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!
Buttery Cinnabun Cake
Ingredients
For the 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
For the Cinnamon Swirl:
- 2 sticks real butter softened
- 1 Cup brown sugar
- 2 Tablespoons flour
- 1 Tablespoon cinnamon
- 2/3 Cups nuts optional
For the Vanilla Icing:
- 2 Cups Powdered Sugar
- 5 Tablespoons Milk
- 1 Teaspoon Vanilla
Instructions
- 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.
- 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.
- Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
- Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
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!
Happy to help Patti! Hope you enjoy 🙂
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.
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?
there is no oven temp listed for the cinnbon cake. I assume it is 350 ?
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.
I made this minus 1/2 c butter in the cinnamon mixture and it was fabulous!!!! Thanks!
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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!!!
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.
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??what temp oven??
what is the over temp?
OH MY GOODNESS THIS IS AWESOME, I MADE THIS AND MADE MY SELF SICK ON IT COULD NOT STOP EATING IT. MY FAMILY LOVED IT.