| Pantry Makes Perfect |

Cinnamon Bun Cake

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!


  • 3 cups flour
  • 1 cup sugar
  • 4 tsp baking powder
  • 2 eggs
  • 2 tsp vanilla extract
  • 1½ cups milk
  • ½ cup butter, melted
  • ¾ cup butter, melted
  • 1 cup packed brown sugar
  • 2 Tbsp flour
  • 1 Tbsp cinnamon
  • 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)

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