Easy Cinnamon Bun Cake

Do you want cinnamon buns without the hassle of making dough? Perhaps you’re craving both cake and cinnamon buns, but you can’t quite decide on which. Fear not, my friend, because I have the answer to all of your cinnamon craving problems! Introducing my Easy Cinnamon Bun Cake, or the “diet buster.”

Ingredients you’ll need:

  • 1 Box of Cake Mix, plus ingredients the cake mix calls for (typically 2-3 eggs, butter/oil, and water)
  • 1 1/2 cups (3 sticks) Unsalted Butter
  • 2 cups packed Brown Sugar
  • 1/2 cup Flour
  • 2 tablespoons Ground Cinnamon
  • 2 cups Powdered Sugar
  • 1 tablespoon Vanilla Extract
  • 3-4 tablespoons Milk

Preheat your oven to 350F, or whatever your cake mix, or personal cake recipe, calls for.

Mix together your cake batter in a large bowl, following the instructions on the back of the box.

In a medium bowl, melt your butter and add your brown sugar, flour, and cinnamon. Whisk for 2-3 minutes or until the brown sugar mixes nicely with the butter. They tend to not want to incorporate very well, but you can do it with a bit of elbow grease.

And yes, I know what you’re thinking… it’s a lot of butter. Yeah. But it’s cinnamon roll cake, you weren’t expecting diet food, were you? 😉

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Grease the bottom of a 13″x9″ baking dish and then pour in half of your cake batter. Use the back of a spoon or an offset spatula to smooth it out as best you can. Drizzle over 1/2 to 2/3 of your brown sugar mixture, followed by the second half of your cake batter.

Smooth the cake batter over your brown sugar layer, it was easier than I was anticipating it being.

Dollop the rest of your brown sugar-cinnamon mix and use a butter knife to swirl it.

Bake for 30-35 minutes, or until a toothpick inserted comes out clean.


In a large bowl, mix together your powdered sugar, milk, and vanilla. Once your cake is out of the oven and still warm, go ahead and coat it with the icing.

If you want sugary, buttery goodness warm out of the oven, go ahead and cut right in! However, you cake may want to crumble, but it will still be delicious. I would let it sit for 30 minutes before cutting in myself, just to let it “set.”


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