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Cinnamon Honeybun Cake


"This delicious cake tastes just like a cinnamony honeybun!"
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1 h 15 m servings 535 cals
Original recipe yields 12 servings (1 9x13-inch cake)


  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 83.7g
  • 27%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.
  2. In a bowl, whisk together the cake mix, buttermilk, eggs, baking soda, and vegetable oil until thoroughly combined. In a separate bowl, stir the brown sugar and cinnamon together. Pour batter into the prepared cake pan, and spoon the cinnamon sugar onto the batter in several places. Using the spoon, gently swirl the cinnamon sugar into the cake batter, leaving streaks and ribbons of sugar mixture (do not overmix).
  3. Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove cake from oven, and punch holes all over the cake with a table knife.
  4. Whisk milk, vanilla extract, and confectioners' sugar together in a bowl to form a smooth, runny icing; pour the icing all over the cake, allowing it to soak into the holes. Allow cake to cool before serving.

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Read all reviews 9
  1. 9 Ratings

Most helpful positive review

Very tasty.. I thought it tasted like a cinnabon cake I had years ago..

Most helpful critical review

In the oven right now! Like the fact that you can easily "make" your own "buttermilk". Smells great but I guess the "proof will be in the pudding".

Most helpful
Most positive
Least positive

Very tasty.. I thought it tasted like a cinnabon cake I had years ago..

You have to have a super sweet tooth to enjoy this one. I liked it, but I would probably cut the glaze in half. My cake mix was only a 15 ounce, so maybe that had something to do with it, too....

In the oven right now! Like the fact that you can easily "make" your own "buttermilk". Smells great but I guess the "proof will be in the pudding".

This cake was Awesome!!! My husband did not want to share this cake with anyone. Don't expect this cake to hang around, long. If you like nuts, add some to it, I did. Charlotte Johnson Atlant...

A little too sweet but good cake overall

I rated five stars because my only complaint was how very sweet this was, and I am not big on overly sweet treats. BUT... my family is and they loved this cake! So five stars it is! For me, the ...

Many people said this cake was too sweet. I therefore used about a fourth of the brown sugar called for by the recipe, but still thought it was sickly sweet. If I had to do it all over again, ...

I agree with previous reviewers who say this is way too sweet. Cutting the icing and adding some nuts would probably make it more to my liking. My husband said it was excellent, though, so I w...

The cloying sweetness of this cake was the issue. I think it could be pretty good with some tweaks. If I make it again, would add chopped pecans to the cake, would not poke the holes and would u...