Glazed Honey Bun Cake
Skip the box mix! My easy Honey Bun Cake is made from scratch for a moist, velvety crumb and a buttery cinnamon swirl. It’s better than the original snack.
You know what a Honey Bun is, right? It’s a packaged Little Debbie pastry that’s oval shaped with a cinnamon swirl in the middle. Then it’s dipped in a sweet glaze, and has an airy, bready texture.
Well, I started making this cake years ago and always called it a cinnamon roll cake. But, I’ll tell ya, it’s tastes just like a Honey Bun. It just made more sense to call it a Honey Bun cake instead.
It’s got the same soft crumb with a sweet, cinnamon swirl throughout. I use a glaze that’s thick but pourable so it crackles across the top.
If you love the flavor of old-school Little Debbie Honey Buns (you know, the ones in the clear plastic wrapper you’d grab at the gas station), then this cake is going to be your new favorite dessert.
Kim’s Best Cake Making Tips
This cake is really easy, but there are a few things you can do to make sure it turns out its best.
Keep the cinnamon swirl from sinking. The cinnamon part is heavier than the batter, so naturally it wants to sink. Drop it onto the batter in small spoonfuls then use a butter knife to gently swirl it. I do 3 to 4 passes and stop. That way it doesn’t get mixed in completely but it’s also distributed enough that it won’t sink.
Use a thick but pourable glaze. You’re looking for a glaze that is thick, pourable, and doesn’t soak into the cake. It should sit on top and crackle as it dries. Think Elmer’s glue consistency or a tad thinner.
Have realistic expectations for the texture. The cake is bready and a little dense in a good way. It has to be in order to hold up to the cinnamon swirl. The crumb is soft and a little spongy. It’s not going to be the same texture as a melt-in-your-mouth vanilla cake with buttercream frosting or my chocolate cake with ganache. They are totally different desserts.
How to Make a Honey Bun Cake from Scratch
Preheat your oven to 350°F, and grease a 9×13-inch baking pan.
In a large bowl, mix together the melted butter, sugar, eggs, and vanilla until smooth. Add the flour, baking powder, and salt, mixing until combined. Slowly pour in the milk, stirring until the batter is smooth.
Now for the best part! In a small bowl, mix together the softened butter, brown sugar, flour, and cinnamon. Use a fork or spoon to mash everything together until it’s smooth and spreadable.
Pour the batter into your prepared pan and spread it out evenly with a spatula. Once that’s done, grab the cinnamon mixture and drop spoonfuls of it across the top of the batter.
Use a knife or skewer to swirl the cinnamon mixture through the cake batter. I like to create big, bold swirls so every slice has plenty of flavor.
Bake for 25-35 minutes. I usually check mine around the 30-minute mark by inserting a toothpick into the center. If it comes out clean (or with just a few crumbs), it’s ready. The top should be a light golden brown.
While the cake is still baking, mix up the glaze. In a small bowl, combine the powdered sugar, milk, and vanilla extract. It should be thick but pourable.
Storing and Freezing
Storing: Cover leftover honey bun cake and refrigerate for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and freeze in an airtight container for up to 2 months. Thaw at room temperature and enjoy!
Ingredients
For the Cake:
- 1 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
For the Cinnamon Swirl:
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5 to 6 tablespoons milk, adjust for desired consistency
- 1 teaspoon vanilla extract
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Instructions
- Preheat your oven to 350°F, and grease a 9×13-inch baking pan.
- In a large bowl, mix together the melted butter, sugar, eggs, and vanilla until smooth.1 cup unsalted butter1 cup granulated sugar3 large eggs2 teaspoons vanilla extract
- Add the flour, baking powder, and salt, mixing until combined. Slowly pour in the milk, stirring until the batter is smooth.3 cups all-purpose flour1 tablespoon baking powder¼ teaspoon salt1 cup milk
- In a separate bowl, combine the softened butter, brown sugar, flour, and cinnamon until smooth and creamy.½ cup unsalted butter1 cup light brown sugar2 tablespoons all-purpose flour1 ½ tablespoons ground cinnamon
- Pour the cake batter into the greased pan, and spread into an even layer.
- Drop spoonfuls of the cinnamon swirl mixture over the batter. Use a knife or skewer to swirl it into the cake, creating a marbled effect.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, mix the powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle the glaze over the cake and serve.2 cups powdered sugar5 to 6 tablespoons milk1 teaspoon vanilla extract
