cup unsalted butter (2 sticks, softened)
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2/3 cup chopped nuts (optional)
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine flour, sugar, salt, and baking powder. Mix in milk, eggs, and vanilla extract until smooth.
- Gradually fold in the melted butter, ensuring it is well mixed.
- Pour the batter into the prepared baking dish.
- In another bowl, blend the softened butter, brown sugar, flour, and cinnamon together. Stir in the nuts if you’re using them.
- Dot spoonfuls of the cinnamon mixture over the batter, then swirl with a knife to create a marbled effect.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
- While the cake bakes, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Allow the cake to cool slightly before drizzling with the glaze.
- Enjoy the cake warm or at room temperature.
Storing Suggestion
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Cooking Tips
To enhance the flavor, consider adding a pinch of nutmeg to the cinnamon mixture. You can also use light brown sugar for a milder sweetness or incorporate chopped pecans or walnuts for extra texture.
Serving Suggestions
This cake is delightful on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A hot cup of coffee or tea pairs beautifully with this treat.
Ingredient Substitutions
For a dairy-free version, substitute almond milk for regular milk and use vegan butter in place of unsalted butter. Coconut sugar can be used instead of granulated sugar for a lower glycemic option.
Seasonal Variations
In the fall, add a handful of dried cranberries or chopped apples to the batter for a seasonal twist. During the winter, a touch of cardamom can add a warm spice note.
Allergen Information
This recipe contains dairy and gluten. For a gluten-free version, use a gluten-free flour blend and ensure that all other ingredients are certified gluten-free. For dairy-free options, use non-dairy milk and butter substitutes.
FAQ:
Can I use a different size baking pan?
Yes, you can use a different size pan, but keep in mind that this may affect the baking time. Check the cake a few minutes before the recommended time to avoid overbaking.
How can I make this cake ahead of time?
You can bake the cake up to 2 days in advance. Store it in an airtight container at room temperature. For longer storage, refrigerate or freeze the cake and thaw it before serving.
Can I add other mix-ins to the cake?
Absolutely! Feel free to add chocolate chips, raisins, or your favorite dried fruit to the batter for added flavor and texture.
Is it necessary to use the glaze?
The glaze adds a sweet finishing touch, but you can skip it if you prefer a less sweet cake. You can also sprinkle the cake with powdered sugar instead.
What can I do if the cake is dry?
If the cake turns out dry, try reducing the baking time slightly next time. Adding a bit of applesauce to the batter can also help keep it moist.
Can I substitute the nuts in the recipe?
Yes, you can omit the nuts or substitute them with seeds like sunflower or pumpkin seeds if you have nut allergies. Ensure the nuts or seeds are chopped to mix well with the batter.
Oven-Baked Recipe for Cinnamon Bun Cake
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted
For the Cinnamon Swirl:
- 1 cup unsalted butter 2 sticks, softened
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2/3 cup chopped nuts optional
For the Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, use an electric mixer or stand-up mixer to combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla extract until well mixed.
- Slowly stir in the melted butter until fully incorporated into the batter.
- Pour the batter into the greased baking pan.
- In a separate large mixing bowl, use a spoon to mix together the softened butter, brown sugar, flour, cinnamon, and chopped nuts (if using) until well combined.
- Drop spoonfuls of the cinnamon mixture evenly over the cake batter, then use a knife to marble/swirl through the cake.
- Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out nearly clean.
- While the cake is baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a large mixing bowl until smooth.
- Once the cake is done, remove it from the oven and allow it to cool for a few minutes.
- Drizzle the glaze over the warm cake.
- Serve the cake warm or at room temperature.