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Cinnamon Bun Cake


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 9×13-inch (23×33 centimeter) pan  


Prepare the Batter

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Line a 9 x 13-inch (23 x 33-centimeter) baking pan with Gefen Parchment Paper.
3. 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.
4. Pour batter into prepared pan.

Prepare the Filling

1. In a small bowl, combine all filling ingredients. Drop in dollops all around the cake batter.
2. Using a knife, swirl the filling lightly into the batter.
3. Place pan in oven and bake for 35 minutes.

Prepare the Frosting

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


Photography by Sonya Kaplan