Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9x9-inch baking dish or line it with parchment paper.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar using an electric mixer. Beat in the eggs one at a time. Add the milk and mix until smooth. Gradually add the dry ingredients and mix until combined.
- Prepare the cinnamon swirl: In a small bowl, mix together the brown sugar, cinnamon, and butter until it forms a paste.
- Assemble the cake: Pour half of the cake batter into the prepared baking dish and spread it out evenly. Dollop spoonfuls of the cinnamon swirl mixture over the batter. Add the remaining cake batter on top. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
- Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make the glaze: While the cake is cooling, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Adjust the amount of milk to achieve your desired consistency.
- Glaze the cake: Once the cake has cooled for a few minutes, drizzle the glaze over the top and allow it to set. Serve warm or at room temperature.
Notes
Storage: Store leftover cinnamon bun cake in an airtight container at room temperature for up to 2–3 days. For longer storage, freeze the cake for up to 3 months.
Dietary Adjustments: For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend. To make it dairy-free, swap butter and milk for plant-based alternatives.
Add-Ins: Feel free to add nuts, raisins, or other dried fruits to the cinnamon swirl for extra texture and flavor.
Make-Ahead: You can prepare the batter the night before, cover it, and refrigerate it overnight. Bake the cake the next morning for an even quicker breakfast option.
