Grandma's Cinnamon Bun Cake
All the swirled cinnamon-sugar goodness of a cinnamon bun, baked into an easy sheet cake and finished with a simple vanilla glaze.
- Prep Time
- 15 min
- Cook Time
- 40 min
- Total Time
- 55 min
- Servings
- 12 servings
My grandmother made this for us growing up, and you'd have thought a pack of puppies got hold of the pan by the time we finished with it. She loved serving it with a cup of coffee for an afternoon snack, always followed by a nap — which honestly sounds like a perfect afternoon to me too.
This is basically a cinnamon bun in cake form, with a fraction of the effort. It comes together fast, travels well to a potluck, and can be made the day before you need it, which makes it one of my go-to weekend breakfast treats alongside muffins, pancakes, and way too much coffee.
Ingredients
For the Cake
- 1 box yellow cake mix
- 4 eggs
- 1 tsp. vanilla extract
- 3/4 cup vegetable oil
- 8 oz. sour cream
- 1 cup light brown sugar
- 1 tbsp. ground cinnamon
For the Icing
- 2 cups confectioners sugar
- 1 tsp. vanilla extract
- 1/4 cup milk
Instructions
- 1Preheat the oven to 350 degrees. In a mixing bowl or standing mixer, combine the cake mix, eggs, vanilla, oil, and sour cream. Beat at medium speed for 1-2 minutes.
- 2Spoon half of the batter into a greased 9x13 inch baking dish. Whisk together the brown sugar and cinnamon in a small bowl, and sprinkle over the batter.
- 3Pour the remaining batter on top and swirl with a knife. Bake for 35-40 minutes.
- 4Cool in the pan for about 10 minutes before making the icing.
- 5Combine all icing ingredients in a small bowl and stir together, then pour over the warm cake.
Storage & Reheating
Store in an airtight container and serve warm or at room temperature. It's just as good made the day before you plan to eat it.
