Cinnamon Roll Coffee Cake
Watch me make this cinnamon roll coffee cake from start to finish!
I had a Sunday brunch date with my two favorite men and made this cinnamon roll coffee cake. Now if you’re worried that this coffee cake maybe a little too sweet with all that butter and sugar and stuff, no worries.
This cinnamon roll coffee cake is fluffy, light and has just the right amount of sweetness. It went great with coffee and mixed fresh fruit. I could even go for a second piece, something I can’t do with cinnamon rolls. ….Ok dang, I’m lying, I totally smash cinnamon rolls back to back.
The cake part is a pretty simple and basic tasting coffee cake, but with that gooey, buttery, brown sugar cinnamon spread swirled throughout and that cream cheese glaze drizzled on top, takes it gently over the edge.
I can see this gorgeous cinnamon roll coffee cake being served for special days like Mother’s Day, Christmas mornings, wedding brunches and so forth. It’s easy and looks pretty darn irresistible. My 3-year-old told me to make it 500 more times so I guess that means it’s a winner in our house.
It’s kinda hard to tell when this cake is done, so you need to insert your toothpick into the cake part, not the gooey cinnamon part (see video). Allow the cake to set for about 10-15 minutes before cutting it. This helps that hot, gooey cinnamon filling to firm up a bit. We dug right into it when it was piping hot from the oven and it was so soft and light that it just fell apart, not that we minded. When it had cooled down a tad it was perfect!
Be prepared to serve this cake warm because just like cinnamon rolls, it just isn’t the same when it’s cooled off completely. I reheated the leftovers in the microwave this morning and it was just as good, if not better.
Get the Recipe: Cinnamon Roll Coffee Cake
Ingredients
- CAKE
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup white sugar
- 4 teaspoons baking powder
- 1 ½ cups milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup butter, melted
- CINNAMON TOPPING
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons flour
- 1 tablespoon cinnamon
- CREAM CHEESE GLAZE
- 2 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 3 Tablespoons milk, may need more
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350
- Cake
- In a large bowl, sift together the flour, salt, sugar, and baking powder.
- Beat in milk, eggs, vanilla
- Stir in melted butter.
- Pour the cake batter into a greased 9 X 13 inch pan. Set aside
- Cinnamon Topping
- In a medium bowl, mix together all of the cinnamon topping ingredients until creamy
- Drop spoonfuls of the cinnamon topping mixture on top of the batter.
- Use a knife to swirl the cinnamon mixture into the batter.
- Bake for 20-25 minutes.
- Cream Cheese Glaze
- Make the glaze by mixing all of the glaze ingredients until silky. You may need more milk or more powdered sugar to reach the desired glaze consistency.
- Insert a toothpick into the cake part to check for doneness.
- Allow cake to cool for 10 minutes before serving
- Drizzle on the cream cheese glaze.
- Serve warm.
Video
Notes
Serve warm. It microwaves wonderfully!!
Don't skip the cream cheese glaze! It ties it all in!
Cooking time may vary from 20-35 minutes. (see the video on how to test for doneness)
I made your coffee cake this morning at 8:00
and by 9:30 it was half way gone,I just want to say it is so GOOD!!!!!!!!!!!!!
OMG!!! That was the bomb!! I love it my husband and three boys are through the roof it’s in my rotation…..Keep doing what you doing lady;-)
Wow!!! this is so good, I gobbled two pieces…so much for my diet, but this temptation was too good to pass up. I can safely say this is going to be one of my favs for my family.
Thanks bunches. 🙂
Look no further….this cinnamon coffee cake is the best! It’s in the oven now for Thanksgiving morning for my kids and I. Time to make coffee and I will be in heaven. This is the 4th time I make this recipe and it really is delicious…..even without the cream cheese icing.
Hi, Just made your cake and am having trouble with the cake sinking once it cools. Is it because it is undercooked. How do I prevent the edges from getting crusty while the center cooks completely.
It rises perfectly in the center when baking but when it cools it sinks. Please help. Had the same problem with the carrot cake too.
I just made this recipe and I have to say its the best!!! The cake is so “moist” as you say..lol! This is definitely going to be my go to sunday brunch cake!! I can’t wait to make it for others!
It was easy to follow, I made a mini version of it to try it out and Diva I am in love!!! Been looking for a cinnamon cake recipe for a while and I think this might be it!!
Only think I did different was reduced the amount of sugar used in both the cake and cinnamon filling and it still turnt out delish!!!!
You Rock!!!
Cant wait to try out your other recipes!!!
Stay blessed!!! 🙂