Photo Credit: Sonya Kaplan

Cinnamon buns have almost become a “must have” for the break-fast, but I don’t always love the daylong process of making them. Yet there’s nothing like the taste of fresh cinnamon buns after the fast. And so, I’ve found a perfect alternative! Cinnamon bun cake — all the flavor of cinnamon buns with the ease of a basic cake!

YIELDS 1 9X13-INCH (23X33-CM) PAN

Batter

• 3 cups flour
• 1 cup sugar
• 4 tsp baking powder
• 2 eggs
• 2 tsp vanilla extract
• 1½ cups milk
• ½ cup butter, melted

Filling

• ¾ cup butter, melted
• 1 cup packed brown sugar
• 2 Tbsp flour
• 1 Tbsp cinnamon

Frosting

• 4 oz (110 g) brick cream cheese
• ¼ cup butter
• 2 cups confectioners’ sugar
• 2–3 Tbsp milk
• 2 tsp vanilla

Preheat oven to 350°F (175°C).

Line a 9x13-inch (23x33-cm) baking pan with parchment paper.

In a large bowl, whisk together flour, sugar, and baking powder. Beat in eggs, vanilla, and milk. Add melted butter and mix just until combined.

Pour batter into prepared pan.

In a small bowl, combine all filling ingredients. Drop in dollops all around the cake batter. Using a knife, swirl the filling lightly into the batter.

Place pan in oven and bake for 35 minutes.

While the cake is baking, prepare cream cheese frosting: Cream together all frosting ingredients until smooth. Pour over cake while still warm.

(Originally featured in Family Table, Issue 851)