Is there anything more comforting than a freshly baked cinnamon bun? Or do you call it a cinnamon roll? Bun, roll, whatever you wanna call it…it’s pure deliciousness. That burst of warm cinnamon-scented air as you open the oven door and pull out the tray. The bubbling crackling noise of the sugar, cinnamon, and butter filling boiling inside each little roll of puffed doughy goodness. Heaven. Pure and total comfort food heaven. And I’ve rolled all of that into this amazing cinnamon bun cake.
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Cinnamon Bun Cake
It was getting close to Sunday and I had planned to take a cake break. No cake that weekend for our regular Sunday family dinner, but instead some fresh cinnamon buns. Saturday rolls around and my hubby walks in the kitchen and politely inquires as to what kind of cake I was going to make the following day. “Uh…I wasn’t planning on making a cake,” I replied every-so-sweetly.
His face dropped and, while bless his heart, he tried his best to hide his disappointment, I saw a flash of momentary loss. So the people-pleaser in me hauled butt to the grocery store for a bag of cinnamon bun Oreos, and I quickly got to measuring, mixing, and baking and created a cinnamon bun-inspired cake.
Cinnamon Bun Cake Filling
I’m gonna date myself here but, who remembers that way tasty margarine cinnamon type spread? I can only imagine the junk that was put into it but holy Batman it was good! My mom would spread it on my toast every once in a while for a treat and I can remember licking it off and asking for me. Much to my displeasure, and that of every child of the 90s, said cinnamon spread has been discontinued.
No sweat though…I whipped up a version that has only 5 ingredients and pretty darn tasty if I may say so myself. I joyously spread it on my kid’s toast that next morning and was met with “ohs” and “aws” reminiscent of my own childhood. But enough about the cinnamon spread, let’s start baking this bomb Cinnamon Bun cake, shall we?
Warm and Cozy Baking Recipes
This cinnamon bun cake is everything cozy comfort. If you like this, I bet you’ll appreciate these other recipes:
1 tablespoon dairy-free milk *I use unsweetened almond milk
Cinnamon Bun Cake
Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with baking spray and parchment paper.
In the bowl of a stand mixer cream the butter, oil, and sugar on high for 2 minutes with the whisk attachment.
Add the egg whites and mix on high for 2 minutes.
Add the yogurt and vanilla extract and mix on high for 2 minutes.
Combine all the dry ingredients into the mixer and mix on low.
While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.
If using raisins, gently fold them into the batter with a spatula.
Divide batter between pans and bake for 18-22 minutes or until a toothpick comes out with a few crumbs.
Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
Copycat Cinnamon Spread
In the bowl of a stand mixer beat the butter and brown sugar until light and fluffy. Approximately 2 minutes.
Add the cinnamon, vanilla extract, and salt and mix until fully incorporated.
Store any leftovers in the fridge in an airtight container.
Cinnamon Oreo Buttercream
In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.
Add the icing sugar, cinnamon, salt, white vinegar, and lemon juice and mix on low until combined.
Add in the crushed Cinnamon Bun Oreos and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
In a microwave-safe bowl combine the cinnamon chips and almond milk and heat in 30-second intervals until fully melted and smooth stirring between each interval.
Depending on the kind of milk, the drip may require a touch more milk to thin or a few more cinnamon chips to thicken. *I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.
Place one leveled layer of cinnamon bun cake on a cake board or plate. Top with approximately 1 cup of buttercream.
Pipe a buttercream ring border around the edge and fill with approximately 2 tablespoons of copycat cinnamon spread.
Repeat with remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.