All the cozy flavour of a cinnamon bun, made in one pan with no rolling, rising or icing required! This Cinnamon Bun Toddler Cake starts with a simple Greek yogurt cake base, with a few chia seeds stirred in for a little fibre boost. It bakes up soft and fluffy with an optional cinnamon swirl on top, and a drizzle of yogurt gives it that cinnamon bun feel - perfect for breakfast or snack time!
Save this recipe!
Enter your email and I'll send it straight to your inbox. Plus you'll receive new recipes and feeding tips from me each week!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you. I am only an affiliate to brands and products that I use myself and truly believe in and align with. You can read more here on my Disclosures, Disclaimer and Privacy Page.
Table of Contents
I’m all about easy one-pan breakfasts. In the summer we lean toward cold options like cereal, granola or smoothies, but once fall and winter roll around, I love having something warm and baked to start the day! This warm cinnamon bun cake is a surprisingly easy option to whip up!
Why You'll Love This Cinnamon Bun Toddler Cake
- One pan: You mix the batter right in the baking dish, so there's just one dish, a fork and a spatula to wash.
- Cinnamon bun flavour with a little less sugar: This cinnamon bun cake has less sugar than a typical cake.
- Protein and fibre: Greek yogurt, egg and chia seeds make this more filling than a typical cake, and there are easy ways to add even more fibre.
- Soft, fluffy texture: It's easy for little ones to bite and chew, and the squares are perfect for self-feeding practice.
- Nut-free as written: Great for packing in a daycare or school lunch.
Ingredients for Cinnamon Bun Toddler Cake
You likely have everything for this one in your kitchen already. Here's what each ingredient brings to the cake.
- Egg: Binds the batter and helps the cake rise into a soft, fluffy crumb.
- Plain Greek yogurt: Adds moisture and protein to the breakfast cake.
- Maple syrup: Lightly sweetens the cake and pairs so well with cinnamon.
- Coconut oil: I used melted coconut oil to add a hint of flavour to round out the cinnamon, but any neutral oil will work.
- Vanilla extract: Rounds out the flavour.
- Chia seeds: Add fibre and healthy fats.
- All-purpose flour: Keeps the cake light and tender.
- Cinnamon: Goes in the batter and the swirl, so every bite tastes like a cinnamon bun.
- Baking powder and baking soda: Give the cake its lift.
- Salt: Just a dash brings out the sweetness and the cinnamon.
For the optional cinnamon swirl
- Coconut oil: Melted, it forms the buttery base of the swirl.
- Brown sugar: Just a little bit of brown sugar gives the swirl its classic flavour and texture.
- Cinnamon: The star of the show!
What to use instead of brown sugar
Brown sugar works great in the swirl if that's what you have on hand - a tablespoon spread across a whole pan of snack cake is a small amount. If you'd like a different option, here's how the swaps compare:
- Coconut sugar: The closest match. It swaps in 1:1 and has the same caramel flavour. It's still an added sugar, just a different one, so think of it as a flavour choice.
- Maple syrup: Works in a pinch. The swirl will be thinner and soak into the cake a bit more.
- No sweetener: For younger toddlers you can skip it entirely. Coconut oil and cinnamon on their own still give you a pretty cinnamon swirl.
How to add more fibre
This cake already has chia seeds, but if you'd like to bump up the fibre a little more, here are my favourite ways to do it without losing that soft, fluffy texture:
- Add ground flaxseed: Stir 1-2 tablespoons into the dry ingredients along with the chia.
- Serve it with fruit: A side of berries, pear or orange slices adds fibre to the whole snack.
Fibre helps keep little ones full and supports regular digestion, and most toddlers do well with a mix of fibre sources across the day.
See recipe card for quantities.
How to Make Cinnamon Bun Toddler Breakfast Cake
This whole recipe is made right in the baking dish - no mixing bowl needed. Here's a quick overview of the steps.
Preheat the oven and grease a 6x8-inch baking dish. Add the egg and whisk with a fork until smooth.
Add the Greek yogurt, maple syrup, oil, and vanilla right into the dish and whisk with a fork until smooth.
Sprinkle the chia seeds in and stir well to combine.
Add flour, cinnamon, baking powder, baking soda, and dash of salt over the top. Stir with a silicone spatula just until no dry flour remains, then spread the batter evenly to the edges.
In a small bowl, stir together the melted coconut oil, your sweetener of choice and the cinnamon until it forms a loose paste.
