Sweet Cinnamon Honey Bun Cake

This honey bun cake transforms a boxed cake mix into a cinnamon-swirled masterpiece that tastes just like those beloved packaged honey buns we all grew up with. The cake's moist interior, cinnamon sugar filling, and sweet glaze create the perfect balance of flavors that will have everyone asking for seconds.

I first made this cake for a Sunday family dinner, and it has since become our most requested dessert. My nephew actually requested it instead of birthday cake last year, which tells you everything you need to know about how delicious it is.

Ingredients

• Yellow cake mix: Provides the perfect base and saves time without sacrificing flavor
• Vegetable oil: Ensures the cake stays moist for days
• Eggs: Add structure and richness to the cake
• Sour cream: The secret ingredient that makes this cake extraordinarily tender
• Brown sugar: Creates that distinctive honey bun flavor in the filling
• Ground cinnamon: Adds warmth and that classic honey bun aroma
• Powdered sugar: Forms the base of the sweet glaze that soaks into the warm cake
• Milk: Thins the glaze to the perfect consistency
• Vanilla extract: Adds depth to the simple glaze
• Melted butter: Enriches the glaze and helps it set beautifully

Step-by-Step Instructions

Prepare Your Baking Pan:

Preheat your oven to 350°F and thoroughly grease a 13×9 inch baking pan. Make sure to get into all the corners so the cake releases easily after baking.

Mix The Cake Batter:

In a large bowl, combine the cake mix, vegetable oil, eggs, and sour cream. Beat for about 2 minutes until the mixture is smooth and well combined. The batter will be thicker than a standard cake mix batter due to the sour cream.

Create The First Layer:

Spread half of the cake batter evenly into your prepared pan. Use an offset spatula to ensure it reaches all corners and forms an even layer. This first layer will become the bottom of your honey bun cake.

Prepare And Add The Cinnamon Filling:

In a small bowl, whisk together the brown sugar and cinnamon until completely combined with no lumps. Sprinkle this mixture evenly over the batter in the pan, covering the entire surface.

Add The Top Layer:

Carefully spread the remaining cake batter over the cinnamon sugar layer. This requires a gentle touch to avoid disturbing the cinnamon layer. Drop spoonfuls across the surface first, then carefully spread them together.

Bake To Perfection:

Place the pan in your preheated oven and bake for 45 to 50 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Create The Glaze:

While the cake is baking, prepare the glaze by combining the melted butter, powdered sugar, milk, and vanilla in a small bowl. Stir until smooth and no lumps remain. The consistency should be pourable but not watery.

Finish The Cake:

While the cake is still warm, use a fork or skewer to prick holes all over the surface. This allows the glaze to penetrate into the cake. Pour the glaze evenly over the entire surface, making sure to cover all areas.

Cool And Serve:

Allow the cake to cool completely before slicing. This gives the glaze time to set and the flavors to meld together.

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The cinnamon sugar layer is what makes this cake truly special. My grandmother taught me to make sure it's evenly distributed but not mixed into the batter. That distinct layer creates the beautiful swirl effect when sliced that makes everyone ooh and aah when served.

Make It Your Own

This honey bun cake recipe is wonderfully versatile. For a fall twist, add a teaspoon of pumpkin pie spice to the cinnamon layer. During the holidays, a few drops of almond extract in the glaze transforms it into something extra special. I've even added a cup of finely chopped apples to the batter for an apple cinnamon version that disappears even faster than the original.

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Perfect Pairings

While this cake is delicious on its own, serving it with a scoop of vanilla ice cream takes it to new heights. For breakfast or brunch, pair it with fresh berries and a hot cup of coffee. The cake's sweetness contrasts beautifully with the tartness of raspberries or blackberries. At family gatherings, I often serve small squares alongside a dessert board with other bite-sized treats.

The Secret To That Perfect Swirl

The magic happens when the cake batter and cinnamon sugar layer interact during baking. For the most attractive swirl, avoid overworking the top layer of batter. After adding the cinnamon sugar, dollop the remaining batter in spoonfuls across the surface, then use a light touch with your spatula to connect them. This preserves the distinct layers while allowing just enough mingling for that beautiful marbled effect when sliced.

Frequently Asked Questions

→ Can I make this Honey Bun Cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors meld together. Store it covered at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I substitute the sour cream?

Yes, you can substitute the sour cream with an equal amount of Greek yogurt for similar moisture and tanginess in the cake.

→ Why do I need to poke holes in the cake?

Poking holes in the warm cake allows the glaze to seep down into the cake, not just sit on top. This creates more moisture and distributes the sweet flavor throughout each bite.

→ Can I freeze this Honey Bun Cake?

Absolutely! The cake freezes well for up to 3 months. For best results, freeze it without the glaze, then thaw overnight and add fresh glaze before serving.

→ What can I serve with Honey Bun Cake?

This cake is delicious on its own but pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream. It makes a great breakfast treat, dessert, or afternoon snack.

→ Can I add nuts to this cake?

Yes! Chopped pecans or walnuts make a wonderful addition. Sprinkle about 1/2 cup over the cinnamon-sugar layer for extra texture and flavor.