If you grew up loving packaged honey buns from the grocery store, you know how good that soft cinnamon swirl tastes.

I wanted to recreate that classic bakery flavor at home, but without any traditional butter or cow milk.

This homemade dairy free honey bun cake gives you all the sweet cinnamon ribbons and sticky glaze you want, while staying completely dairy free.

It is a wonderful treat for anyone who avoids dairy due to allergies or digestion, but still wants a warm slice of comfort food.

The steps are very simple, and the whole cake comes together in a basic baking dish with everyday pantry ingredients.

Why This Recipe Is a Keeper

Incredible Texture – Dairy free sour cream keeps the crumb soft, rich, and wonderfully tender without feeling heavy.

Classic Bakery Flavor – You get the nostalgic, sweet taste of a warm honey bun pastry in every single bite.

Gooey Cinnamon Ribbon – The brown sugar and cinnamon swirl melts into a sticky, fragrant layer through the center.

Sweet Soaked Glaze – Poking holes in the warm cake lets the honey glaze sink deep into the middle.

Here’s What You’ll Need

For the Cake

2 1/2 cups All Purpose Flour
1 1/2 cups Granulated Sugar
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
4 Large Eggs, Room Temperature
1 cup Dairy Free Sour Cream
3/4 cup Neutral Oil
1/2 cup Unsweetened Almond Milk
2 tsp Vanilla Extract

For the Cinnamon Swirl

1 cup Packed Light Brown Sugar
1 tbsp Ground Cinnamon

For the Honey Glaze

2 cups Powdered Sugar, Sifted
1/4 cup Unsweetened Almond Milk
1 tbsp Honey
1 tsp Vanilla Extract

How to Make It

Step 1

Preheat the oven to 350°F and grease a 9×13-inch baking pan. In a small bowl, stir together the brown sugar and cinnamon.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3

In another bowl, whisk the eggs, sour cream, oil, almond milk, and vanilla until smooth. Pour into the dry ingredients and whisk just until the batter is smooth with no dry pockets.

Step 4

Spread half of the batter into the prepared pan and sprinkle the cinnamon sugar evenly over it. Spoon the remaining batter over the top in dollops and gently spread to cover.

Drag a skewer through the batter in a zigzag pattern to create gooey cinnamon swirls.

Step 5

Bake for 35 to 40 minutes, until golden and a toothpick comes out clean, aside from a little sticky swirl.

Step 6

While the cake bakes, whisk together the powdered sugar, almond milk, honey, and vanilla until smooth.

Step 7

Poke the warm cake all over with a skewer and pour the glaze evenly over the top, spreading it to the edges. Let it cool for 20 to 30 minutes so the glaze soaks in and sets slightly, then serve warm.

Recipe Tips

Choose a Thick Dairy-Free Sour Cream

Plant-based sour creams can have very different textures, ranging from super thick to runny. I recommend picking a brand that has a thick, creamy consistency.

If your dairy-free sour cream is too watery, it adds extra moisture that can make the middle of the cake dense and gummy.

A rich, thick version keeps the crumb soft, moist, and light without altering the baking time.

Dollop the Top Layer of Batter

Spreading the second half of the batter over the dry cinnamon sugar can feel tricky because the sugar easily slides around.

My favorite trick here is to drop small spoonfuls of batter all over the surface instead of pouring it all in one spot.

Once you have dollops everywhere, use the back of a spoon to gently connect them together. This keeps the cinnamon layer neat and in place.

Be Gentle With the Cinnamon Swirl

You’ll get the best results if you only drag your skewer through the batter a few times in a simple zigzag pattern.

If you swirl it too much, the cinnamon sugar will blend completely into the cake batter instead of creating distinct, gooey pockets.

Leaving some thick ribbons of sugar gives you that classic honey bun look and texture in every single bite.

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