Hey there friend! So, I’ve gotta tell you about this Cinna Bun Cake recipe that’s basically become a staple in my kitchen. Seriously, it all started one chilly Saturday morning when I was craving cinnamon rolls but was way too lazy to make them from scratch. I stumbled upon this idea of turning those flavors into a cake. You know, a little less rolling and more mixing. Fast forward, and now it’s our go-to when we need a little sweet pick-me-up.
Why You’ll Love This
I whip this up when I want something warm and cozy without all the fuss of traditional cinnamon rolls. My kids go nuts for it (and who can blame them?). It’s like a hug in cake form. The best part is, you can sneak a little pinch of the cinnamon topping while no one’s looking—just to, you know, make sure it’s perfect. Plus, if you’re like me and occasionally burn bread (oops), this is a lot more forgiving.
What You’ll Need
- 2 cups all-purpose flour (I sometimes swap in some whole wheat if I’m feeling virtuous)
- 1 cup sugar (brown sugar works too!)
- 1/2 cup butter, melted (or margarine, but I think butter tastes better)
- 1 cup milk (any kind honestly—I’ve even used almond milk)
- 2 eggs
- 2 tsp vanilla extract (my grandmother always insisted on the real deal)
- 1 tbsp baking powder
- A pinch of salt
- 1 cup brown sugar for the topping
- 1 tbsp cinnamon (or more if you’re a cinnamon fanatic like me)
- Optional: a handful of chopped nuts
How to Make It
- Preheat your oven to 350°F (180°C). Trust me, you don’t want to forget this step!
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Then, I usually make a little well in the center for the wet ingredients.
- Add the melted butter, milk, eggs, and vanilla. Mix until everything’s just combined. Don’t overmix, unless you enjoy a workout!
- Pour the batter into a greased 9×13 inch baking pan. I like to use glass, but any sturdy pan will do.
- For the topping, mix brown sugar and cinnamon. Sprinkle it evenly over the batter. This is where I sneak a taste—it’s for quality control, I swear!
- Use a knife to swirl the topping into the batter. It might look a bit messy, but that’s part of its charm.
- Bake for about 25-30 minutes. You’ll know it’s ready when a toothpick comes out clean (or mostly clean if you hit some of that gooey topping).
Notes & Tricks
I’ve learned the hard way that this cake is best enjoyed fresh. However, if you accidentally over-bake it (been there), a drizzle of cream cheese glaze can work wonders. Also, don’t skip the swirling step—it gives the cake those delightful cinnamon ribbons.
Fun Variations
Once, I tried adding chocolate chips, thinking it’d be genius. Well, the kids loved it, but I found the chocolate a bit overpowering. One thing that did turn out nice was adding a bit of orange zest to the batter. It gives it a lovely brightness!
Equipment You Might Need
If you don’t have a mixer, no worries. I often just use a trusty old whisk and some elbow grease. And if you lack a 9×13 pan, you can try two smaller pans and just check the baking time a bit earlier.
Keeping It Fresh
Store any leftovers (if you have them) in an airtight container at room temperature for up to 3 days. Though honestly, in my house, it never lasts more than a day! If you do need to store it, a quick zap in the microwave brings it back to life.
Serving Ideas
We love having this cake with a scoop of vanilla ice cream on the side. It’s also great with a cup of coffee or, if you’re feeling a bit fancy, some homemade whipped cream. We sometimes have it as a cheeky breakfast treat on weekends. Don’t judge.
My Pro Tips
Don’t rush the swirling step. I once tried skipping it and ended up with a lopsided cake (not pretty). Also, if you’re using whole wheat flour, add a bit extra milk to keep it from getting too dense.
FAQs
Can I make this ahead? You sure can! Just keep in mind it tastes best the day of, but you can prep the batter and keep it in the fridge overnight. Just give it a good stir before baking.
Can I freeze this cake? Yep! I usually wrap individual slices in plastic wrap and pop them in the freezer. Perfect for a quick treat.
Is there a gluten-free version? I’ve tried using gluten-free flour, and it worked okay. It’s a bit more crumbly, but still tasty. Just be sure to use a gluten-free baking powder.
So there you have it, my friend—my beloved Cinna Bun Cake. Give it a try, and let me know how it goes. And remember, cooking should be fun, not perfect.