The Irresistible Cinna Bun Cake

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Imagine the warm scent of cinnamon wafting through your kitchen, mingling with hints of vanilla and caramelized sugar. The Cinna Bun Cake captures everything you love about traditional cinnamon rolls and transforms it into a golden, moist cake that’s dripping in rich, buttery glaze. With its beautiful spiral shape and melt-in-your-mouth texture, this cake is not only a treat for your taste buds but also a showstopper for your table.

Perfect for cozy brunches, weekend breakfasts, or as a comforting dessert, this cake brings all the nostalgia of homemade cinnamon buns without the need for rolling and individual shaping. Each bite delivers a burst of brown sugar cinnamon filling and a tender crumb, wrapped in a luscious vanilla glaze. Whether you’re baking for guests or treating yourself, the Cinna Bun Cake is about to become your new favorite indulgence.

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Ingredients for this Cinna Bun Cake

For the Cake:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (whole or 2%)
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Cinnamon Swirl Filling:

• 3/4 cup brown sugar (light or dark)
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons heavy cream or milk
• 1/2 teaspoon vanilla extract

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper if desired for easy release. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until smooth. Gradually combine the wet ingredients with the dry ingredients, stirring just until incorporated. Be careful not to overmix.

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Step 2: Create the Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon. Gently fold the cinnamon-sugar mixture into the cake batter, swirling it through without fully blending it. This creates ribbons of sweet cinnamon throughout the cake. Pour the batter into the prepared cake pan and smooth the top.

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Step 3: Bake to Perfection

Place the cake in the center of your preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crisp around the edges. Allow the cake to cool in the pan for about 10–15 minutes before transferring to a wire rack.

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Step 4: Add the Glaze

While the cake is still warm, whisk together the powdered sugar, cream (or milk), and vanilla extract until smooth. Drizzle generously over the top of the cake, allowing it to run down the sides for that irresistible bakery-style finish. For extra indulgence, dust lightly with powdered sugar before serving.

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Storage Instructions

To keep your Cinna Bun Cake fresh and delicious:

• Room Temperature: Store covered at room temperature for up to 2 days. Make sure it’s sealed in an airtight container or wrapped tightly with plastic wrap.
• Refrigerator: For longer storage (up to 5 days), refrigerate the cake. Warm individual slices in the microwave for 10–15 seconds to bring back that fresh-baked softness.
• Freezing: You can freeze the cake—preferably without glaze—for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge. Reheat and glaze before serving.

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Estimated Nutrition (Per slice, based on 10 servings)

• Calories: 310
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 42g
• Sugar: 26g
• Protein: 4g
• Fiber: 1g
• Cholesterol: 65mg
• Sodium: 220mg

Note: Nutrition values may vary depending on specific ingredients used.

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Frequently Asked Questions

### 1. Can I make the Cinna Bun Cake ahead of time?

Yes! Bake it a day in advance and store it covered at room temperature. Glaze it right before serving for the freshest taste.

### 2. Can I add nuts or raisins?

Definitely. Chopped pecans or walnuts, and golden raisins, make great additions to the swirl layer for added texture and flavor.

### 3. What if I don’t have brown sugar?

You can substitute brown sugar with white sugar mixed with a teaspoon of molasses to mimic the flavor and texture.

### 4. Can I use plant-based milk and butter?

Yes! Almond milk, oat milk, or soy milk work well. Use vegan butter or coconut oil as a substitute for the butter.

### 5. How do I make it more like a classic cinnamon roll?

Try rolling the batter into a dough-like layer with added flour, shaping it into spirals, and arranging them before baking.

### 6. Can I double the recipe?

Absolutely. Use a larger pan or divide into two pans. Just watch the baking time—larger cakes may need a bit longer in the oven.

### 7. Is it possible to make it gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free baking blend. Check that your baking powder and other ingredients are gluten-free as well.

### 8. How should I reheat leftovers?

Warm slices in the microwave for about 10–15 seconds, or heat in the oven at 300°F (150°C) for 5–7 minutes until soft and warm.

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