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Buttery Cinnamon Bun Cake

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I have to confess . . .  I am somewhat of a cinnamon bun nut.  I do love cinnamon anything . . .  just the smell of cinnamon anything baking gets my taste buds to tingling.  It should come as no surprise that I have an abundance of cinnamon related recipes!  Most are quick and easy to make because . . .  another confession . . .  I am not a very patient person and the idea of waiting hours and hours for doughs to rise and what not just pains me.  So all of my cinnamon indulgences are almost instantaneous gratification!  And that's how I like it.

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This cake has to be one of the simplest snack/brunch/teatime cakes to make.  You just throw everything for the batter into a bowl and beat it up . . .

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Then you dollop a buttery cinnamon/flour mixture over top and swirl it through with a knife . . .  then pop the cake into the oven.

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A final vanilla glaze gets poured over top when the cake comes out of the oven . . . because the cake is still warm, it kind of gets absorbed a tiny bit . . .  scrumptious!

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The result is a warm moreish cinnamon cake that will have everyone wanting just one more tiny sliver . . .  you could always double it, which would mean of course that there was plenty for seconds and thirds, etc.  In any case, I predict a love at first bite!

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*Buttery Cinnamon Bun Cake*
Makes one 9 inch round cake

This simple cake goes together lickety split and tastes just like a warm cinnamon bun.  Easy, Quick.  Delicious! 

For the cake:
210g of plain flour (1 1/2 cups)
pinch salt
100g of granulated sugar (1/2 cup)
2 tsp baking powder
180ml of milk (3/4 cup)
1 large free range egg
1 tsp vanilla
65g of butter, melted (1/4 cup) 

To top:
125g of butter, softened (1/2 cup)
110g of soft light brown sugar (1/2 cup)
1 TBS flour
1/2 TBS cinnamon 

To glaze:
200g of icing sugar, sifted (1 cup)
2 to 3 TBS milk
1/2 tsp vanilla

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Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a nine inch round deep baking tin very well.  Set aside.

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Beat all of the cake ingredients together with the exception of the butter, until smooth.  Slowly stir in the melted butter and pour the batter into the prepared cake tin.  Mix all of the topping ingredients together until well combined.  Dollop it evenly over the batter and then swirl it lightly with a knife.  Bake for 28 to 32 minutes in the heated oven.

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Whisk together all of the glaze ingredients until smooth.   Take a fork and prick the hot cake all over.  Pour the glazed evenly over top while the cake is still warm.   Serve warm.  Store any leftovers in an airtight container.
Marie Rayner
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  1. That has our whole family's name on it;)

  2. It would be lovely at the weekend with some fresh coffee for brunch Monique! xxoo

  3. Check your butter amount again ;) Ha! Ha! It must be something subconscious! (If you are wondering why I always notice butter amounts, it's because butter is so expensive and I always skim a recipe to see how much butter it calls for.)

  4. Hi Laura, thanks for pointing it out. I have fixed it. My keyboard sometimes sticks. I need a proof reader! xo

  5. Oh Goodness, Marie! I baked this yesterday morning and MDH was in heaven. This recipe has joined the ranks of treasured keepers. Thank you!

  6. Hi Marie, would this work in a loaf pan.

  7. Kathleen, I could not recommend the use of this recipe as a loaf as I have never done it that way. I do, however, have a beautiful Cinnamon Swirl Loaf recipe which you can find here:

    It's excellent!!

  8. MerryPetal, I am so happy it was enjoyed! Thanks so much for taking the time to let me know! xoxo


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