Cinnamon Bun Cake

For the Cake

• ▢ 3½ cups all-purpose flour
• ▢ ¾ teaspoon baking powder
• ▢ 1½ teaspoons baking soda
• ▢ ¾ teaspoon salt
• ▢ 18 tablespoons unsalted butter ((2 sticks + tablespoons), softened)
• ▢ 2 cups granulated sugar
• ▢ 3 large eggs
• ▢ 1¾ cups buttermilk
• ▢ 2 teaspoons vanilla extract

For the Cinnamon Swirl

• ▢ 16 tablespoons butter ((2 sticks), softened)
• ▢ 1 cup light brown sugar (packed)
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 tablespoon ground cinnamon

For the Cream Cheese Glaze

• ▢ 4 oz cream cheese (softened)
• ▢ 1¾ cups powdered sugar
• ▢ ¼ cup milk (adjust as needed for drizzling consistency)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 pinch of salt (optional to balance sweetness)

• Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.

Make the Cake Batter:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

• In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

• Beat in the eggs one at a time, then add vanilla.

• Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mix. Mix just until combined—don’t overmix!

• Pour batter into the pan, spreading it evenly with a spatula.

Make the Cinnamon Swirl:

• In a small bowl, stir together the butter, brown sugar, flour, and cinnamon until smooth and spreadable.

• Drop spoonfuls of the cinnamon mixture over the batter, then swirl with a knife or skewer to marble it into the top half of the batter.

• Bake for 40–50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs (not wet batter).

Make the Cream Cheese Glaze:

• Beat the cream cheese until smooth. Add powdered sugar, milk, vanilla, and a pinch of salt if using, whisking until pourable and silky. Adjust with more milk or sugar to reach your ideal drizzling consistency.

• Drizzle glaze over warm cake—right out of the oven for a melty effect, or wait until slightly cooled for defined ribbons.

Notes for UK & European Bakers

We thoroughly test our recipes, and during testing in both the UK and Europe we noticed that the cinnamon swirl sometimes sinks to the bottom of the cake. Honestly? It still tastes amazing — like a gooey cinnamon-sugar layer baked right into the base. If you’d prefer a swirl that stays more evenly marbled, try making the mixture with just cinnamon and sugar instead of butter. Both versions are completely delicious — it just depends if you’re after gooey pockets of cinnamon or a more even swirl throughout.

Erren’s Top Tips

• Room Temperature is Key: Make sure your butter, eggs, and cream cheese are at room temperature. They’ll mix more smoothly, and your cake will bake up light and fluffy.
• Don’t Overmix the Batter: Once the dry and wet ingredients are combined, stop mixing. Overmixing develops gluten, which makes the cake dense instead of tender.
• Swirl Gently, Not Deeply: When adding the cinnamon swirl, only marble the top half of the batter. This keeps it from sinking straight to the bottom.
• Use the Toothpick Test Wisely: Look for a few moist crumbs clinging to the toothpick, not a completely dry pick. That’s how you know your cake is perfectly baked.
• For a Clean Slice: Let the glaze set for 10–15 minutes before cutting, or chill briefly. It’ll slice neatly without dragging the glaze.

Storage & Freezing

• Room Temperature: Store covered at room temperature for up to 2 days. The glaze will soak in a bit, making the cake extra moist.
• Refrigerator: For longer storage, cover tightly and refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.
• Freezing: Slice the cake into squares, wrap individually in plastic wrap, and freeze in a freezer bag for up to 2 months. Thaw overnight in the fridge, then warm slightly in the microwave or oven before serving.
• Glaze Note: If freezing, consider glazing after thawing for the prettiest presentation.