Buttery Cinnabun Cake

I made a huge mess this afternoon in my oven making these cakes! Learn from my mistake and make this cake in a 9 x 13 inch baking pan rather than little cakes. The buttery cinnamon swirl ooozed out all over my oven making a huge smoky mess, so use the pan!!

This recipe is from my brother in law’s very talented mother (Mrs. Adams). I always hear about the great food that she makes, so I finally bummed the recipe from my sister. I tasted this cake last year and loved it! It is a real treat. I’m just not going to try the cute little individual cakes next time!! Enjoy, this is a great recipe!

Buttery Cinnabun Cake

3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted

2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional

2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!

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52 Responses
  1. Patti

    Jenny, thank you so much for chasing down this recipe for me. After contacting you, I couldn’t believe how quickly you responded. Your diligence in finding what I was looking for, with such random clues from me was above and beyond the call of duty. I appreciate you so much! And thanks for the great recipe!

  2. Linda

    Great looking recipe. I’ve found most recipes similar to this one difficult to make without a mess in the oven but using tulip liners resolves the problem. The tulip liners are taller and are great to hold in “stuff” and look beautiful doing it. And easy for the eaters to peel the folded papers back to enjoy their treat. I’ve found them in bulk at Amazon to make them more affordable. I saw someone indicated you could get 12 nice slices so I will try 12 in the muffin pan using tulip papers and see if that works. Thanks.

  3. Charlotte Fortier

    Made the cake first time today. I checked it at 28 minutes, it was still very shaky on the top. I checked it at 33 minutes, and it is still not firm. I am going for another five minutes. Not sure why it is not firming. I live above 6200 feet. Would high altitude create this? Any suggestions?

  4. Kerry

    This is to die for! I baked it in a roasting pan and ended up more of a slice than a cake, but the edges went all crispy and golden – delicious.

  5. Darmowe fora

    There are some interesting points at some point on this page but I don’t determine if I see them all center to heart. There is some validity but Let me take hold opinion until I explore it further. Great post , thanks and we want far more! Included in FeedBurner in addition

  6. Amanda

    Thanks for this recipe! I spoiled my girls with it for breakfast (we usually don’t eat stuff this sugary.) That being said, I will probably cut back on the sugar next time as well as only make half of the filling and half of the topping (I had MORE than plenty of both for a 9×13.) Even though I checked with a tooth pick, I still had a pretty raw center after baking for 35 minutes. Would probably bake closer to 40 min next time. Delicious!!!

  7. Melissa Herndon

    I just made this today. Wow! Does my house smell yummy! This is a wonderful cake. I am sure I will be making this again. Thank you for sharing the recipe.

  8. Meredith Basch

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