A delicious and easy-to-make Cinnamon Roll Honeybun Cake that combines the flavors of cinnamon rolls and cake in one delightful dessert.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
For the cinnamon swirl:
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, milk, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, mix together the brown sugar and cinnamon for the swirl.
Pour half of the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the cinnamon swirl mixture over the batter, then pour the remaining batter on top. Use a knife to gently swirl the batter, creating a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Once the cake is done, let it cool for about 10 minutes before drizzling the glaze over the top.
Serve warm or at room temperature.
Notes
For a richer flavor, consider adding chopped nuts or raisins to the cinnamon swirl.
You can substitute the vanilla extract with almond extract for a different twist.
Enjoy experimenting with different glazes, such as cream cheese or chocolate!