Drizzle or dollop the swirl over the batter, then drag a butter knife through it in loose figure eights. A few passes is plenty. Bake for 30 minutes until a toothpick in the centre comes out clean.
Hint: If you're using coconut oil in the batter, let the egg and yogurt sit out for a few minutes first. Cold ingredients can make melted coconut oil firm up into little bits.
Substitutions
Here are some easy swap ideas.
- Greek yogurt: You can also use a regular plain, full-fat yogurt. The cake will have a little less protein.
- Oil: Olive, avocado or melted coconut oil all work, as does melted butter.
- Maple syrup: Honey works for children over 12 months.
- Chia seeds: Use ground flaxseed or hemp hearts, or leave them out.
Variations
Apple - Fold in ½ cup grated apple for an apple cinnamon version, or swap the cinnamon in the batter for pumpkin pie spice in the fall. You can also add a small handful of blueberries to the batter before swirling.
This cake uses the same one-dish base as my Pumpkin Chia Toddler Cake!
Serving Ideas
I love serving this for breakfast or for a snack with a protein or fruit alongside to round it out. Here are a few of our favourite ways to enjoy it!
- Yogurt "icing": A spoonful or piped yogurt on top with a sprinkle of cinnamon.
- Breakfast plate: A square with scrambled eggs and sliced fruit makes an easy, balanced breakfast.
- After-school snack: Pair it with a glass of milk and some berries (quartered or smushed for younger toddlers).
- Lunchbox: Pack a square with cheese cubes and cucumber slices.
- With nut butter: Drizzle or spread a thin layer of peanut or almond butter on top.
Equipment
- 6x8-inch baking dish
- Fork or small whisk
- Silicone spatula
- Butter knife (for swirling)
- Small bowl (for the swirl)
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. To freeze, wrap individual squares and freeze for up to 3 months. Thaw in the fridge overnight or warm a frozen square in the microwave for 20-30 seconds.
Toddler Tip
If your child is hesitant to try something new, serve a small square alongside a food they already know and enjoy, like banana slices or yogurt. Having a “safe” or already accepted food on the plate can help take the pressure off.
FAQ
Yes! Coconut sugar swaps in 1:1 with the same caramel flavour, or you could use a date paste or maple syrup. You can also skip the sweetener in the swirl entirely.
Yes, double everything and bake it in a 9x13-inch pan. It may need a few extra minutes in the oven.
It’s made with little ones in mind! The cake is lightly sweetened with ¼ cup of maple syrup for the whole pan, plus just a tablespoon of sweetener in the optional cinnamon swirl. The Greek yogurt base adds a little protein, while helping keep it soft. This toddler cake also adds in chia seeds for a little extra fibre. It's easy for kids to eat with their hands and can easily be paired with other foods like a yogurt "icing" drizzled on top or a little smooth peanut butter or almond butter. It’s a cake the whole family can enjoy too!
Recipe
Cinnamon Bun Toddler Cake (One pan!)
Equipment
- 6x8-inch baking dish
- Fork or small whisk
- Silicone spatula
- Butter knife (for swirling)
- Small bowl (for the swirl)
Ingredients
Breakfast Cake base
- 1 egg
- ½ cup plain Greek yogurt
- ¼ cup maple syrup
- 3 tablespoon neutral oil olive oil or melted coconut oil
- 2 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 1 cup all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 dash salt
Cinnamon Swirl (optional)
- 2 tablespoon coconut oil melted
- 1 tablespoon brown sugar or coconut sugar or date paste
- 2 teaspoon cinnamon
For serving (optional)
- yogurt for drizzling on top
Instructions
- Preheat the oven to 350°F and grease or line a 6x8-inch baking dish.
- Add the egg and whisk. Add the Greek yogurt, maple syrup, coconut oil, and vanilla to the baking dish and whisk with a fork until smooth.
- Add the chia seeds and stir well. Add the flour, cinnamon, baking powder, baking soda, and salt. Stir with a silicone spatula just until combined, then spread evenly.
- If doing the cinnamon swirl, in a small bowl, stir together the melted coconut oil, brown sugar and cinnamon.
- Drizzle or dollop the swirl over the batter and gently swirl with a butter knife.
- Bake for 30 minutes, until brown on top and cooked through the centre. Cool slightly before serving. Drizzle or pipe yogurt "icing" on top!
Notes
Nutrition
Save this recipe!
Enter your email and I'll send it straight to your inbox. Plus you'll receive new recipes and feeding tips from me each week!
Related
Looking for other recipes like this? Try these:
Leave a Reply