Published On: Fri, Oct 2nd, 2020

Cinnamon bun cake

You won’t want to miss this cinnamon bun cake by Reka Csulak from Holy Whisk Blog!

Full of sugar, spice and everything nice, this cinnamon bun cake is a must bake this season! Enjoy a big slice of this cake with a cup of hot chocolate!

cinnamon bun cake

Cinnamon bun cake

Makes a 22cm cake


For the sponge layers

  • 80 g butter, at room temperature
  • 60 ml milk
  • 6 free-range eggs
  • 180 g sugar
  • 180 g flour, sifted
  • 2 tbsp water

For the cinnamon bun layer

  • 10 unbaked cinnamon buns (homemade or ready to bake)
  • 1 free-range egg
  • pearl sugar
  • white chocolate

For the cinnamon buttercream

  • 250 g butter, at room temperature
  • 375 g icing sugar, sifted
  • 150 ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon


For the sponge layers

  1. Preheat the oven to 170°C/Gas Mark 3. Line two cake tins, about 22cm (8½in) diameter each.

  2. Heat the milk and butter in a pan over a medium heat until the butter is completely melted. Set aside.

  3. Crack the eggs into a bowl, add the sugar, then whip it with a hand mixer on a high speed above steam. Check the temperature of the egg mixture and, when it feels a little warm when you touch, remove the bowl from the steam and continue to whip at high speed for another minute until it thickens.

  4. Continue stirring the mixture with a whisk, then add the water.

  5. Incorporate the flour, then add the warm milk and butter mixture. Divide the batter between the lined tins, then tap them on the counter to remove air.

  6. Bake the sponges for 30-35 minutes at 170°C/Gas Mark 3.

  7. Once baked, place the sponge layers on a cooling rack to cool.

For the cinnamon bun layer

  1. Line a cake tin the same diameter as you used for the sponge layers.

  2. Arrange a layer of unbaked cinnamon buns in the tin, leaving a slight gap between them as they will rise during baking. Brush with egg wash.

  3. Place the other cinnamon buns on a lined baking sheet, give them an egg-wash, then sprinkle pearl sugar on top of them.

  4. Bake following your cinnamon bun recipe or the packet of ready-to-bake ones, then leave to cool.

For the cinnamon bun frosting

  1. Soften the butter with a hand mixer, then gradually add half of the icing sugar.

  2. Incorporate the vanilla extract, cinnamon and cream, then add the other half of the icing sugar.

To assemble

  1. Place a sponge layer on a cake stand and cover it with a third of the frosting.

  2. Add the cinnamon bun layer, then cover it with half the remaining frosting.

  3. Add the second sponge layer on top and evenly cover the whole cake with the remaining frosting. Decorate with the individual cinnamon buns and melted chocolate.

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