Cinna-Bun Cake with Cream Cheese Frosting









Cinna-Bun Cake with Cream Cheese Frosting
Serves 12
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
824 calories
99 g
156 g
45 g
8 g
27 g
221 g
209 g
72 g
1 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 824
Calories from Fat 399
% Daily Value *
Total Fat 45g
Saturated Fat 27g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 156mg
Sodium 209mg
Total Carbohydrates 99g
Dietary Fiber 1g
Sugars 72g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 cups flour
  2. 1/4 teaspoon salt
  3. 1 cup sugar
  4. 4 teaspoons baking powder
  5. 1 1/2 cups milk
  6. 2 eggs
  7. 2 teaspoons vanilla
  8. 1/2 cup butter, melted
  1. 1 cup butter, softened
  2. 1 cup brown sugar
  3. 2 tablespoons flour
  4. 1 tablespoon cinnamon
Cream Cheese Frosting (rather than Glaze) This is a copy-cat Cinnabon Frosting Recipe
  1. 2 packages of cream cheese
  2. 1 stick of soft butter
  3. 3 1/2 cups powdered sugar
  4. 2 tsp vanilla extract!
  5. Just beat it together. PERFECTION!
  1. Preheat oven to 350F.
  2. Grease a 9 x 13 baking pan with cold butter and set aside.
  3. Mix all of the base ingredients together, with the exception of the butter.
  4. Add the melted butter last, and then pour into your prepared pan.
  5. Mix all of the topping ingredients together in a separate bowl.
  6. Mix/Blend well using fork or whisk.
  7. Drop by teaspoonful over the base, as evenly as you can over the entire cake base.
  8. Take a butter knife and swirl the topping into the base.
  9. Pop into the oven and bake for 30-50 minutes. (Mine took 50 minutes.... keep checking every 5 minutes using a toothpick in the center of cake until it comes out clean).
  10. While the cake is baking, prepare the cream cheese frosting and set aside in fridge to keep chilled.
  11. Remove from oven and allow to cool.
  12. Add Cream Cheese Frosting to the cake while still slightly warm.
  13. Serve and ENJOY!
Adapted from Crystal Hebner
Adapted from Crystal Hebner
The Kneady Homesteader

Blueberry Steusel Cake


Streusel Topping:

* 1/3 cup AP Flour

* 1/3 cup sugar

* 1/2 tsp cinnamon

* 1/4 cup COLD butter (or 1/2 stick)

Whisk together dry ingredients. Add the cold butter, making sure you cut it into little cubes and cut butter into flour mixture using a pastry cutter or using 2 butter knives.

Set topping aside.

Blueberry Strussel Cake 1



* 1/4 cup butter

*1/2 cup sugar

* 1 large egg

* 1/2 tsp vanilla

* 1/3 cup milk

* 1 cup AP flour

* 1 tsp baking powder

* 1/4 tsp salt

Use paddle attachment on stand mixer.

Beat butter until fluffy.

Add sugar and beat again until butter and sugar mixtur become light and fluffy. This may take a few minutes.

Add your egg and vanilla. Beat.


In a separate bowl, add your dry ingredients…. flour, baking powder and salt. Mix together well using whisk.


Alternating milk and dry mix….. add to the bowl on your stand mixture with your butter/sugar mixture. I add dry, milk, dry, milk, dry…. in that order and then beat until all of it is well blended and fluffy.


Add to an 8×8 greased dish or pan.

Top cake mixture with 2 cups of fresh blueberries.

Blueberry Strussel Cake 2

Then, top blueberries with streusel topping.

Blueberry Strussel Cake 3

Bake in a 350 degree oven for 50-60 min.

Remove from oven and allow to cool. This can be served warm, room temp or cold out of the fridge. ENJOY! 😀

blueberry streusel cake