Honey Bun Cake Recipe Without Sour Cream: Sweet Cinnamon Swirls in One Pan

This one-pan cake delivers all the comfort of honey buns without the fuss of shaping individual pastries. The cinnamon swirls create pockets of sweetness in every bite, while the moist vanilla cake base provides the perfect contrast.

I developed this version specifically to skip the sour cream—using a simple substitution that keeps the texture tender without changing the flavor. The batter comes together in 10 minutes, and the oven does the rest of the work.

What emerges is a golden cake with a crackly cinnamon-sugar top and soft, pillowy layers underneath. It’s the kind of dessert that disappears quickly, whether served warm with ice cream or at room temperature with coffee.

The entire recipe happens in one 9×13-inch pan, making cleanup as easy as the baking itself.

Ingredients for Honey Bun Cake Recipe Without Sour Cream

These pantry staples and a few fresh items create that nostalgic honey bun magic in one pan.

The Greek yogurt is key here—Fage or Chobani full-fat gives the best texture without sour cream’s tang. Use room temperature eggs and milk for even mixing, and don’t skip sifting the flour (I learned the hard way). For the butter, Land O’Lakes or Kerrygold melt evenly. The cinnamon should be fresh—old spice loses its punch fast.

No Greek yogurt? Plain yogurt drained in a strainer works, or even applesauce in a pinch ( texture will be denser). Swap brown sugar for white if needed, but the molasses notes add depth. For a stronger swirl, add 1 tsp of cinnamon to the batter. Milk alternatives? Oat or soy milk hold up best in baking.

Batter keeps 24 hours in the fridge—cover tightly. Baked cake stays fresh 3-4 days at room temperature in an airtight container. Freeze slices for up to 3 months (thaw overnight). Always bring ingredients to room temp before mixing for best results.

Step-by-Step Instructions for Honey Bun Cake Without Sour Cream

This method delivers a moist cake with perfect cinnamon swirls using Greek yogurt as the base.

Step 1: Prepare the Cinnamon Swirl Filling

In a small bowl, combine the ½ cup Brown Sugar and 2 tbsp Ground Cinnamon. Mix thoroughly until the mixture resembles coarse sand with no visible streaks. This ensures even distribution of cinnamon flavor throughout the swirls.

The brown sugar should be packed when measured to achieve the right sweetness and texture. Set this mixture aside while you prepare the batter—it needs to be ready for immediate use once the cake is in the pan.

Step 2: Mix the Wet Ingredients for the Cake Batter

In a large mixing bowl, whisk together the 2 whole Large Eggs, 1.5 cups Granulated Sugar, 1 cup Milk, and 2 tsp Vanilla Extract until the mixture is smooth and the sugar begins to dissolve. Use a sturdy whisk to avoid lumps.

Next, add the ½ cup Unsalted Butter (melted and cooled slightly) and ½ cup Greek Yogurt. Whisk again until fully combined—these ingredients replace sour cream while providing moisture and richness. The batter should look creamy and slightly thick at this stage.

Step 3: Incorporate the Dry Ingredients

In a separate bowl, sift together the 2 cups All-Purpose Flour, 2 tsp Baking Powder, and 0.5 tsp Salt. Sifting prevents clumps and ensures the leavening agent is evenly distributed for consistent rise.

Gradually add the dry ingredients to the wet mixture, folding gently with a silicone spatula until just combined. Avoid overmixing—stop as soon as you no longer see dry flour streaks. The batter will be thick but pourable.

Step 4: Layer and Swirl the Cake

Pour half of the batter into a greased 9×13-inch baking pan, spreading it evenly with the spatula. Sprinkle half of the cinnamon-brown sugar mixture over the batter, leaving a ½-inch border around the edges to prevent burning.

Add the remaining batter on top, spreading carefully to avoid disturbing the cinnamon layer. Sprinkle the rest of the cinnamon mixture evenly over the surface. Use a butter knife to gently swirl the cinnamon into the batter in broad, shallow S-curves for a marbled effect.

Step 5: Bake and Cool the Cake

Preheat your oven to 350°F and bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown with cracks that reveal the cinnamon swirls beneath.

Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing. This resting period lets the structure set, making it easier to cut clean squares. Serve warm or at room temperature for the best texture.

Perfect Pairings for This Recipe

Beverage Pairings

I love serving this cake with a cup of hot coffee—the bitterness cuts through the sweetness beautifully. A vanilla latte or cold brew with a splash of cream also complements the cinnamon swirls perfectly. 🍵

Ice Cream Toppings

For an extra indulgent treat, serve warm slices with a scoop of vanilla bean ice cream. The contrast between the warm cake and cold ice cream is irresistible. I recommend Ben & Jerry’s or Häagen-Dazs for the creamiest texture.

Fruit Accompaniments

Fresh berries add a bright contrast to the rich cake. Try sliced strawberries or a mixed berry compote for a fruity twist. The acidity balances the sweetness wonderfully, and it looks beautiful on the plate.

Savory Contrasts

A sprinkle of flaky sea salt or a dollop of whipped cream cheese adds an unexpected savory note. The salt enhances the cinnamon flavor, while the tangy cream cheese cuts through the sugar.

Dessert Wine

For a sophisticated pairing, try a glass of Moscato d’Asti or late-harvest Riesling. These sweet wines mirror the cake’s flavors while adding complexity. The effervescence of Moscato is particularly refreshing. ✨

Breakfast Style

Serve this cake for breakfast with a side of scrambled eggs and crispy bacon. The combination of sweet and savory makes for a hearty, comforting meal that’s perfect for weekend brunches.

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