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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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61 Responses | Comments RSS

  1. 51
    Charlotte Fortier says:

    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?

  2. 52

    […] Recipe adapted from The Girl Who Ate Everything who adapted the recipe from Picky Palate […]

  3. 53

    […] Recipe adapted from The Girl Who Ate Everything who adapted the recipe from Picky Palate […]

  4. 54
    Linda says:

    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.

  5. 55

    […] Recipe adapted from The Girl Who Ate Everything who adapted the recipe from Picky Palate […]

  6. 56

    […] Recipe adapted from The Girl Who Ate Everything who adapted the recipe from Picky Palate […]

  7. 57
  8. 58
    Patti says:

    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!

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!